Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad - BigOven 55529

Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad

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Try this Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad recipe, or contribute your own. "Salads" and "Appetizers" are two tags used to describe Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad.


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Crosswise into thin slices
1 tb Vietnamese chili sauce*
1/2 lb Medium shrimp, shelled and
1 Head napa cabbage, cut into
2 tb Rice-wine vinegar
4 Carrots, cut into
1 Egg white, beaten
2 ts Honey
2 Scallions including green
6 tb Cooking oil, more if needed
1/4 ts Salt
2 tb Chopped cilantro
2 tb Chili oil
1/4 lb Shiitake mushrooms, stems
3 tb Soy sauce
1 tb Minced fresh ginger
36 Round gyoza* or wonton

Original recipe makes 6 Servings



*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 on Mar 23, 1998

Calories Per Serving: 7 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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