• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad

  • Recipe Submitted by on

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


*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

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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