A couple of weeks ago I went for a motorcycle ride with my husband and we ended up in Walla Walla, WA. Yes, that's a real place.
I am famous around our house for not really enjoying the riding of motorcycles but once in a while I go along and as time passes in my life, I have to admit I enjoy riding more now than I used to, but not at freeway speeds. My little Honda Rebel and I do just fine keeping it under 50 mph thank you.
So to appease me, my husband was more than happy to go shopping with me while in Walla Walla. They have some great little stores, one of which is a kitchen shop I like: Providence Fine Living at 16 East Main Street is wonderful and I try to support small business because, you know, I am a giver.
Anyway, their shop window is always fresh and inviting and I enjoy just perusing the merchandise. I came upon a gadget to make the preparation of pot stickers go a little faster than usual and the result is a bit more professional. It is called an Asian Dumpling Maker.
As you know, sometimes kitchen gadgets can be a gamble and many end up in the draw unused. Shhhh, don't tell. But this is truly blog-worthy so here goes:
Filling ingredients:
1/2 pound firm tofu, pressed to remove excess water
1/2 cup coarsely grated carrots
1/2 cup shredded cabbage
1/2 cup chopped mushrooms
1 tsp finely minced fresh ginger
1 tbsp fresh cilantro, chopped
1 tbsp soy sauce
1 tbsp hoisin sauce
A few drops sesame oil, optional
1 tsp Ener-G egg replacer powder
Dash each of salt and pepper
1 package of round dumpling skins, also called gyoza (preferably twin dragon brand)
Small bowl of water for wetting fingers
First step:
Press the 1/2 pound of tofu to remove excess water by taking 2 or 3 paper towels and folding into a pad the same size or slightly larger than your block of tofu. Put the tofu on the paper towels and make another pad of paper towels to put over the top. Place a plate or other flat surface on this and then weigh it down with a can of something, like a 32 ounce can of crushed tomatoes, etc.
Let this sit for at least 20 minutes while you gather the other ingredients together and toss them into a large bowl. After the tofu has been pressed, slice into 1/4" cubes and toss with other ingredients.
Next step:
Heat two large heavy non-stick skillets to medium, without oil. While these are warming up, make your potstickers by placing one skin on a flat surface or dumpling press and mounding about 1 teaspoon of the filling mixture onto it. Wet your finger and run it along 1/2 the circumference of the skin, then fold that half to meet the opposite edge and pinch the edges together to shut it tight. Now you should have a dumpling or potsticker that is in the shape of the letter "D".
Continue to make these while listening to your favorite jazz music, for cooking I like Steve Tyrell and Diana Krall. Even if it is not Friday.
When you have enough to cover the bottom of a skillet, spray that skillet with a really light coating of olive oil spray before placing potstickers in it. (*I have found that the canned Olive Oil Spray by Crisco puts out a much finer mist than Pam! Who knew?) Immediately cover with lid and make some more potstickers for the other pan. If anyones else is home they will eat them as fast as you can make them is why I suggest two pans instead of one. Also, you don't want to be standing there all day over one measly little pan.
After a few minutes, when the top looks transluscent and if you lift the corner of one and see a golden brown color, add enough water to just cover the bottom of the pan, about 1/8" deep. Immediately place lid back on and steam until water has evaporated. Remove the potstickers from the skillet and onto a plate. Keep them warm by inverting a second plate over the top.
For the dipping sauce I like to make it easy on myself and use pre-prepared sweet n' sour sauce mixed with sweet red pepper sauce.
I am famous around our house for not really enjoying the riding of motorcycles but once in a while I go along and as time passes in my life, I have to admit I enjoy riding more now than I used to, but not at freeway speeds. My little Honda Rebel and I do just fine keeping it under 50 mph thank you.
So to appease me, my husband was more than happy to go shopping with me while in Walla Walla. They have some great little stores, one of which is a kitchen shop I like: Providence Fine Living at 16 East Main Street is wonderful and I try to support small business because, you know, I am a giver.
Anyway, their shop window is always fresh and inviting and I enjoy just perusing the merchandise. I came upon a gadget to make the preparation of pot stickers go a little faster than usual and the result is a bit more professional. It is called an Asian Dumpling Maker.
As you know, sometimes kitchen gadgets can be a gamble and many end up in the draw unused. Shhhh, don't tell. But this is truly blog-worthy so here goes:
Filling ingredients:
1/2 pound firm tofu, pressed to remove excess water
1/2 cup coarsely grated carrots
1/2 cup shredded cabbage
1/2 cup chopped mushrooms
1 tsp finely minced fresh ginger
1 tbsp fresh cilantro, chopped
1 tbsp soy sauce
1 tbsp hoisin sauce
A few drops sesame oil, optional
1 tsp Ener-G egg replacer powder
Dash each of salt and pepper
1 package of round dumpling skins, also called gyoza (preferably twin dragon brand)
Small bowl of water for wetting fingers
First step:
Press the 1/2 pound of tofu to remove excess water by taking 2 or 3 paper towels and folding into a pad the same size or slightly larger than your block of tofu. Put the tofu on the paper towels and make another pad of paper towels to put over the top. Place a plate or other flat surface on this and then weigh it down with a can of something, like a 32 ounce can of crushed tomatoes, etc.
Let this sit for at least 20 minutes while you gather the other ingredients together and toss them into a large bowl. After the tofu has been pressed, slice into 1/4" cubes and toss with other ingredients.
Next step:
Heat two large heavy non-stick skillets to medium, without oil. While these are warming up, make your potstickers by placing one skin on a flat surface or dumpling press and mounding about 1 teaspoon of the filling mixture onto it. Wet your finger and run it along 1/2 the circumference of the skin, then fold that half to meet the opposite edge and pinch the edges together to shut it tight. Now you should have a dumpling or potsticker that is in the shape of the letter "D".
Continue to make these while listening to your favorite jazz music, for cooking I like Steve Tyrell and Diana Krall. Even if it is not Friday.
When you have enough to cover the bottom of a skillet, spray that skillet with a really light coating of olive oil spray before placing potstickers in it. (*I have found that the canned Olive Oil Spray by Crisco puts out a much finer mist than Pam! Who knew?) Immediately cover with lid and make some more potstickers for the other pan. If anyones else is home they will eat them as fast as you can make them is why I suggest two pans instead of one. Also, you don't want to be standing there all day over one measly little pan.
After a few minutes, when the top looks transluscent and if you lift the corner of one and see a golden brown color, add enough water to just cover the bottom of the pan, about 1/8" deep. Immediately place lid back on and steam until water has evaporated. Remove the potstickers from the skillet and onto a plate. Keep them warm by inverting a second plate over the top.
For the dipping sauce I like to make it easy on myself and use pre-prepared sweet n' sour sauce mixed with sweet red pepper sauce.
No comments:
Post a Comment