Рецепт Asian Pot Stickers
Ингредиенты
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Инструкции
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the carrots, cabbage and crawfish. Season with salt and pepper. Saute/fry the mix for 2 min. Add in the shallots and garlic and saute/fry 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 Tbsp. 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 min, or possibly till 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/fry pan, heat 1 Tbsp. of extra virgin olive oil. When the oil is warm, carefully add in 1/2 of the wontons, one at a time, and pan-fry the wontons for 1 minute and remove from the pan. Add in the remaining oil and continue to pan-fry the remaining wontons.
- To assemble, spoon 1/4 c. 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.
- This recipe yields 4 appetizer servings.