Spiced Sweet Potato Wonton Pot Stickers

Due to our economic and social circumstances not improving as rapidly as we would like,  we have both of sorts placed austerity measures upon our already small lives.  This means that in the past few months there have been very little treats, (except of course those that come relatively for free).   This way of life is sadly set to continue.  For the consumer in me, this means a firm no to kitchenalia or cookbooks - my simple pleasures. I have to admit I have found it extremely hard to come out of a (secondhand, new or charity) bookshop empty handed; its almost like an addiction, but I have.  What is happening in its place, is my cookbook 'wish list' is growing steadily; and I don't know if that is a good thing.  Hopefully; and I mean that with all my heart that one of us will make some progress and get back into some sort of flow and see some pounds coming our way; our spirits will somewhat be uplifted, once more.

 One of the things I have pleasantly rediscovered on my burgeoning bookshelf are little books - more precisely paperbacks, that often get pushed to the back because they have no glossy photographs; or seem a little out-dated. One that I have been perusing quite a lot recently is Real Vegetarian Thai. There are so many recipes in it that have been exciting me. I've already made Yellow Curry with Cabbage; and many others have been bookmarked. But today I will share with you my adaptation of 'Two Potato Curry Pot Stickers'.

 Although a little more time consuming to make in relation to preparation of ingredients, I actually think I am getting quite good at this, as these pot stickers were a vast improvement from my previous two attempts; one of which was a bit on the soggy side. But when you get it right, oh my...each one is relished with great delight.

Imagine South Asian samosa flavours in a Chinese dumpling.  Well that is exactly what we have here and they were absolutely delicious; and you know I am giving you my honest opinion as I don't often rave about recipes that loudly on my blog. I really enjoyed how something that is both crispy golden; and soft steamed could work so well together.  Then for added luxury, its dipped into a sweet, mildly spiced jelly like syrup. I was really lost for words.  Combined together the Spiced Sweet Potato Pot stickers and Sweet Garlic Chilli sauce was really gorgeous to eat.

If I have at all succeeded in tempting you to make this, then first make the sweet garlic chilli sauce, as the sweetness and speckled ruby red chilli flakes glitter effect enhances the appearance like gloss, as well as the enjoyment of the sublime wontons.

I am sharing a plate of these Spiced Sweet Potato Pot Stickers with Just Another Meatless Monday and Midnight Maniac Meatless Mondays #50. 

Sweet Garlic Chilli Sauce
Makes 1 x 245g Jar
Ingredients
200g sugar
100ml water
125ml white vinegar
3 tablespoons grail, minced
1 teaspoon salt
1 tablespoon of sambal eolek or other red chilli suace
Method
In a medium saucepan, combine the sugar, water, vinegar, garlic and salt. Bring to a boil over medium heat, sirring until the sugar dissolves. Reduce the heat and simmer until the sauce thickens and becomes syrupy, about 20 – 25 minutes. Remove from the heat and stir in the sambal oelek or other red chilli sauce. Leave to cool, then transfer to a jar and seal tight. Refrigerate until time of serving. Serve at room temperature. It will keep for up to a month in the fridge.

Spiced Sweet Potato and Cabbage Pot Stickers
Ingredients

Makes around 32 - 40 depending on your filling*

90g chestnut mushrooms, minced

180g potatoes, cooked and mashed

120g sweet potatoes, cooked and mashed

30g fresh bread crumbs

1 egg, lightly beaten

1 teaspoon Tamari or soy sauce

½ teaspoon garam masala (or curry powder)

Salt to taste

2 spring onions, finely sliced

80g green cabbage, minced

Handful of  fresh coriander, roughly chopped

Packet of wonton wrapper, about 40

1 – 2 tablespoon for every 12 pot stickers you cook

60ml vegetable stock for every 12 pot stickers

Method

In a bowl, combine the mushrooms, mashed white and sweet potatoes, breadcrumbs, egg, Tamari or soy sauce, garam masala (or curry powder), spring onions, cabbage, and coriander and season to taste.  Combine well until all the ingredients are evenly distributed. 

Setup a work space with a chopping board, a baking sheet (or two), a small bowl of water, the wonton wrappers, and the spiced filling.

Place a wonton on the board and spoon and spoon about *1 tablespoon (or thereabouts) of the filling mixture in the middle. Carefully moisten the edges of the wonton wrapper with water, then fold the wrapper over the filling to form a triangle and gently press seal. Now bring together the two ends of the wrapper and press to seal closed. Gently tap the pot sticker on the board to flatten is base to help it stand upright.  Transfer to a baking sheet. Repeat with the remaining wrappers and filling.

To cook: Heat 1 - 2 tablespoon of the oil in a large non stick pan over medium-high heat. Place about 8 – 12 wontons in the pan, you will need to do this in batches as you do not want to crowd the pan. Cook for about 2 minutes, until the bottoms are golden brown. Then add in 60ml of the vegetable stock. Cover and reduce the heat to medium and cook until the stock evaporates and the wrappers are translucent and tender. Remove the pots stickers and serve immediately.  Repeat with the remaining wonton wrappers. Both recipes are adapted from Real Vegetarian Thai by NancieMcDermott.

Celery and Tarragon Soup

Yesterday morning I left Sunny Wales, via an equally sun blazing Bristol only to fly into a very, very wet and damp Scotland. I should say I was shocked at the difference in the weather conditions as well as the temperatures, but I would be fibbing. The truth is, I have got used to the weather here - after all (according to some Scottish friends) I am a honorary Scot; living here for almost 15 years. So what does such weather call for? Soup, of course.

Celery is often used as a mirepoix to many soups. For this reason, I think it often gets overlooked and overpowered by other ingredients, but not here. Today I have given celery a leading role in this soup. But before you think I am always this thoughtful towards the slinky sleek celery. I have to be honest with you and say that this is not always the case, as you will often find it lurking at the bottom of my fridge, getting all soft and limp, but like I said not today.

There is something soothing about this soup; and the mild licorice and anise seed flavour from the tarragon is very refreshing too. In New Kitchen Garden, American cook and food writer Celia Brooks Brown writes 'The flavour of celery grows stronger closer to its heart, so use as much of this as possible'. I have to agree. In addition, it also has more crunchy freshness, the kind you get from a good lettuce.

You can serve this soup with thick yogurt, but I think it also goes pretty well with a little crumbled feta cheese and fresh smattering of black pepper. I am sharing a bowl of this soup with Deb of Kahakai Kitchen for this week’s Souper (Soup, Salad and Sammies) Sundays.

Celery and Tarragon Soup
Serves 4
Ingredients
2 tablespoons olive oil
1 large onion, sliced
1 celery heart, cleaned and sliced
2 - 3 cloves garlic
800ml vegetable stock
25g fresh tarragon, leaves stripped, roughly chopped (plus extra for garnish)
Salt and pepper to taste
Optional: feta cheese or thick yogurt to serve
Method
Heat the oil in a wide pan over medium heat. Add the onion and celery and fry gently until softened. Add the garlic and cook for a couple of minutes until fragrant. Pour in the stock, and season with salt and pepper.
Add the tarragon to the soup and simmer for 10 - 15 minutes. Then turn off the heat and allow to cool. When cool, either blend in a food processor or with a hand held blender and puree until smooth. Add water if it is too thick and adjust consistency to your liking. Reheat gently and serve warm in bowls with a little crumbling of feta cheese or a dollop of yogurt. Adapted from Adam Caplin and Celia Brooks Brown New Kitchen Garden.

Celery and Tomato Salsa

I am back from my parents, and to get me back into the flow of blogging about food. I have a simple 'Celery and Tomato Salsa' recipe to share with you today.

I've written before about the muted green, long  crunchy celery rarely playing the starring role of a dish. It is often featured as part of a crudite platter or invisible forming part of a soup, stew or sauce base. Here although sharing the limelight with the bedazzling red tomato, it certainly steals the show with its refreshing crunchy lettuce flavour.

I would really like to encourage you to try this. Of course its a salsa, so you will need tortilla chips, but failing that try it with a fluffy jacket potato - its ace!

Celery and Tomato Salsa
Makes a small bowl
Ingredients
2 red tomatoes
4 celery sticks
2 tablespoons lemon juice
1 - 2 tablespoons fresh coriander, minced
Chilli pepper to taste
Salt and pepper to taste
Method
Chop the tomatoes, discarding any tough parts. Slice the celery sticks thinly*.
Put the tomatoes and celery into a bowl with the lemon juice, chilli powder, coriander, and season to taste. Serve immediately. Adapted from a Rose Elliot recipe.

*I often use a potato peeler and peel a thin layer of the celery. This will remove the fibrous stringy bits that often get stuck between your teeth; or are a little chewy to digest