I would first like to highlight that this recipe was a HUGE hit among everyone who tried it! So much so that we all were still talking about it that next morning haha (and are already contemplating making it again!). You know a meal has achieved the next level when that is the case. The inspiration for this recipe came from a number of delicious organic vegetables I had on hand from Taproot Farm and finding a way where I could incorporate all of them together ~ they included an abundance of Napa cabbage (which I still have some of!), Persian cucumbers, Hakurei turnips, spring onions, sugar snap peas and bok choy. I had the feeling I wanted to do something Vietnamese/Chinese inspired and initially had the idea to make dumplings. However, when I went to the store and found rice wrappers, I decided to try something a little different and I crafted the idea of rice wrap potstickers! These are great because they are gluten-free and are also easy to assemble once you get the hang of it (you basically just dip them in water and they get pliable/sticky, then you can wrap your fillings inside)! It’s really fun and you can pair them with all of your favorite dipping sauces (we used a ginger soy sauce and sweet chili sauce we had on hand!). The flavors of the vegetables really come out in this dish and it’s a great opportunity to savor each individual taste and texture. Enjoy and happy cooking!
Stuffed with Napa Cabbage, Ground Pork and Spring Onions, Served with Sautéed Sugar Snap Peas and Bok Choy, Paired with a Hakurei Turnip and Cucumber Sesame Miso Salad
Makes Around 6-8 Servings
Recipe by © Alysha Melnyk 2018
Knife (*Or Mandoline Slicer, which is what I used for the salad. A grater might work too!)
2 Large Sauté Pans (One with Lid)
Large Mixing Bowl
Dry Measuring Cups
Sheet Pan Lined with Parchment Paper
2 Persian Cucumbers, Cut as Preferred (I used a Mandoline Slicer)
5 Hakurei Turnips, Cut as Preferred (I used a Mandoline Slicer)
Dressing of Choice (I used a Ginger Miso dressing from the grocery store)
Toasted Sesame Seeds
1 and 1/4 Pound Ground Pork
6 Cups Napa Cabbage, Chopped Finely
5 Bulbs/Stems Spring Onion, Chopped Finely
Vietnamese Spring Roll Rice Wrappers (I got an 8 oz pack with 6″ diameter sheets from the grocery store)
1 Head Boc Choy
1 Quart Sugar Snap Peas
For Topping: Toasted cashew pieces, salt, pepper and you favorite dipping sauces (we used a ginger soy sauce and sweet chili sauce we had on hand! :))
1. First, cut Persian cucumbers and Hakurei turnips as preferred and mix together in salad bowl. Cover and refrigerate until the rest of the meal is ready.
2. Cut up/prepare other veggies (dice napa cabbage, cut up bok choy into small pieces, cut off the ends and pull string from the center of the sugar peas and chop up spring onion bulbs).
3. Once all the vegetables are ready, start cooking ground pork in one pan. In the other pan, drizzle a bit of olive oil and toss in cabbage and spring onion pieces.
4. You’ll want to cook the pork until it is light brown in color and cook the cabbage/spring onion until softened slightly but be careful not to overcook. A little bit of a crunchy texture is great in these wraps!
5. Take large mixing bowl and combine the cooked pork and cabbage/spring onion mixture, mixing until well combined. Set aside.
6. Next, take pan used for cabbage (no need to wash) and add in a light layer (until the base of the pan is covered) of chicken stock. Throw in bok choy pieces and cover with lid. Keep snap peas to the side. Don’t start cooking this until you start cooking your rice wraps.
7. Have sheet pan and parchment paper prepared (this will be for the cooked rice wraps to sit on).
8. After that, take pan with residual pork fat (this is great for frying the rice wraps) and add a little bit of olive oil.
9. Fill a wide rimmed bowl with warm water and dip rice wraps (one at a time – add a new one once you remove one to use so it has time in the water) until softened.
10. Then, scoop some of your cabbage/spring onion/pork mixture into the center of the rice wrap and fold sides (like a burrito) until the mixture is all wrapped. Then, take a second wrap and double wrap the whole mix. *This is crucial because rice wraps are super thin and won’t pan fry otherwise without breaking.*
11. Set wrap in pan and continue until pan is filled (with space for flipping rice wraps). *Don’t let rice wraps touch one another – they’ll stick together!*
12. Lightly toast each side of rice wraps (they get a crispy white color, sometimes a little brown) and place on parchment lined pan.
13. Continue process with all wraps/filling. Once you get to the second to last batch of wraps, start cooking your bok choy on medium/medium low heat until softened.
14. Remove lid and let chicken stock cook off, then add a little more stock and throw in snap peas. Don’t overcook – let the peas turn light green and turn off heat. They’ll still be crunchy but not mushy!
15. For plating, add cucumber/turnip salad to plate and drizzle with dressing and sprinkle with sesame seeds, then add a layer of bok choy/snap peas and top with rice wrap potstickers. Drizzle with sauces of choice and sprinkle with salt, pepper and toasted cashews.
16. Enjoy! 🙂
*Leftovers store in refrigerator 3 to 5 days.*