Let’s Make The Ultimate ‘Pot’ Stickers – MEDCAN24

Let’s Make The Ultimate ‘Pot’ Stickers

A classic recipe with a twist is revealed in this excerpt from cannabis chef Vanessa Lavorato’s brilliant book, How To Eat Weed & Have A Good Time.

STICKY ICKY POT-STICKERS

Makes24 Pot Stickers
TIME: Two hours is a reasonable amount of time.
DOSE: 2 mg THC per dumpling

Because I would rather roll the dough into a ball than use store bought wrappers, I do this with my dosed-dumplings. They still have a beautiful brown bottom, and the filling is spiced up with Sichuan peppercorns and ginger. Green apple’s sweetness balances out the herbaceousness in the fat.

Ingredients

½ Pound ground pork
½ cup minced green cabbage (about 1⁄8 head)
¼ About 4 Scallions) in a cup of minced scallion Whites
¼ cup peeled green apple, minced (about ½ an apple)
1 Soy sauce, tablespoon
½ Take a teaspoon of grated, peeled fresh ginger
¼ Fennel seeds, ground to a teaspoon
¼ Sichuan ground peppercorns, 1 teaspoon
¼ Gram decarboxylated ground flower
24 Round dumplings or gyozas skins
6 Divide the tablespoons of peanut oil or vegetable oils into equal parts.
¾ cup water, divided

Directions

1. Blend the cabbage, apple, Soy Sauce, ginger, Sichuan Peppercorns, Fennel Seed, and Flower in a food processor until well combined. This should take 1 or 2 minutes. You can do it by hand, in a big bowl.

2. To make the glue, remove the dumpling skins and place them in a bowl filled with water. For the potstickers, line a baking sheet with parchment paper. Divide the weight of all the filling by 24. Weight 24 portions of pork filling that equal the total weight (about 15 grams each dumpling).

3. Then, scoop the filling into the center of each dumpling. Wet your fingertips, and dampen the edge of the upper half of the skin. Fold the halfmoon into a shape by pinching together only the middle. Fold the right-side edge inwards from the middle to the outer corners of the halfmoon. Then gently pinch the edge together with the wrapping. Continue on the other side of the dumpling. Repeat this process three to four times, until you reach the seal at the corner. Once you have finished each dumpling place it onto the sheet pan. Continue filling and wrapping all dumplings. Pot-stickers can be frozen on a sheet pan for 30 minutes until they are firm. The finished uncooked dumplings may be stored in an labelled freezer-safe bag up to three months.

4. To cook the pot-stickers, place a medium sauté pan with a lid over medium heat for several minutes, then add 2 tablespoons of oil and heat for 1 to 2 more minutes. Place 8 potstickers in the pan at once, ensuring that the bottoms are flat. Leave about 1 inch between each dumpling and spread them out around the middle of the pan. Reduce the heat to medium and cook until the bottom is crisp and brown, about 4 or 5 minutes. Add ¼ cup of water to the pan, which will spit. Cover the pan quickly with a lid so that it steams. After 5 to 6 mins, when all water has boiled off, remove lid. Turn heat on medium and crisp bottom of pot-stickers for 2 to 3 minutes. Transfer the cooked dumplings onto a platter using a metal spatula. Repeat the cooking process with each of the 2 remaining batches of the dumplings, using 2 tablespoons of oil and ¼ cup of water for each. Serve the finished product.

Serve Suggestions

You can also serve Cosmic Chili crisp to the big hitters of the party.

How To Eat Weed & Have A Good Time. Copyright Vanessa Lavorato. Photography copyright Julia Stotz. Included with permission of Simon Element, an imprint of Simon & Schuster LLC.