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Japanese-Pumpkin Pot Stickers




Source of Recipe


Chef Yoshi Katsumura


Recipe Introduction


with Mango Ketchup (serves 6-9)


List of Ingredients




# 1 Japanese pumpkin (2-3 lbs.)
# 6-oz. unsalted butter
# 1-cup cream (approx.)
# 36 pot sticker skins (sold in Asian grocery stores)
# Ground cinnamon
# Salt
# White pepper
# Vegetable oil for sautéing
# White truffle oil

Recipe



#

1. Peel, seed, and cut the Japanese pumpkin into 2" squares. Spread the pumpkin evenly in a heavy roasting pan, and dot it with butter. Sprinkle with cinnamon and a pinch each of salt and white pepper.

2. Cover the pan tightly with aluminum foil. Roast the pumpkin for 25 minutes in a preheated 375° F oven. Then remove the pumpkin from the roasting pan and allow it to completely cool.

3. Place the pumpkin in a food processor. Adding a little cream at a time, process the pumpkin until it has the texture of a thick paste. (Don't add too much cream, and be careful not to over process.)

4. Use a teaspoon to fill each pot sticker skin about one-third full. Brush the edges of the skins with a little water and press them firmly to seal.

5. Heat a little vegetable oil in a nonstick skillet. Sauté the pot stickers until they are a perfect golden brown color, about one minute each side.

6. For each serving, spread mango ketchup on an attractive plate, arrange 4 to 6 pot stickers on top, and drizzle lightly with white truffle oil.

Mango Ketchup

Ingredients
# 3 mangoes, medium size
# ¼ cup white wine vinegar
# ¼ cup sugar
# ½ cup white wine
# Salt
# White pepper

Directions
# Peel the mangoes and dice them into small pieces. Place the mangoes and the remaining ingredients in a saucepan, and cook about 20 minutes over medium heat.
# Cool the mixture, and then puree it in a food processor. Serve chilled.