We just got back from a trip to North Carolina to visit my family, and whenever I get back from traveling, I’m always eager to cook in my own kitchen.
I bookmarked Heidi Swanson’s Golden Potstickers recipe ages ago. I was so intrigued by the idea of using split peas inside a dumpling. Her description of her usual travel food inspired me to bring an easy and satisfying meal with us on the plane – Trader Joe’s gyoza and baked tofu, but I’ve been looking forward to trying to make my own.
As is often the case, I used the recipe for inspiration, and then proceeded with what I had on hand/ what I was in the mood for, so I ended up with these delightful dumplings filled with red lentils, mushrooms and spinach. I cooked the lentils in the morning and then took advantage of Emmett’s unusually long afternoon nap (jetlag?) to do the rest.
Violet played on the kitchen floor while I prepped the filling,
When Ashley got home, I fried and steamed the rest up and served them over salad greens. Heidi includes in her recipe a dipping sauce, but we had ours with soy sauce and Sriracha hot sauce.
Inspired by Heidi Swanson, 101 Cookbooks
3 cups cooked red lentils
1/2 medium yellow onion, finely diced
2 Tbs oil (I used 1 Tbs canola oil, 1 Tbs sesame oil)
4 oz crimini mushrooms
6 oz spinach
1/4 tsp sea salt
1 package round potsticker wrappers
Oil for frying
Sauté the onion until golden, about 5 minutes. While the onion is cooking, finely dice the mushrooms. Add the mushrooms and cook until they are browned, have released their juices, and are dry. While the mushrooms are cooking, finely dice the spinach. Add the spinach and salt and cook for another minute or two. Remove from the heat and add the lentils. Taste and adjust seasoning by adding salt, soy sauce and/or oil. Allow the filling to cool to room temperature before beginning to assemble the dumplings.
Next, put the dumplings together. First, set up a floured baking sheet to hold the dumplings as you finish them. On a lightly floured countertop, lay out some wrappers. Add a teaspoon or so of filling on each wrapper. Moisten the edges of each wrapper (I used a pastry brush to do all of them at once), then fold each in half and crimp the edges together. Place each, seam up, on the floured baking sheet. Repeat until finished with all the wrappers or filling.
To cook, heat a couple teaspoons of oil in a skillet and place the dumplings in the pan. Cook until a crust forms on the bottom, about 5 minutes. Then, add several tablespoons of water to the pan and quickly cover with a lid. Steam until all the water is absorbed and the dumplings are fully cooked, about 3 more minutes.