Friday, July 15, 2011

Potstickers Revisited

Yes, I'm still alive.  No, I'm not cooking nearly as much as I used to, and when I do, it's not all that exciting.  That's one reason for the lack of posts.  Another reason is that I'm pregnant again!  Baby #2 is due on January 5, 2012 and we are super excited for the new addition!

So while the posts will still be far and few between, I promise that this blog is not dead and I will be back periodically with little additions here and there.  And today, I'm blogging about dumplings again!

I love that dumplings are so versatile.  You can use any meat, or no meat at all and any veggie(s).  This time, I used ground turkey, bok choy and ginger and that's it!  Easy, delicious, healthy and baby friendly too!

- Ground turkey
- Bok Choy
- Ginger
- Soy sauce
- White pepper
- Oyster sauce
- Sesame oil
- Dumpling wrappers

- Finely chop the bok choy.
- Grate the ginger 
- Mix the turkey, bok choy, ginger, soy sauce, sesame oil, white pepper and oyster sauce in a bowl
- Take a wrapper, put about a tablespoon of filling in the center, dab water around the edge of half of the wrapper, fold it over and squeeze closed, pleating it you've got the skills to achieve a half moon shape (you can skip the pleating if it's too difficult).
- When you're done wrapping all the dumplings, heat a nonstick pan with a bit of oil.  Line the dumplings in the pan, making sure the bottom of each one is coated in oil.  Add about a cup of water and cover the pan.  Turn the heat up to high and let it boil and evaporate.
- Once the water has mostly cooked off, take the lid off and let it continue cooking until the water has completely evaporated and the bottoms of the dumplings are nice and crispy.
- Serve it with your favorite dipping sauce.  I like mine simple, just black vinegar and soy sauce.