Pot Stickers pack flavor in small package

(Vegetable Pot Stickers and Dipping Sauce are a light, satisfying meal)

Every culture seems to have a little stuffed pillow of perfection — raviolis, samosas, empanades and pot stickers — all of which can be made with a variety of fillings and then fried, steamed, boiled or baked, and served with myriad sauces.

(Siberian Kale wintered over and is ready for spring eating)

I had a package of won ton wrappers sitting in the fridge and a colander of kale recently picked from the garden. (I couldn't believe the Siberian kale I had planted from seed last season had wintered over, without any help from me in covering or mulching it; what a wonderful surprise that was and a head start on eating fresh greens from the garden.)

Pot stickers are often made with a cabbage filling, but you can use just about any veggie combination you like. Tofu in the filling is also delicious.




I've been wanting to make pot stickers for a awhile now and this was the perfect opportunity. These little stuffed pillows are so good; they get their name from the quick sear you give them in a frying pan with a little oil. Packed with veggies and then steamed, pot stickers make a satisfying meal paired with vegetable fried rice or stand on their own as an appetizer with a side of dipping sauce.

Make enough, because these little pillows will disappear quickly.

Pot Stickers with Kale

Use 1 package of won ton wrappers (about 48 wrappers)

For the filling:

1. Vegetable oil
2. 3 cloves garlic, minced
3. 1 tablespoon fresh ginger root, minced
4. Fresh chives, minced
5. 1 bunch scallions, sliced (reserve some for the dipping sauce)
6. 1 large carrot, grated
7. 1 large bunch kale leaves, ribs removed and chopped
8. 1 teaspoon Tamari

For the dipping sauce:

1. 4 tablespoons Tamari
2. 1 teaspoon fresh ginger, minced
3. 1/2 teaspoon sugar
4. 3 tablespoons rice vinegar
5. 1 tablespoon water
6. Splash of sesame oil
7. Fresh scallions, sliced
8. Freshly ground black pepper

Mix all the dipping ingredients together; set aside as you prepare the filling:

• In 2 tablespoons vegetable oil, saute the garlic and ginger in a skillet.
• Add the carrot and kale leaves; cook for about 4 minutes until the kale is tender, but not mushy.
• Add the scallions and chives; saute for another minute or so. Season with black pepper and Tamari, which can substitute for salt.

Remove the filling from the heat and let cool a bit before assembling the pot stickers.

• With the points of the wrapper square facing you, place a teaspoon of filling in the center of the diamond.
• Fold the wrapper in half; brush the edges with water to seal. Pinch together.
  
• You can leave the wrappers like this or you can bring the corners together and overlap them; brush with a little water and pinch shut. I tried them both ways, and the ones in the upper left-hand corner of the photo above looked like tortelloni, or little crowns. Either way is good.
• Once the pot stickers are assembled, heat a non-stick skillet with a little oil in the pan until hot and place as many pot stickers as you can fit without crowding.

Let them sear a bit (about 1 minute), then add about 1/4 cup of water and put a lid on the pan.
The pot stickers with finish cooking in the steam, which takes another couple minutes or so.
Remove from the pan, add a pinch more oil and continue cooking the rest of the pot stickers the same way — sear in oil then steam.

Serve hot or cold with plenty of dipping sauce to go around.