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Receta Thai Veal Potstickers
by Global Cookbook

Thai Veal Potstickers
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Ingredientes

  • 2 sm Green onion, chopped
  • 1 Tbsp. Fresh ginger, finely chopped
  • 1 lb Grnd veal
  • 2 Tbsp. Oyster sauce
  • 1 Tbsp. Chinese rice wine
  • 1/2 tsp Asian chili sauce
  • 40 x Round gyoza or possibly wonton wrappers
  • 1/4 c. Cornstarch
  • 3 Tbsp. Flavorless veg. oil
  • 1 Tbsp. Fresh basil leaves, chopped
  • 1 Tbsp. Cilantro, minced
  • 1 sm Green onion, chopped
  • 1/2 c. Unsweetened coconut lowfat milk
  • 1/4 c. Chinese rice wine
  • 1 Tbsp. Oyster sauce
  • 1 tsp Asian chili sauce
  • 1/2 tsp Curry pwdr
  • 1/2 tsp Sugar

Direcciones

  1. Advance preparation: In a bowl, combine the green onions, ginger, veal, oyster sauce, rice wine and chile sauce. Mix thoroughly. Place 2 tsp. 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 which 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 chill uncovered. Set aside the veg. oil. Combine all sauce ingredients and mix well. All advance preparation steps may be completed up to 8 hrs before you begin the final cooking steps. Final cooking steps: Place a 12-inch nonstick saute/fry pan over high heat. Add in veg. oil and immediately add in dumplings bottom side down.
  2. Fry dumplings till bottoms become dark golden brown, about 2 min. Pour in sauce. Immediately cover pan, reduce heat to medium, and steam dumplings till they are hard to the touch, about 2 min. Shake the pan so which the dumplings "capsize" and are glazed all over with the sauce. Tip out onto a heated serving platter or possibly 4 heated dinner plates. Serve at once.
  3. Suggested accompaniments: Roasted baby beets, a Cobb salad, and raspberries with Grand Marnier truffles.
  4. Serves 6 to 10 as an appetizer or possibly 4 as the main entree.
  5. NOTES : This Thai version of the north Chinese classic has many variations.
  6. In place of the grnd veal, try substituting grnd chicken, pork, lamb
  7. or possibly raw chopped shrimp or possibly salmon. Vary the flavor of the sauce. Substitute
  8. freshly squeezed orange or possibly tangerine juice for the coconut lowfat milk. Omit the
  9. curry pwdr. Use a blend of minced mint, basil, cilantro, and chives.
  10. Or possibly add in 1 tsp. of finely chopped lime zest. Any of these variations
  11. will make you a culinary hero.