Cabbage + Beet Potstickers

A colorful twist on an Asian classic, Cabbage + Beet Potstickers are a beautiful sight to behold! Better yet, they taste incredible! They’re gyoza-mazing!!

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

If you’ve been following along with my recent Instagram stories, you probably know that I recently quit my job. I’ve been doing some freelance work, continuing to help/train at my old job, and deep cleaning my entire house. I’ve also had a lot more time and flexibility to take on some fun cooking projects. I signed up for an online bread class and have been turning out loaves and loaves every week. I am brewing my own kombucha. I made dumplings.

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

One trait I have learned to appreciate myself is my tenacity in learning something new. It is absolutely unacceptable to do something once and mediocre in my life. Mastery is the only way. “If at first you don’t succeed…” Try and try and try and cry a little and stand in your kitchen for four hours until your feet feel broken and forget to eat lunch until 3pm and then FINALLY get it right? Oh, that’s not how the saying goes? Hmm. Well, regardless, after a little (ha) trial and error, I think I got the perfect potsticker folds down.

Let me add one thing, it is absolutely not required that you slave over your dumplings to get perfectly beautiful folds. Seriously, just fold that shit in half, crimp it with a fork, and move on with your life. It only took me a few hours to learn because I am an unrelenting perfectionist. Don’t be like me.

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

But are they worth all the effort? YES!! I wish I could shout that YES on the rooftops because they are just THAT good. The tender wrapping has a crisp bottom, the earthy flavorful filling has just the right crunch, and the sweet and salty sauce is worthy of drowning every bite in. I legit get emotional when my plate is empty… They’re delightfully addicting!

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

Gyoza wrappers (aka dumpling wrappers aka potsticker wrappers aka the round ones) are sold at almost all grocery stores (I usually find them near the tofu) but you can definitely find them at Asian grocery stores. I use Twin Dragon Gyoza Wrappers because they are vegan, non-GMO, and contain 100% natural ingredients. Full disclosure, JSL Foods Inc. sent me the wrappers to use as part of their Blogger Recipe Challenge but they will definitely be my new go-to!

To be honest, I haven’t eaten a ton of gyoza or potstickers in my day, but I have an experienced dumpling veteran in my house who fully approves! He was impressed with the texture of the dumpling wrappers and coached me to pack the fillings in more tightly- which I achieve by pressing the spoonful of filling against the side of the bowl. And speaking of filling…

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

All the potstickers I’ve seen in my day have been a boring brownish color with maybe a slight hint of green or orange showing through. When I called these Cabbage + Beet Potstickers, I wanted you to look at them and KNOW what was inside. I love how the dark purple and red vegetables bleed together and show brightly through the wrapper. After all, you eat with your eyes first!

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

Making potstickers by hand definitely isn’t going to be Rachael Ray’s next “30-Minute Meals” special but they are worth the extra time. If you do a good job of getting everything ready in advance- you can make the filling and dipping sauce the day before!- the act of filling and tucking is a nice meditation that ends in a delicious meal!

Cabbage + Beet Potstickers

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 36 potstickers

A colorful twist on an Asian classic, Cabbage + Beet Potstickers are a beautiful sight to behold! Better yet, they taste incredible! They’re gyoza-mazing!!

Ingredients

  • 3 medium beets, shredded
  • ½ head red cabbage, shredded
  • 2 cloves garlic, minced
  • 3 green onions, sliced
  • 1” piece of ginger, grated or minced fine
  • 2 Tbs. soy sauce
  • 1 Tbs. rice vinegar
  • 1 tsp. salt
  • ½ tsp. white or black pepper
  • 36 Twin Dragon dumpling wrappers
  • Additional green onions and sesame seeds, for garnish
  • Dipping Sauce:
  • 2 Tbs. soy sauce
  • 2 Tbs. rice wine vinegar
  • 1 Tbs. agave (or maple syrup or honey)
  • 1 tsp. toasted sesame oil

Instructions

  1. Filling: Grate beets and cabbage on the large holes of a box grater to get them shredded finely. You could also use a food processor.
  2. Heat a large pan over medium heat. Add a drizzle of oil and the beets and cabbage. Sprinkle on the salt and sauté for 5-7 minutes, until the liquid has released and then started to evaporate. You want the mixture to be relatively dry.
  3. Turn off the heat and add the garlic, green onions, ginger, soy sauce, vinegar, and pepper. Taste and season with additional salt or soy sauce if needed. Set aside and allow to cool. [I actually like to do this step a day in advance to make the cooking process quicker.]
  4. Dipping Sauce: Add all ingredients to a jar or small bowl and shake or whisk to combine. Top with sesame seeds and green onions. [Can also be done a day in advance.]
  5. Assembly: Gather all of your equipment and ingredients: filling, small spoon, dumpling wrappers, small bowl of water, and a plate or tray lined with parchment paper.
  6. To fill the dumplings, use a spoon to scoop about a tablespoon of filling. Press the filling against the side of your bowl to compact it. Hold a wrapper in one hand and press the filling into the center.
  7. Dip the finger that was holding the spoon in water and run it around the edge of the dumpling wrapper. Carefully make four folds as you press the edges together. If the folds are too difficult or time consuming, you can simply press the edges together and use a fork to seal and crimp.
  8. Cooking: Once you have filled all of your dumplings, heat a pan with a tight-fitting lid over medium-high heat. Add a ½ tsp. of cooking oil and allow to warm. Add enough dumplings to the pan to fill it without crowding; I fit 8-10 at a time. Cook for 2-3 minutes until dark brown on the bottom. Add a ¼ cup of water and quickly close the lid. Steam for 1 minute until dumplings are soft. Remove lid and allow any remaining liquid to cook off. Remove dumplings and repeat with remaining dumplings. Serve with dipping sauce and a garnish of sesame seeds and green onions.

Notes

If you don't want to make all 36 dumplings at once, prepare and fill them and then freeze before cooking. Store in an airtight container and cook within 6 months.

https://www.areyoukitchenme.com/cabbage-beet-potstickers/

Roasted Portobello Tacos

Get ready for Taco Tuesday! Or, honestly, any day because you’ll want to enjoy Roasted Portobello Tacos all week long!

My love for tacos is not a new affair. Evidence here, here, and here. There was once a time where I ate tacos for three meals a day for at least two weeks… Best days of my life. Ok, ok maybe I’m waxing poetic here but tacos are definitely my love language.

Roasted Portobello Tacos | AreYouKitchenMe.com

When it comes to tacos, everyone has their preferences. Spicy or mild. Saucy or dry. Creamy or tangy. Corn or flour. Ah yes, the age old corn vs. flour tortilla debate…

Personally, I am a fan of corn tortillas but I’m extremely picky about quality. I prefer to make my own corn tortillas but if I do buy them, they must be authentic and made fresh. The international grocery store is usually a good place for tasty tortillas but I recent discovered a new brand that I am in love with!

Roasted Portobello Tacos | AreYouKitchenMe.com

Maria & Ricardo’s tortillas are made with minimal natural, non-GMO ingredients. The company has also always been owned by Mexican families, giving me peace of mind that the recipe is in the best hands. While they have a full line of flour, corn, whole wheat, and gluten free tortillas (all of which can be found at your local Whole Foods!), my favorites are the taco- sized corn tortillas. This variation is made with both corn and wheat flour, which gives them the perfect texture. They taste fresh and authentic and don’t break when you load them up with fillings!

Roasted Portobello Tacos | AreYouKitchenMe.com

Speaking of fillings… I desperately wanted to keep it simple with this recipe. But alas, being the massive overachiever that I am, I loaded up my tortillas with all the accouterment. If you do nothing else, make just the mushrooms and the green sauce. I promise that alone will make for some of the best tacos of your life.

Roasted Portobello Tacos | AreYouKitchenMe.com

In between huge bites of four tacos, I said to John: “these are the best tacos I’ve ever made.” I’m confident that is not an overstatement.

Roasted Portobello Tacos

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 6-8 tacos

Get ready for Taco Tuesday! Or, honestly, any day because you’ll want to enjoy Roasted Portobello Tacos all week long!

Ingredients

    Mushrooms:
  • 4 large portobello mushroom caps, dark gills removed
  • 1 Tbs. balsamic
  • 1 Tbs. soy sauce
  • 1 Tbs. olive oil
  • Chimichurri:
  • 1½ cups fresh parsley
  • ½ cup fresh cilantro
  • ½ cup olive oil
  • 2 Tbs. red wine vinegar
  • 2 cloves garlic, minced
  • 1 Tbs. capers
  • Pinch red pepper flakes
  • Assembly:
  • 6-8 Maria and Ricardo’s taco-sized corn tortillas
  • 1 avocado, sliced
  • Radishes, sliced
  • Tofu feta, optional*

Instructions

  1. Preheat oven to 425F. Lightly oil or spray a baking sheet lined with parchment paper or a silicone mat.
  2. Slice the mushrooms into 3/4'” strips and place in a large bowl. Add the balsamic, soy sauce, and oil and toss gently to coat all of the mushroom pieces. Place the mushrooms on the prepared baking sheet and roast for 12 minutes, until tender.
  3. Meanwhile, add all of the chimichurri ingredients to a food processor (I use a mini one) and pulse to combine. Set aside in the fridge until ready to use.
  4. To assemble the tacos, toast the tortillas in a very hot pan or over an open flame until pliable and lightly charred. Place 2-4 pieces of mushroom, a few slices or avocado, and a drizzle of chimichurri in each shell. Garnish with radishes and tofu feta, if desired. Enjoy!

Notes

I used this recipe for the tofu feta but I’ll be honest, it's not my favorite. I would recommend using significantly less vinegar and a bit more salt. I’m going to keep working on my own recipe and let you know if I come up with something good!

https://www.areyoukitchenme.com/roasted-portobello-tacos/

I was compensated for this post but as always, all opinions are honest and 100% my own. Thank you for supporting the brands that make this blog possible!

Grilled Peach + Avocado Salad

Summer is almost over! Soak up the last bit of summer flavors by firing up the grill for an easy and delicious Grilled Peach + Avocado Salad!

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

It feels like summer is slipping through our fingers like warm sand on the beach… I try not to spend too much time anticipating cooler months, I have enough anxiety and depression in my life without that kind of negativity. Unlike most of my female millennial peers, I do not pine for the pumpkin months. Born in July, I’ve just always been a summer baby.

That’s why all summer long, I pack my tote bags full of fresh fruits and veggies at the weekly farmers market. There’s just nothing better than fresh, local produce. Except maybe big, sweet, juicy peaches from Georgia…

When I saw that the Peach Truck was coming to Columbus this year, I had to get in on it. (Totally not a promo for them, I just love their peaches!) Because you can only buy them in half-bushel (25 pounds!) boxes, we had a lottttt of peaches to eat through. I also picked up a pound of their fresh Georgia pecans, which I am OBSESSED with.

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

I had to get creative to use up all our fuzzy little peach friends… I asked for peach recipe ideas on IG and someone recommended grilled peached with ice cream. Yum. But with all the syrupy sweet fruit we’d been eating, I was craving something a little more savory. So I fired up the grill (ok, John actually does that because I don’t mess with fire…) and tossed on some ripe-but-still firm peaches and avocados. You don’t want the ones that are melt-in-you-mouth, fall-apart-tender juicy because they won’t hold up on the grill. Don’t worry, grilling fruit softens them, brings out their natural sweetness, and adds a bit of caramelization.

Grilled Peach + Arugula Salad | AreYouKitchenMe.com

Here’s to soaking up the last of summer’s warmth, sun, and sweet, sweet peaches.

Grilled Peach + Avocado Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 3-4 servings

Summer is almost over! Soak up the last bit of summer flavors by firing up the grill for an easy and delicious Grilled Peach + Avocado Salad!

Ingredients

  • 2 peaches, quartered
  • 2 avocados, quartered
  • 2 cups arugula
  • 1 small head of fennel, thinly sliced
  • ½ cup toasted pecans
  • Dressing
  • 1½ Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • 1 tsp. agave nectar or honey
  • ½ tsp. Dijon mustard
  • Salt + pepper to taste

Instructions

  1. Heat a grill to medium-high heat. Brush the grates of the grill with high-heat oil (vegetable or avocado). Brushing the peaches and avocados too if you are worried about sticking.
  2. Place the peaches and avocados on the grill, one of their cut sides down. Cook for about 5-6 minutes, turning carefully to char each side. Keep brushing lightly with oil if they things get sticky.
  3. Wisk the dressing ingredients together in a small bowl or jar. Add a pinch of salt and pepper, taste, and adjust if necessary.
  4. Assemble the salad: toss the arugula and fennel in a large bowl with half of the dressing. Divide greens between plates and place peaches, avocados, and pecans on top. Pour over more dressing if desired. Garnish with fennel tops.
https://www.areyoukitchenme.com/grilled-peach-avocado-salad/

1 2 3 4 84