This recipe uses half the usual amount of pork, combined with mushrooms, to put halving meat into practice. There are multiple producers creating many sausage varieties and growing mushrooms—we are showcasing Polk’s Folly Butcher Shop & Farm Stand’s red chile ginger sausage and Full Circle Mushrooms’ shiitake and oyster mushrooms. Foraged mushrooms would work well in this recipe too.

Polk’s Folly and Full Circle Potstickers

This recipe uses half the usual amount of pork, combined with mushrooms, to put halving meat into practice. There are multiple producers creating many sausage varieties and growing mushrooms—we are showcasing Polk’s Folly Butcher Shop & Farm Stand’s red chile ginger sausage and Full Circle Mushrooms’ shiitake and oyster mushrooms. Foraged mushrooms would work well in this recipe too.
Prep Time30 mins
Cook Time10 mins

Ingredients

  • 1/2 pound ground pork
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons ginger garlic paste
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 cup mushrooms oyster or shiitake, diced
  • 1/2 cup cabbage red or green, shredded
  • 1/4 cup green onions chopped
  • 36 4.5- inch round or square wonton wrappers
  • 1/4 cup vegetable oil divided
  • 1/3 cup water
  • Soy sauce and wasabi to taste

Instructions

  • In a large bowl, combine all ingredients up to and including green onions.
  • To assemble the dumplings, place wrappers on a clean, flat work surface. Spoon 1/2 tablespoon of the raw pork mixture into the middle of each wrapper. Using your fingers, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Keep folded potstickers under damp paper towel while working.
  • Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-low heat. Working in batches, add potstickers in a single layer and cook until they start to get crispy on the bottom, about 2–3 minutes. Working quickly, add 1/3 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2–4 minutes.
  • Serve immediately with soy sauce and wasabi.

Notes

To freeze: Place uncooked potstickers in a single layer on a baking sheet overnight in the freezer. Then transfer to freezer bags.

 

Sauté​​ed Bok Choy

This versatile side pairs well with everything from potstickers to sausage to fried tofu and rice.
Prep Time2 mins
Cook Time8 mins

Ingredients

  • 2 –3 heads baby bok choy rinsed well and sliced in half lengthwise
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons ginger garlic paste
  • 1/4 teaspoon salt
  • Splash of chili oil to taste

Instructions

  • Pat bok choy dry. Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown.
  • Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms begin to soften but still have some crunch.
  • Transfer to a platter and drizzle with chili oil if desired.