I started out today kind of nervous. At 4pm, I was to be “on” as the new demonstration chef-at-the-market and feared stuck pot stickers, exploding gas burner, impatient market goers, traffic holding me up the GW Bridge… and instead, I had the time of my life! Its been a long time since I’ve been so truly happy. I think this is the start of something big.
• Did not blow self up, or anyone else
• Folks were so excited to meet a real live chef and ask cooking questions ranging from my favorite brand of knife to what exactly is kohlrabi?
• Taught food science-minded third grader to remember that eggs are called binders in recipes because they hold things together, like the 3-ring thing does in school
• Explained why I don’t cook with olive oil and gained some converts
I am so excited to have an edible classroom in a venue that I truly respect and love.
Ok, enough gushing, lady! Get to the food:
Market Vegetable Pot Stickers
Yield = about 24 Dumplings
1/2 cup carrots, cut into small dice
1/2 cup zucchini, small dice
1/2 cup yellow squash, small dice
1/2 cup japanese turnips, small dice
1/4 cup beets, small dice
1/4 cup kohlrabi, small dice
1/2 cup bok choy, chiffonade
1 T ginger, minced
1 T soy sauce
1 T sesame oil
Salt to taste
24 dumpling skins
1 egg, beaten
Vegetable, Canola or Grapeseed oil
1. Combine the first 10 ingredients in a large bowl. To determine how much salt you need, taste! Soy sauce is pretty salty, so you may find you need only a pinch, or you might like things a little more seasoned. Trust your palate!
2. Place about a tablespoon of the filling in the center of a dumpling wrapper. Moisten the edge of the dumpling wrapper with beaten egg. Fold the wrapper in half and press the edges together to seal. Set potsticker on a plate and repeat until you run out of filling or dumpling wrappers, which ever comes first.
3. Heat a large skillet on HIGH and coat the bottom with a small amount of oil. When the oil is hot, place your potstickers, flat side down, in the skillet. Turn the heat down to MED-HIGH and cook for about 5 minutes, until you start to see some caramelization around the edges of the potstickers. (Don’t try to move them, at this point, they’ll be stuck, as the name implies.) Pour in about 1/2 cup of water, enough to cover the bottom of the skillet and come up the sides of the potstickers and immediately cover. Cook 3 minutes, allowing the steam to build up inside, warming the filling and releasing the potstcker from the bottom of the pan. Remove the cover, cook of any remaining water and remove the potstickers to a plate. Repeat until all are cooked. Serve with soy sauce for dipping.
A HUGE thank you to Miriam & Jon, and Susan and Carrie and Rebecca – thanks for getting this together! Community Markets is awesome!
The next demo is on Saturday in Pleasantville – details to follow.