with Baby Tatsoi
Potstickers, a kind of Chinese dumpling, have been enjoyed since the 10th Century. Though their exact origin has been lost to time, what we do know about them is that they’re delicious. There are two basic styles of dumpling: those that are cooked in water, and those that are fried. In this recipe, you’ll boil the potstickers to give the them a tender, chewy center, then pan-fry them to create a crispy golden outside. It’s the best of both worlds!
- 6 Ounces Baby Tatsoi
- 3 Cloves Garlic
- 2 Scallions
- 1 1-Inch Piece Ginger
- 1 Stalk Lemongrass
- 10 Ounces Ground Chicken
- 4 Tablespoons Soy Sauce
- 2 Teaspoons Sesame Oil
- 1/4 Cup Hoisin Sauce
- 1 Tablespoon Rice Vinegar
- 8 Ounces Dumpling Wrappers
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Halve the baby tatsoi lengthwise. Peel and mince the garlic and ginger, then, using the flat side of your knife, smash the garlic and ginger until they resemble pastes. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off both ends of the lemongrass stalk, then peel away and discard the fibrous outer layers until you reach the white, pliable core; mince the core.
Make the filling & dumpling sauce:
In a medium bowl, combine the ground chicken, ginger, garlic, white parts of the scallions, minced lemongrass, sesame oil and ¾ the soy sauce. Season with a little pepper and mix thoroughly. In a separate small bowl, combine the hoisin, rice vinegar and remaining soy sauce.
Make the dumplings:
Set up a flat, clean work area with the bowl of filling, wrappers and a small bowl of water. Lay out the dumpling wrappers. Spoon about 1 tablespoon of filling into the center of each. Moisten the edges of each wrapper with a dab of water; carefully fold each wrapper in half to form a half moon. Use your fingers or a fork to crimp the edges and seal the dumpling. Repeat until you have used up all of the filling or wrappers.
Cook the dumplings:
Working in 2 batches, carefully add the dumplings to the pot of boiling water and cook 6 to 8 minutes, or until cooked through. Reserving the boiling water for the next batch, remove the dumplings from the pot using a strainer or slotted spoon. Drain thoroughly and transfer to a clean bowl. Toss with a drizzle of olive oil to prevent sticking.
Sear the dumplings:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until very hot. Add the boiled dumplings and cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate. Wipe out the pan.
Cook the tatsoi and plate your dish:
In the same pan used to sear the dumplings, heat 2 teaspoons of olive oil on high until hot. Add the baby tatsoi and cook 2 to 4 minutes, or until slightly wilted. Add 2 tablespoons of water and cook 30 seconds to 1 minute longer, or until completely wilted. To plate your dish, divide the potstickers and baby tatsoi between 2 dishes and drizzle with some of the dumpling sauce. Garnish with the green parts of the scallions and serve with the remaining sauce on the side.