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Asian Pot Stickers

Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1/4 cup 27g / 1ozJulienned carrots
1/2 cup 118mlShredded Napa cabbage
1 cup 237mlCrawfish tails
2 teaspoons 10mlMinced shallots
1 teaspoon 5mlChopped garlic
1 tablespoon 15mlSesame oil
1 tablespoon 15mlCilantro leaves
1 tablespoon 15mlChopped peanuts
  Salt - to taste
  Freshly-ground black pepper - to taste
24   Wonton wrappers
1 cup 237mlGinger Soy Butter Sauce - see * Note
  Chives, long

Recipe Instructions

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.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) - Downloaded from their Web-Site -


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