Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Sa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Shiitake mushrooms, stems removed, caps cut in half and then cut
Crosswise into thin slices,
2: Scallions including green tops, minced
2 tbsp: Chopped cilantro,
1 tbsp: Minced fresh ginger,
6 tbsp: Cooking oil, more if needed
3 tbsp: Soy sauce,
1/2 lbs: Medium shrimp, shelled and chopped
1/4 tsp: Salt,
36 Round: gyoza* or wonton wrappers,
1: Egg white, beaten
1 Head: napa cabbage, cut into 2-inch squares
4: Carrots, cut into 2-inch-long matchstick strips
2 tbsp: Rice-wine vinegar,
1 tbsp: Vietnamese chili sauce*,
2 tsp: Honey,
2 tbsp: Chili oil,
Directions:
*Available at Asian markets
From: - Boulevard * San Francisco -
1. Heat the oven to 350 B0. 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.
Source from luhu.jp
From: - Boulevard * San Francisco -
1. Heat the oven to 350 B0. 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.
Source from luhu.jp