Jan 11, 2012
As predicted, the first week back to classes has been rough for reasons both inside and outside the classroom. I won't get into everything, but a few highlights to make your week look just a little better:
-Teaching a class in a classroom that doesn't have enough chairs. Definitely a fun surprise the first day of class.
-I now have about 9 hours between breakfast and lunch. I'm not a happy camper by about hour 8.
-I have seen my husband for an hour or less 3 days this week due to different schedules between work and classes.
-I have 15 minutes between my classes and about a 12 minute walk between them. Not a good thing when I need to set up a computer beforehand on days like today.
A week like this calls for potstickers. They're little steamed Asian dumplings filled with veggies and spices. Crazy good! And, you'll feel special when they turn out pretty. I did =)
Hopefully your week has been a little easier and these potstickers can be a tasty end to a good day. But if all else fails, end your long day with these...you won't be disappointed!
Makes 50-60 potstickers
-1 red onion, diced
-1/4 tsp ginger powder
-1/2 tsp garlic powder
-1 c white mushrooms, diced
-2 1/2 c shredded cabbage/carrot (coleslaw mix)
-1 c chopped green onion
-pepper, to taste
-a few chookie chookies of soy sauce
-1/4 c chopped cilantro
-1 package of won ton wrappers (50-60 in a package)
-vegetable oil, to fry
With vegetable oil, sauté the onions, ginger and garlic powder over medium-low heat. Add the mushrooms, cabbage/carrots, and green onions. Season with pepper and soy sauce. When the mixture is soft, remove it from heat. Add the cilantro when it's cool. Refrigerate filling until ready to use.
If your won ton wrappers are square, use a cup as a guide to cut them into circles. Keep the unused wrappers covered until you use them, as they dry out quickly. Put a small spoonful of filling in the center of a wrapper. Have a cup of water near you as you work. Dip your finger in water and wet the edge of the bottom half of the wrapper (like a big "u" on the edge). Bring the top and bottom of the circles together, pinching them together in the center. Now, on either side of the center, make 3 pleats on one side of the potsticker while leaving the other side unpleated. Be sure the wrapper is sealed as you go (see picture below). As you finish sealing each potsticker, place it on a plate or baking sheet. After you finished filling all of the potstickers, you can refrigerate or freeze them until ready to serve.
Just prior to eating the potstickers, you'll need to fry/steam them. Put on your apron for this one. Start by heating (preferably a non-stick...so much easier for this) flat-bottomed pan over medium-high heat. Add vegetable oil to just cover the bottom. Once the oil is hot, quickly and carefully add some potstickers, putting as many in as possible without them touching. Allow them to fry for a couple minutes, until the bottoms are starting to brown. At this point, I like to use tongs to make sure the potstickers aren't sticking to the bottom of the pot. Carefully pour 1/4-1/2 c of water into the pot and quickly cover it. This will allow the potstickers to steam. Let them steam for about 5 minutes. Remove them from the heat and use tongs to put the potstickers on a plate with a paper towel to absorb the oil. Serve potstickers immediately with soy sauce for dipping.