So here's my entry:
St Pattys Fusion
Potsticker Wraps:
2 cups all purpose flour
0.5 cup water
Bring water to a boil. Slowly add to the flour wile mixing it into a dough. When cool enough, knead to make a dough ball. Place onto a floured surface and knead until elastic (about five minutes). Form into a 1 inch thick ring. Cut ring into 1 inch slices. Let rest for 15 minutes.
Filling:
1 lb. Corned beef brisket with fat
3 stalks bok choy
2 carrots
2 cloves garlic
2 shallots
1/3 cup water chestnuts
2 medium russet potatoes
¼ cup celery root
1 tsp. Freshly grated ginger
¼ tsp. Chinese mustard powder
1 tbs. Soy sauce
Finely dice/ mince corned beef and place in wok, or skillet over medium heat. Mince all veggies. Stir corned beef until the meat is cooked through. When meat is cooked through, and lightly browned, transfer to a large bowl, and cover with foil, or plastic wrap to maintain moisture. Add fine diced potato to the pan and saute until tender, and lightly browned. Add remaining veggies, and saute/stir-fry until tender-crisp. Place into the bowl with meat add herbs, spices and soy sauce. Add veggies to the bowl and fold together until well mixed.
Roll the dough pieces into balls and press them a floured surface to make a disk. Roll into 3 inch, thin circles. Cover with a damp towel to keep them from drying out.
Place a tbs. of filling into the wrapper center. Fold circle in half and crimp edges to form the dumplings. Saute in butter until lightly browned on one side. Add 3 tbs. Ham broth to the pan and cover. Simmer for ten minutes. Add hoisin sauce and stir to coat. Remove and drain on rack. Serve with glazed bananas and lychee fruit.
Seeeeya; Chief Longwind of the North
