Asian Pot Stickers

• 1 tablespoon olive oil
• 1/4 cup julienned carrots
• 1/2 cup shredded Napa cabbage
• 1 cup crawfish tails
• 2 teaspoons minced shallots
• 1 teaspoon chopped garlic
• 1 tablespoon sesame oil
• 1 tablespoon cilantro leaves
• 1 tablespoon chopped peanuts
• Salt and pepper
• 24 wonton wrappers
• 1 cup Ginger Soy Butter Sauce
• Long chives

1. In a saute pan, heat the olive oil.
2. When the oil is hot, add the carrots, cabbage and crawfish.
3. Season with salt and pepper.
4. Saute the mixture for 2 minutes.
5. Add the shallots and garlic and saute for 1 minute.
6. Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts.
7. Season with salt and pepper.
8. Bring a pot of salt water to a boil.
9. Spoon a tablespoon of the filling in the center of each wonton wrapper.
10. With water, slightly wet the edges of each wonton.
11. Bring one corner of the wrapper to the other, forming a triangle, seal the edges tightly.
12. Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float.
13. Remove from the water and drain.
14. Bring the pot of water back to a boil and poach the remaining wontons.
15. In a saute pan, heat the 1 tablespoons of olive oil.
16. When the oil is hot, carefully add 1/2 of the wontons, one at a time, and pan-fry the wontons for 1 minute and remove from the pan.
17. Add the remaining oil and continue to pan-fry the remaining wontons.
18. To assemble, spoon 1/4 cup of the sauce in the center of each plate.
19. Arrange 6 wontons in the center of the sauce.
20. Garnish with long chives.

olive oil, carrots, cabbage, crawfish tails, shallots, garlic, sesame oil, cilantro, peanuts, salt, wonton wrappers, ginger, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/asian-pot-stickers-recipe.html (may not work)