Asian Favorites:

Vegetarian Pot Stickers
Recipe Courtesy of Ming Tsai
Ingredients
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Directions
In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and
chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for
seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place
dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the
dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Serve with dipping sauce.

SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Combine all.

Honey Soy Dipping Sauce (For Dumplings Or Potstickers)
Recipe courtesy Emeril Lagasse, 2003
Ingredients
1/4 cup soy sauce
2 tablespoons orange blossom honey
2 teaspoons minced peeled fresh ginger
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 teaspoon toasted sesame seeds
Directions
Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover;
chill. Just before serving stir in sesame seeds.

Cold Sesame Noodles
Recipe courtesy Tyler Florence
Ingredients
12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish
Directions
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse
with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
Chill.
In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water.
Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds,
green onions, and cilantro.
Copyright