This makes a good light lunch, and can be prepared, if you have all the ingredients, in about 30 minutes. I know "pouches" sounds weird, but they're not exactly potstickers or wontons-- they come out soft and delicate but retain their shape.For the papaya salad: using a mandoline, julienne a green papaya and toss with lime juice, chopped chiles or sriracha hot sauce, brown sugar, and fish sauce.
For the potstickers: chop raw, shelled & deveined shrimp as finely or roughly as you like. Toss with minced ginger and scallion (white part only), a tablespoon each of soy sauce and rice wine, and a teaspoon each of rice vinegar and sesame oil. Add 1T frothy egg white (separate the white and beat about 5 minutes until just frothy) and stir to combine. Using a fork, place a small mound of shrimp mixture in the center of a wonton wrapper, and seal the wrapper using leftover egg white (this will stick better than water).
Brown the potstickers in hot oil (I use grapeseed) on both sides; add 1/2c water, cover, and steam 5-6 minutes. Uncover and let water evaporate; serve with papaya salad and hoisin & sriracha sauces.
