Method

Place the fry pan over medium-high heat.  When hot, add 1/2 tablespoon of the sesame oil.  Add the chile, ginger, garlic, lemongrass, and lime leaves and sweat for 2 minutes, until soft and translucent.  Remove from the heat and allow to cool.

Transfer the mixture to the food processor and pulse for 20 seconds, until well combined.  Add the shrimp and pulse for an additional 30 seconds, until mixture is chunky and paste-like.  Slowly add 1 egg white, half of the soy sauce, the cilantro, and salt and pepper to the food processor.  Pulse for 30 seconds, until paste is thick and sticky.

Place 1 teaspoon of the shrimp mixture in the center of each wonton wrapper and brush egg white-water mixture around the top edge of the wrapper.  Fold the wrapper in half, enveloping the mixture in the crease.  Crimp well with your fingers or a fork, ensuring the edges are sealed.  Set aside until ready to cook.

Place the medium saucepan 3/4 full with salted water over high heat and bring to a boil.  Using the slotted spoon, gently place each pot sticker in the water as space allows.  Cook for 4 minutes, then transfer the pot stickers to a plate lined with paper towels to drain.  Repeat with remaining batches as necessary.

While the pot stickers are cooking, make the sweet soy sauce: Place the small saucepan over high heat.  When hot, add soy sauce and sugar and bring to a boil.  Allow to boil until liquid level reduces by 1/2 in the pan and mixture has thickened, about 8 minutes.  Remove from heat and set aside.

Place a clean nonstick fry pan over medium-high heat.  When hot, add the remaining sesame oil.  When bubbling, use tongs to gently place the pot stickers in the pan as space allows.  Fry until the edges are golden brown, about 3 minutes on each side, then add the remaining soy sauce and fry for an additional minute.  Remove from heat and set aside on a plate lined with paper towels to drain.  Repeat with remaining batches as necessary.

To serve, place the pot stickers on a platter with a bowl of warm sweet soy sauce on the side for dipping.

Makes 30 pieces

Reprinted with permission from ©Stephen Hartigan and Jerry Boak, No More Takeout!, written by Stephen Hartigan and Jerry Boak, published by John Wiley & Sons   click for book review

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