Lately we’ve been craving for pot stickers. We also wanted to write a recipe for pot stickers since the first day we started this blog. The timing was perfect so we spent a good part of the weekend handcrafting these delicious dumplings. Nico suggested that we use kale and corn for the filling. I have never seen kale used in chinese cuisine but after giving a try I am very satisfied with the results.
These little pot stickers are crunchy, slightly chewy and the filling works perfectly. To go with them, I made a simple dipping sauce with black vinegar and chilli bean sauce. If you don’t have these ingredients on hand, a mix of soy sauce and sriracha makes a good alternative.
To shape the dumplings, I just folded square wonton wrappers into triangles. It’s a simple shape that requires no special skill. Of course, you can use other shapes, just make sure to seal the dumplings properly.
Nico’s wine pairing: Riesling is often suggested for asian cuisine and it would be a good choice for these pot stickers. The residual sugar of the wine should pair well with the corn.
Kale & Corn Pot Stickers
Makes 2 dozens
- 4 cups chopped organic kale (stems removed)
- 2 ears corn, cobs removed
- 3 cloves garlic, minced
- 1/2 shallot, minced
- 1/2 tsp sesame oil
- 2 tbsp olive oil + 1 tbsp (for pot stickers)
- salt and pepper
- 1/4 cup water + 1/2 cup (for pot stickers)
- 1 package square wonton wrappers
- 2 tbsp chinese black vinegar
- 1 tsp chilli bean sauce
- Heat a large pan with olive oil on medium high heat. Cook garlic and shallot until soft.
- Reduce heat to medium. Add kale and corn. Stir, add water and cook with lid for about 5 minutes or until soft and water has evaporated.
- Remove from heat and add sesame oil. Season with salt and pepper. Set aside until cooled down.
- Wet your index finger with water and slide through the sides of wonton wrapper. Scoop 1 tablespoon of kale filling onto the center of the wrapper. Fold the wrapper in half to form a triangle shape. Use you thumb and index finger to seal the sides. Make sure to seal it as tight as possible.
- Heat large pan with oil on medium high heat, place pot stickers onto the pan. Add water, cover and cook for approximately 5 minutes.
- Remove lid, let water evaporate and cook until golden and crispy.
- Mix black vinegar and chilli bean sauce in a small bowl. Serve pot stickers with the sauce.