It is the first Wednesday of the month so that means I'll be hanging out with the wonderful women who have taken this curmudgeon into their midst for the Cooking Light Virtual Supper Club. Even better - it is the first supper club of the new year so we have an added treat for you!
Treats are a grand thing . . . right?
It was Susan's turn to pick the theme and she selected a late night tapas meal with a cocktail. Not only did we all bring a dish to the meal but also a drink. It's a shame this is a virtual supper club and not an in person one! LOL
My dish isn't really a true Tapas dish - you'd likely not find this in a bar in Spain - it is, however, a wonderful snacking sort of dish. It is also a bit on the fussy side and has an interesting presentation so that makes it a perfect dish to bring to a celebration.
The shrimp pot stickers won the "Starters and Beverages" category in the Cooking Light Ultimate Reader Recipe Contest. Recipe author Lindsay Weiss of Overland Park, KS, remarks, "I love the huge flavor packed into these tiny packages, especially when they're dipped in the peanut sauce. These are best served immediately, but they can be made in advance, refrigerated, and then served at room temperature." I agree about how amazingly delicious these are.
The ingredient list is long and seems complex. Don't fret. I prepared the filling and filled the pot stickers in advance at which point I froze them. Once frozen I packaged them for later use.
For my beverage I went with a Satsuma Vodka-tini-now I have to confess that I had never heard of a satsuma (other than a long ago Harry Potter book where Harry's ends up at the wizard's hospital visiting friends and finds himself shunted aside by a witch with a satsuma jammed up her left nostril.) I googled a bit and discovered that they are like a tangerine. I used tangerines. This drink had two things I really liked - you make most of it in advance and you measure the alcohol using a measuring cup. Sure it will serve 10 people but it just seems decadent measuring out booze in a measuring cup.
Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce
3/4 cup shredded green cabbage
1/3 cup chopped green onions
1/4 cup matchstick-cut carrots
2 tablespoons chopped fresh cilantro
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 pound cooked peeled small shrimp
Dash of hot sauce
24 wonton wrappers
2 tablespoons cornstarch
1 tablespoon canola oil, divided
1 cup water, divided
1/4 cup water
1/4 cup peanut butter
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons chile paste with garlic (such as sambal oelek)
1/2 teaspoon sugar
Chopped green onions (optional)
To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water.
To prepare sauce, combine 1/4 cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers. Garnish with chopped green onions, if desired.
1 cup fresh cranberries
1 cup vodka
1/2 cup sugar
3/4 cup Grand Marnier
1/4 cup lime juice
Combine cranberries, vodka, sugar, and satsumas in a food processor; process until pureed. Refrigerate 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve over a bowl, pressing to extract juice. Discard solids. Stir in Grand Marnier and lime juice. Place 1 cup satsuma mixture in a martini shaker with 1/2 cup crushed ice; shake. Strain mixture into 2 martini glasses. Repeat procedure to yield 10 cocktails.