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Easy Kale & Corn Potstickers

Winter 2015
201501005.jpg
food and drink

BY: Janice Poon

Braised vegetarian dumplings are made easy with store-bought gyozo or Chinese dumpling wrappers. Or you can use Homemade Wrappers (recipe follows).

1½ cups (375 mL) chopped kale, stems removed
2 tbsp (30 mL) corn oil
½ tsp (2 mL) grated fresh ginger
1 clove garlic, crushed
3 cups (750 mL) very thinly sliced cremini mushrooms
1 cup (250 mL) corn
4 green onions, chopped
¼ tsp (1 mL) salt
2 tsp (10 mL) soy sauce
1 pkg (454 g) gyoza or dumpling wrappers
¼ to ⅓ cup (60 to 80 mL) water

1 Wash kale and put into large plastic zipper bag. Microwave for 4 to 6 minutes until tender. Remove from bag, drain, cool and chop finely. Set aside in medium-size mixing bowl.

2 In a sauté pan over medium heat, heat 1 tbsp (15 mL) oil with ginger and garlic. Add mushrooms, and cook, stirring frequently, until juices are released and mushrooms have reduced to a third their original volume. Transfer to bowl with kale and add corn, green onions, salt and soy. Mix thoroughly.

3 Lay out a wrapper on working surface. Mound 2 tsp (10 mL) filling in the centre of the wrapper. Brush the outer circumference of the wrapper with water, fold over into a half-circle and press around edge to seal. Roll dumpling so the sealed edge is at the top and pinch several pleats at either end of the sealed edge to create a pouch shape. Repeat with remaining wrappers and filling. Dumplings can be made ahead to this point and refrigerated for a day or frozen.

4 To cook, heat remaining 1 tbsp (15 mL) oil in sauté pan over medium-high heat. Place dumplings in pan so they are close but not crowded. Sauté until bottoms have browned lightly. Carefully, so fat does not spatter, add¼ to ⅓ cup (60 to 80 mL) water and cover pan with lid. When steady gurgling of boiling changes to the intermittent crackling of frying, the sound denotes that water has all evaporated and braising is complete. Remove lid and transfer dumplings to serving platter.

Makes 48 dumplings

HOMEMADE WRAPPERS FOR DUMPLINGS

Tender but chewy and delicate but satisfying, homemade wrappers are the culinary equivalent of a grandmother’s embrace. You can make the wrappers a few days ahead and keep them refrigerated until you are ready to form the dumplings.

2¼ cups (560 mL) all-purpose flour
¼ tsp (1 mL) salt
1 cup (250 mL) just-boiled water (removed from heat, but not allowed to cool)
4 tsp (20 mL) corn oil
Cornstarch for dusting

1 In a medium-size bowl, mix flour and salt together.

2 Add water all at once and stir together quickly with a fork until flour is fully incorporated and forms into a rough ball as you stir. Add oil and mix in.

3 Turn out onto a lightly floured surface and, using the heel of your hand, knead the dough until smooth and elastic, about 4 minutes. It should be very soft but not sticky.

4 Shape into a ball, cover with plastic wrap and allow to rest at least 20 minutes.

5 Shape individual wrappers by pinching dough into 1¼-inch (3-cm) balls. With rolling pin, on a lightly floured board flatten each ball into a 3-inch (8-cm) round. Dust with cornstarch to keep from sticking and cover with plastic wrap until ready to use.

Makes 36 wrappers

201501005.jpg
food and drink

Easy Kale & Corn Potstickers

Winter 2015

BY: Janice Poon

Braised vegetarian dumplings are made easy with store-bought gyozo or Chinese dumpling wrappers. Or you can use Homemade Wrappers (recipe follows).

1½ cups (375 mL) chopped kale, stems removed
2 tbsp (30 mL) corn oil
½ tsp (2 mL) grated fresh ginger
1 clove garlic, crushed
3 cups (750 mL) very thinly sliced cremini mushrooms
1 cup (250 mL) corn
4 green onions, chopped
¼ tsp (1 mL) salt
2 tsp (10 mL) soy sauce
1 pkg (454 g) gyoza or dumpling wrappers
¼ to ⅓ cup (60 to 80 mL) water

1 Wash kale and put into large plastic zipper bag. Microwave for 4 to 6 minutes until tender. Remove from bag, drain, cool and chop finely. Set aside in medium-size mixing bowl.

2 In a sauté pan over medium heat, heat 1 tbsp (15 mL) oil with ginger and garlic. Add mushrooms, and cook, stirring frequently, until juices are released and mushrooms have reduced to a third their original volume. Transfer to bowl with kale and add corn, green onions, salt and soy. Mix thoroughly.

3 Lay out a wrapper on working surface. Mound 2 tsp (10 mL) filling in the centre of the wrapper. Brush the outer circumference of the wrapper with water, fold over into a half-circle and press around edge to seal. Roll dumpling so the sealed edge is at the top and pinch several pleats at either end of the sealed edge to create a pouch shape. Repeat with remaining wrappers and filling. Dumplings can be made ahead to this point and refrigerated for a day or frozen.

4 To cook, heat remaining 1 tbsp (15 mL) oil in sauté pan over medium-high heat. Place dumplings in pan so they are close but not crowded. Sauté until bottoms have browned lightly. Carefully, so fat does not spatter, add¼ to ⅓ cup (60 to 80 mL) water and cover pan with lid. When steady gurgling of boiling changes to the intermittent crackling of frying, the sound denotes that water has all evaporated and braising is complete. Remove lid and transfer dumplings to serving platter.

Makes 48 dumplings

HOMEMADE WRAPPERS FOR DUMPLINGS

Tender but chewy and delicate but satisfying, homemade wrappers are the culinary equivalent of a grandmother’s embrace. You can make the wrappers a few days ahead and keep them refrigerated until you are ready to form the dumplings.

2¼ cups (560 mL) all-purpose flour
¼ tsp (1 mL) salt
1 cup (250 mL) just-boiled water (removed from heat, but not allowed to cool)
4 tsp (20 mL) corn oil
Cornstarch for dusting

1 In a medium-size bowl, mix flour and salt together.

2 Add water all at once and stir together quickly with a fork until flour is fully incorporated and forms into a rough ball as you stir. Add oil and mix in.

3 Turn out onto a lightly floured surface and, using the heel of your hand, knead the dough until smooth and elastic, about 4 minutes. It should be very soft but not sticky.

4 Shape into a ball, cover with plastic wrap and allow to rest at least 20 minutes.

5 Shape individual wrappers by pinching dough into 1¼-inch (3-cm) balls. With rolling pin, on a lightly floured board flatten each ball into a 3-inch (8-cm) round. Dust with cornstarch to keep from sticking and cover with plastic wrap until ready to use.

Makes 36 wrappers

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