1 pack thawed PanaPesca Argentine Red Shrimp
Thaw in refrigerator overnight or in tap water for about an hour before cooking
1 1/2 tsp chopped garlic
2 sliced scallions
1/2 tsp chopped ginger
1 1/2 tbsp low sodium soy sauce
30 round wonton or gyoza wrappers
1 1/2 tbsp peanut or olive oil
3 tbsp water
1/4 cup low sodium soy
1 1/2 tsp lemon/lime juice
1 thin sliced scallion
1/2 tsp Sriracha or Sambal sauce
1/4 tsp sugar
Mix together all ingredients for the dipping sauce, set aside for service or refrigerate until ready to use.
Mix the shrimp, garlic, scallion, ginger, 1 1/2 tbsp soy sauce in a small food chopper or food processor until combined, scraping a few times for consistency.
Remove to a bowl and into an ice water bath.
Place the round wrapper on a cutting board and lightly wet half of the outer edge with water from the ice water bowl.
Place about a teaspoon of shrimp filling onto the wrapper, fold the top over and seal the edges while pushing out the air before sealing the final corner.
You can also find many demonstration videos online (YouTube) to show the actual technique for pleating and sealing and cooking the pot sticker.
Repeat with all of the wrappers and filling until gone.
When ready to cook, place the oil in a pan over medium-high heat.
Place pot sticker in pan seam side up and sear for about 1- 2 minutes, until golden brown.
Flip and add 3 tbsp water and cover immediately, allow to steam for 3-5 minutes.