1 1/2 CUPS
1/4 CUP GR, FINELY CHOPPED (RESERVE 1 TBSP FOR GARNISH)
2 TSP GRATED
1 TSP OF TOASTED
1 SMALL, FRESH OR DRIED
Step 1: To make the potstickers
Coarsely chop the prawns and lobster tails and then process them in the food processor until they are moderately chopped. The pieces should be no larger than peanuts.
De-stem the shiitake mushrooms and slice the caps into thin strips. Dice the carrots finely.
In a saucepan with a little bit of peanut or hazelnut oil, sauté the mushrooms and carrots for about 10 minutes. Cool.
Chop the green onions and the cilantro, grate the ginger and mince the garlic.
Mix the prawns in with the mushrooms, carrots, green onions, cilantro, sesame seeds, ginger, garlic, chili paste and salt.
Lay a potsticker wrapper on your cutting board. Using a finger dipped in a glass of water, wet the edges of the wrapper. Place one tablespoon of the filling in the center of the wrapper.
Fold the wrapper by bringing two opposite corners of the wrapper together, forming a triangle.
Press the wet edges together to seal. Now wet the outside edges of the triangle. Make small creases in the sides of the triangle.
Place the completed potstickers on a sheet of wax paper dusted with cornstarch.
From here you can either freeze the potstickers in layers (separated by wax paper) or you can move onto cooking them.
Step 11: To cook the potstickers
Heat 2 tbsp of peanut oil in a large skillet over medium high heat, add potstickers, but don’t crowd the pan.
Fry the potstickers until they are lightly golden brown on all sides, about 5-7 mins.
Add 1/8 cup of water to the hot pan and cover immediately. Steam the potstickers for another 5 minutes, filling should be firm to touch when done.
Transfer to a baking sheet.
Keep warm in a 200 degree oven until all the potstickers are ready.
Step 16: To make the sake sauce
To make the sake sauce, stir all the ingredients together and cool the sauce before serving