---------- Recipe via Meal-Master (tm) v8.04
  
       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 <rooby@shell.Masterpiece.Codate: Sun, 27
   Oct 1996 22:27:23 -0800
  
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