Pot stickers are those delicious little fried Chinese appetizers we all love so much but think we could never make at home.

The surprise is that potstickers are easier than you might think, and these might even be more delicious than the ones you’ve had in restaurants!

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients:
8 ounces (250 g) bay shrimp, cooked and roughly chopped
2 green onions, finely chopped
1 clove garlic, minced
1 egg white
2 tablespoons (25 mL) chopped fresh cilantro
1 teaspoon (5 mL) grated gingerroot
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) freshly ground black pepper
Pinch cayenne pepper
1 - 8 ounce (250 g) package wonton wrappers
Vegetable or canola oil

Hot Mustard Dipping Sauce

1/4 cup (50 mL) Dijon mustard
1/4 cup (50 mL) sour cream
2 tablespoons soy sauce
1 teaspoon hot pepper sauce
salt and freshly ground black pepper

Directions:
In a bowl, combine shrimp, green onions, garlic, egg white, cilantro, ginger, salt, black pepper and cayenne.

Place wonton wrappers on a clean work surface. Place a heaping teaspoon (5 mL) of shrimp mixture in the center of each wrapper. Lightly dampen inside edges of wrapper with water and gather up and over filling into a little bundle, squeezing edges together lightly.

In a deep, heavy saucepan, heat 3 inches of oil over medium heat until it registers 375ºF (190ºC) on a thermometer. Working in batches, fry pot stickers until they are golden brown, about 3 minutes. Using tongs or a slotted spoon, remove the pot stickers to a plate lined with paper towels to drain.

For the dipping sauce, in a small bowl, whisk together mustard, sour cream, soy sauce and hot pepper sauce until smooth. Season to taste with salt and freshly ground black pepper.

Serve the pot stickers with the Hot Mustard Dipping Sauce.

Serves 6 to 8 and can be multiplied up to 4 times.