{"id":4528,"date":"2009-05-15T21:09:54","date_gmt":"2009-05-16T01:09:54","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4528"},"modified":"2009-05-16T20:11:16","modified_gmt":"2009-05-17T00:11:16","slug":"seafood-potstickers-with-ginger-tomato-sauce%e6%b5%b7%e9%ae%ae%e9%a4%83%e5%ad%90%e3%82%b5%e3%83%a9%e3%83%80%e3%81%a8%e7%94%9f%e5%a7%9c%e3%83%88%e3%83%9e%e3%83%88%e3%83%89%e3%83%ac%e3%83%83%e3%82%b7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4528&lang=en","title":{"rendered":"Seafood Potstickers with Ginger Tomato Sauce
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Seafood Potstickers with Ginger Tomato Sauce<\/strong>
\nLunch May 15, 2009<\/em><\/p>\n

We usually make potstickers with ground meat, but today I had frozen seafood (shrimp, scallops, and squids) that I needed to use, and decided to make seafood potstickers for the first time. I roughly chopped the seafood, mixed it with grated garlic and ginger, egg white, corn starch, and salt, and wrapped the mixture in potsticker wrappers. They were fried first, cooked in added hot water covered and then uncovered (until water evaporated), and fried again until the outside became crispy. I served the potstickers with mache (lamb’s lettuce) and ginger tomato sauce. <\/p>\n

Ginger Tomato Sauce: fresh tomato, grated ginger, soy sauce, vinegar, sugar, salad oil, sesame oil, salt, pepper – Mix all with hand blender. <\/p>\n

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Seafood Potstickers with Ginger Tomato Sauce Lunch May 15, 2009 We usually make potstickers with ground meat, but today I had frozen seafood (shrimp, scallops, and squids) that I needed to use, and decided to make seafood potstickers for the first time. I roughly chopped the seafood, mixed it with grated garlic and ginger, egg […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4528","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4528"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4528\/revisions"}],"predecessor-version":[{"id":4556,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4528\/revisions\/4556"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}