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. You can purchase JSL Foods Twin Dragon products at Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson’s! 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/

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/

Blueberry Salsa

Red, white, and… blueberries?! Patriotic colors, plenty of crunch, a pop of sweet, and a subtle heat pack this Blueberry Salsa full of star-spangled flavor!

Blueberry Salsa | AreYouKitchenMe.com

This Independence Day isn’t like years past. I can’t say I feel the same swell of pride waving an American flag or hearing the national anthem as I used to. I debated even mentioning it publicly because I don’t want this blog to be political or polarizing. But it’s important to acknowledge what is going on in our country that used to welcome those seeking refuge and prosperity with open arms. It’s important to give voice to those who have had theirs taken away.

We used to boast the words “melting pot” when talking about our country’s ability to mix and mingle so many distant cultures. When we think of the Statue of Liberty, we think of our great-great grandparents coming from across oceans to build a better future for their family. But now families are being ripped apart or turned away simply because of where they come from. If you’re as disturbed by the news as I am, I encourage you to get involved with local activist groups, call your representatives, or make a donation- I chose the ACLU for their history and reputation.

I won’t dive any deeper into this tragic and sensitive subject but I hope you’ll keep fellow human citizens of this Earth in your hearts as you celebrate the freedom not everyone will have the chance to experience.

Blueberry Salsa | AreYouKitchenMe.com

On the topic of embracing foreign concepts in a place we already know and love, let me slowly ease you into the idea of a fruity salsa…. (Ok, that segue felt gross and distasteful please forgive me.) You’ve probably heard of mango salsa. Maybe even pineapple salsa. Why not Blueberry Salsa? Hopefully, you can hang in to hear me out. I mean, what’s not to love…

Blueberry Salsa | AreYouKitchenMe.com

Truly, this Blueberry Salsa hits all of the taste spots:

  • Sweet
  • Tangy
  • Spicy
  • Salty
  • Crunchy
  • Herby
  • Fresh

To go for the full red, white, and blue effect, I chopped up a jicama and added it to the bowl. Honestly, I just added it for the color but WOW. It added so much crunch and lightness; I honestly don’t think chips would love this dip nearly as much without it. But If jicama is intimidating (read this article to learn just how easy it is!) or if you can’t find it at your local store, I suspect some radishes would make a great peppery stand-in.

Blueberry Salsa | AreYouKitchenMe.com

Try something new this year for America’s Independence Day! Buy and peel a massive jicama. Add some blueberries to your salsa. Say hello to your new neighbors from another country. Whatever you do, do it with love. Happy Fourth, friends!

Blueberry Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Red, white, blue, and delicious! Patriotic colors, plenty of crunch, a pop of sweet, and a subtle heat pack this Blueberry Salsa full of star-spangled flavor!

Ingredients

  • 1 pint blueberries
  • 4 large tomatoes, seeded and diced
  • ½ large jicama, peeled and diced into cubes (or sub radishes)
  • 1 bunch cilantro, finely chopped
  • ½ red onion, finely chopped
  • 1 jalepeño, minced
  • 1 lime, zest and juice
  • 1 tsp. salt

Instructions

  1. Add all of the ingredients to a large bowl and mix. For best flavor, let sit for a few hours in the fridge before serving.
https://www.areyoukitchenme.com/blueberry-salsa/

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