asian pot stickers

Categories
emeril
Yield
4 servings
MeasureIngredient
1.00 tablespoon olive oil
¼ cup julienned carrots
½ cup shredded napa cabbage
1.00 cup crawfish tails
2.00 teaspoon minced shallots
1.00 teaspoon chopped garlic
1.00 tablespoon sesame oil
1.00 tablespoon cilantro leaves
1.00 tablespoon chopped peanuts
salt; to taste
freshly-ground black pepper; to taste
24.00  wonton wrappers
1.00 cup ginger soy butter sauce; see * note
chives; long

* Note: See the “Ginger Soy Butter Sauce” recipe which is included in this collection.

In a saute pan, heat the olive oil. When the oil is hot, add the carrots, cabbage and crawfish. Season with salt and pepper. Saute the mixture for 2 minutes. Add the shallots and garlic and saute for 1 minute. Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts. Season with salt and pepper. Bring a pot of salted water to a boil. Spoon a tablespoon of the filling in the center of each wonton wrapper. With water, slightly wet the edges of each wonton. Bring one corner of the wrapper to the other, forming a triangle, seal the edges tightly. Poach ½ of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float. Remove from the water and drain. Bring the pot of water back to a boil and poach the remaining wontons. In a saute pan, heat 1 tablespoon of olive oil. When the oil is hot, carefully add ½ of the wontons, one at a time, and pan-fry the wontons for 1 minute and remove from the pan. Add the remaining oil and continue to pan-fry the remaining wontons. To assemble, spoon ¼ cup of the Ginger Soy Butter Sauce in the center of each plate. Arrange 6 wontons in the center of the sauce. Garnish with long chives. This recipe yields 4 appetizer servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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