Shrimp&shiitake potstickers w/chili oil & warm cabbage salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Shiitake mushrooms, stems removed, caps cut in half and then cut |
| Crosswise into thin slices | ||
| 2 | Scallions including green tops, minced | |
| 2 | tablespoons | Chopped cilantro |
| 1 | tablespoon | Minced fresh ginger |
| 6 | tablespoons | Cooking oil, more if needed |
| 3 | tablespoons | Soy sauce |
| ½ | pounds | Medium shrimp, shelled and chopped |
| ¼ | teaspoon | 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 | tablespoons | Rice-wine vinegar |
| 1 | tablespoon | Vietnamese chili sauce* |
| 2 | teaspoons | Honey |
| 2 | tablespoons | Chili oil |
Directions
*Available at Asian markets
From: - Boulevard * San Francisco - 1. Heat the oven to 350ø. 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 <jewel1@...> on Mar 23, 1998