Potstickers with Bok Choy
- March 14, 2014 |
- by Kirstin Uhrenholdt
Potstickers (fried Asian dumplings) are gift wrapped vegetables. So this dinner is an easy little present for your family.
Stir fry potstickers with bok choy and peas, toss them with a little sesame oil and hoisin sauce and you quickly have a weekday dinner.
1 pound frozen vegetable potstickers (Asian dumplings)
1 cup vegetable or chicken stock
4 cups chopped bok choy (pea shoots, broccoli or asparagus would also be great)
1 cup frozen peas, defrosted
2-3 tablespoons grape seed or vegetable oil
2 teaspoons toasted sesame oil
4 tablespoons hoisin sauce
¼ cup chopped herbs, like cilantro, mint or chives
Asian hot sauce (optional)
To make 4-6 servings:
Heat a large skillet on high, then drizzle with 2 tablespoons of oil. Slide in the dumplings, using tongs to make sure they are not stuck together and arrange them so their pleats are up and “bottoms” are down. Let them sizzle, shaking the pan now and then, until the bottoms start to brown.
Carefully, but quickly, pour in the stock and cover the skillet with a lid. Simmer for 2 minutes then lay the vegetables on top of the dumplings, continue simmering under the lid for 2 more minutes, then uncover and cook until all the stock has evaporated, this will only take a few minutes more.
Once the stock has evaporated, the oil left in the pan should start to sizzle again. If the pan is too dry add another drizzle of oil. For the dumplings to regain their crunchy bottoms you don’t want to move them around, but let them sizzle for another minute or two. When they have browned, loosen them with a spatula and gently toss everything with sesame oil, and a drizzle of hoisin sauce. Sprinkle with the chopped herbs and serve with a side of extra hoisin sauce and a little hot sauce too, if you are a spicy kind of family.
Did you know that listening is helpful when you are cooking? Today while you are cooking the dumplings listen to the difference between the shrill splatter when you add the dumplings to the hot pan, and then the quiet simmering gurgle once you have added the stock.
Later notice how the sound changes as the stock evaporates from the pan and the sound becomes a quiet splattering hum, like rain on a pond, then as the pan dries, the sound will become a dry hiss, which once you recognize it will make you very uncomfortable as it is warning you that your dinner is about to burn.
Once you are familiar with these sounds, you will know, even if your back is turned to the stove, that it is time to lower the heat, or add a little oil or liquid. Your ears can save you before your nose tells you its too late.