Shrimp Scallion Dumplings
['3/4 pound peeled and deveined shrimp, finely chopped', '3 tablespoons vegetable oil', '1 tablespoon minced garlic', '3/4 tablespoons minced peeled ginger', '1 1/2 teaspoon soy sauce', '3 scallions, finely chopped', 'About 36 dumpling or wonton wrappers', 'Accompaniments: Asian-style hot mustard and reduced-sodium soy sauce for dipping']
Stir together all ingredients, except wrappers, and 1/4 teaspoon salt.
Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form a tortellini shape by moistening 1 corner and bringing 2 corners together, pressing them. Form remaining dumplings.
Cook dumplings in 2 batches in a medium pot of gently simmering water until filling is just cooked, about 3 minutes per batch. Transfer with a slotted spoon to a platter. Keep warm, covered.
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