Today marks a year since I started this blog. It started with Project Veggie, our month-long journey of exploring vegetarianism. Although we ultimately decided to keep eating meat, it did result in more mindful eating, a lean toward more healthy food and a focus on whole and natural foods and less processed crap. Claire, age 12, has become quite the little cook, and Luke, age 17, has become even more adept at eating our creations. This blog now has about 70 subscribers (yay!), and has been viewed more than 7000 times! I’ll admit to getting a little thrill when people tell me they’re reading it, or sharing it, or cooking from it. Very cool, folks.
In short, thanks for reading. I hope you continue to do so. Keep cooking, and eat your veggies. And I’ll keep pelting you with new recipes. And that’s enough blabbering on about THAT.
In my quest to find the perfect potsticker recipe, I tried a new one the other day. I’m coming to the conclusion that there is no potsticker I don’t like. These were wonderful.
Chicken Lemongrass Potstickers
Chicken Lemongrass Potstickers
(adapted from Food & Wine)
1 pound ground chicken
1 cup finely sliced or shredded napa cabbage
1/4 cup chopped cilantro
1/2 cup shiitake mushrooms, finely chopped
2 tbsp. finely grated lemongrass (2 stalks)
2 tbsp. minced chives
1 tbsp. fresh ginger, minced or grated
1 garlic clove, minced
1 tsp. salt
Canola oil for cooking
1-2 pkg. gyoza wrappers
Ponzu Dipping Sauce
1 tbsp. chopped green onions
3 tbsp. fresh lemon or lime juice
2 tbsp. mirin
2 tbsp. soy sauce
1 tsp. brown sugar
1/4 tsp. crushed red pepper
1/4 tsp. garlic chile sauce
1/4 tsp. fish sauce
Mix all potsticker ingredients in a bowl (other than gyoza wrappers and oil). Line two baking sheets with wax paper. On a lightly floured surface (or surface lined with wax paper), lay out gyoza wrappers a few at a time. Place 1 tbsp. filling in the center of each one.
Making potstickers. Not too much filling, you want to be able to seal them well without it squishing out the edges.
Dab around the edge with a bit of water. Lift edges on both sides to meet at the top in the center and crimp together, making a good seal. Set on the baking sheet, flattening a bit on the bottom.
Ready to cook. If you want to freeze any of these for another day, stop here and freeze on the tray, then store in freezer bags. This recipe made two trays like this.
In a large frying pan, heat 2 tbsp. of canola or vegetable oil over medium high heat. To test to see if it’s hot enough, flick a few drops of water in the pan. If they sizzle, you’re good to go. Working in batches, set dumplings in the pan, leaving a bit of space between each one. Cook about 2 minutes, until bottoms are brown. Add 1/4 cup of water to the pan and cover. Cook about 4-5 minutes more, until water evaporates. Remove from pan and enjoy hot.
NOTE: If you want to freeze part of these, make them up (but don’t cook them), set them on a cookie sheet and freeze. Once frozen, you can put them in a freezer bag. To cook, DO NOT THAW FIRST. Just heat the oil as above, set frozen potstickers in the pan, cook a few minutes on the bottom, add 1/2 cup water, cover and steam until water evaporates, 5-7 minutes.
I served these with sautéed string beans and sesame noodles with ponzu sauce for dipping.