In the kitchen with Matt Lewis, exec chef of Bones: escargot pot stickers
In this week's Chef and Tell interview with Matt Lewis, exec of Bones, he extols the virtues of women in the kitchen, pho and pop-up restaurants. But Lewis also has a passion for the food he cooks at Bones, including the noodle joint's famous escargot pot stickers. "The escargot pot stickers at Bones have earned a loyal following since the restaurant first opened," says Lewis, adding that the popular starter "represents what Bones is all about -- a playful approach to fusing classic French technique with Asian, European and American influences." And now you can make them at home. Herewith, the recipe.
Escargot Pot Stickers
1 can snails 1/4 cup water 2 cups white wine ½ cup butter 2 teaspoons garlic, minced 1 teaspoon ginger, grated 1 package round gyoza wrappers 3 green onions, chopped A handful of fresh cilantro, chopped 1 teaspoon fresh lemon juice Canola oil
1. Melt 3 tablespoons butter in a saucepan over medium-low heat. Add snails and white wine, and bring to a light simmer. Once the snails are warm, remove from heat, strain and allow to cool. 2. In a bowl, add remaining butter, chopped green onions, cilantro, 1 teaspoon garlic and salt; mix well. 3. Chop snails, and transfer to a bowl. 4. To assemble the pot stickers, place a small spoonful of chopped snails on the lower third of each gyoza wrapper. Add a small dab of butter on top the chopped snails, and wet the edges of the gyoza wrapper with water (just enough to provide some "glue"). Fold the gyoza over and press the edges together to seal in the escargot filling. 5. Bring a sauté pan to medium-high heat and add 1 teaspoon canola oil. When oil is hot, place pot stickers in pan and cook one side until golden brown. Flip and repeat on the other side. Pour off excess oil and add ¼ cup water, grated ginger, remaining garlic, salt, lemon juice. Add remaining butter (rock the pan until butter melts, spooning the liquid over the pot stickers to coat). Serve.
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