Ginger Shrimp Potstickers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3/4 cup green cabbage, shredded
• 1/3 cup green onion, chopped
• 1/4 cup shoestring carrots
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon low sodium soy sauce (tamari)
• 1 teaspoon ground ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/2 lb cooked shrimp, peeled
• 1 dash hot sauce
• 24 wonton wrappers
• 2 tablespoons cornstarch
• 1 tablespoon canola oil, divided
• 1 cup water, divided
• 1/4 cup water
• 1/4 cup peanut butter
• 2 tablespoons low sodium soy sauce (tamari)
• 1 1/2 tablespoons seasoned rice vinegar
• 1 teaspoon red pepper flakes
• 1/2 teaspoon sugar

Recipe

• 1 to prepare potstickers, combine first 10 filling ingredients in a food processor; pulse 4-5 times or until coarsely chopped.
• 2 working with a few wonton wrappers at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. bring remaining 2 corners to center, pinching points to seal. pinch 4 edges together to seal. place potstickers on a large baking sheet sprinkled with cornstarch.
• 3 heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. add about 12 potstickers to pan; cook 2 minutes or until bottoms are golden brown. shake the pan occasionally to prevent sticking. carefully add 1/2 cup water to pan; cover and cook 4 minutes. uncover and cook 3 minutes or until liquid evaporates. repeat steps until all are cooked.
• 4 to prepare sauce, combine all sauce ingredients in a small bowl, stirring with a whisk. serve sauce with potstickers.
• 5 serve immediately or keep warm in a low oven under tinfoil. good served at room temperature too.