Shrimp Potstickers

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Egg Wash:

2 egg whites

1 tablespoon cornstarch

Filling:

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