Archive for the ‘Non-Vegetarian’ Category

Whole Wheat Potstickers

Posted by: EatFree

December 9th, 2011 >> Non-Vegetarian

The filling for these potstickers is the same as that for the “Lettuce Wrapped Potstickers” recipe except that the wrapping is made of 100% whole wheat flour.  If you are in  rush and don’t have the time to pinch the ends to make pretty purse-like shapes, just crimp the ends of the dough together with a fork.

Ingredients:

  • 1.5 cups 100% Stone ground Whole Wheat Flour
  • Warm Water for kneading
  • ¼ teaspoon sea salt
  • ¼ cup low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons oil, divided
  • 1 bunch scallions
  • Pinch of salt
  • 4 cloves of garlic, minced
  • 2 teaspoons ginger, grated
  • ½ teaspoon red pepper flake or to taste
  • 1 pound shrimp, clean and deveined with tails removed

Directions:

  1. Sift together flour and salt.  Add a little water at a time and knead to form soft dough.  About ¾ cup of warm water should suffice but this amount can vary depending on a few factors so add a little water at a time until soft dough consistency forms.  Cover with warm damp paper towel and set aside to rest for at least 30 minutes.
  2. Whisk together soy sauce, sesame oil, and rice wine vinegar.  Set aside in refrigerator.
  3. Heat one tablespoon of oil in skillet.   Add scallions with a pinch of salt.  Stir for 1 minute.  Add garlic, ginger, and red pepper flake and sauté continuously for 2 minutes over medium low heat.   Set aside to cool.
  4. Meanwhile roll out dough to 1/8 inch thickness.  Using a 3.5 inch cookie cutter, cut out rounds from the dough.
  5. Process shrimp and scallion mixture in food processor until smooth.  A few pulses should do.
  6. Add about a teaspoon or so of shrimp mixture into each circle of dough.  Seal edges by pinching together.  Repeat for all dough circles.
  7. Heat remaining one tablespoon of oil.  Sear potsickers on each side for about 1 minute.  Add enough water to pan so that water level comes up about 1/3 of the way up the sides of the potstickers.  Steam for 3 to 4 minutes.  Serve with dipping sauce.

Lettuce Wrapped Potstickers

Posted by: EatFree

December 9th, 2011 >> Non-Vegetarian

These are a carb-free version of the traditional potstickers made with white flour.  Searing the romaine hearts first in a bit of oil adds an extra dimension of flavor but if you are in a rush you can skip this step.  Make sure to warn your guests of the toothpicks before serving!

Ingredients:

  • ¼ cup low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons oil, divided
  • 1 bunch scallions
  • Pinch of salt
  • 4 cloves of garlic, minced
  • 2 teaspoons ginger, grated
  • ½ teaspoon red pepper flake or to taste
  • 1 pound shrimp, clean and deveined with tails removed
  • 2 hearts of romaine

Directions:

  1. Whisk together soy sauce, sesame oil, and rice wine vinegar.  Set aside in refrigerator.
  2. Heat one tablespoon of vegetable oil in skillet.   Add scallions with a pinch of salt.  Stir for 1 minute.  Add garlic, ginger, and red pepper flake and sauté continuously for 2 minutes over medium low heat.   Set aside to cool.
  3. Meanwhile separate and wash leaves of the hearts of Romaine.  Save the small leaves for a salad.  Pat dry leaves thoroughly with a clean kitchen towel.
  4. Process shrimp and scallion mixture in food processor until smooth.  A few pulses should do.
  5. Add about a tablespoon or so of shrimp mixture into romaine heart leaves.  Wrap as if you are wrapping a gift, and then seal with a toothpick.  Repeat for all leaves.
  6. Heat remaining one tablespoon of oil.  Sear romaine hearts on each side for about 2 minutes.  Add enough water to pan so that water level comes up about 1/3 of the way up the sides of the wraps.  Steam for 3 to 4 minutes.  Serve with dipping sauce.