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Prep Time: 1½ Hours
Yields: 24 Wontons

Put a Cajun twist on those sizzling pot stickers by substituting crawfish for pork in the filling.
1 cup Louisiana crawfish tails
24 purchased wonton wrappers
1 tbsp olive oil
¼ cup julienned carrots
½ cup shredded Napa cabbage
salt and black pepper to taste
granulated garlic to taste
2 tsps minced shallot
1 tsp chopped garlic
¼ cup sesame oil
1 tbsp cilantro leaves
1 tbsp chopped peanuts
¼ cup water
2 tbsp vegetable oil
1 (10 oz. bottle) ginger soy sauce

In a large sauté pan, heat olive oil over medium-high heat. Add carrots, cabbage and crawfish tails, then sauté 2–3 minutes or until vegetables are wilted, stirring constantly. Season to taste using salt, pepper and granulated garlic. Add shallot and garlic then sauté for an additional minute. Remove from heat. Stir in sesame oil, cilantro leaves and peanuts then set aside. In a large pot, bring 2 quarts of lightly salted water to a boil. On a large platter or cooking sheet, place wonton wrappers. Spoon one tablespoon of crawfish filling into the center of each wonton wrapper.  Using a pastry brush, slightly wet the edges of each wrapper and fold together by bringing one corner of the wrapper to the other, forming a triangle. Pinch edges tightly closed. In boiling water, poach ½ of the wontons for 1–2 minutes, or until wontons float. Remove batch from water, drain and set aside. Return pot of water to a boil and poach remaining wontons. Remove, drain and set aside with first batch. In a large sauté pan, heat vegetable oil over medium-high heat. When oil is hot, carefully add ½ of the wontons, one at a time. Pan-fry wontons for one minute, until browned on one side. Remove from pan, being careful not to tear wrapper, and set aside. Continue until all wontons are browned. Remove from pan and set aside with first batch. Spoon ginger soy sauce into small bowl and place in the center of a large serving platter.  Arrange wontons on platter, around sauce and serve hot.         






















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