Pork Pot Stickers with Red Pepper Jam & Pickled Mango Slaw

    Servings: 12 servings
    PREP TIME: |Cook Time:
    Recipe Categories: Main Dish, Foodservice


    60 pork pot stickers
    Red Pepper Jam (recipe follows)
    1 pound 2 ounces (3 cups) julienned ripe Fresh Mango*
    12 ounces (3 cups) julienned red bell pepper
    12 ounces (3 cups) julienned green bell pepper
    14 ounces (3 cups) julienned red onion
    2-1/2 ounces (2/3 cup) julienned poblano pepper
    1 ounce (3 tablespoons) julienned jalapeno pepper
    1-1/2 ounces (1/2 cup) cilantro chiffonade
    2 cups cider vinegar
    1-1/3 cups clover honey
    2/3 cup pineapple juice

    Red Pepper Jam (Yield: 3 cups)
    1 pound 4 ounces (2 cups) roasted red bell pepper, diced
    ½ ounce (1 tablespoon) roasted jalapeno pepper, diced
    ½ cup rice wine vinegar
    1-1/3 cups sugar in the raw


    To make mango slaw: In a large bowl, combine mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeno pepper and cilantro. Set aside. Warm cider vinegar slightly and in another bowl whisk cider vinegar, honey and pineapple juice. Pour vinegar mixture over slaw mixture and gently combine; marinate 4 hours. 

    To assemble, per serving: Spoon approximately 3 tablespoons of Red Pepper Jam onto each plate. Top with 5 pot stickers. Place 2/3 cup (7 ounces) of slaw on each plate next to the pot stickers.

    Place roasted red bell peppers and roasted jalapeno peppers in saucepan with the vinegar; bring to a boil. Add sugar; reduce heat to simmer and cook 10 minutes. Transfer mixture to a blender and blend until smooth. Pour through a fine strainer or chinois.  

    Source: Chef Carmen A Cappello and Chef Nicholas Crater, Red Star Craft House, Exton, PA

    Serving Suggestions

    *12 count round (green/red) mangos yield 6.77 ounces each. 12 count flat (yellow) mangos yield 9.23 ounces each. One cup 3/8” diced mango weighs 6.35 ounces.
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