Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 18 \N | Frozen gyoza |
| \N \N | Or potsticker dumplings |
| ½ cup | Dry-roasted salted peanuts |
| ¼ cup | Bottled Thai-style |
| \N \N | Peanut sauce |
| ¼ cup | Chinese plum sauce |
| 4 cups | Mixed lettuce |
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