Shrimp Potstickers

Total Time:
26 min
Prep:
10 min
Cook:
16 min

Yield:
12 potstickers
Level:
Easy

Ingredients
  • 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
  • For the egg wash:
Directions
For the egg wash:

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

For the filling:

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.

For the ponzu sauce:

Mix all ingredients in a small bowl and serve with potstickers


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