Potsticker Patties with Herbed Cauliflower and Pickled Ginger Salad Recipe

Components

Salad
½ giant head of cauliflower
1 tablespoon coconut oil
cup shredded coriander
cup shredded mint leaves
½ cup grated Vietnamese mint leaves
1 cup Thai basil leaves, grated
3 tablespoons chopped pickled ginger (reserve the pickling liquid for the filling)
½ crimson onion finely chopped
dipping sauce
2 tablespoons Chinese language black vinegar
2 tablespoons hoisin sauce
2 tablespoons mirin
1 teaspoon fish sauce
1 tablespoon rice vinegar
1 tablespoon candy pepper sauce
dumplings
About 20 skins/wonton wrappers
200 gm minced pork
1 crushed garlic clove
½ finely chopped crimson onion
1 tablespoon pickled liquid from a jar of pickled ginger
200g canned water chestnuts, drained and finely chopped
2 tablespoons finely chopped coriander
2 tablespoons finely chopped mint
1 teaspoon dried chili flakes
1 lemon stalk, white half solely, finely grated
1 tablespoon soy sauce
1 teaspoon castor sugar
mud
1½ teaspoons corn flour
185 ml water
2 tablespoons grape seed oil (or rice bran oil)

technique

Warmth the oven to 180°C.

To arrange the cauliflower salad Mix cauliflower to a rice-like consistency in a meals processor. Flip onto a parchment-lined baking sheet, then pour over the coconut oil and toss gently to coat. Roast within the oven for 20 to half-hour or till colour to your liking, shaking tray midway via to forestall the cauliflower from burning. Depart to chill earlier than combining in a bowl with the remaining salad elements.

for dipping sauce Combine all elements in a bowl and put aside.

To arrange pancakes Combine all elements besides the wrappers in a bowl, massaging along with your arms till combination is sticky to the feel and utterly blended.

Place the wrappers on a clear work floor and clear the perimeters of every wrapper with water. Place 2 teaspoons of the pork combination within the middle of every casing, fold the casing in half diagonally to kind a triangle (or half a moon if you’re utilizing spherical casings), convey the perimeters collectively and press alongside the perimeters till the seal is off. Cowl with a moist tea towel and put aside. Repeat with remaining wrappers and stuffing.

for mud Whisk collectively the cornmeal and water till blended.

Warmth grape seed oil in a medium non-stick skillet. Organize half of the dumplings in a circle within the middle of the pan so they’re virtually touching and prepare dinner over medium-high warmth till golden (3 to 4 minutes).

Pour half of the cornstarch over the dumplings, shortly cowl with a lid, and prepare dinner for 4 minutes. It is very important management the warmth, whether it is too excessive, the slurry will evaporate too shortly and the mesh impact shall be misplaced.

Uncover and proceed cooking till liquid has evaporated and dumplings kind a skinny golden crust (2 to 4 minutes). When prepared, place a plate on high of the pan, shortly flip it over and canopy the plate with aluminum foil to maintain heat. Repeat with the second batch of dumplings.

Serve the dumplings on a cauliflower salad with the dip/sauce on the facet.

NB: The brittle backside “crust” may be troublesome to realize. If it seems that it has not fashioned, repeat the slurry step and cut back the warmth. It may be a bit tough to grasp, nevertheless it’s okay to repeat the method if obligatory.