Preparation Steps

• Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Once the oil shimmers, add the chopped shallots and cook until fragrant and lightly caramelized, about 2 minutes. Add the chopped zucchini, kale, grated ginger, and minced garlic, and cook, stirring occasionally, until the zucchini has cooked down and softened, about 5 minutes. Stir in 2 tablespoons of low sodium soy sauce and a large pinch of black pepper. Continue to cook for another 2-3 minutes, until the vegetables have absorbed the soy sauce. Remove the skillet from the heat and let the filling cool completely.
• To assemble the dumplings, lay out a wrapper on a clean surface. Spoon about 1 tablespoon of the cooled vegetable filling into the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape, then carefully pinch and pleat the edges to seal completely, ensuring no filling escapes. Repeat this process with the remaining wrappers and filling until all dumplings are assembled.
• Place the 0.33 cup of raw sesame seeds in a shallow bowl. Bring a large pot of water to a rolling boil. Carefully add the assembled potstickers to the boiling water in batches, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the potstickers float to the surface. Using a slotted spoon, carefully remove the boiled potstickers and immediately dredge them in the sesame seeds, ensuring all sides are coated evenly.
• Heat a few tablespoons of cooking oil (such as vegetable or canola oil) in a large non-stick skillet over medium heat. Once the oil shimmers, carefully place the sesame-coated dumplings in a single layer in the hot skillet, making sure not to overcrowd the pan. Cook the dumplings until their bottoms are light golden brown and crispy, approximately 2-3 minutes. Remove the crispy dumplings from the pan and keep them warm. Repeat with any remaining dumplings.
• To prepare the chive chili sauce, combine the 0.25 cup toasted sesame oil, 2 tablespoons chili garlic sauce, 2 tablespoons low sodium soy sauce, 2 tablespoons honey, 1.5 teaspoons red pepper flakes (adjust to your spice preference), 0.25 cup finely chopped fresh chives, and 0.25 cup finely chopped roasted peanuts in a medium bowl. Stir all ingredients together thoroughly until well combined. Serve the crispy sesame ginger dumplings warm with the prepared chive chili sauce on the side for dipping.