Source: Recipe and photo courtesy of National Mango Board
The Chinese dumplings known as pot stickers no longer are limited to Asian menus. Frozen pot stickers are readily available and can be customized with a chef’s signature touches. At Red Star Craft House, housemade pickled mango slaw and red pepper jam add textural interest and trendy flavors.
Red Pepper Jam (recipe follows)
3 cups julienned ripe mango
3 cups julienned red bell pepper
3 cups julienned green bell pepper
3 cups julienned red onion
2/3 cup julienned poblano pepper
3 tbsp. julienned jalapeno pepper
1/2 cup slivered cilantro
2 cups cider vinegar
1 1/3 cups clover honey
2/3 cup pineapple juice
60 pork pot stickers
Red Pepper Jam
2 cups roasted red bell pepper, diced
1 tbsp. roasted jalapeno pepper, diced
1/2 cup rice wine vinegar
1 1/3 cups raw sugar
1. Prepare Red Pepper Jam; set aside.
2. Prepare Mango Slaw: In large bowl, combine mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeno pepper and cilantro; set aside.
3. In saucepan, warm cider vinegar slightly; pour into medium bowl. Whisk in vinegar, honey and pineapple juice. Pour vinegar mixture over slaw mixture and gently combine; marinate 4 hours.
4. To assemble, per serving: Heat 5 pot stickers by frying or steaming. Spoon about 3 tablespoons Red Pepper Jam onto each plate; top with pot stickers. Place 2/3 cup slaw on each plate next to the pot stickers.
Red Pepper Jam
Place roasted bell peppers and jalapenos in saucepan with vinegar; bring to a boil. Add sugar; reduce heat to simmer and cook 10 minutes. Transfer mixture to a blender and blend until smooth. Pour through a fine strainer.