Shrimp Potstickers

• 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

1. Whip the egg whites and cornstarch together in a small bowl.
2. In a large bowl, mix all filling ingredients together.
3. Lay 12 wrappers on flat surface.
4. Place approximately 1 tablespoon of filling in center of each.
5. 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.
7. Do not stack.
8. Handle carefully when ready to remove from the pan.
9. In a large skillet heat peanut oil and sear potstickers until golden and crisp.
10. Mix all ingredients in a small bowl and serve with potstickers

egg whites, cornstarch, shrimp, garlic, shallot, cornstarch, parsley, cabbage, mascarpone cheese, lemon, ground black pepper, potsticker skins, peanut oil, dipping sauce, soy sauce, oranges, rice wine vinegar, red pepper, scallions

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/shrimp-potstickers-recipe.html (may not work)