Steamed Clam Potstickers
A pot sticker is a Chinese dumpling, just combine ingredients, fill wonton and sauté and serve with your favorite Asian dipping sauce.
Combine all of the filling ingredients well. Place one potsticker on your cutting board, place about 1 teaspoon of filling in the middle. Using a pastry brush, brush a thin layer of egg wash around the outer edge of one-half of the potsticker. Fold the potsticker in half, pressing the edge to seal. Repeat with remaining filling and potsticker skins. In a sauté pan, fill with water so that about a half inch of water is in the bottom of the pan, add vegetable oil, and bring to a simmer. Place the potstickers in the simmering water and cover pan. Cook until the water has evaporated and the bottoms of the potstickers are golden brown. Serve with your favorite Asian dipping sauce.
Yield: 4 appetizers with 6 per plate
- 5 lbs. Sea Watch IQF Chopped Sea Clams
- 1½ Tbsp. Soy Sauce
- 1½ Tbsp. Sesame Oil
- 1 Tbsp. Dehydrated Black Mushrooms
- 1 Tbsp. Green Onion, chopped
- 1 Round pot sticker or wonton skins
- 1 Egg, whisked for egg wash
- 2 Tbsp. Vegetable Oil
Sea Watch: 9831 – 2/5 lb.