Recipes
Seared Spam Potstickers with Asian Tahini Dipping Sauce
- Provided by: Chef David Grossman
- 8 oz low sodium spam cut into small dice (1/4 inch cubes)
- 2 tablespoons ginger
- 1 qt shredded Napa cabbage
- 2 tablespoons chopped garlic
- 2 tablespoons chopped scallion
- 2 tablespoons dry white wine
- 1/2 cup soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons sliced scallions
- 30 dumpling wrappers
- As needed canola oil
Ingredients Print Recipe
Directions
Prepare the dumpling filling: Heat a saut� pan over medium-high heat. Saut� spam in canola oil until browned, add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon scallions, then Napa cabbage. Add the wine allowing the alcohol to cook off, then add 2 tablespoons soy sauce. Reserve the filling in the refrigerator allowing it to cool completely. Remove from water and drain on a clean kitchen towel in the refrigerator.
Make the Asian tahini: Combine tahini sauce, remaining soy sauce, remaining garlic and ginger, and lemon juice. Set aside.
Fill and blanch the dumplings: Fill each wrapper with approximately 1.5 tablespoons of filling, moisten the edges with water and crimp with a fork. Cook the dumpling in boiling water for 1 minute then plunge into ice water bath to cool them quickly. Heat a nonstick pan over medium-high heat with canola oil. Make sure dumplings are dry. Carefully add them to the pan, allow them to brown on both sides. Drain briefly on paper towels. Serve with Asian tahini sauce
