Yield: 1 servings
|1 pack||Wonton wrappers; preferably round|
|½ pounds||Raw shrimp; peeled de-veined|
|\N \N||; and roughly chopped|
|½ cup||Chopped white onion|
|1 large||Carrot finely chopped - about 1/3 cup|
|1 cup||Chopped green cabbage|
|½ cup||Shitake mushroom caps; thinly sliced and|
|\N \N||; chopped|
|½ teaspoon||Dry chili pepper flakes|
|3 tablespoons||Vegetable oil|
|2 tablespoons||Sesame oil|
|¼ cup||Low sodium soy sauce|
|3 tablespoons||Rice wine vinegar|
|\N \N||Salt and pepper to taste|
|2 tablespoons||Rice wine vinegar|
|1 tablespoon||Low sodium soy sauce|
|¼ cup||Hot mustard|
FOR THE SWEET MUSTARD DIP
In a large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry wile combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the potstickers by laying out one wonton, brush the edge with water, put 1 teaspoon of the filling into the middle and fold the edge over on the diagonal to form a packet. Trim the edges to eliminate the square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking.
To cook: Heat a non-stick skillet with 3 tablespoon vegetable oil. When the pan is hot add enough potstickers to cover the bottom but do not crowd them. Cook both sides until well-browned and crisp. Continue in this manner until all the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip.
For the sweet mustard dip:
Combine the ingredients in a sauce pan over low heat. Cook for 3-4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve.
Converted by MC_Buster.
NOTES : This wonderful recipe comes to GMA courtesy of Chef Michael Lomonaco. Serves 8 as a pass-around hors d'oeuvre Recipe by: Good Morning America Converted by MM_Buster v2.0l.