Pot stickers and a poor kaffir lime in the frozen north

12 years ago

I made some pot stickers two nights ago - pork, dry shitakes and oyster mushrooms, scallions, carrots ginger garlic.....

This was my first attempt to fry/steam them pot sticker style. Usually I steam them. First batch in a enamel cast iron pan and boy did they stick. But nice crunchy skin on one side. Then I switched to a non stick pan. I couldn't get the same crisp texture.

Yesterday I steamed the rest and brought them to my mom's. Coincidentally she had made a big pot of chicken soup with vaguely chinese seasonings. We fried the steamed dumplings and had them on top of the soup.

I got a kaffir lime tree for Christmas. I feel a bit sorry for it in the frozen north. It has sent out some new growth though. I have not eaten any leaves yet but I an tempted...

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Comments (7)

Lars
12 years ago
Nice to see that you have a lime tree. I have way more leaves on mine than I can use, and I also use the limes - they are very juicy, unlike the Yuzu lemons. You could probably grow a Yuzu tree - they are hardy to zone 7, I believe.

I make gyoza - the Japanese version of pot stickers, and I always saute them in a small amount of oil first and then cook them with the lid on the saute pan with a tablespoon or two of water to steam them and cook them the rest of the way. I use a heavy anodized aluminum pan that is non-stick, and they do get crisp - at least enough for me. I'm a bit more familiar with Japanese, Thai, and Vietnamese cooking than I am with Chinese or Korean, and the main Korean community is closer to me than the Chinese. The best Chinese restaurants are in Monterey Park, which is about an hour away, almost twice as far from me as Koreatown.

Do you use round or square wrappers for your pot stickers? I've only used round so far.

Lars
strawchicago z5
12 years ago
Great topic, agmss: My neighbor is Chinese, she makes the most addictive potsticker with ground pork, ginger, bokchoy and Chinese chives leaves (very invasive even in my zone 5a). In Dave's garden review on Chinese chives, someone else raved about its use in pot stickers.

I made my dough from scratch ...my Chinese neighbor gave me a skinny rolling pin for that purpose. There are 2 ways to make dough: with boiling water vs. with cold water ... I prefer the cold water, because the dough is thinner. I put the Chinese pot sticker recipe (with dough) in my Pinterest board "Delicious Dinner", see below - Straw Chicago.

Here is a link that might be useful: Chinese Pot Sticker in Straw's Pinterest
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Jodik says: The coir might look dry on top, but down in the center of the pot, it could be quite moisture-laden! I have found it helpful to insert little wooden skewers carefully into the soil to about root level, and leave them there... I take them out and press them against my cheek to test for dampness... if they feel at all damp, I wait to water... but if the skewer comes out dry, it's time to water. My coir is 4" deep in a closed pot. I put the skewer to the bottom of the pot. When I take it out how many inches of bone dry top "soil" should there be before it's time to water again? Is it 1", 2" or 4"? I just went 10 days without water and only 1" of the top was dry so am I supposed to water this direct sun pot once every two weeks or so to avoid over watering, really? And how much water for my 6" closed pot? I had been watering 1 1/2 cup or so once a week and my plant was fine but I'm now worried that was too much so I'm re-evaluating. I know what conventional wisdom says (water deep, not shallow) but that advice doesn't seem to apply to my situation. Also how long should it be before I see new leaf growth in the summer time (first season outside)? My 18 month old Red Lion so far has only grown new leaves once a year. At potting and at dormancy end.
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hovegator, I noticed you're in NorCal. Where in NorCal are you? Do you happen to know your Sunset zone (see the Western Sunset book)? Depending on where you are citrus can do very well in your area. I'm not familiar with growing citrus in pots, but I would imagine they should do well enough in your climate. I would suggest a trip to a local nursery that knows about citrus (not the box type stores) and get some information about planting them in your area. I've seen many citrus trees thrive in large pots / 1/2 barrels and left outside. Depending on how cold it gets in your area, you may want to also consider a more cold hardy citrus like mandarin instead of lime. Lali
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I am in North Texas and we do get at least one week a year of pretty low temps - often in the high teens. A few weeks of 20s are commonplace and 30s abound. Ice storms occur at least every other year. I too am a novice gardner with a kaffir lime tree. This tree was bought as a baby 3 1/2 years ago. Then it was quite small - maybe 2 feet. The first 2 years were easy. I repotted it in the spring into steadily larger pots. Last winter, I was a bit slow and left it outside too long. It lost a lot of leaves (more Thai cooking for us!). We quickly brought it inside and after a couple of months it started putting on new growth. I took it back outside in April, and the tree has sprouted like a weed. Mostly a single long (8 feet) center stalk, and some lower branches. The center stalk does divide about 6 feet off the ground, so it has twin peaks, both of which are around 3/4" in diameter. It all seems very sturdy. It has now got to the stage when I can't bring it indoors - it is just too tall. Also it will need repotting. That is all by way of background. Now for the questions: First, should I repot now (October) or wait until spring? Second, Is it sensible to reduce height by lopping off some of the top? If so, how much? Where should I cut, what should I cut with? Perhaps a pruning lesson would help me understand what to do! Third, since I cannot bring it indoors, but can move it under an overhang, is that a good idea? Fourth, thoughts on providing enough warmth greatly appreciated. I like the idea of Christmas tree lights, but if I have to wrap it to protect it from the cold air, what should I do? I have no greenhouse nor other covered place I can put this delightful monster. Any thoughts greatly appreciated. Thanks Chris
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I hope those of you who aren't used to freezing temps don't suffer too badly. Those poor fruit farmers! We lived in Oklahoma for two winters and I never will forget how terrifying it was to be on the road with drivers who obviously knew nothing about "black ice" or other treacherous winter conditions as they whizzed by going 70mph. This county has been spared from the worst of the ice storm. My mom lives 30miles north and there has been a lot of damage in her area from frozen tree branches snapping and bringing down power lines etc. She still has power thank goodness and the road crews have been sanding the roads so I shouldn't have any problems getting there this morning. I'm wondering about Tracy and some others CG'ers that were in the storms path. Praying that all is well. Edna, I think your plants will be fine too. Only flowers, fruits etc. or exposed leaves are harmed in general. What kills our plants here in the north is the freezing and thawing and freezing and thawing. Don't know about your slugs though. Maybe Diana can make them some teeny-tiny slug quilts. :-) I agree with the dripping faucets helping. Also opening the cabinet doors where pipes are will allow heat from the room to warm the pipes. Here is some information from the American Red Cross: Here is a link that might be useful: Red Cross Facts about frozen pipes
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agmss15
Original Author
12 years ago
I will be happy if I can keep the lime tree fairly healthy. Limes would be a great bonus. Maybe if it does well I will try a yuzu. I bought some yuzu kosho last year - expensive but delicious. Love chili and citrus together.

I am by no means an expert in any asian cuisines. I have more familiarity with chinese and japanese foods. Thai cuisine has become very common in Maine. I like the use of fresh herbs and citrusy flavors a lot. There was one Korean restaurant in NJ that I loved. But other than that I have very little experience with Korean cuisine.

I used square wrappers because they were available at the grocery store. I did just read a recipe for venison pot stickers with homemade wrappers. I have some venison in the freezer so I want to try that. I will check out your recipe too Strawberryhill. Thank you.

Sleevendog just posted an interesting noodle recipe. Good books and good recipes to get me through a long cold January.
annie1992
12 years ago
agmss, you reminded me that I want to try that recipe I have for venison potstickers from Eric Villegas, so thanks.

I clicked the Pinterest link above but of course, couldn't find the potstickers. Arrrgggh. I HATE Pinterest.

Annie
strawchicago z5
12 years ago
Hi Annie: Sorry that I gave the link to my entire board (delicious dinners, fast dinner, vegetarian, Bible quotes, NDE, etc.), rather than just Delicious Dinners. Here's the link to just Delicious Dinners with Chinese Dumplings (another name for Pot-stickers), it's on the left-side of the board. You are right that Pinterest is hard to use, except for the owner of the collection.

I already made it easier by typing the recipe directly below the picture in my Pinterest. I only collect recipes with tons of reviews ... tested and true. The advantage of Pinterest is making comments below the recipe, and everyone can see it.

Here is a link that might be useful: Strawberryhill's Pinterest of delicious dinners
agmss15
Original Author
12 years ago
The only thing I don't get about Pinterest is the images with no info or credits. Okay for visual ideas but frustrating to track the recipe or directions. I clearly haven't figured it out.
strawchicago z5
12 years ago
Hi agmss: The credit goes to the faded link beneath the picture. Need to click on the picture THE SECOND time to get the full recipe from the link. When I first pinned recipes, I gave the full credit to the source.

Then I realize the credit is already listed in shaded link below the pic ... so I type the ingredients directly below the pic.. Still need to click on the picture TWO SUBSEQUENT TIMES to get the instructions. Below is another board I made in my Pinterest for FAST dinner with lean meat: fish, chicken, etc. Need to click on the picture two times to get the full recipe.

Here is a link that might be useful: Strawberryhill's Pinterest of fast dinners

This post was edited by Strawberryhill on Sat, Jan 11, 14 at 17:09

Pot stickers and a poor kaffir lime in the frozen north

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Lars

strawchicago z5

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Pot stickers and a poor kaffir lime in the frozen north

Comments (7)

Lars

strawchicago z5

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agmss15Original Author

annie1992

strawchicago z5

agmss15Original Author

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