| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Wonton wrappers; preferably round |
| 1/2 |
lb |
Raw shrimp; peeled de-veined |
|
|
; and roughly chopped |
| 1/2 |
c |
Chopped white onion |
| 1 |
lg |
Carrot finely chopped – about 1/3 cup |
| 1 |
c |
Chopped green cabbage |
| 1/2 |
c |
Shitake mushroom caps; thinly sliced and |
|
|
; chopped |
| 1/2 |
ts |
Dry chili pepper flakes |
| 3 |
tb |
Vegetable oil |
| 2 |
tb |
Sesame oil |
| 1/4 |
c |
Low sodium soy sauce |
| 3 |
tb |
Rice wine vinegar |
| 3 |
tb |
Sugar |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Water |
| 1/2 |
c |
Honey |
| 2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Low sodium soy sauce |
| 1/4 |
c |
Hot mustard |
INSTRUCTIONS
FOR THE SWEET MUSTARD DIP
In a large skillet or a wok heat the vegetable oil until hot. Add the
shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry wile
combining the ingredients. Add the pepper flakes, sesame oil, soy sauce,
vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to
cool. When the mixture is cool begin making the potstickers by laying out
one wonton, brush the edge with water, put 1 teaspoon of the filling into
the middle and fold the edge over on the diagonal to form a packet. Trim
the edges to eliminate the square corners. Dust the finished potstickers
with a light coating of cornstarch to prevent sticking before cooking.
To cook: Heat a non-stick skillet with 3 tablespoon vegetable oil. When the
pan is hot add enough potstickers to cover the bottom but do not crowd
them. Cook both sides until well-browned and crisp. Continue in this manner
until all the potstickers are cooked. Keep them warm in a low oven while
finishing the last batches. Serve with sweet mustard dip.
For the sweet mustard dip:
Combine the ingredients in a sauce pan over low heat. Cook for 3-4 minutes
to blend the flavors. Remove from the heat, let cool for several minutes
until just warm and serve.
Converted by MC_Buster.
NOTES : This wonderful recipe comes to GMA courtesy of Chef Michael
Lomonaco. Serves 8 as a pass-around hors d'oeuvre
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”