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  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: Thai Veal Potstickers

  3. Categories: Thai

  4. Yield: 4 servings

  5. 2 sm green onion -- minced

  6. 1 TB fresh ginger -- finely

  7. 1 lb ground veal

  8. 2 TB oyster sauce

  9. 1 TB Chinese rice wine

  10. 1/2 ts Asian chili sauce

  11. 40 round gyoza or wonton

  12. : wrappers

  13. 1/4 c cornstarch

  14. 3 TB flavorless cooking oil

  15. : Sauce:

  16. 1 TB fresh basil leaves --

  17. : minced

  18. 1 TB cilantro -- chopped

  19. 1 sm green onion -- minced

  20. 1/2 c unsweetened coconut milk

  21. 1/4 c Chinese rice wine

  22. 1 TB oyster sauce

  23. 1 ts Asian chili sauce

  24. 1/2 ts curry powder

  25. 1/2 ts sugar

  26. Advance preparation: In a bowl, combine the green

  27. onions, ginger, veal, oyster sauce, rice wine and chile sauce. Mix thoroughly. Place 2 teaspoons filling

  28. in the center of a wrapper. (If using square wonton

  29. wrappers, trim them into circles.) Bring edges of

  30. wrapper up around filling and encircle the dumpling

  31. "waist" with your index finger and thumb. Squeeze the

  32. waist gently with that same index finger, while also

  33. pressing the top and the bottom of the dumpling with

  34. your other index finger and thumb. Line a baking sheet

  35. with parchment paper, dust paper heavily with

  36. cornstarch, place dumplings on the baking sheet, and refrigerate uncovered. Set aside the cooking oil.

  37. Combine all sauce ingredients and mix well. All

  38. advance preparation steps may be completed up to 8

  39. hours before you begin the final cooking steps. Final

  40. cooking steps: Place a 12-inch nonstick saute pan over

  41. high heat. Add cooking oil and immediately add

  42. dumplings bottom side down. Fry dumplings until

  43. bottoms become dark golden, about 2 minutes. Pour in

  44. sauce. Immediately cover pan, reduce heat to medium,

  45. and steam dumplings until they are firm to the touch,

  46. about 2 minutes. Shake the pan so that the dumplings

  47. "capsize" and are glazed all over with the sauce. Tip

  48. out onto a heated serving platter or 4 heated dinner

  49. plates. Serve at once. Suggested accompaniments:

  50. Roasted baby beets, a Cobb salad, and raspberries with

  51. 6 to 10 as an appetizer

  52. or 4 as the main entree.

  53. Recipe By : Hot Pasta, by Hugh Carpenter and Teri

  54. Sandison

  55. From: Rooby <rooby

  56. shell.Masterpiece.Codate: Sun, 27

  57. 23 -0800 --

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