Shrimp and Goat Cheese Ravioli / Pot Stickers

Serves 4 Dinner Portions or 20 pieces Hors D’oeuvres

Gyoza wrappers 40 pieces or wan ton wrappers

½ pound Goat Cheese
¼ cup Walnuts, coarsely chopped
1 tsp Fresh Thyme
½ tsp Kosher Salt
¼ tsp Black Pepper
2 tsp Fresh Parsley
1 cup, firmly packed Spinach, fresh
1 tbl Vegetable oil
20 pieces Shrimp, 36-40 size
2 Egg Whites
Kosher Salt to season
Black Pepper to season

Preparation
Goat cheese filling:
In mixing bowl combine crumbled goat cheese, coarsely chopped walnuts, fresh thyme, ½ tsp. kosher salt, ¼ tsp. black pepper. Mix together until walnuts and spices are well distributed.
Spinach:
Heat oil in skillet, add spinach and sauté until lightly wilted.
Shrimp:
Thaw Shrimp in refrigerator over night, or thaw under slow running cold water (make sure shrimp is underwater in a bowl for this method.) Shrimp need to be peeled and de-veined. Bring 2 qt of water to boil, add 2 tsp. salt to water. Have ready a large bowl with 2 cups of ice and 2 cups of water in it. When water is boiling, add thawed shrimp. Stir until shrimp is cooked through, should take 2 to 4 minutes. When Shrimp is done, remove with slotted spoon and cool in ice water. This will stop the cooking process and help prevent overcooking.
Assembly:
Place 20 pieces of the wrappers down on a clean working surface. Place one shrimp in center of each wrapper. Place 1 tsp. of goat cheese filling next to shrimp. Place 1 tsp. of wilted spinach in center. Lightly season the shrimp with salt and pepper. Brush the edges with a lightly layer of egg whites. Place a wrapper on top of each ravioli. Carefully seal the edges with your fingers. Place ravioli in palm of hand so that the filling is cupped in the center. Place your other hand on top of the ravioli and press the ravioli to force out any air that is trapped in the center. This will help to insure the ravioli does not burst during the cooking process. Place assembled ravioli on tray dusted with cornstarch.
For Service as an entrée:
Bring 1 gallon of water to bowl. Add raviolis to water and cook for 1 to 2 minutes. The ravioli should become translucent to show the colorful center.
The Ravioli can served with a light coconut and ginger broth. Recipe Follows:

1 can Coconut milk (not sweetened)
1 tsp Fresh Ginger
1 Tbl. Fresh Basil
½ tsp. Jalepeno, minced Garlic 1 tsp.
3 Tbl Green onion, chopped
1 Tbl Vegetable Oil
½ cup Chicken Broth
Salt and Pepper to taste

Heat Oil in sauce pan, add ginger, garlic, jalepeno. Sauté for 1 minute, add remaining ingredients and simmer for 2 minutes.
For Service as an Hors D’oeuvres (Pot Sticker)

Do not boil Ravioli but deep fry or pan fry them.
In large sauce pan bring 4 cups of vegetable oil to 350 F
Add ravioli 3 or 4 at a time, fry until light golden brown.
Serve with soy sauce, sweet chili sauce, or sweet and sour sauce