Shrimp Scampi Potstickers

• 1/2 lb shrimp minced
• 2-3 tbsp white wine or Moscato
• 1 1/2 tbsp cornstarch
• 1 tbsp sweet cream butter (room temp)
• 3 tbsp chopped fresh parsley
• 4 to 5 cloves minced garlic
• 1 tbsp olive oil
• 1/2 lemon juiced
• 1/2 cup shredded Parmigiano Reggiano
• 1 tbsp Cooking With Greens No Salt Italian Blend
• 1 package of eggroll dumplings
• 1/2 tbsp olive oil
• 1/2 tbsp butter
• 1/4 cup chicken broth

In a large bowl, combine shrimp, wine, cornstarch, 1 tbsp butter, parsley, garlic, olive oil, lemon juice, Parmigiano, and Italian Blend. Lay eggroll dough out flat and wet edges of dough with fingers. place small amount of shrimp mixture in center of dough, fold dough in half and pinch edges together to seal. Melt 1/2 tbsp olive oil and 1/2 tbsp butter in hot frying pan. Place Potstickers in pan and allow to slightly brown on bottom for about 3 to 4 minutes. Add chicken broth to pan and cover pan and steam for 6 minutes. Serve immediately

Scampi dipping sauce

• 4 cloves garlic minced
• 3 tbsp sweet cream butter
• 2 tbsp white wine or Moscato
• 1 tbsp minced parsley
• 1/2 lemon juiced
• 1 tsp Cooking With Greens No Salt Italian Blend
• 1 tsp Cooking With Greens Go To Blend

Add All ingredients to small pot and bring to high simmer. Lower to low simmer and allow to cook for 4 minutes. Serve.