Thai Vegetable Pot Stickers from Uno's Chicago Bar and Grill...Where can I get the Recipe?!
Today I ate lunch at an Uno's Chicago Bar and Grill, and had one of the most delicious dishes I've eaten in weeks, their Thai Vegetable Pot Stickers!.
Has anyone had them!? If so, would you happen to know where I could find the recipe, or have any idea regarding what the sauce might be!? I've seen that there is obviously sesame seeds and julienned carrots and snow peas on top, but I can't figure out what the filling is either, although I am more interested in what the sauce is!. Thanks in advance!Www@FoodAQ@Com
Has anyone had them!? If so, would you happen to know where I could find the recipe, or have any idea regarding what the sauce might be!? I've seen that there is obviously sesame seeds and julienned carrots and snow peas on top, but I can't figure out what the filling is either, although I am more interested in what the sauce is!. Thanks in advance!Www@FoodAQ@Com
Answers:
They are made in china, japan, and thailand
Here's two recipes:
http://www!.foodnetwork!.com/recipes/alton!.!.!.
Ingredients
2 cups cabbage, finely chopped
1 teaspoon salt
1/2 lb shrimp, peeled, deveined and finely chopped
1 lb lean pork, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or white wine
1 tablespoon green onion, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 garlic cloves, minced
64 wonton wrappers (usually 1 pkg)
1/4 cup vegetable oil
1 cup chicken stock
DIPPING SAUCE
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced
Directions
1Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid!.
2Squeeze out any liquid from the shrimp!.
3Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance)!.
4On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag!. They will keep for a month!. Defrost in fridge before continuing)!.
5In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm!.
6Repeat for the remaining 32 dumplings!.
7Mix the dipping sauce and serve with warm or hot dumplings!.Www@FoodAQ@Com
Here's two recipes:
http://www!.foodnetwork!.com/recipes/alton!.!.!.
Ingredients
2 cups cabbage, finely chopped
1 teaspoon salt
1/2 lb shrimp, peeled, deveined and finely chopped
1 lb lean pork, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or white wine
1 tablespoon green onion, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 garlic cloves, minced
64 wonton wrappers (usually 1 pkg)
1/4 cup vegetable oil
1 cup chicken stock
DIPPING SAUCE
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced
Directions
1Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid!.
2Squeeze out any liquid from the shrimp!.
3Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance)!.
4On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag!. They will keep for a month!. Defrost in fridge before continuing)!.
5In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm!.
6Repeat for the remaining 32 dumplings!.
7Mix the dipping sauce and serve with warm or hot dumplings!.Www@FoodAQ@Com