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     Title: Thai Veal Potstickers
Categories: Thai
     Yield: 4 servings


       2 sm green onion -- minced
       1 TB fresh ginger -- finely
 :          minced
       1 lb ground veal
       2 TB oyster sauce
       1 TB Chinese rice wine
     1/2 ts Asian chili sauce
      40    round gyoza or wonton
 :          wrappers
     1/4 c  cornstarch
       3 TB flavorless cooking oil
 :          Sauce:
       1 TB fresh basil leaves --
 :          minced
       1 TB cilantro -- chopped
       1 sm green onion -- minced
     1/2 c  unsweetened coconut milk
     1/4 c  Chinese rice wine
       1 TB oyster sauce
       1 ts Asian chili sauce
     1/2 ts curry powder
     1/2 ts sugar

 Advance preparation: In a bowl, combine the green
 onions, ginger, veal, oyster sauce, rice wine and
 chile sauce. Mix thoroughly. Place 2 teaspoons 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 that 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
 refrigerate uncovered. Set aside the cooking oil.
 Combine all sauce ingredients and mix well. All
 advance preparation steps may be completed up to 8
 hours before you begin the final cooking steps. Final
 cooking steps: Place a 12-inch nonstick saute pan over
 high heat.  Add cooking oil and immediately add
 dumplings bottom side down. Fry dumplings until
 bottoms become dark golden, about 2 minutes. Pour in
 sauce.  Immediately cover pan, reduce heat to medium,
 and steam dumplings until they are firm to the touch,
 about 2 minutes. Shake the pan so that the dumplings
 "capsize" and are glazed all over with the sauce. Tip
 out onto a heated serving platter or 4 heated dinner
 plates. Serve at once. Suggested accompaniments:
 Roasted baby beets, a Cobb salad, and raspberries with
 Grand Marnier truffles. Serves 6 to 10 as an appetizer
 or 4 as the main entree.

 Recipe By     : Hot Pasta, by Hugh Carpenter and Teri
 Sandison

 From: Rooby <[email protected]: Sun, 27
 Oct 1996 22:27:23 -0800

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