Asian Pot Stickers By Emeril

Course : Appetizers
Serves: 4
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1 Tablespoon olive oil
1/4 Cup julienned carrots
1/2 Cup shredded Napa cabbage
1 cup crawfish tails
2 Teaspoons minced shallots
1 Teaspoon garlic chopped
1 Tablespoon sesame oil
1 Tablespoon cilantro leaves
1 Tablespoon chopped peanuts
1 teaspoon salt and pepper
24 sheets wonton wrappers
1 cup Ginger Soy Butter Sauce
1 medium chives

Preparation / Directions:

In a sauté pan, heat the olive oil. When the oil is hot, add the carrots, cabbage and crawfish. Season with salt and pepper. Sauté the mixture for 2 minutes. Add the shallots and garlic and sauté 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 salt 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 sauté pan, heat the 1 tablespoons 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 sauce in the center of each plate. Arrange 6 wontons in the center of the sauce. Garnish with long chives.


Nutritional Information:

301 Calories (kcal); 32g Total Fat; (91% calories from fat); 3g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium

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