Sorry, this product is unavailable.
Check back soon!
Celebrate the new year with a symbolic brunch: potstickers for wealth, noodles for long life, greens for luck, and a sparkling orange mixer to toast prosperity. Recruit a helper to join in the dumpling-folding fun.
What You Get
Baby bok choy
Sesame noodle sauce
Fresh udon noodles
Ground pork (see note below)
Sparkling jasmine tea
Blood orange or orange juice
What You'll Need
Hot sauce or Sriracha (optional)
Makes 6 servings
1½ hours active
2 hours total
In a colander, toss the cabbage slaw with ½ teaspoon salt, and let rest to draw out the moisture, at least 30 minutes. Trim the bok choy and separate the leaves. Trim the ends off the shiitake mushrooms. Trim the leek roots and top, reserving the white and pale green parts. Cut the leek in half lengthwise, then slice crosswise into 1-inch pieces (about 2 cups). Rinse in cool water and pat or shake dry.
In a large bowl, whisk together the sesame noodle sauce and 2 tablespoons soy sauce. Rinse the yuba sheets under warm water to separate, cut them into wide strips about ½-inch thick, then separate the strips and place them in the bowl. Cut half of the cucumbers in half lengthwise, then slice crosswise into half moons. Slice the green onions. Add the cucumbers and green onions to the bowl.
Meanwhile, bring a pot of water to a boil. Add the udon noodles to the boiling water, stir to separate the strands, and cook until tender, 5 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drain well, then add to the bowl of yuba and toss to combine.
Using a kitchen towel, squeeze as much moisture out of the cabbage slaw as possible, and transfer it to a bowl. Add the ground pork, half of the scallion-ginger sauce, and ½ teaspoon salt, and mix with your hands to combine.
To make the dumplings, place a wrapper on a work surface. Place a spoonful (about 1 tablespoon) of the pork mixture in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and pinch to seal. You can either fold it over simply to make a half moon, or crimp the edges, stand it upright, and curve it into a crescent, if you’re a dumpling pro. Repeat with the remaining wrappers and filling.
Preheat the oven to 200ºF oven. In a nonstick frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add enough dumplings to fit in a single layer without crowding and cook undisturbed until browned on the bottom, 2 to 3 minutes. Add ¼ cup water, cover the pan, and steam until the water is nearly gone, the wrappers are soft, and the filling is firm, 3 to 4 minutes. Uncover and continue to cook until crisp, 2 to 3 minutes longer. Transfer the dumplings to a sheet pan and keep warm in the oven. Repeat with the remaining dumplings.
Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon vegetable oil. Add the mushrooms and leek, season with salt, and stir-fry until the mushrooms release their liquid and brown, 5 minutes. Transfer to a plate. Return the pan to the heat, and warm 1 tablespoon vegetable oil. Add the bok choy and stir-fry until bright green and tender-crisp, 3 minutes. Return the mushrooms and leek to the pan, add the stir-fry sauce, and stir-fry until coated with sauce, 1 minute.
To make a dipping sauce, in a small bowl, stir together the remaining scallion-ginger sauce, ¼ cup soy sauce, 1 tablespoon rice vinegar, and a little hot sauce or Sriracha, if you want a kick. To make the sparkling juice, in a pitcher, stir together the sparkling jasmine tea and orange juice.
Set out the potstickers, noodle salad, and vegetable stir-fry, and sparkling juice. Serve with the dipping sauce for the potstickers, pouring the sparkling juice over ice.
Note: The ground pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.