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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