Just harvested my chard. Tied of eating salads, so decided to make myself some potstickers/dumplings. Here’s my receipt (don’t have to be very exact):
- Chard from the GT2 – about 10 – 15 leaves chopped into small pcs.
- Rehydrated dry shetaki mushrooms – about 5 – 8 – chopped into small pcs.
- Green onions from my Baby Stacked Tower out back – a handful cut into small pcs
- 1/2 lb of ground pork
- 1/2 of shrimp shelled and deveined and cut into 1/2 inch pcs
- approx 1 inch of grated ginger
- 1 1/2 teaspoon of salt
- 2 tablespoon of corn start or mung bean startch
- one to two teaspoon of light soy sauce
2 packs of potsticker/dumpling wrappers
1 bowl of plane water
Now mix all ingredients in the list well together in big bowl. On a plate, put one seperated skin of potsticker wrapper, spoon one full heaped teaspoon of filling into wrapper, fold the wrapper and seal wrapper edges with a little water all around. Continue until all wrappers are done. Be sure to seperate wrapped dumplings/potstickers so they don’t stick together.
Fill cooking pot half full with water. Bring water to boil. Put a tablespoon of cooking oil in water. Put 5 to 6 wrapped dumplings at a time into pot and cook for around 5 minutes, spoon the dumplings out, one at a time, with a cooking spoon with holes to get rid of water. Put dumplings on a clean kitchen tower, not touching each other. Repeat and cook however much dumplings/potstickers you want to eat.
Pan fry dumplings with Olive Oil or vegetable oil, browing both sides to degrees as your likings.
For Dumplings with Soup
Bring two cans of chicken broth, or chicken broth you made yourself to boil. Put dumplings in. Boil for 3 minutes, and then seperate in bowls.
Sauces to go with Potstickers/Dumplings (to your liking)
- Soy sauce
- Chinese Red Vinegar
- Hoisin Sauce
- Chinese Hot Sauce
- Chinese XO Sauce
- Sesame seed past mixed with soy sauce
Dumplings/potstickers may be frozen precooked or aftr cooking in boiled water. However, be sure they are separated, otherwise, they will stick together into a lump. I normally out them on a piece of sticky wraps making sure they don’t touch each other and then put another piece of sticky wrap on top, sealing around each dumpling by pressing on the wraps, then roll or fold them and put them in a ziplock bag.