Taking the Show on the Road & Market Vegetable Pot Stickers

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.

 

Highlights:

• 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!

 

cookin

 

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.

 

unstuck

 

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.

 

teacher

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.

  • Penny Carter

    How exciting! I can’t wait to try your recipe. I will let Amanda know about your visit to Park Slope. Congratulations.

  • http://www.billyjoesboy.com Brad

    Awesome! Is there anywhere to check a schedule and see if Emily “culinary invasion fleet” Petersen will be in my neighborhood?

    • Emily

      Park Slope Aug 9th!

  • Mari Brown

    This is awesome! Congratulations on doing this! Thanks for the recipe! And I am so intrigued by this stuff about olive oil!

    • Emily

      Hey Mari! Thanks for the love <3 More food science to come and thrill your brain. Stay tuned!

  • Diane Carson

    Emily— You look so happy…I want to come to one of these markets!

    • Emily

      I am so happy! I’d love to see you at a market :-) or I can cook for you in two weeks and you can have your own personal demo. I’ll earn my keep!

  • Laura R.

    and why exactly do u not cook with olive oil

    • Emily

      I use olive oil all the time, as a condiment, or a finisher on a hot slab of meat as it comes off the grill. BUT! Olive oil has a smoke point of 375º and you sauté way hotter than that, resulting in burned oil which results in a bitter flavor and reverses any health effects because by heating the oil past its smoke point, you break up the molecule chain and end up with carcinogenic and (more importantly) icky tasting oil. Cook with an oil that can withstand high heat, like grapeseed – my fave for its high smoke point and neutral flavor – and dress the finished dish with the best Extra Virgin you can afford so that you get the flavor and the health benefits without sacrifice!