Title: Shrimp&shiitake potstickers w/chili oil & warm cabbage sa
 Categories: Appetizers, Salads
      Yield: 6 Servings
 
    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
  
  From: - Boulevard * San Francisco -
  
  1. Heat the oven to 350 B0. 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.
  
  Either a red or a white will go nicely with the complex flavors here;
  choose a simple, light-bodied bottle. One from the C F4tes-du-Rh F4ne
  region of France would be good.