Appetizers for Gail's Canoehouse tuna

[Laura]

I am making this Sat. for a special occasion and am stumped for the appropriate appetizer. I know there are a lot of appetizer guru's out there so I welcome all recipes and suggestions.

[lindrusso]

Hi Laura,

Since the tuna recipe has sort of an Asian flare, you could do Shrimp Potstickers. They are a bit of work, but fablous and quickly devoured! If you'd like to play on the wild mushrooms, you could do Wild Mushroom Crostini. If you'd like the recipes, just post or email me. Have a nice holiday!

[Laura]

Alysha - I would love the recipe for the potstickers when you have a chance. Thanks.

[Julia1Pin]

FYI - Trader Joe's has awesome pot stickers http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

Here you go Laura. A couple of hints. Try to use a cast iron skillet if possible - I tried them in a friend's stainless steel pan and they just didn't work. Also, try to use dumpling wrappers over wonton - I tried substituting wontons once when I couldn't find the dumpling wrappers and they were a mess - too thin to hold up to the "crisping" stage. And don't be afraid to really let the bottoms get good and dark. These potstickers are as good as the best potstickers I've had at restaurants (and here in IN, better than most!) - yum! Oh, one more thing - you can do the filling a day ahead to save on time.

SHRIMP POTSTICKERS
(from Martha Stewart Living)

2 tablespoons cilantro leaves
1/2 pound large shrimp, shelled and deveined
1 large egg white
1 1/2 teaspoons chile oil , or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
1 1/2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1 medium carrot, grated
3/4 cup (about 2 ounces) finely chopped Napa cabbage
1/2 teaspoon freshly grated ginger
2 small scallions, finely chopped
1 tablespoon minced shallots
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 3-inch package round Chinese dumpling wrappers (available in large supermarkets)
3 tablespoons vegetable oil

For the dipping sauce:
1/4 cup low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon rice-wine vinegar
1 scallion, sliced

1. Finely chop 1 tablespoon of cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand and set aside. In a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste. Transfer to a medium bowl and add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt and pepper and mix well.

2. Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing the dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening the edges with water using your finger. Bring the two edges together, forming a taco shape, and pinch edges together only in the top center to seal. Pinch six small pleats (three on either side of the sealed center point) along one thickness only of the wrapper. Seal the dumpling by pressing the pleated and unpleated edges tightly together, enclosing the filling. Alternatively, moisten wrapper edges with water, fold in half into crescent shape around the filling, and pinch the edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place the filled dumplings on a parchment-lined baking sheet and cover with plastic wrap.

3. In a small serving bowl, whisk together ingredients for dipping sauce.

4. Heat 1 1/2 tablespoons oil in a well-seasoned, 11-inch cast-iron skillet over medium-high heat for 1-2 minutes. Arrange half of the dumplings tightly together in heated skillet and cook until deep golden brown, shaking the pan 1 or 2 times, about 1 to 2 minutes. Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately, or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven. Wash skillet and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.

Gosh, I have to make these again soon!

[Laura]

Alysha they sound awesome! Thank you so much!

[aggie94]

FYI, if you're searching for "round Chinese dumpling" wrappers, they'll be labeled "gyoza" wrappers (in case you've never bought them before). They come in different thicknesses, also, but I generally find that the standard ones work fine for potstickers or dim sum -- extra thick are sometimes too thick.