Thai Veal Potstickers

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

Title: Thai Veal Potstickers
Categories: Thai
Yield: 4 servings


2 sm green onion -- minced
1 TB fresh ginger -- finely
: minced
1 lb ground veal
2 TB oyster sauce
1 TB Chinese rice wine
1/2 ts Asian chili sauce
40 round gyoza or wonton
: wrappers
1/4 c cornstarch
3 TB flavorless cooking oil
: Sauce:
1 TB fresh basil leaves --
: minced
1 TB cilantro -- chopped
1 sm green onion -- minced
1/2 c unsweetened coconut milk
1/4 c Chinese rice wine
1 TB oyster sauce
1 ts Asian chili sauce
1/2 ts curry powder
1/2 ts sugar

Advance preparation: In a bowl, combine the green
onions, ginger, veal, oyster sauce, rice wine and
chile sauce. Mix thoroughly. Place 2 teaspoons filling
in the center of a wrapper. (If using square wonton
wrappers, trim them into circles.) Bring edges of
wrapper up around filling and encircle the dumpling
"waist" with your index finger and thumb. Squeeze the
waist gently with that same index finger, while also
pressing the top and the bottom of the dumpling with
your other index finger and thumb. Line a baking sheet
with parchment paper, dust paper heavily with
cornstarch, place dumplings on the baking sheet, and
refrigerate uncovered. Set aside the cooking oil.
Combine all sauce ingredients and mix well. All
advance preparation steps may be completed up to 8
hours before you begin the final cooking steps. Final
cooking steps: Place a 12-inch nonstick saute pan over
high heat. Add cooking oil and immediately add
dumplings bottom side down. Fry dumplings until
bottoms become dark golden, about 2 minutes. Pour in
sauce. Immediately cover pan, reduce heat to medium,
and steam dumplings until they are firm to the touch,
about 2 minutes. Shake the pan so that the dumplings
"capsize" and are glazed all over with the sauce. Tip
out onto a heated serving platter or 4 heated dinner
plates. Serve at once. Suggested accompaniments:
Roasted baby beets, a Cobb salad, and raspberries with
Grand Marnier truffles. Serves 6 to 10 as an appetizer
or 4 as the main entree.

Recipe By : Hot Pasta, by Hugh Carpenter and Teri
Sandison

From: Rooby <rooby@shell.Masterpiece.Codate: Sun, 27
Oct 1996 22:27:23 -0800

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