Name: Shrimp Potstickers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 12 potstickers
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

Directions

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;

On Tonight

Shrimp Potstickers

Egg Wash:

Filling:

For the filling:

For the ponzu sauce:

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