Shrimp Potstickers with sriracha-ginger sauce

By taniaf

Ingredients

• sauce:
• 1/2 cup soy sauce
• 5 tbsp vinegar
• 4 tsp Sriracha
• 2 tbsp sugar
• 1 tbsp grated ginger
• 1 tbsp toasted sesame oil
• scallion greens for garnish
• pot stickers:
• 2 scallions, cut into 1 inch pieces
• 1 carrot, diced
• 1 egg white
• 1 lb large shrimp, peeled and deveined
• 36 wonton wrappers
• nonstick spray

Preparation

Step 1

In a medium bowl, whisk together soy sauce, vinegar, sriracha, sugar, ginger, and sesame oil. Set sauce aside.
In a food processor, add scallions, carrot, egg white and half the shrimp. Pulse until a paste forms. Transfer to a medium bowl. Roughly chop remaining shrimp and add to bowl. Stir in 3 tbsp dipping sauce.
Working one at a time, place 1 small tbsp shrimp mix in center of wonton wrapper. With a wet finger, moisten edge, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while finishing the rest.
Lightly coat a large nonstick skillet with spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1-2 minutes per side. Add 1/2 cup water to skillet, cover and cook until water is almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until totally evaporated. Transfer to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce and serve with pot stickers.