Shrimp Potstickers (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 12 |
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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:
1. For the egg wash:
2. Whip the egg whites and cornstarch together in a small bowl.
3. For the filling:
4. In a large bowl, mix all filling ingredients together.
5. 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.
6. Steam potstickers in a steaming pan for 6 to 8 minutes. Do not stack. Handle carefully when ready to remove from the pan.
7. In a large skillet heat peanut oil and sear potstickers until golden and crisp.
8. For the ponzu sauce:
9. Mix all ingredients in a small bowl and serve with potstickers
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