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Mmm...Potsticker Salad, adapted by "Pasta & CO By Request"

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Joined: Jan 11, 2007

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Posted to Thread #10121 at 4:09 pm on Mar 19, 2008

A local restaurant served a version of this salad and I made a point to stop anytime I was close. They've since closed, but this recipe is nearly identical. I'm so happy I can make this at home now! Mmm....

Potsticker Salad

Italian ravioli's similarity to the Chinese potsticker inspired this salad's name. Here we take a firey dressing and toss it with fresh pork-sausage-filled ravioli. Generous amounts of vegetables, sesame seeds, and pine nuts provide plenty of texture and a pleasant foil to the spiciness of the dressing. Prepare-ahead/serving notes: Prepare the dressing days ahead. Toss the ravioli with the dressing up to one day ahead, but add the vegetables, seeds and nuts just before serving.

1/4 cup sesame oil
1/4 cup black soy sauce
2 tablespoons sugar
2 tablespoons hot chili oil (less if you want a milder salad)
2 tablespoons black vinegar or balsamic vinegar
1 pound meat-filled fresh ravioli
2 cups broccoli flowerets
1/2 carrot, peeled and julienned
1 stalk celery, julienned
1/2 red bell pepper, julienned
1/4 cup sesame seeds, toasted
1/4 cup pine nuts, toasted

To top:
1/4 cup green onions, thinly sliced on the diagonal
Additional sesame seeds and pine nuts

In a large bowl, mix together sesame oil, soy sauce, sugar, chili oil, and vinegar. Cook ravioli until very tender. Drain well; toss with the dressing. Let cool to room temperature.

Meanwhile, blanch broccoli flowerets for a couple of minutes in boiling water, then drain well and plunge into ice water.

When the ravioli has cooled, toss with carrot, celery, bell pepper, sesame seeds, and pine nuts. Place in a serving bowl. Thoroughly drain broccoli. Arrange broccoli flowerets down the middle of the salad. Scatter green onions and additional sesame seeds and pine nuts over the top.

Serve at room temperature.

Makes 6 cups.

Adaptations:
I actually use potstickers, boiled or fried. And I'll add chopped romaine and on occasion, I'll use edamame too.

Chili oil varies quite a bit so taste as you go. My standby is one I make myself from the China Moon cookbook. Recipe below.



Recipe: China Moon Hot Chili Oil
Makes about 3 cups

- 2/3 cup pungent dried red chili flakes

- 1/3 cup Chinese fermented black beans (do not rinse them), coarsely chopped

- 4 large cloves garlic, lightly smashed and peeled

- 2 tablespoons minced fresh ginger

- 2 cups corn or peanut oil

- 1/3 cup Japanese sesame oil

1. Combine all ingredients in a heavy, non-aluminum 2- to 2 -quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring mixture to a bubbly 225 to 250 degrees, stirring occasionally. Let simmer 15 minutes, checking to make sure temperature doesn't rise. Remove from the heat and let stand until cool.

2. Scrape oil and solids into an impeccably clean glass or plastic container. Cover and store in refrigerator. Set out at room temperature about 30 minutes before using.

From "China Moon Cookbook" by Barbara Tropp


You can't do anything about the length of your life, but you can do
something about its depth. - M


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