Ingredients

• ³⁄₄

  cup
  Long Grain Brown Rice suggested substitutions
• 1
  package wonton wrappers
• 12

  oz
  shrimp, peeled, veins removed
• 1

  tbsp
  sesame oil
• 1

  tbsp
  sugar
• 1

  tsp
  fish sauce
• 1

  cups
  fresh cilantro leaves, loosely packed
• 2

  tsp
  garlic chopped (about 3 cloves)
• 2

  tbsp
  ginger chopped
• ¹⁄₂

  tsp
  black pepper or chili flakes (Optional)
• ¹⁄₂

  cups
  grated carrots
• ¹⁄₂

  cups
  minced water chestnuts
• 2

  tbsp
  vegetable oil for cooking
• Garnish: Toasted sesame seeds Sliced green onions

Instructions

1. Add shrimp, oil, sugar, fish sauce, cilantro, garlic, ginger and pepper or chili flakes into food processor and pulse to make a chunky paste. In a bowl, mix shrimp paste, carrots, water chestnuts and cooked Lundberg Long Grain Brown Rice.
2. Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.
3. Refrigerate or freeze on a baking sheet lined with parchment until ready to use.
4. Heat a small amount of oil in a sauté pan, and lightly brown filled potstickers on one side. Flip, and add water to cover bottom of pan. Cover and steam about 4-5 minutes.
5. Top with sesame seeds and green onion and serve with your favorite dipping sauce.