Eatwell Farmhouse Kitchen

Today Joyce came up to spend the day with me.  She is one of our most enthusiastic CSA members and Farmers Market helpers, working every Saturday, rain or shine.  I love it when she comes to visit. Her energy is such an inspiration.  While she was here today, we worked on this pot sticker recipe. We actually tried out a couple of versions, but this is the one that we all liked the best.  They are a perfect way to use up some of that Stir Fry Mix and if you are ambitious, you could make a double recipe and freeze half.  If you want to freeze some, lay them out flat on a parchment lined baking tray until they are frozen and then you can put them into a ziplock bag.

36 Wonton Wrappers

4 TB of Oil

4 TB Onion, finely minced

4 TB Garlic, finely minced

2 TB Celery, chopped very small

2 tsp Ginger, finely minced

1/3 cup Carrot, grated

1 cup Cabbage, chopped very small

1 cup Stir Fry Mix, chopped very small

2 TB Mushroom, chopped very small (We used Crimini Mushrooms)

1/2 cup Baked Tofu, cut into very small cubes (We used the Aloha flavor)

If you prefer to use meat you can substitute ground chicken or pork

Seasoning

1 tsp Toasted Sesame Oil

2 TB Soy Sauce   

1 tsp Rice Vinegar

2 tsp Cornstarch

1 - 2 tsp Cilantro, finely chopped

1/2 tsp Pepper

1/2 tsp Salt

In a large skillet or wok, heat the oil on medium high.  Add the onion, garlic, ginger and celery, stirring quickly. Cook a minute or so, it will be nicely fragrant.  Next add the carrot and cabbage, stir and cook a short 2 minutes, add the stir fry mix and mushrooms.  When vegetables are sufficiently soft, add the tofu, toss and cook one more minute.  Remove to a mixing bowl.  For the seasoning, mix together in a small bowl all of the seasoning ingredients, then pour over the cooked vegetables and mix well.  Once cool enough to handle, place one wrapper in the palm of your hand and spoon about 2 tsp onto the center or off to one side, depending on the shape and how you like to fold yours. Dip your finger into a little bit of water to wet the inside edge of the wrapper all the way around before folding, this will help keep your seal.  To cook, heat 2 to 3 TB of oil in a clean skillet over medium high (my medium high is pretty hot, so that is what works for me. You want your oil to be quite hot). Quickly place as many dumplings into the pan as will fit and allow to brown.  We let ours brown quite a bit, but that is really a personal preference. Flip them over when they are browned to your liking.  Cook just long enough to start the browning process, then quickly pour over 2 to 3 TB of water and put on a tight fitting lid.  It will splatter so be quick.  Let them steam a couple of minutes, then enjoy with your favorite dipping sauce.