INGREDIENTS

INSTRUCTIONS

Preparation -to make the potstickers Combine the shrimp and ginger in
the bowl of a food processor with a pinch each of salt and pepper and
puree until smooth and clinging to the sides of the bowl. Add the egg
white and puree until combined. Remove to a small bowl and stir in  the
green onion, basil, cilantro and lemon juice and season to taste  with
salt and pepper. Chill well.  When ready to fill the potstickers, place
approximately I Tbl of  filling in the center of each wrapper and brush
the edges with egg.  Pinch one side together about 1/4" up then,
starting on one side or  the other, fold 1/4" pleats, one after the
other until the entire  dumpling is sealed. Store refrigerated on
parchment paper sprinkled  with corn starch until ready to cook.  For
the sauce- Heat a suitable pot over high heat and add the oil.  When
the oil is very hot, add the shrimp shells and saute, stirring
frequently, until the shells become bright pink. Add the shallots,
leek and celery until soft then add the green onion, ginger,
peppercorns and tomato. Continue to saute for two minutes then add
wines and reduce by half. Add the stock and the herb stems and reduce
to a simmer. Simmer until reduced by 1/3 then strain. Reserve.  For the
cilantro- drizzle Combine the yogurt, wasabi and cilantro in a  blender
and puree until almost smooth. Season to taste with salt and  pepper
and reserve.  ~ -To finish the dish- Marinate the swordfish in the
olive oil after  cutting into steaks. Refrigerate until ready to cook
the fish. Cook  the potstickers in salted boiling water for three
minutes or until  the wrappers become soft. Remove from the water and
drain. Hold until  ready to finish.  When ready to serve, sprinkle the
fish liberally with salt and freshly  ground black pepper and grill
over high heat to medium rare (or to  your liking). Place the steaks in
the center of a warm plate. Heat  the peanut oil in a saute pan over
high heat and place the  potstickers in, flat side down (pleats up) and
fry over medium-high  heat until the bottoms become golden brown. Place
a lid over the pan  and pour the oil out. Add the cracked black
peppercorns. Return to  the heat and add two cups of the sauce to the
pan. Boil until the  sauce is reduced to about half and then add the
butter. Reduce the  heat and stir the butter into the sauce. Arrange
the potstickers  around the swordfish, 3 on each plte and spoon the
sauce over fish  and potstickers. Drizzle the cilantro over the
potstickers and  garnish with cilantro sprigs.  Formatted by JoAnn
Pellegrino via Buster 5/98  Recipe by: Chefs Anne and David Gingrass
Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on
May 12, 1998

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