Dayrecipe Food Community

I discovered Pot Stickers at about the same time I was introduced to Scallion Cakes. Pan-fried on only one side, the dough for these dumplings is at once crisp and chewy. When I was about eleven years old, I could sometimes devour a dozen of these fried dumplings at one sitting. It was such a sweet pleasure to eat as much as you wanted and still be a skinny child. Filled with pork, cabbage, and a rich broth, every bite was heavenly.

The secret of these pot stickers is to reduce the Homemade Chicken Broth until it is concentrated enough to jell when refrigerated. The broth should then be roughly chopped and stirred into the filling mixture right before the dumplings are formed. The Pot Stickers are pan-fried only on one side a few minutes until golden. A little water is added, the lid is placed on the pan, and then, as the dumplings steam-cook, the broth melts. To eat, place a pot sticker in a deep spoon (traditionally, a Chinese porcelain spoon) and sprinkle with a few ginger shreds and a little red rice vinegar. Gently bite into the dumpling and the delicious broth that has now melded with the flavors of the pork filling will burst forth.

Makes about 30 pot stickers. Serves 6 to 8 as part of a multicourse lunch.

INGREDIENTS

• 1 cup homemade chicken broth
• 2 cups all-purpose flour, plus additional for kneading
• 4 large leaves napa cabbage, about 8 ounces
• 1 tablespoon salt
• 4 ounces ground pork butt
• 1/4 cup finely minced scallions
• 1 tablespoon finely minced ginger, plus 1/4 cup finely shredded ginger
• 1 tablespoon thin soy sauce
• 1 1/2 teaspoons sesame oil
• 2 teaspoons plus 4 tablespoons vegetable oil
• 1 teaspoon shao hsing rice cooking wine
• 1/2 teaspoon sugar
• 1/3 cup chinese red rice vinegar

DIRECTIONS In a small saucepan bring the broth to a boil over high heat. Boil on high heat, uncovered , 5 to 10 minutes, or until the broth is reduced to about 1/4 cup. Pour the broth into a small bowl and refrigerate until firm.

Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a worksurface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.

Trim 1/4 inch from the stem end of each cabbage leaf and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch-wide shreds to make about 8 cups. Add salt and toss to combine. Transfer the cabbage to a colander and drain. About 1 cup of liquid will be released, especially if you squeeze the cabbage from time to time.

In a medium bowl, combine the pork, scallions, 1 tablespoon minced ginger, soy sauce, sesame oil, 2 teaspoons vegetable oil, rice wine, and sugar. Set aside.

After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into an even rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.

The chicken broth should be firm by now. Roughly chop the broth into bite-sized pieces. Refrigerate until ready to use.

Squeeze any excess moisture from the cabbage. The cabbage should have the appearance of having been cooked. Add the cabbage and chopped chicken broth to the pork mixture. Place about 2 teaspoons of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the other end of the dough to seal the dumpling. If necessary, brush a little water to help the dough stick together. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.

Heat a 14-inch flat-bottomed wok or skillet over medium-high heat until hot but not smoking. Add 1 tablespoon oil, and carefully add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately coverthe wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. The dumplings should be served immediately. Place the vinegar and the remaining shredded ginger in little condiment dishes and serve with the dumplings. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.

This dish uses three vegetable-bin staples: onions, celery, and carrots. If you don’t have any canned broth on hand, dissolve a bouillon cube in water.

Makes 4 servings.

INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium-sized onion, chopped
• 2 ribs of celery, cut into 1/4-inch dice
• 1 carrot, peeled and cut into 1/4-inch dice
• 2 cloves of garlic, minced
• 1/8 teaspoon ground cloves
• 1 can (35 ounces) italian plum tomatoes
• 3 to 4 cups canned broth (chicken or vegetable)
• 1/3 cup dried lentils, green or brown
• 1/4 cup dry red wine
• salt and freshly ground black pepper, to taste
• 1/4 cup chopped flat-leaf parsley

DIRECTIONS
1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.

2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.

3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.

This simple, comforting, home-style dish evolved after the Meiji Restoration,
when beef entered the Japanese diet. You can easily use pork or chicken
instead of the beef. Enjoy it on a snowy winter night with a side of greens.

Makes 4 to 6 servings.

INGREDIENTS

• 1 tablespoon vegetable oil
• 3 medium potatoes (about 1 3/4 pounds), peeled and cut into bite-size chunks
• 2 medium onions, peeled and coarsely chopped
• 1/3 pound lean beef, sliced into thin bite-size strips
• 1 2/3 cups dashi
• 3 tablespoons sugar
• 3 tablespoons sake
• 3 tablespoons soy sauce
• 1 tablespoon mirin

DIRECTIONS Heat the oil in a large shallow saucepan over medium heat. Add the potatoes,
onions, and beef and sauté for 5 minutes. Stir in the dashi, sugar, sake, soy
sauce, and mirin. Reduce the heat to low and cook the mixture, partially
covered, for 25 to 30 minutes, or until the potatoes are falling apart and
melting into the syrupy sauce.

This comforting dish is infused with the flavors of a traditional bouquet garni enhanced by celery leaves, and the filling of the pie is more brothy than that of most versions.

Makes 4 to 6 servings.

INGREDIENTS

• 1sheet frozen puff pastry (half of 17.3-ounce package), thawedtraditional bouquet garni (6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves) 1tablespoon butter
• 1cup diced celery
• 1/3cup finely chopped shallots
• 3cups low-salt chicken broth
• 1 1/2pounds skinless boneless chicken breast halves
• 1cup whipping cream
• 110-ounce russet potato, peeled, cut into 1/2-inch cubes
• 1cup frozen peas

DIRECTIONS Preheat oven to 375°F. Butter 11×7-inch glass baking dish. Roll out pastry on lightly floured surface to 13×9-inch rectangle. Transfer to baking sheet and chill.

Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.

Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.

Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes.

I leave the roots on the leeks until after cooking, so they don’t fall apart. Just wash and trim beforehand.

Makes 6 to 8 servings.

INGREDIENTS

• 6 medium-sized leeks (4 inches of green left on)
• 1 tablespoon white vinegar
• 3 quarts defatted chicken broth or vegetable broth
• 2 tablespoons olive oil
• 6 large fresh cilantro sprigs, rinsed, with roots and stems crushed
• 8 cloves of garlic, lightly bruised and peeled
• 3 cinnamon sticks (each 3 inches long)
• 2 teaspoons ground cumin
• 2 teaspoons curry powder
• 1/4 teaspoon crumbled saffron threads
• 1 teaspoon coarse salt
• 2 medium-sized zucchini, ends trimmed
• 6 medium-sized carrots, peeled, halved lengthwise and cut into 2-inch lengths
• 3 idaho potatoes, peeled and cut into quarters
• 8 ounces small white turnips, peeled and quartered
• 3 small yellow onions, peeled and halved
• 3 ripe large tomatoes, cored and quartered
• 1 cup chickpeas, rinsed
• 1 cup pitted prunes, halved
• 1/2 cup golden raisins
• 4 tablespoons chopped cilantro or parsley
• 8 cups cooked couscous(2 2/3 cups dried), hot (optional)

DIRECTIONS 1. Wash leek roots well and trim, leaving 1/4 inch of roots on the bottom of the bulbs. Cut a 3-inch-long X through the green of each leek. Place the leeks in a bowl and cover with water. Add the vinegar and let soak for 30 minutes to remove any sand. Drain and rinse under cold running water. Set aside.

2. While the leeks are soaking, prepare the seasoned broth: Combine the broth, oil, cilantro sprigs, garlic, cinnamon sticks, cumin, curry powder, saffron, and salt in a very large heavy pot. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.

3. Using a potato peeler, peel each zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut the zucchini into 1 1/2-inch lengths. Set aside.

4. Place the reserved leeks, the carrots, potatoes, turnips, and onions in the broth. Bring to a boil, reduce the heat and simmer, uncovered, for 30 minutes.

5. Add the reserved zucchini, tomatoes, chickpeas, prunes, and raisins. Stir gently so that the vegetables don’t break up. Simmer 30 minutes longer.

6. Just before serving, remove the leeks carefully and trim off the roots close to the bottom of each white bulb. Gently heat the vegetables and broth through. Stir in 3 tablespoons chopped cilantro.

7. Spoon cooked couscous into each bowl, if desired. Top with the vegetables and broth. Garnish with the remaining tablespoon chopped cilantro.