This recipe from Spar for the Spurtle finalist, Lanie Smith, was a big hit at our cook-off on August 10th. While Lanie did not win with this dish, everyone who tasted it was thoroughly impressed. Lanie resides in Topeka, Kansas and writes the blog The Vintage Cook, where she puts modern twists on dishes that your grandmother made. Lanie will be guest blogging for us later in October, but for now, we wanted to share her wonderful recipe for Paradise Porridge Potstickers. I love this dish because it’s a little exotic and familiar at the same time. Plus, because the contest required that the dish be completed in under 30 minutes, this takes no time at all to whip up. (Watch Lanie’s entry video here.) Make these potstickers for a decadent breakfast or a fun appetizer. Enjoy!
Paradise Porridge Potstickers
- 1/2 cup Bob’s Red Mill Steel Cut Oats
- 2-1/2 cups filtered Water, divided
- 1/8 tsp Salt
- 1/4 cup natural Dry-Roasted Macadamia Nuts, chopped
- 1/4 cup Bob’s Red Mill Evaporated Cane Juice Sugar
- 1/4 tsp Nutmeg, freshly grated
- 1/2 cup fresh ripe Mango, peeled, seeded, fine diced
- 1 small ripe Banana, no brown spots, fine diced
- Gyoza Wrappers
- 3 Tbsp Canola Oil
- 1/2 cup local Honey
- 6 ounces fresh Raspberries, sliced in half lengthwise
- 1 cup frozen Coconut Milk Ice Cream, Coconut Gelato, or Vanilla Ice Cream
1. Soak 1/2 cup of Bob’s Steel Cut Oats in 1 cup filtered water (covered) overnight in the refrigerator.
2. In a heavy 3-quart pot, bring 1-1/2 cups filtered water to a rapid boil on high heat. Add salt.
3. Drain oats in cheesecloth-line colander over bowl. Reserve the oat-water. Stir oats into boiling water. Cover and reduce heat to medium-low for about 10 minutes, stirring occasionally. In last two minutes, remove lid, increase heat to stir out moisture and oats become very thick. Remove from heat, pour into a large bowl and cool for two minutes.
4. Stir in nuts, Bob’s Red Mill Evaporated Cane Juice Sugar, nutmeg, mango, and banana.
5. Dampen the inner edges of wrappers with oat water. Place a tbs. of oat mixture on center of each wrapper, fold and pinch closed along the moistened edge with fingertips to make a moon shape. Dip in oat-water and shake excess.
6. Heat oil in a non-stick 12-inch fry pan to medium-low. Add the dumplings and cook until the bottoms are just light golden. Turn dumplings over and replace lid, cook another two minutes. Remove with slotted spatula onto serving plate.
7. Drizzle on the honey. Garnish with raspberries and one small scoop of frozen dessert.
Makes about 20 dumplings