Sunday Dinner - Dumplings

Pot-Stickers are an easy way to use up many of the vegetables you have on hand, sneak is some protein, and have a delicious treat that everyone will want to dip. We used sweet corn, bok choy and sweet red peppers from our CSA with Roxbury Farm in upstate New York.

Sadlys, our summer bounty is slowly coming to an end. But we promise great recipes with the fall and winter delights of NY - I'm already craving the crisp apples and vibrant squashes of the weeks to come.


Tofu and Corn Dumplings
(recipe by Gelseigh)

1 package of wonton wrappers
2 small carrots, peeled and grated
1/2 sweet or bell pepper, diced
2 cloves garlic, minced
1" piece ginger, peeled and finely grated or chopped
1/4 cup soy sauce
1/4 cup vegetables stock
8 oz firm tofu
handful of chopped bok choy
1 ear of fresh corn kernels
1 egg, beaten (optional, helps hold the mixture together)

Saute the ginger and garlic in a splash of oil over medium heat. When they are just beginning to brown, add the tofu, pepper and carrot and cook for 3-4 minutes, or until it begins to brown. Next, add the remaining ingredients and stir to combine. Cook over medium heat until all of the liquid has evaporated. If using, add the beaten egg when the mixture is slightly cool.

Place about a tablespoon of filling in the middle of each wrapper. Wet the edges with a dab of water (I used a silicon pastry brush to make this easier) and fold into a triangle. Press tightly to seal, and then bring the two corners together to form a little packet. (There should be directions and a picture included with the wonton wrappers!)

To steam: place on a lightly greased steamer basket for 8-10 minutes.
To fry: heat a small amount of oil in a non-stick pan, add the pot-stickers (don't let them touch) and cook over medium heat for about 3 minutes, covered, until they are good and stuck. Then add about a half inch of water, cover again, and steam for about 5 minutes. Cook uncovered until the liquid has evaporated.

We loved this Korean-style Dipping Sauce
(adapted from How to Cook Everything Vegetarian, Mark Bittman)

1/2 cup tamari
2 Tbsp vinegar (I used apple cider & umbeshi plum vinegar)
1 Tbsp sesame oil
1 Tbsp agave
1/4 cup toasted sesame seeds
2 cloves garlic, minced
1" piece ginger, peeled and grated
Sambal oolek to taste

We made this a complete meal with steamed broccoli tossed with minced ginger and garlic and a dash of soy sauce, plus baby greens tossed with some raw veggies, lemon juice, even more ginger & garlic, and lots of freshly ground black pepper.