Crispy Chicken and Kimchi Potstickers

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anyone who knows me knows of my affinity for korean cuisine. and of my affinity for kimchi. and more specifically, my affinity for all things banchan. i can think of nothing better than an array of small plates to complement a plate of bulgogi or japchae. naturally, i relish the taste of kimchi in my dumplings.

Kimchi and chicken potstickers

recipe:

1 t toasted sesame seeds
1/3 c + 1 T soy sauce
1/4 rice vinegar
1 garlic clove, minced
4 green onions, thinly sliced
1/2 lb ground chicken or turkey
1/2 lb kimchi, drained and finely chopped
1 egg, beaten
2 t cornstarch
1/2 T sugar
1/2 t salt
1/4 pepper
gyoza wrappers
2 T vegetable oil
1 c water

1. in a small bowl, stir 1/3 cup of the soy sauce with the vinegar, water, garlic, 1 green onion, and sesame seeds.
2. in a large bowl. combine and mix the ground turkey with the kimchi, remaining green onions, egg, cornstarch, sugar, remaining soy sauce, salt and pepper.
3. place gyoza wrappers on a work surface and lightly moisten the edges of the wrappers with water. place a spoon of the filling on one side of each wrapper and fold in half to form half moons. press the edges of the wrapper firmly to seal. repeat with the remaining wrappers and filling.
4. in a large, nonstick skillet, heat 1 tablespoon of the oil. add half of the potstickers to the skillet. pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, about 10 minutes. transfer to a serving platter and repeat with the remaining oil, potstickers, and water. serve with the dipping sauce on the side.

Spring Pea Falafel

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khodahafez, taabestaan

a couple of weeks ago i scrambled to make the best of the end of summer produce. although i’ll have loads of mushrooms and squash and beets to look forward to, i’ll miss being able to easily make fresh renditions of these:

this was deeelicious!
spring pea falafel with marinated radishes and minted yogurt

the peanut sauce was too thick
grilled beef sates with peanut sauce and jasmine rice

fresh mozzarella and salami! oh joy!
antipasti salad

too flavorless
corn and jalapeno muffins

not too sweet
watermelon-ginger lemonade

here’s the recipe for the falafel:

1/2 cup dried yellow split peas
1 1/2 cups frozen peas, thawed
1/2 cup chopped onion
1 T flour
2 T chopped parsley
2 garlic cloves, chopped
1 t ground coriander
1 t ground cumin
1/2 t baking powder
1/4 t cayenne pepper
1 T fresh lemon juice
1 t salt
3 T olive oil

1. working in two batches, grind the split peas to a powder in a spice grinder. in a food processor, pulse the thawed peas a few times. add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice and salt and process until thoroughly combined. form the mixture into 12 falafel patties. refrigerate until firm.

2. in a large nonstick skillet, heat the olive oil. add the falafel patties in two batches and cook over moderately high heat until browned, crisp and heated through, about 3 minutes per side.

3. serve the falafel with flatbreads, yogurt, sliced red onions, fresh herbs, and marinated radishes.