Shrimp and Vegetable Potstickers
Source of Recipe
From Chef Michael Lomonaco
List of Ingredients
1 pack wonton wrappers, preferably round
1/2 pound raw shrimp, peeled de-veined and roughly chopped
1/2 cup chopped white onion
1 large carrot finely chopped - about 1/3 cup
1 cup chopped green cabbage
1/2 cup shitake mushroom caps, thinly sliced and chopped
1/2 teaspoon dry chili pepper flakes
3 tablespoons vegetable oil
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons sugar
salt and pepper to taste
Recipe
In a large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry wile combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool.
When the mixture is cool begin making the potstickers by laying out one wonton, brush the edge with water, put 1 tsp. of the filling into the middle and fold the edge over on the diagonal to form a packet. Trim the edges to eliminate the square corners.
Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking.
To cook: Heat a non-stick skillet with 3 tbs. vegetable oil. When the pan is hot, add enough potstickers to cover the bottom but do not crowd them. Cook both sides until well-browned and crisp.
Continue in this manner until all the potstickers are cooked. Keep them warm in a low oven while finishing the last batches.
Serve with sweet mustard dip.
Serves 8 as a pass-around hors d'oeuvre
Sweet Mustard Dip
Ingredients
1/4 cup water
1/2 cup honey
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce
1/4 cup hot mustard
Directions
Combine the ingredients in a sauce pan over low heat. Cook for 3-4 minutes to blend the flavors.
Remove from the heat, let cool for several minutes until just warm and serve.
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