Potstickers Galore

Not long ago, I came across a small bamboo stacked steamer in an Asian market that looked to be the right fit for my 5-quart Instant Pot.  It’s quite charming sitting in my tiny kitchen, but more than that, eyeing it caused my mouth to water—as visions of  steamed dumplings danced in my head.

When I spotted Martin Yan’s potsticker recipe I knew I had the perfect excuse to pull everything together and start cooking.  Although I tailored this for my Instant Pot and steamer set-up, any steamer, wok or large  pan with a lid or foil to seal will do the trick.

The process is very much like making wontons. Martin incorporates Napa cabbage, ground pork or turkey, and dried black mushrooms in his filling. I’ve made a few adjustments, like adding an egg white for binder and extra moisture plus a bit of hoisin and mushroom soy sauce instead of oyster sauce. Instructions follow for Instant Pot as well as Martin Yan’s browning/steaming in a 12” sauté pan.

This makes plenty of potstickers!

I ended up making batches two days in a row—smartly pacing self to avoid eating all potstickers in sight.  So many did I have, there was an Asian salad event and more to freeze for a later soup.

Potstickers

Inspired by Martin Yan’s Potstickers.

Ingredients
40 round potsticker or wonton wrappers
2 tablespoons cooking oil
water
CB’s Spicy Dipping Sauce
2 tablespoons  sriracha sauce or chile paste
¼ cup soy sauce
1 tablespoon vinegar
1 clove garlic, crushed
1 teaspoon sesame oil
Filling
4 dried Shiitake mushrooms
1 cup shredded Napa cabbage (approx.)
2 tablespoons green onion, chop
1/2 teaspoon salt
3/4 pound ground pork or ground turkey
1 clove garlic, mince
1 teaspoon minced ginger
2 teaspoons cornstarch
1 egg white
1/2 teaspoon sesame oil
2 teaspoons hoisin sauce
1 tablespoon soy sauce

Directions

  1. Make spicy dipping sauce: in a small bowl, combine ingredients and set aside.
  2. Soak mushrooms: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and coarsely chop caps.
  3. Salt cabbage: In a bowl, combine Napa cabbage and salt, toss well and set aside until cabbage wilts, about for 5 minutes. Squeeze out and discard excess water.
  4. For filling: combine mushrooms and cabbage with remaining filling ingredients in a bowl; mix well.
  5. To shape potstickers: moisten the edges of the round wrapper and place a teaspoonful of filling in center. Pull up, flatten bottom, and pleat edges with some filling showing. Or, lightly fold in half, then press the outer edges inward to create a 4-pronged star on top. Keep remaining wrappers covered with a damp cloth to prevent them from drying. Repeat until filling is used or set aside half and make as needed.
  6. To steam in Instant Pot: line 2 steamer baskets with cabbage leaves or parchment paper.  Set in baskets without touching. In bottom of Instant Pot add about 2 cups water.  Place bamboo steamer on wire rack and cover with bamboo lid or seal top with foil. Cover tightly, close vents, steam for 6 minutes and use quick release.  Repeat as desired.  Yield: about 40 potstickers.

Variations:
To fully cook in skillet:  heat 10-12” skillet over medium high until hot.  Add 1 tablespoons oil to coat bottom of pan.  Add about 10 potstickers, flat side down and cook until bottom are golden brown, about 3 minutes.  Add 1/3 cup water, reduce heat to low, cover and cook until water is absorbed, 4-5 minutes. Remove and serve with spicy dipping sauce.
To reheat/brown the bottoms:  if desired, heat a skillet over medium high heat. Add 1 tablespoons oil to cover bottom of pan, add a layer of cooked potstickers and cook until bottoms are golden brown, about 3 minutes. Add a couple of spoonfuls of water in pan to create steam, cover and cook briefly until warmed through and water is absorbed, about 2 minutes. Serve with spicy dipping sauce.

Cabbage Rolls Made Easy

My thoughts automatically turn to my new Instant Pot these days.  Often it is to re-visit old favorites like stuffed cabbage rolls, and tinker with how to best incorporate them into my new cooking repertoire.

This stuffed cabbage recipe was shared many years ago by a good Polish friend, who received it from his mother.  Since he was not a cook, he was so appreciative when I would prepare his beloved Goblaki, it was always reason for a party.

Golabki

When the mood strikes, I still make stuffed cabbage rolls for their homey, sweet/sour qualities. They are even better reheated the next day.  There are a few steps, but none are complicated.  I actually find the repetition of filling and shaping the rolls very relaxing—I like to think of it as a form of meditation.

Here, the slow cooker steps in to deliver all the classic aromas and flavors and cooks in about the same oven time.  There is little mess. The blanching of the leaves is done in the same cooking pot. My current version cuts back on the ground beef and contains part turkey, which doesn’t seem to make a difference in overall taste.

Enjoy the rolls with Barley-Mushroom Risotto, a perfect companion.  Here’s to you, Joe!

Stuffed Cabbage Rolls, aka Golabki

Ingredients
1        large head cabbage
Filling
3/4     pound ground beef
3/4     pound ground turkey
1/3     cup raw converted rice
1/2     cup onion, dice
1/2     cup celery, dice
1         clove garlic, crush
1         teaspoon salt, to taste
1/2     teaspoon pepper, to taste
Sauce
1       28-ounce can crushed tomatoes
1/2    teaspoon dried dill, plus more for the pot
salt and red pepper flakes, to taste
1        tablespoons brown sugar, approximate
2        tablespoons cider vinegar
1/3    cup raisins (optional)

Directions

  1. To blanch the cabbage leaves:  gently separate the cabbage leaves and rinse well.  Layer leaves in pressure cooker. Set pressure element to Low, and steam the leaves for 1 minute with fast release.  Carefully remove and place in an ice water bath to stop the cooking.  Drain on toweling and set aside.
  2. Place a few unusable leaves in the bottom of the pot, add a bit of available sliced onion, add a light sprinkling of dill, salt and pepper.
  3. To make cabbage rolls:  combine filling items.  Place a heaping tablespoonful of stuffing at largest end of leaf, roll and fold sides in.  Repeat.
  4. For assembly:  combine sauce ingredients and spoon 1/3 of the sauce into bottom of pot.  Place a layer of rolls close together, seam side down, into the pot. Top with another 1/3 of sauce.  Add another layer of rolls and finish with remaining sauce.
  5. Set slow cooker to Medium setting for approximately 2-1/2 hours.  Note: begin on medium setting, cook for 1-1/2 hours. and check.  If not simmering at this point, increase to High for the additional hour.  Can also be cooked on Low setting for 6 hours or longer.  Yield: about 12 rolls.

The Ultimate in Slow Cooking:  Meet the Instant Pot

I received a new gadget for my birthday.  Actually, this unit is beyond any gadget previously known to man. For some, the latest Instant Pot could represent a state-of-the-art crockpot. To others it’s a digital pressure cooker, or a reliable rice cooker, a steamer, or a sauté pan.  In fact, it does all of that and much more—with precision and ease.

No, I’m not being paid to review or promote the Instant Pot, I am just another huge advocate of its approach to sustainable and healthy cooking.  My 5-quart pot uses only 900 watts of electricity.  In comparison, if you’ve analyze other appliances in your kitchen, you know that a toaster can easily burn up 1800 watts.

In the Instant Pot’s many digital cooking applications the real turning point for me was the realization that I could brown or sauté vegetables or meats before launching into slow cook or other modes.  I have shared a number of wonderful slow cook recipes here, and my sole reservation to crockpot cooking has been that without the browning of meats and vegetables dishes can become one-dimensional.  The luxury of combining the browning step into the slow cook method opens up all sorts of possibilities previously unavailable in most models.

On the pressure cooking side, I was relieved at the fail-safe measures built into the system.  Following simple directions, even the quick method of releasing steam is safe and near foolproof.  Now, I often use the very fast pressure cooking method as a highly convenient option, without angst or intimidation.

For the tiny kitchen, the Instant Pot is paramount to having an entire stove top and a fleet of pots and pans available for daily cooking needs. It can be used to simply simmer or boil as you would on the stove.  The heavy duty stainless steel liner is easy to clean, and it is of course dishwasher safe.

One of my first attempts at tackling the Instant Pot was to prepare a lovely barley risotto of sorts. In this case the barley was pre-cooked, allowing for an easy 1 hour slow cook. Delicious on its own, it became the backdrop for Stuffed Cabbage Rolls.

Barley Risotto with Bacon, Mushrooms, and Spring Garlic Scapes

Ingredients
2 slices bacon, chop
1 teaspoon olive oil
1 shallot, peel and mince
6 oz. cremini mushrooms, clean, slice
1 teaspoon fresh rosemary
1/2 teaspoon fresh sage
1-1/2 cups cooked pearl barley
½ cup tender green garlic scapes/shoots, or green onion, chop
2 cups beef broth, approximate
½ cup baby tomatoes, slice in half
salt and pepper to taste
¼ cup fresh parsley, chop
Accompaniment:  ⅓ cup grated parmesan cheese, optional

Directions

  1. Heat the pot to sauté medium, brown the bacon in a drizzle of olive oil and remove.
  2. Add the shallot and cook to soften, then add the herbs and stir until aromatic. Add a portion of the beef broth, stir to deglaze the bottom the pan and loosen any surface bits.
  3. Add the barley and the remaining broth, stir to combine.  Bring to a simmer. Reduce to slow cook medium and cook covered for an hour, until the barley is creamy and thick.
  4. Add the garlic scapes or green onion, baby tomatoes, cook an additional 15 minutes to heat.  Stir in fresh parsley, the reserved bacon, and serve.  Pass the parmesan cheese.  Serves 4

Note: to pre-cook barley, allow 1:3 ratio barley to liquid. Bring to a boil, cover and cook 35 minutes.