Try this Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad recipe, or contribute your own.
Suggest a better description*Available at Asian markets From: - Boulevard * San Francisco - 1. Heat the oven to 350?. In a medium bowl, toss the shiitakes with the scallions, cilantro, ginger, 1 tablespoon of the cooking oil and 1 tablespoon of the soy sauce. Spread the mixture on a small baking sheet and bake until the mushrooms are soft, about 5 minutes. Transfer the mushroom mixture to a medium bowl and let cool. Stir the shrimp and salt into the mushrooms. 2. Lay a few of the gyoza or wonton wrappers on a work surface. Put about 11/2 teaspoons of the filling in the center of each. Brush the edges with egg white and fold in half, pleating the edges as you go. Put the potstickers on a baking sheet lightly dusted with flour and repeat to make 36 potstickers. 3. In a large frying pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the cabbage. Cook, stirring occasionally, until lightly browned and just beginning to wilt, about 3 minutes. Transfer to a bowl. Add another tablespoon oil to the pan. Cook the remaining cabbage. Remove. Add another tablespoon oil and cook the carrots until they begin to brown, about 3 minutes. Add to the cabbage. 4. In a small bowl, stir together the remaining 2 tablespoons soy sauce, the rice-wine vinegar, Vietnamese chili sauce and honey. Add this mixture to the cabbage and carrots and stir to combine. 5. Bring a large pot of water to a boil. Heat the remaining 2 tablespoons cooking oil in a medium frying pan. Put 6 potstickers in a strainer and immerse them in the boiling water for 1 to 2 minutes. Drain and add the potstickers to the hot frying pan. Be careful, the oil may spatter. Cook the potstickers on both sides until brown, about 2 minutes in all. Transfer the potstickers to a baking sheet and keep them warm in a low oven while cooking the rest. Add more oil to the pan if necessary. 6. Reheat the cabbage if necessary. Put a mound of the cabbage salad in the center of six plates. Arrange 6 potstickers around the salad and drizzle each plate with about a teaspoon of the chili oil. !Make It Ahead! Nearly all the work for this can be done in advance. The cabbage salad and the boiled potstickers can both be made a day ahead. Then, before serving, just reheat the cabbage and saute the potstickers for two minutes. Either a red or a white will go nicely with the complex flavors here; choose a simple, light-bodied bottle. One from the C=F4tes-du-Rh=F4ne region of France would be good. Posted to MM-Recipes Digest by Julie Bertholf
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 126.2mg | 4 % | |
Potassium 14.5mg | 0 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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