Shrimp Potstickers

• 2 Tablespoons Canola Oil, Divided
• 1/2 cups Green Onion
• 1/4 cups Cilantro, Chopped
• 1/2 cups Green Cabbage Shredded
• 1/2 cups Carrots, Shredded
• 6 ounces, weight Medium Shrimp, Chopped
• Dash Ginger
• 1/4 teaspoons Sesame Oil
• 1 teaspoon Soy Sauce
• 12 whole Wonton Wrappers
• 1 whole Egg, Beaten

1. 1.
2. In a medium saute pan over medium heat, heat 1 tablespoon canola oil.
3. Add the onion, cilantro, cabbage, carrots, and diced shrimp and saute until the vegetables have cooked, about 5-7 minutes.
4. Add the ginger, sesame oil and soy sauce.
5. Cook for about 2-3 minutes and set aside to let cool.
6. 2.
7. In a medium stockpot, bring about 2 quarts of water to a boil.
8. 3.
9. Place 1 tablespoon of the filling in the middle of a wonton wrapper.
10. Brush the edges of the wrapper with the egg, fold it in half to create a half moon shape, and pinch the edges along the side.
11. Repeat for the remaining wrappers.
12. 4.
13. Place the potstickers in the boil water for 1 minute and using a straining spoon, remove the potstickers and place on a cooling rack and allow to completely cool.
14. 5.
15. In a medium saute pan, heat the remaining 1 tablespoon canola oil and place the potstickers in the pan.
16. Do not remove until the wrapper turns brown.
17. Serve with sweet chilli sauce or soy sauce.

canola oil, green onion, cilantro, green cabbage, carrots, shrimp, ginger, sesame oil, soy sauce, wonton wrappers, egg

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-potstickers/ (may not work)