Endless Summer

Thankfully we live in a climate where garden season seems to last forever. We started with snap peas and lettuce and we will end with peppers and tomatoes. Lately, our strawberries have been popping, and it's like Christmas every time I go out and hunt for those juicy red morsels. These are the BEST strawberries I've ever had and so cool that whenever I want a sweet treat, I can just walk outside and grab a handful. 

We tried a new cucumber variety this year - Armenian cucumbers. They stay yellow and get HUGE. Unfortunately, so far their flavor hasn't been all that great. In fact, they sort of taste like a very dilute and salty honeydew. Ew. But, one of them grew in the shape of a J, so I can't give up on them yet!! And check out that radish below. Hideous and alien, but zesty and fresh.

Potstickers

My mom is an excellent cook and one of her favorite things to make for people is Pot Stickers. A few years ago when I was visiting the fam in Bozeman, we all sat down and made Pot Stickers together. At the time, I didn't pay much attention to the recipe, which befuddles me because knowing what I know now, I don't have a clue how I survived over the years without these savory treats.

It all started when my friend Maren was about to have a baby and I wanted to come up with a  fun, unique, and yummy dinner to deliver to her family after the baby was born. I immediately thought about creating home-made chinese take-out, which got me thinking about those pot stickers. 

Pot stickers are relatively easy to make but they do take some time, so be patient and don't leave them to the last minute!

Pot Sticker Ingredients:

• 1 pkg wonton/pot sticker wraps (round) - I couldn't find round, so I bought square and trimmed off the corners.
• 1 lb ground pork (not sausage!) - This was not as easy to find as I thought it would be!
• 1 egg, slightly beaten
• 1 can water chestnuts, finely chopped
• 2 tsp grated ginger root - (Cool trick alert! The leftover root can be frozen in a ziplock)
• 3 green onions
• 8 black mushrooms - dried in a package in the produce section. Follow instructions on the package before using.
• 4 tsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper

Dipping Sauce:

• 2 tbls Soy sauce
• 2 tbls Rice vinegar
• chili paste (tiny bit!)
• sesame oil (couple splashes)
• 1 tbls brown sugar
• Add more of above ingredients to your liking

Mix raw pork, water chestnuts, ginger, green onion, soy sauce, mushrooms, pepper, and sesame oil in a medium bowl. See how easy!?  Put 1-2 tsp of mix in wrapper. Use egg wash around the rim of wrapper and seal by pinching. Place on wax paper so that they don't stick.

Pre-heat 2-3 tbls vegetable oil in a skillet. Add pot stickers and cook until browned on bottom. Once browned, add 1/2 cup water and cover for 5 minutes. (Be careful when you add the water, as it will splash and sizzle all over the place!!)  You may have to work in batches.

Serve with dipping sauce and enjoy!!

For the dinner delivery, I also made the Thai peanut noodle dish, and some Jasmine rice, a bag of seaweed snack from Trader Joe's (Maren's fave!) and a bag full of plums from our plum tree!  I put everything in cute little chinese delivery boxes from Cost Plus (lined with parchment paper!).