MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crayfish Pot Stickers
 Categories: Chinese, Dumplings, Appetizers, Crayfish
      Yield: 4 Servings
 
      1 tb Olive oil
    1/4 c  Carrots; julienned
    1/2 c  Napa cabbage; shredded
      1 c  Crawfish tails
      2 ts Shallots; minced
      1 ts Garlic; chopped
      1 tb Sesame oil
      1 tb Cilantro leaves
      1 tb Peanuts; chopped
           Salt and pepper
     24    Wonton wrappers
      1 c  Ginger Soy Butter Sauce;
           -recipe follows
           Long chives
 
  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 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 saute 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.

  Recipe by Emeril Lagasse

  From: Dave, Around The World Recipes List
  Date: 27 Feb 97
 
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