Side Pannel
Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad
Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Appetizers
Ingredients List
- 1/4 lb Shiitake mushrooms, stems
- -removed, caps cut in half
- -and then cut
- Crosswise into thin slices
- 2 Scallions including green
- -tops, minced
- 2 tb Chopped cilantro
- 1 tb Minced fresh ginger
- 6 tb Cooking oil, more if needed
- 3 tb Soy sauce
- 1/2 lb Medium shrimp, shelled and
- -chopped
- 1/4 ts Salt
- 36 Round gyoza* or wonton
- -wrappers
- 1 Egg white, beaten
- 1 Head napa cabbage, cut into
- -2-inch squares
- 4 Carrots, cut into
- -2-inch-long matchstick
- -strips
- 2 tb Rice-wine vinegar
- 1 tb Vietnamese chili sauce*
- 2 ts Honey
- 2 tb Chili oil
Directions
*Available at Asian markets
1. Heat the oven to 350ø. In a medium bowl, toss the shiitakes with the
scallions, cilantro, ginger, 1 tablespoon of the cooking oil and 1
tablespoon of the soy sauce. Spread the mixture on a small baking sheet and
bake until the mushrooms are soft, about 5 minutes. Transfer the mushroom
mixture to a medium bowl and let cool. Stir the shrimp and salt into the
mushrooms.
2. Lay a few of the gyoza or wonton wrappers on a work surface. Put about
11/2 teaspoons of the filling in the center of each. Brush the edges with
egg white and fold in half, pleating the edges as you go. Put the
potstickers on a baking sheet lightly dusted with flour and repeat to make
36 potstickers.
3. In a large frying pan, heat 1 tablespoon of the cooking oil over
moderately high heat. Add half the cabbage. Cook, stirring occasionally,
until lightly browned and just beginning to wilt, about 3 minutes. Transfer
to a bowl. Add another tablespoon oil to the pan. Cook the remaining
cabbage. Remove. Add another tablespoon oil and cook the carrots until they
begin to brown, about 3 minutes. Add to the cabbage.
4. In a small bowl, stir together the remaining 2 tablespoons soy sauce,
the rice-wine vinegar, Vietnamese chili sauce and honey. Add this mixture
to the cabbage and carrots and stir to combine.
5. Bring a large pot of water to a boil. Heat the remaining 2 tablespoons
cooking oil in a medium frying pan. Put 6 potstickers in a strainer and
immerse them in the boiling water for 1 to 2 minutes. Drain and add the
potstickers to the hot frying pan. Be careful, the oil may spatter. Cook
the potstickers on both sides until brown, about 2 minutes in all. Transfer
the potstickers to a baking sheet and keep them warm in a low oven while
cooking the rest. Add more oil to the pan if necessary.
6. Reheat the cabbage if necessary. Put a mound of the cabbage salad in the
center of six plates. Arrange 6 potstickers around the salad and drizzle
each plate with about a teaspoon of the chili oil.
!Make It Ahead! Nearly all the work for this can be done in advance. The
cabbage salad and the boiled potstickers can both be made a day ahead.
Then, before serving, just reheat the cabbage and saute the potstickers for
two minutes.
1. Heat the oven to 350ø. In a medium bowl, toss the shiitakes with the
scallions, cilantro, ginger, 1 tablespoon of the cooking oil and 1
tablespoon of the soy sauce. Spread the mixture on a small baking sheet and
bake until the mushrooms are soft, about 5 minutes. Transfer the mushroom
mixture to a medium bowl and let cool. Stir the shrimp and salt into the
mushrooms.
2. Lay a few of the gyoza or wonton wrappers on a work surface. Put about
11/2 teaspoons of the filling in the center of each. Brush the edges with
egg white and fold in half, pleating the edges as you go. Put the
potstickers on a baking sheet lightly dusted with flour and repeat to make
36 potstickers.
3. In a large frying pan, heat 1 tablespoon of the cooking oil over
moderately high heat. Add half the cabbage. Cook, stirring occasionally,
until lightly browned and just beginning to wilt, about 3 minutes. Transfer
to a bowl. Add another tablespoon oil to the pan. Cook the remaining
cabbage. Remove. Add another tablespoon oil and cook the carrots until they
begin to brown, about 3 minutes. Add to the cabbage.
4. In a small bowl, stir together the remaining 2 tablespoons soy sauce,
the rice-wine vinegar, Vietnamese chili sauce and honey. Add this mixture
to the cabbage and carrots and stir to combine.
5. Bring a large pot of water to a boil. Heat the remaining 2 tablespoons
cooking oil in a medium frying pan. Put 6 potstickers in a strainer and
immerse them in the boiling water for 1 to 2 minutes. Drain and add the
potstickers to the hot frying pan. Be careful, the oil may spatter. Cook
the potstickers on both sides until brown, about 2 minutes in all. Transfer
the potstickers to a baking sheet and keep them warm in a low oven while
cooking the rest. Add more oil to the pan if necessary.
6. Reheat the cabbage if necessary. Put a mound of the cabbage salad in the
center of six plates. Arrange 6 potstickers around the salad and drizzle
each plate with about a teaspoon of the chili oil.
!Make It Ahead! Nearly all the work for this can be done in advance. The
cabbage salad and the boiled potstickers can both be made a day ahead.
Then, before serving, just reheat the cabbage and saute the potstickers for
two minutes.
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