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| My healthier version of pel'meni in 5 minutes... we're nearly addicted to 'em they're that good, really... |
Prep//Cook: 5 Mins.
INGREDIENTS:
14 frozen potstickers
1 tablespoon coarse sea salt
2 tablespoons unsalted butter
1 tablespoon dry cilantro
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sour cream
METHOD:
Bring 4 quarts of water to boil in a medium sauce pan/pot.
In the meantime, melt 2 tablespoons unsalted butter in a large ramekin in the microwave for about 1.5 minutes. Add the dry cilantro leaves and let bloom for a couple of minutes (they need the melted butter to do so).
When water comes to a boil, add the sea salt (doing so just beforehand or it will pit your pot). Add the potstickers and wait until they float, set your timer for 2 more minutes (al dente is not good in this recipe). Remove potstickers with a spider or slotted spoon, blot on paper towel to remove excess water, then place 7 in each of the 2 serving dishes.
While you're waiting for the potstickers to finish cooking the last minute, add the sriracha and rice vinegar to the ramekin butter mixture; whisk to combine.
To serve, to the added potstickers in the serving dish, drizzle them with the butter sauce from the ramekin, then place the sour cream, split in half, alongside each (I like to do so in a mini-ramekin). ~ Enjoy!
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Tip:
Of course, fresh cilantro is best although this is my go-to when it's not readily on hand, which works quite nicely.
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