Shrimp Potstickers
- Level: Easy
- Yield: 12 potstickers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 157
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 36
- Sodium
- 614
- Total: 26 min
- Prep: 10 min
- Cook: 16 min
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
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;