Winter Harvest Potstickers
|Source||Jr Iron Chef Vermont: Guilford Hotstickers|
|Prep time||20 minutes|
|Cooking time||10 minutes|
|Total time||30 minutes|
Nothing beats a good potsticker, and these are top notch. A crisp texture and fresh flavors make these an awesome appetizer.
• Peel ginger, garlic and carrots
• Place garlic and ginger in the food processor and pulse until finely ground, about 30 seconds. Place in bowl and put slicer back in processor.
• Core and cut cabbage into small chunks.
• In a food processor, shred cabbage and carrots.
• Finely slice kale into long, thin strips.
• Chop chives and 1/2 cup scallions into small pieces.
• In a wok or large saute pan, add a little oil and saute scallions, ginger and garlic. Cook for 2 minutes. Don’t let garlic brown.
• Crumble tempeh and add to pan. Cook for approximately 2 more minutes.
• Add the cabbage, carrots, kale and chives. Add soy sauce. Saute for 6 minutes.
• When mixture is soft, place in colander to drain if mixture is drippy.
• Add the sesame oil and cilantro when mixture is cooled. Check for seasoning.
• Lay out dumpling wrappers on parchment paper.
• Measure out 1 tablespoon of vegetable mixture (it's best to use a measuring spoon) and place in the middle of a dumpling wrapper.
• Dip your finger into water and run it around the entire edge of the dumpling wrapper.
• Stick the wrapper together, folding and pressing to seal tighly and make sure there are no air pockets.
• Repeat process until you have used up all of your mixture/dumpling wrappers.
• In a hot non-stick pan, coat with oil and place dumplings.
• When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings.Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Spicy Soy Dipping Sauce:
• Mix all ingredients (1/4 cup scallions and remaining ingredients, except chives, sriracha, and cilantro) together. Taste and adjust seasoning.
Serve with dipping sauce and garnish with chives, sriracha, and chopped cilantro.