From the kitchen of Eric Tucker:
Look for PotstickerWrappers in Asian markets as well as many supermarkets. It will make this elegant soup/appetizer quite easy to prepare. If you can find it, try this
broth with the Lapsong Souchong tea, its smoky-tannic nuance will permeate the soup adding depth and richness to the dish.
Serves 4
Dumplings:
yields 12-16 dumplings
½ pound Chinese chives cut into ½” lengths (about 2 cups) (substitute Scallion)½ pound Pea greens, cleaned, stems removed
¼ pound, firm tofu, crumbled
1t tamari
½t toasted sesame oil
1t minced ginger
¼t white pepper
1t corn starch
Salt to taste
Egg Free Potsticker Wrappers
Blanch chives in salted water for 1 minute, immerse into ice water then squeeze out as much moisture as possible. Place in a mixing bowl.
Blanch pea greens for 20 seconds, immerse into ice water then squeeze out as much water as possible. Finely chop add to chives.Mix in remaining ingredients, adjust seasonings. Fill each Pot sticker sheet with 1 heaping teaspoon of the filling. Moisten the edge of the wrapper with water. Fold over the wrapper and crimp the edges. Boil
the dumplings in salted water until they float to the surface, about 2 minutes, remove to an ice water bath to cool. Another option is to simmer them in the Miso broth prior to adding the miso, until cooked through then serve.
Miso, Ginger and Shiitake Broth:
½bu Scallions, rough chopped6 coins of fresh ginger
1/2t light vegetable oil
2 star anise pods
1 dried chile Arbol
1 carrots, peeled, cut in ¼” dice
1 Parsnips. Peeled, cut in ¼” dice
1 c dried shiitake mushrooms, rehydrated, sliced thin
11/2 qts water
1 green tea or Lapsang Souchong, tea bag (optional)
4T Red or Barley Miso, thinned to a slurry with water (substitute your favorite
miso)
1t toasted Sesame Oil
6 T thinly sliced scallion
6 T minced cilantro (optional)
Heat a stock pot, add the oil, and ginger sauté ginger for 2 minutes then add scallions and Star Anise, sauté 1 minute. Add the carrot, parsnip and shiitake mushroom , bring up to boil, then simmer 15 minutes. Remove from the heat, add the tea bag. Remove the teabag after one minute. Stir in the miso and adjust the seasonings. Place 3-4 dumplings in each serving bowl, then ladle over the broth. Garnish each serving with a couple of drops of sesame oil, chopped scallion and cilantro.
Copyright ©2009 Eric Tucker. All rights reserved.
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