These tiny bundles of walnuts and vegetables are seasoned with a soy ginger sauce and are served with a spicy dipping sauce.
1/3 cup sweet chili sauce
3 tablespoons California walnuts
2 tablespoons vegetable oil, divided
1/3 cup chopped shiitake mushrooms
2 tablespoons minced carrot
1/4 cup cooked short grain rice
1 1/2 tablespoons soy sauce
1 teaspoon minced ginger
1 teaspoon cornstarch
1/2 teaspoon sugar
1 clove garlic, minced
18 round gyoza potsticker wrappers
Garnish: chopped walnuts and cilantro leaves
To prepare Firecracker Sauce, puree sweet chili sauce and walnuts in a small blender or food processor.
To prepare shumai, heat 1 tablespoon oil in a small skillet over medium heat. Add mushrooms and carrots and cook for 5 minutes or until softened. Stir in walnuts and rice.
Stir together soy sauce, ginger, cornstarch, sugar and garlic in a small bowl. Add to skillet and cook until mixture is thickened. Let cool slightly.
Lay potsticker wrappers on a surface and place equal amounts of filling in the center of each. Moisten the edges with water and bring the edges of the wrappers up to enclose filling. Gently squeeze the tops to seal.
Heat remaining oil in a medium skillet over medium heat. Place shumai in skillet and cook for 1 to 2 minutes or until golden brown on the bottom. Add 2 tablespoons of water to the skillet and cover. Reduce heat and cook for 2 minutes or until the wrappers are softened. Remove cover and cook until excess liquid has cooked off. Serve warm with Firecracker Sauce, garnished with walnuts and cilantro.