Asian Pot Stickers Recipe - Cooking Index
Asian Pot Stickers Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 1/4 cup | 27g / 1oz | Julienned carrots |
| 1/2 cup | 118ml | Shredded Napa cabbage |
| 1 cup | 237ml | Crawfish tails |
| 2 teaspoons | 10ml | Minced shallots |
| 1 teaspoon | 5ml | Chopped garlic |
| 1 tablespoon | 15ml | Sesame oil |
| 1 tablespoon | 15ml | Cilantro leaves |
| 1 tablespoon | 15ml | Chopped peanuts |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 24 | Wonton wrappers | |
| 1 cup | 237ml | Ginger Soy Butter Sauce - see * Note |
| Chives, long |
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 1/2 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 1/2 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 1/4 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.
Note: See the "Ginger Soy Butter Sauce" recipe which is included in this collection.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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