03 May Farm Take-Out
It's hard to get take-out in the country, so we make our own... and it's easier- and tastier- than you would think!
This May marks our ten year anniversary from our graduation from Purdue.
It’s seriously crazy to think it’s been a decade. It doesn’t seem like it’s been that long… but, then I think of all that happened in the last ten years and all that has changed since May 2009. And, woah. Life sure looks different.
In May 2009, we were sad to leave Purdue- of course. But, not too sad. We were both so ready to move to Indianapolis and “adult” a bit. After living in Greek chapter houses with 80 other people and roommates, the thought of our own places was really exciting.
I had visions of us coming home after long, full days at our corporate jobs. Me in stocking feet after kicking off my heels and curling up on the couch with Adam and some Chinese take-out.
The thought of wearing stockings or even heels today… is laughable.
But, then, I couldn’t see or even imagine us moving to the country and creating a farm business. Or, that I would commonly be found in athleisure and Birkenstocks versus business casual.
I also couldn’t see that the option of take-out for dinner no longer being an option.
I had never lived in the country and, it turns out, where we live, we can’t even get pizza to deliver.
And Chinese? I am not even sure there is an option in a thirty mile radius.
Good Chinese? We are looking at an hour’s drive.
So, it’s a good thing that I took some time in the last ten years to cook some of my take-out favorites.
Beef and broccoli.
Pad Thai.
Fried rice.
And, pork pot stickers.
Pot stickers are actually pretty simple and easy to prep in advance if you are using them for a party. And they actually are really are perfect for a party… pound of ground pork makes a ton of these!
City or country, it’s fun to recreate your take out favorites at home after kicking off your heels- or mud caked sandals- at the end of the week.
- ½ head Napa Cabbage (or any other green cabbage works)
- 1 tablespoon salt
- 1 pound ground pork
- 1 bunch scallions, thinly sliced
- 1 bunch cilantro, minced
- 3 tablespoons soy sauce
- 2 inch piece ginger, grated on a microplane or finely minced
- 2 tablespoons sesame oil (you can use any neutral oil too)
- 2 large eggs whisked
- 1 12 ounce package of wonton wrappers (Circles are recommended, but I couldn't find anything but squares and it was fine)
- Sliced the cabbage in quarters and then slice into very thin strips. Mix in a bowl with salt and set aside for 10 minutes.
- Squeeze the liquid from the cabbage and transfer squeezed cabbage to another mixing bowl.
- Combine with the rest of the filling ingredients. Work mixture with your hands until well combined.
- Prepare dumplings on a large, clear space of countertop with a parchment lined baking sheet. Arrange a few wrappers in front of you and place about a tablespoon of filling on each wrapper. (It doesn't look like much, but any more and the wonton may not close.)
- Dampen the edge of the wonton wrapper with a little water on your fingertip (have a small bowl of water at your work station) and run it around the edge of the wrapper. Fold the wonton wrapper in half diagonally from one corner to the opposite corner, if using square wrappers. For circles, just fold in half. Create a little pleat, to give it it's shape using your thumbs.
- Repeat with all the wrappers and remaining filling. Line completed potstickers on the parchment lined sheet.
- To cook: Sear the pot stickers in a skillet, working in batches, with a little oil on the bottom of the pan over a high heat. Once the bottoms are brown and golden, add three tablespoons of water to the pan. Cover and the water begins to steam and lower the heat. Cook for 3-5 minutes. They should be warmed though and the filling will be opaque. (Cut one open to check, if you want to be 100%)
- Transfer to a plate and serve with soy sauce.
- Note: These can also be frozen! Just cook for about 6-8 minutes instead of 3-5.
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