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Associate.com - Share Your Recipe!

Recipe Name: Asian Pot Stickers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Tablespoon(s) Olive oil
1/4 Cup(s) Julienned carrots
1/2 Cup(s) Shredded Napa cabbage
1 Cup(s) Crawfish tails
2 Teaspoon(s) Minced shallots
1 Teaspoon(s) Chopped garlic
1 Tablespoon(s) Sesame oil
1 Tablespoon(s) Cilantro leaves
1 Tablespoon(s) Chopped peanuts
Salt, to taste
Freshly-ground black pepper
to taste
24 Wonton wrappers
1 Cup(s) Ginger Soy Butter Sauce, see
* Note
Chives, long
Directions:
Note: See the Ginger Soy Butter Sauce recipe which is included in this
collection. In a saute pan, heat the olive oil. When the oil is hot,
add the carrots, cabbage and crawfish. Season with salt and pepper.
Saute the mixture for 2 minutes. Add the shallots and garlic and saute
for 1 minute. Remove from the heat and stir in the sesame oil,
cilantro leaves, and peanuts. Season with salt and pepper. Bring a pot
of salted water to a boil. Spoon a tablespoon of the filling in the
center of each wonton wrapper. With water, slightly wet the edges of
each wonton. Bring one corner of the wrapper to the other, forming a
triangle, seal the edges tightly. Poach 1/2 of the wontons in the
boiling water for 1 to 2 minutes, or until the wontons start to float.
Remove from the water and drain. Bring the pot of water back to a boil
and poach the remaining wontons. In a saute pan, heat 1 tablespoon of
olive oil. When the oil is hot, carefully add 1/2 of the wontons, one
at a time, and pan-fry the wontons for 1 minute and remove from the
pan. Add the remaining oil and continue to pan-fry the remaining
wontons. To assemble, spoon 1/4 cup of the Ginger Soy Butter Sauce in
the center of each plate. Arrange 6 wontons in the center of the
sauce. Garnish with long chives. This recipe yields 4 appetizer
servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV
FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from
their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR
MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 662
Calories From Fat: 97
Total Fat: 10.8g
Cholesterol: 18mg
Sodium: 1224.2mg
Potassium: 232.8mg
Carbohydrates: 118g
Fiber: 4.1g
Sugar: <1g
Protein: 20.5g


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