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Restaurant Quality at Home!

By Anonymous


I would say my biggest eating temptation is eating out at restaurants. I do like to cook at home most of the week, but once or twice a week I get the undeniable urge to eat at a restaurant. I try to rationalize that I’m trying something new or supporting small business, which I am doing, but twice a week (sometimes 3 times!) is way too often. First of all, I’m not sure if what they’re putting into my food is exactly good for me. Not everyone is an organic eater. Another problem that arises is cost. Eating out when you have already budgeted for groceries isn’t the best idea. Today’s recipe is inspired from restaurants. It a delicious Chinese potsticker that you wouldn’t think you’d taste outside of a gourmet Chinese restaurant.

Pot Stickers

(Serves about 12)

Ingredients

· 1 lb tofu chicken, shredded

· 4 lbs Seitan

· 1 tablespoon eSutras Organics ginger

· 1 shallot, minced

· 1 bunch green onions, chopped

· 3 leaves Napa cabbage, chopped

· 2 tablespoons soy sauce

· 1 teaspoon eSutras Organics Toasted Sesame Seed Oil

· eSutras Organics Sea Salt to taste

· 1 pinch eSutras Organics Organic Raw Cane Sugar

· 1 (10 ounce) package round gyoza/potsticker wrappers

· vegetable oil

· 1/4 cup water

· 1 tsp eSutras Organics Chinese Five Spice

Directions:

  1. Set tofu aside in a large bowl. Working in batches, process the seitan to a fine grind, and set aside with the tofu. Combine the tofu and seitan with ginger, shallot, green onions, Napa cabbage, soy sauce, sesame oil, salt, and sugar, and mix the ingredients until thoroughly combined.
  2. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
  3. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
  4. Sprinkle eSutras Organics Chinese Five Spice on top of dumplings and enjoy!

Bon Appétit!

Teri Ridley, eSutras Organics

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