This weekends cookbook was the local The Best of City Palate cookbook. City Palate is a local food newspaper released 10 times a year, covering the Calgary "Food Scene".
Dumplings are great and tasty, but are time consuming to make and cook. You'll need a couple of hours free to make them. If you wanted, once you made them you could freeze them and store them for when the dumpling mood strikes you. Or, do what we did, cook and eat, standing in the kitchen.
Fat Horse Potstickers
adapted from Best of the City Palate
makes approximately 30 potstickers
1/4 lb raw chicken, ground or finely chopped
1/4 lb raw pork, ground or finely chopped
1/4 lb crab meat, shredded
2 tb chopped cilantro
10 cloves garlic, minced
2 tb ginger, minced
2 green onions, minced
2 tb tamari
2 tb coconut milk
1/2 jalapeno, minced
Blend all ingredients together except wrappers and peas. Heat a frying pan and cook a spoonful of the filling to make sure it tastes good. If necessary, adjust the seasonings. Measure spoonfuls of the filling into the wonton wrappers and form into a flat bottomed dumpling that is open at the top. Stick a pea in the centre of each.
Heat some oil over medium heat in a non-stick pan. Add the potstickers in a single layer. The size of your pan will determine how many batches you will have to cook yours in. Cook until the dumplings are brown on the bottoms, then add about 1/4" of water, cover and steam for 5 minutes. Remove the lid and cook until all the water has evaporated. Use a flexible spatula if you have one, to remove the dumplings carefully from the pan.
Serve hot with vinegar chile dip, plum sauce, or hoisin.
Vinegar chile dip
1/2 cup white wine vinegar
1/2 cup water
sugar to taste
salt to taste
chile flakes to taste