Name: Shrimp&shiitake Potstickers W/chili Oil & Warm Cabbage Salad
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs	Asian	Appetizers, Salads	6	Servings

INGREDIENTS

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

INSTRUCTIONS

*Available at Asian markets
From: - Boulevard * San Francisco -
1. Heat the oven to 350&deg;. 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.
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 23, 1998

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