Crab Potstickers

with Pea Shoot Butter

Chef Tenney Flynn

GW Fins

Mousseline for potstickers: 
 
1 pound very fresh lean fish filet( snapper, grouper) cut in a dice and almost frozen 
1 egg 
2 cups cold heavy cream 
2 tablespoons dijon mustard 
2 tablespoons Minor's crab base 
1/2 cup diced green onions sweated in olive oil and cooled 
1 tablespoon lobster or crab roe (or orange tobiko from the sushi bar) 
1 pound jumbo lump crab, picked 
2 tablespoons diced cooked salt cured ham 
2 tablespoons diced sauteed chanterelles 
Gyoza skins (round wonton wraps) 
 
Pea shoot butter: 
 
1 stick butter 
1/4 cup boiling water 
3 tablespoons diced fresh pea shoots 
 
Method for Mousseline: 
1) Place the almost frozen diced fish in a chilled food processor and 
work on high for one minute. Add the egg and continue on high speed 
until the mixture gathers, stopping to scrape down the sides. 
2) Gradually add the cold cream on high in a thin stream, pausing a 
couple of times to let the mixture gather if needed. Work quickly so 
the mixture stays very cold. It should be the consistency of freshly 
churned ice cream. 
3) Remove to an iced bowl and stir in the balance of ingredients until 
incorporated. Refrigerate on ice. 
Method for potstickers 
1) Place about 8 gyoza skins on a clean work surface and put a heaping 
tablespoon of mouselline in the center of each one. Moisten the edges 
well with a 50/50 cornstarch and water slurry and top with another 
gyoza skin. Crimp the edges upwards folding them in as you go making a 
sort of upturned hat shape. Place in a single layer on a pan well 
dusted with cornstarch. Refrigerate and repeat until finished. 

Method for butter sauce: 
1) Heat a large coffee mug with some boiling water or in the microwave 
until very hot. Quickly place the chopped peashoots and the cut up 
stick of butter in the mug and add 1/4 cup of water at a rolling boil. 
Mix well with an immersion blender or place in a regular blender 
(cover with a porous cloth - not a tightly fitting lid) and blend 
until emulsified. Hold in a hot water bath until served. 
Boil the potstickers for about 3 - 4 minutes, drain and brown the tops 
in a little whole butter in a teflon pan. 
Serve with pea shoot butter and garnish with pea shoots and chanterelles.