Szechuan Peanut Dumplings Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
18: Frozen gyoza,
Peanut sauce,
Or potsticker dumplings,
1/4 cup: Chinese plum sauce,
1/2 cup: Dry-roasted salted peanuts,
4 cup: Mixed lettuce,
1/4 cup: Bottled Thai-style,
Directions:
1. Cook the potstickers in a large pot of boiling, salted water until
the wrappers are tender but still firm and the meat filling is cooked
through, 3-4 min. Drain well.
2. Meanwhile, coarsely chop the peanuts. In a medium bowl, stir
together the peanut sauce and plum sauce until well blended. Arrange
the lettuce on 6 plates.
3. Add the cooked dumplings to the sauce bowl and stir gently to coat
each one well with the sauce. Using a slotted spoon, transfer 3
dumplings to each plate, placing them likes spokes from the center of
a wheel. Drizzle the remaining sauce among the plates. Top each
serving with a sprinkling of chopped peanuts.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 16
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
the wrappers are tender but still firm and the meat filling is cooked
through, 3-4 min. Drain well.
2. Meanwhile, coarsely chop the peanuts. In a medium bowl, stir
together the peanut sauce and plum sauce until well blended. Arrange
the lettuce on 6 plates.
3. Add the cooked dumplings to the sauce bowl and stir gently to coat
each one well with the sauce. Using a slotted spoon, transfer 3
dumplings to each plate, placing them likes spokes from the center of
a wheel. Drizzle the remaining sauce among the plates. Top each
serving with a sprinkling of chopped peanuts.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 16
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Appetizers