Pork Pot Stickers with Red Pepper Jam & Pickled Mango Slaw

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS12

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

*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.

Pork Pot Stickers with Red Pepper Jam & Pickled Mango Slaw

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Pork Pot Stickers with Red Pepper Jam & Pickled Mango Slaw

Ingredients

  • 60 Pork Pot Stickers
  • Red Pepper Jam (recipe follows)
  • 1 lb 2 oz (3 Cups) Julienned Ripe Fresh Mango*
  • 12 oz (3 Cups) Julienned Green Bell Pepper
  • 14 oz (3 Cups) Julienned red Onion
  • 2½ oz (⅔ Cup) Julienned Poblano Pepper
  • 1 oz (3 Tbsp) Julienned Jalapeño Pepper
  • 1½ oz (½ Cup) Cilantro Chiffonade
  • 2 Cups Cider Vinegar
  • 1⅓ Cups Clover Honey
  • ⅔ Cup Pineapple Juice

Red Pepper Jam (Yield: 3 Cups)

  • 1 lb 4 oz (2 Cups) Roasted Red Bell Pepper
  • ½ oz (1 Tbsp) Roasted Jalapeño Pepper
  • ½ Cup Rice Wine Vinegar
  • 1⅓ Cups Sugar In The Raw

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS12

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

*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.

Pork Pot Stickers with Red Pepper Jam & Pickled Mango Slaw

Instructions

To Make the Mango Slaw:

  1. In a large bowl, combine mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeño pepper and cilantro. 

  2. Set aside. 

  3. Warm cider vinegar slightly and in another bowl whisk cider vinegar, honey and pineapple juice.

  4. Pour vinegar mixture over slaw mixture and gently combine; marinate 4 hours. 

To Assemble, Per Serving:

  1. Spoon approximately 3 tablespoons of Red Pepper Jam onto each plate. 

  2. Top with 5 pot stickers. 

  3. Place 2/3 cup (7 ounces) of slaw on each plate next to the pot stickers.

  4. Place roasted red bell peppers and roasted jalapeño peppers in saucepan with the vinegar; bring to a boil. 

  5. Add sugar; reduce heat to simmer and cook 10 minutes. 

  6. Transfer mixture to a blender and blend until smooth. 

  7. Pour through a fine strainer or chinois.

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