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We have seen some truly unbelievable things happen thus far in 2007. The Police reunited on stage. Kevin Federline was declared the “fit” parent. Jerry Springer’s bodyguard was given his own talk show. Van Halen finally bought a calculator and decided to tour with David Lee Roth. But nothing, I tell you nothing, ladies and gentlemen, could prepare you for the truly unbelievable event of 2007 that occurred last night, in a little apartment in Brooklyn. For last night, ladies and gentlemen…my husband ate broccoli.

Kitty’s Veggie & Pork Pot-Stickers
makes a whole big bunch of dumplings

1 cup shredded cole-slaw mix (cabbage, carrot)
1 cup shredded broccoli slaw mix (broccoli, carrot, red cabbage)
1 cup leeks, sliced thin
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
4 tablespoons canola oil
1 pound ground pork
1 egg, beaten
1 package Asian won-ton wrappers (ok to buy egg roll wrappers, just cut them smaller)
a small bowl of water
1/2 cup chicken or veggie stock

for the dipping sauce

3/4 cup soy sauce
1 teaspoon crushed garlic
1 teaspoon crushed ginger
juice of 1/2 lime
1 tablespoon rice wine vinegar
1 scallion, sliced

Step 1: In a large pan, heat the canola oil over medium-low heat, and add the leeks and shredded veggies. Sautee for a minute or so, and then stir in the soy sauce, vinegar, garlic and ginger. Allow to cook until the veggies have softened, and wilted to about 3/4 their original size. You can cover them a bit to speed them along. Remove them from the heat, and allow to cool to room temperature.

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Step 2: While the veggies cool, prepare your sauce. Combine all ingredients in a container, and shake. That’s it. Done.

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Step 3: In a bowl, combine the cooled veggies, the ground pork, and the beaten egg. Mix it up with your hand like you would a meatloaf. Start with half the egg, depending on the size of your egg. Step 4: Prepare your won-ton wrappers. Lay each wrapper in front of you, and spoon one teaspoon of the mixture into the center of the wrapper. Using your finger, line the outer edges with water. This is all you need to stick the won-tons together.

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Step 5: You now have two choices of shapes to make. Make both, if you like.

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Step 6: Set the dumplings aside until you are ready to cook. They will be ok in the fridge for a few hours uncovered. Cover them if leaving them over night.

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Step 7: In a large frying pan, heat the remaining 3 tablespoons of oil until hot, and add the dumplings to the pan. If necessary, cook in batches to avoid overcrowding. Cook for 2 minutes, or until the bottoms are lightly browned. Now add your stock (stand back! There will be some spattering steam), and cover the pan, allowing the pot-stickers to steam and cook the pork through, for at least 5 minutes.

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Step 8: Cut one open to check that the pork is no longer pink. Make sure the bottom is nicely browned, as if it were sticking to the bottom of the pan (get it? pot-stickers). Cook off any remaining liquid, and serve.

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Let’s talk about broccoli! This mighty cruciferous vegetable is a true superfood. The veggies of the cruciferous family contain the phytonutrients sulforaphane and indoles, which have significant anti-cancer effects. Just ONE serving a week halves the risk of prostate cancer, and has been proven to reduce the risks of ovarian, bladder, and breast cancer. The phytonutrients in broccoli actually signal our bodies’ genes to produce the enzymes necessary for detoxification. And if that wasn’t enough for you, how does a full day’s worth of vitamins C, A and K sound? That’s what you get in just a half cup. A half cup! Eat your broccoli!

Oh, the look on my husband’s face when I told him he had just eaten a whole big plate of broccoli-filled dumplings. Priceless doesn’t begin to justify it. The best part? He asked me to make them again! And on that note, ladies and gentleman, I proudly declare this a day to go down in history. For on this day, I have awarded my recipe for Veggie & Pork Pot-Stickers an honor that no other veggie fake-out recipe has yet achieved.

On our official veggie fake-out broccoli head rating scale, I give this recipe 10 out of 10 heads of broccoli.

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