Szechuan peanut dumplings

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

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