Thai veal potstickers
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Thai veal potstickers
  Thai    Veal    Potstickers  
Last updated 6/12/2012 1:26:34 AM. Recipe ID 61052. Report a problem with this recipe.
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      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.
  
  




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Recipe ID 61052 (Apr 03, 2005)

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