Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, about 2 minutes. Add the zucchini, kale, ginger, and garlic, cooking and stirring occasionally until the zucchini has cooked down, about 5 minutes. Add the soy sauce and a large pinch of black pepper. Cook for another 2 to 3 minutes, until the vegetables have soaked up the soy sauce. Remove from the heat and let cool.
To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the edges to seal. Repeat with the remaining wrappers.
Place the sesame seeds in a shallow bowl. Bring a large pot of water to a boil. Boil the potstickers for 1 to 2 minutes, until they float. Drain and then dredge in the sesame seeds.
Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2 to 3 minutes. Once crispy, remove from the pan. Serve warm with the sauces.
To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.
