Harvested only once a year, Japanese Gyokuro green tea leaves produce a very green cup with a low-tannin, vegetal flavor. Accompany pot stickers with your favorite dipping sauce, such as soy or sweet and sour.
Recipe Ingredient Details:
1 cup thinly sliced napa cabbage
2 green onions, thinly sliced
1/2 cup thinly sliced bok choy
1/2 cup peeled, sliced, and finely chopped jicama
1/2 tablespoon grated fresh ginger
1/2 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons Gyokuro tea leaves (or any looseleaf Japanese green tea)
1 cup nearly boiling water
1/2 cup room-temperature water
1/2 tablespoon cornstarch
1 package dumpling wrappers (18-24 total)
2 tablespoons organic vegetable oil
Hot (but not boiling) water, for steaming
Combine first seven ingredients (cabbage through soy sauce) in a large bowl.
Steep tea in 1 cup nearly boiling water for 15 seconds. Strain tea; discard water. Chop tea leaves and add to cabbage mixture.
Combine ½ cup water and cornstarch. Place 1 tablespoon cabbage mixture in center of a wrapper. Brush edges with water-cornstarch mixture. Fold to make a half-moon shape. Press edges and crimp with a fork. Repeat with all wrappers and filling.
Heat 2 tablespoons vegetable oil in a sauté pan. When hot, add six dumplings to sear. When brown, turn, and then add ¼ cup hot water and cover immediately to steam. Steam 2–3 minutes; remove from heat. Repeat with all dumplings.
Recipe Additional Notes:
PER SERVING (2): 75 cal, 3g fat (1g mono, 2g poly, 1g sat), 0mg chol, 2g protein, 10g carb, 1g fiber, 104mg sodium
Wed, 2014-01-08 13:05