Quick Potsticker Dinner

I made this meal one weekend and froze all the extras for an easy addition to dinner during the week.

I love potstickers because they are good when cooked fresh or straight from the freezer. You can fry them in a pan or just drop them in soup as a dumpling. I prefer them crunchy but now that it's getting colder out, dumpling soup is definitely a quick dinner option.

For that just boil some chicken broth from a can or box, add dumplings from the freezer and a handful or two of sliced bok choy, Napa cabbage, and/or Chinese broccoli. Simmer for 5 minutes. Salt and pepper to taste. Garnish with slices of scallions.

What I made here were quick-pickled lemon cucumbers from the farmer's market. Slice the cucumbers thinly and sprinkle with salt. Let sit for at least 5 minutes to draw out moisture. Mix 1-1/2 cups of rice vinegar with 1 TBL of sugar and 1 tsp salt (or just use "seasoned rice wine vinegar"). Put cucumbers in a container; pour enough seasoned vinegar to cover cucumbers. Cover and refrigerate. Let sit for at least 30 minute. Eat within 24 hours.

The potstickers will take about 30 minutes to prepare. Faster if you recruit friends or a significant other to help assemble.

Filling:
8 oz., firm or extra firm tofu
3 TBL soy sauce
10 oz. kimchi, roughly chopped
12 oz extra ground chicken/turkey or lean ground beef
4 scallions, sliced thinly
3 cloves garlic, finely minced
1 TBL cornstarch
1 TBL sesame seeds, toasted
2 tsp kosher salt
2 tsp black pepper, ground
1 egg white, lightly beaten
2 TBL sesame oil

1 package round egg roll wrappers (gyoza)

Dipping Sauce:
3 TBL soy sauce
2 TBL rice vinegar or lemon juice
1 tsp sesame oil
1 clove garlic, finely minced
1/2 tsp red pepper flakes, chopped

Filling Preparation:
1. Wrap tofu in piece of cheesecloth and squeeze out the excess water--the drier the better. Crumble into a mixing bowl and mix in soy sauce.

2. Take handfuls of kimchi and gently squeeze to remove excess moisture. Be sure not to over squeeze here because the juices hold a lot of flavor. Add chopped kimchi to the bowl.

3. Add rest of filling ingredients to the bowl and mix thoroughly. At this point, the filling mixture may be covered and refrigerated until ready to assemble. It will keep as long as one day.

Assembly:
1. Set out a small dish of water.

2. Fill each wrapper with about 1 teaspoon of filling. Dip your finger in the water and run it over the edge of the wrapper. Fold the top over and press to seal, removing as much air as possible.

3. Set on dry plate or baking dish while you stuff the remaining wrappers. (To freeze: freeze flat on plate or tray. Keep potstickers from touching each other. Place in freezer. When frozen--about an hour or so--put in labeled zip top bag until ready for use. Good for 3 months, if they lasts that long.)

Cooking:
1. Add 3 TBL water and 2 TBL vegetable oil to non-stick skillet and swirl. Place over medium high heat.

2. Put a layer of potstickers in skillet, being careful not to overlap them. Cover to steam. When water has steamed away and bottoms are golden brown. Place potstickers on a serving dish with dipping sauce.

Make the dipping sauce:
Combine all ingredients in a bowl and serve.