Heat the sesame oil in a large skillet over medium-high heat. Add the shallots and cook until fragrant and lightly caramelized, about 2 minutes. Add the zucchini, greens, ginger, and garlic. Cook, stirring occasionally, until the zucchini has cooked down, about 5 minutes. Stir in the soy sauce and a generous pinch of black pepper. Cook for another 2-3 minutes until the vegetables have absorbed the sauce. Remove from heat and let cool slightly.

To assemble the potstickers, spoon about 1 tablespoon of the cooled filling onto the center of each wrapper. Lightly brush the edges of the wrapper with water. Fold the wrapper in half over the filling, then pleat and pinch the edges to seal them tightly. Repeat with the remaining wrappers and filling.

Place the raw sesame seeds in a shallow bowl. Bring a large pot of water to a boil. Carefully add the potstickers to the boiling water and cook for 1-2 minutes until they float to the surface. Drain them well.

Immediately after draining, dredge the boiled potstickers in the sesame seeds, pressing gently to coat the bottoms. Then, heat a few tablespoons of neutral oil (like vegetable or canola) in a large skillet over medium heat.

Once the oil shimmers, carefully place the sesame-seed-coated potstickers into the skillet, sesame-side down. Cook until the bottoms are golden brown and crispy, about 2-3 minutes. Remove from the pan.

While the potstickers are cooking, prepare the sauce: combine 2 tablespoons low-sodium soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon chili garlic sauce (or sriracha), and 1 teaspoon sesame oil in a small bowl. Whisk to combine. Serve the crispy potstickers warm with the dipping sauce.