Last week, the lovely Aaron and Kara of Plowbreak Farm left me an inspirational “starter kit” for the beginning of their CSA. Pickups start today! I cannot wait!
Their care package included red russian kale (which I quickly devoured), spring onions, sorrel, baby bok choy, fresh oregano and red radishes.
I decided to make some supremely delicious potstickers. If you have never made your own homemade potstickers, now is the time! It is so much fun and very rewarding. I like to think of it as a moving meditation, you get a nice, quiet afternoon in the kitchen, have a nice station set up , and then you just fill, pinch and crimp, fill, pinch and crimp. It’s very zen. I decided to leave these potstickers veggie to allow the sweetness of the bok choy to shine through but if you’re a big carnivore feel free to add in some ground pork or shrimp. If you are vegan, simply omit the fish sauce!
Bok Choy and Shiitake Potstickers
- 1 package store-bought potsticker wrappers
- 3-4 heads baby bok choy, thinly sliced
- 5 ounces shiitake mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 2 inch piece fresh ginger, peeled and minced
- 1 small shallot, minced
- 1 small handful fresh cilantro leaves
- 1 teaspoon Sambal Oelek
- 1 tablespoon soy sauce
- juice of 1/2 lime
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fish sauce (you can omit this is you a vegetarian/vegan, substitute with miso)
- 1 teaspoon rice wine vinegar
- 1 tablespoon olive oil
- 1/2 cup vegetable stock
Heat the olive oil in a cast iron skillet. When hot, add the garlic, shallot and ginger and saute until softened and fragrant. Add the shiitake mushroom to the skillet and stir gently to coat with the oil. Spread them into an even layer across the bottom of the pan and let them sear for 3-4 minutes without moving them. You want them to be well-browned. Add the baby bok choy to the skillet and cook, stirring occasionally, for 2-3 more minutes or until mostly wilted. Stir in the soy sauce, sambal, lime juice, sesame oil, fish sauce and rice wine vinegar. Bring to a simmer and cook until most of the liquid has evaporated.
Transfer this mixture to a baking sheet and spread out. Place in the refrigerator until completely cool. When cooled, mix in the fresh cilantro and process in the food processor until mixture has become a coarse paste.
To prepare potstickers, build yourself an efficient rolling station. Have your wrappers next to your bowl of filling, lightly covered with a moist paper towel. Have two spoons in your filling bowl for appropriating the right amount and have a small bowl of water for dipping your fingers into to seal the edges of your dough. Also, have a clean plate to place your potstickers onto once they are assembled.
Place one circle of dough onto your cutting board. Place 1 1/2 to 2 teaspoons filling into the center of the dough. Dip your fingertips into your water bowl and trace the outer edge of the dough with your fingers to moisten it. Fold the top of the dough to meet the bottom and press to seal. Pick up the potsticker and make sure that the edges are sealed well and there is no filling oozing out. Crimp the overhang of dough by pinching it in three places along the top. Set onto the clean plate and repeat until you run out of filling.
To cook the potstickers, heat a skillet with a small amount of oil over medium-high heat. Depending on how many you made, you will need to cook them in batches so that they don’t crowd the pan and lower the heat, so maybe 5 or 6 at a time. When they have turned golden brown on the bottom, add about 1/4 cup of the stock in the pan and either cover with the lid of the pan or with a loose covering of aluminum foil. Allow to steam and the dough to finish cooking for about 2-3 minutes. Remove the lid and transfer the potstickers to your plate. Continue working in batches until you have cooked all of the potstickers.
Quick Dipping Sauce
I love to make a quick and tasty dipping sauce for these potstickers using a little of every Asian condiment that I have in my pantry. I use lime zest and juice here but fresh orange zest and juice is a really nice twist!
- 1/4 cup soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon rice wine vinegar
- 1 teaspoon Sambal Oelek
- juice and zest of a lime
- 2 inches of the dark greens of spring onions, thinly sliced
Add all ingredients into a small bowl and lightly whisk to make sure everything is well mixed.
Sesame Rubbed Sorrel Salad with Radishes and Pickled Spring Onions
- 1 bunch sorrel, cleaned
- 2-3 red radishes, julienned
- 2-3 spring onions, light green and white parts thinly sliced
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1/4 cup rice wine vinegar
- 2 tablespoons sugar
In a small mason jar, combine the rice wine vinegar and the sugar. Shake to dissolve the sugar and then add the sliced spring onions to the jar. Let soak in the vinegar for 45 minutes to an hour before using.
In a bowl, combine the sorrel leaves and the sesame oil. Mix together with your hands, gently squeezing the sorrel leaves and pressing the sesame oil into all the crevices of the leaves. Season with salt to taste. Add in the julienned radishes and pickled spring onions and toss gently to combine. Sprinkle the sesame seeds over top and serve alongside the potstickers and dipping sauce.