|Luke's Chicken and Scallion Potstickers (For Food Revolution Day)|
|Written by Launie Kettler|
|Friday, 11 May 2012 15:14|
Food Revolution Day is on May 19. It's a chance to eat real food, to get together with family or friends and swap recipes during a potluck or dinner party - or maybe even hold a cooking class for a young relative. The main thing is to sit down and share a meal while standing up for real food. Get involved by organizing your own event or attending one that's already happening in your area.
I pre-game important meals like Thanksgiving and Christmas to avoid frantically cooking blind when I'm having people over or when I'm expected to bring a dish somewhere else. So, when we decided to take part in Food Revolution Day by holding a cooking class for our seven-year-old nephew, Luke - well, you'd better believe I pre-gamed the meal.
I was also nervous because I know that children can be finicky and Jedd and I have seriously adult taste buds. We like a lot of spice and heavy, savory flavors. So, the question became how to make something that Luke would like - something which would be flavorful but not overwhelming. And then a few weeks ago when Jan, Luke's mother, came over for our wine, Chinese food and “Psych” marathon she mentioned that Luke loves pork potstickers.
How much fun would it be to make potstickers with Luke? (We had a blast, but that's a story for another post.) And for our cooking lesson I thought it would be less jarring for him to work with cooked chicken as opposed to raw pork so I made a filling of chicken and vegetables.
Not only did these pass my pre-game test, Jedd and I liked them so much I'm going to make these at least twice a week. They are bright and flavorful and much simpler than traditional dumplings because the meat is cooked in advance. Also, they will be the perfect way to use leftover chicken.
Luke's Chicken and Scallion Potstickers
1 cooked boneless chicken breast, finely diced
3 sliced scallions (reserve 1 tablespoon of green tops for the dipping sauce)
4 leaves of Napa cabbage (I didn't tell him about the cabbage though – I didn't know if he would like it.)
½ inch of grated ginger
2 tablespoons of soy sauce
4 drops of sesame oil
2 shakes of Mongolian Fire Oil (or ¼ teaspoon of cayenne)
1 cup of water
4 tablespoons of olive oil
½ cup of chicken broth
Special equipment: one frying pan with a lid
Cut the cabbage away from the stocks and finely dice it.
Combine all of the ingredients in a bowl and stir well. Refrigerate for at least an hour – or up to 24 hours – to allow the flavors to meld.
Lay out a wonton wrapper and top with 2 teaspoons of the filling.
Dip your finger into a cup of water and lightly wet all four of the sides. Fold the wrapper horizontally, and lightly wet the top two corners with water as well. Fold the wonton top over on itself 3-5 times to create a seal.
Heat the olive oil in a frying pan over medium heat, until hot but not smoking. Gently lay the dumplings in the oil. Cook them until they're brown and gently use a spatula to make sure they aren't sticking to the pan. Then grab the lid to the frying pan, and slowly pour in the stock, being careful not to get splattered by the hot oil. Place the lid on the pan and turn the heat to low. When the liquid is absorbed, serve with the dipping sauce.
4 tablespoons of soy sauce
4 drops of sesame oil
2 drops of Mongolian Fire Oil (or ¼ teaspoon of cayenne)
1 tablespoon of reserved scallion greens
Stir well to combine.
Makes approximately 20 dumplings.
(Photos by Launie Kettler)