Takoyaki Bites with Japanese BBQ Mayo
15 minutes 4 servings
SEA LEGS® Kimchi Surimi Potsticker
10 minutes 4 servings
Ingredients
FOR POTSTICKER
1 cup SEA LEGS® Extreme Shred Style Surimi Seafood 416786
1 or more tbsp Low-sodium soy sauce, to taste
1 tsp Gochujang (Korean pepper paste)
1/2 cup Cabbage, shredded
1/4 cup Carrot, shredded
16 each Potsticker wrappers
FOR VINAIGRETTE
1/2 cup Kimchi, chopped
1 tbsp Low-sodium soy sauce
1 tbsp Green onion, chopped
1 tsp Sesame oil
1/2 cup Vegetable Oil
Directions
In a large bowl, combine the SEA LEGS® Surimi, soy sauce, gochujang, cabbage and carrots. Taste mixture and adjust to taste. To form potsticker, place a heaping tablespoon onto the center of the wrapper. Wet one half of the wrapper with water. Fold the wrapper in half to form a half-moon shape. Steam the potstickers in a bamboo steamer or pot of water with a steamer basket insert for 5 minutes. Meanwhile, in a medium sized bowl, combine the kimchi, soy sauce and green onion. Whisk in the sesame and vegetable oil to create vinaigrette.
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