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COOK TIME

16 Minutes

PREPARATION TIME

10 Minutes

INGREDIENTS

• 2 item egg whites
• 1 tablespoon cornstarch
• ½ pound rock shrimp, drained and chopped
• 2 item cloves garlic, minced
• 1 item shallot, minced
• 1 tablespoon cornstarch
• 2 tablespoon chopped parsley leaves
• ½ cup chopped Napa cabbage
• 2 tablespoon mascarpone cheese
• 1 item lemon, juiced
• 1 teaspoon ground black pepper
• 12 item pot sticker skins or wonton wrappers
• 2 tablespoon peanut oil
• 1/3 cup soy sauce
• 2 item oranges, juiced (about ¼ cup)
• 1 tablespoon rice wine vinegar
• 1 item Pinch of red pepper flakes
• 2 cup sliced scallions

PREPARATION

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. Next, lay 12 wrappers on a flat surface. Place approximately 1 tablespoon of filling in the center of each wrap. Wet edges with egg wash, bring all sides to center and pinch together. Steam pot stickers in a steaming pan for 6 to 8 minutes. Do not stack them. Handle carefully when removing from the pan so they do not fall apart. In a large skillet, heat peanut oil and sear pot stickers until golden and crisp. For the ponzu sauce, mix all dipping sauce ingredients in a small bowl, and serve with pot stickers.

YIELD

6 Serving/s

Nutritional Information

Per serving (2 pot stickers): 182 calories