Friday, August 9 2013, 01:31 PM MDT
As Aired on August 9, 2013
Recipe Courtesy of Brandon Howard.
2 each Fresh portabella mushrooms Fine dice and blanched
3 tsp light soy sauce
1 lb Ground Buffalo
2 tbl Grated fresh ginger
1/2 cup Well-Drained frozen spinach
2 Eggs, Lightly Beaten
1/4 cup Asian sesame oil
2 tbl cornstarch
1 tsp cayenne pepper
1/2 ea Bunch chopped fresh cilantro
1 tsp kosher salt
1 Package , square won ton wrappers
1 large egg
1.) In a medium sized mixing bowl combine all of the ingredients: Portobello mushroom, grated ginger, spinach, sesame oil, cornstarch, cayenne pepper, cilantro, and salt. Mix well or until the cornstarch is well absorbed.
2.) Slowly add ground Buffalo and continue to mix until all of the ingredients are combined and consistent. (This should be like a moist meat loaf).
3.) Place product in refrigerator and chill. Place 4 wonton wrappers on a flat surface. With a fingertip, lightly moisten the edge of each wrapper with egg wash. (1 eggs and qtr. cup of water, beaten) Remove the product from the refrigerator and place a small amount of the mixture in the center of each won ton wrapper.
4.) Fold the wrapper over to form a half moon. Press down firmly on the edges to seal. Repeat until the entire filling is used. As pot stickers are formed place them on a sheet pan, which has been lightly dusted with cornstarch.
5.) Bring a large pot of water to a boil. Gently drop about 15 pot stickers in the boiling water. After the pot stickers have simmered for about 5 min. remove from the water with a slotted spoon. Place in the preheated oven to keep warm until all pot stickers have been cooked.
Serve with oriental sweet Chile sauce and citrus soy sauce.
Serve with Asian Napa Cabbage Slaw.
(Copyright 2013 Sinclair Broadcasting Group.)