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.
Recipe By : Hot Pasta, by Hugh Carpenter and Teri Sandison

Posted to MC-Recipe Digest V1 #267

Date: Sun, 27 Oct 1996 22:27:23 -0800

From: Rooby

NOTES : This Thai version of the north Chinese classic has many variations.
In place of the ground veal, try substituting ground chicken, pork, lamb

or raw minced shrimp or salmon. Vary the flavor of the sauce. Substitute

freshly squeezed orange or tangerine juice for the coconut milk. Omit the

curry powder. Use a blend of chopped mint, basil, cilantro, and chives.

Or add 1 teaspoon of finely minced lime zest. Any of these variations

will make you a culinary hero.

Hot Pasta by Hugh Carpenter and Teri Sandison. Ten Speed Press, 112 pages.

ISBN: 0-89815-857-5

Downloaded from The Electronic Gourmet Guide

MC formatted 10-28-97 by rooby@shell.masterpiece.com