Shrimp Potstickers

By barbaran

Ingredients

• 2 egg whites
• 1 tablespoon cornstarch
• 1/2 pound rock shrimp, drained and chopped
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon cornstarch
• 2 tablespoons chopped parsley leaves
• 1/2 cup chopped napa cabbage
• 2 tablespoons mascarpone cheese
• 1 lemon, juiced
• 1 teaspoon ground black pepper
• 12 potsticker skins or won ton wrappers
• 2 tablespoons peanut oil
• Ponzu Dipping Sauce
• 1/3 cup soy sauce
• 2 oranges, juiced (about 1/4 cup)
• 1 tablespoon rice wine vinegar
• Pinch red pepper flakes
• 2 tablespoons sliced scallions

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Whip the egg whites and cornstarch together in a small bowl.

In a large bowl, mix all filling ingredients together.

Lay 12 wrappers on flat surface. Place approximately 1 tablespoon of filling in center of each. Wet edges with egg wash, bring all sides to the center and pinch together.

Steam potstickers in a steaming pan for 6 to 8 minutes. Do not stack. Handle carefully when ready to remove from the pan.

In a large skillet heat peanut oil and sear potstickers until golden and crisp.

Mix all ingredients in a small bowl and serve with potstickers