Potstickers with Roasted Red Pepper Jam and Pickled Mango Slaw
| Serves | 12 |
|---|---|
| Ingredients | Pork |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Asian |
Chefs Carmen Cappello and Nicholas Crater
Red Star Craft House
Exton, Pa.
The chefs at Red Star Craft House in Pennsylvania start this recipe with readymade pork potstickers, which shave a lot of prep time from the dish. The frozen, Chinese-style dumplings can be steamed or pan-fried. A zippy mango slaw and red pepper jam add bright color to the dish, which works well as a shared appetizer in a multicourse meal.
Ingredients
60 pork potstickers, thawed if frozen
Roasted Red Pepper Jam
1 lb. 4 oz. roasted red bell pepper, diced (2 cups)
½ oz. (1 tbsp.) roasted jalapeno pepper, diced
½ cup rice wine vinegar
1 1/3 cups raw sugar
Pickled Mango Slaw
1 lb. 2 oz. julienned ripe fresh mango (3 cups)
12 oz. julienned red bell pepper (3 cups)
12 oz. julienned green bell pepper (3 cups)
14 oz. julienned red onion (3 cups)
2 1/2 oz. julienned poblano pepper (2/3 cup)
1 oz. julienned jalapeno pepper (3 tbsp.)
1 1/2 oz. cilantro chiffonade (1/2 cup)
2 cups cider vinegar, warmed
1-1/3 cups clover honey
2/3 cup pineapple juice
Steps
1. Prepare red pepper jam: In medium saucepan, combine bell peppers and jalapenos with vinegar; bring to a boil. Add sugar; reduce heat to low and simmer 10 minutes.
2. Transfer mixture to blender and blend until smooth. Strain through a fine sieve or chinois. Set aside.
3. Prepare mango slaw: In large bowl, combinr mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeno pepper and cilantro; mix well and set aside. In another bowl, whisk cider vinegar, honey and pineapple juice. Pour vinegar mixture over slaw mixture and gently combine; let marinate 4 hours.
4. To serve, steam or pan fry potstickers until cooked through. Spoon about 3 tablespoons red pepper jam onto each small plate. Top with 5 potstickers. Add about 2/3 cup slaw next to potstickers.
Photo courtesy of National Mango Board