Friday, 13 May 2016
Quick Potstickers and Stir Fry Vegetables
2-3 cups of Costco Sweet Kale Salad mix
8 frozen, pre-steamed dumplings (see photo)
2 cloves of garlic, peeled and smashed flat with a cleaver
1 inch piece of ginger root, peeled and smashed
4 tablespoons of oil for stir frying (2 for the dumplings and 2 for the vegetables in separate woks or frying pans)
about 4 tablespoons water
Dumpling Sauce (if you decide to make it)
1 tablespoon of white vinegar
1 tablespoon sugar
2 tablespoons water
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
Microwave all on high for 45 minutes, stir and set aside.
1. Put 2 tablespoons oil in the wok and heat on high heat. Add the ginger and garlic and stir fry until fragrant, taking care not to burn the garlic. Remove from heat and discard the garlic and ginger. Return the wok to the heat and stir fry the vegetable mix in the flavored oil for 2-3 minutes. Empty into a shallow bowl.
2. Using the same wok or another, add 2 tablespoons oil and heat till smoking. Add the frozen dumplings, flat side down, and fry until bottoms start to brown. At this point add 1 tablespoon water at a time, covering the wok after each addition, and letting the steam heat the dumplings. Remove the cover and add the other tablespoons water, repeating the process as described above. I do this until the dumpling temperature has reached 165 degrees Fahrenheit (yes, I use a thermometer to test). Once the dumplings are cooked, place on top of the stir fried vegetables and pour the dumpling sauce over everything.