Merlot California


Beef Potstickers

Beef Potstickers


6 ounces Shitake, oyster, etc~ fresh mushrooms
1 clove garlic
1 tablespoon butter
2 minced shallots
1 sliver fresh ginger, finely minced
1 package round Chinese dumpling skins
2 ounces Port
1 clove garlic, finely minced
1 cup beef or veal stock
2 cups heavy cream
1 ounce dried cepes
1 ounce butter
4 4-ounce fillets
4 ounces fresh wild mushrooms
1 ounce butter


Finely chop wild mushrooms, shallots, garlic and ginger. Sauté in butter. Assemble potstickers by placing 2 teaspoons of filling in center of skin and folding over to make half-moon shape. Steam and panfry dumplings until the bottom is crispy. Keep warm. Assemble sauce by sautéing garlic in butter. Add Port, dried cepes and stock. Reduce by half. Add cream. Reduce by half. Simmer 20 minutes and strain. Sauté fresh wild mushrooms in butter. Add fresh sautéed mushrooms and potstickers to reduced sauce. Top with grilled meat. Serves four.

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