New and Improved

Vegetable potstickers have always been a menu item our guests either love or hate.  Many guests found the flavor “grassy” and the texture “mushy”.  While we appreciate the love/hate relationship our guests have with these popular dumplings, we have reformulated the recipe and this week we are re-launching them along with our new vegetarian menu.

The old recipe was mostly shanghai bok choy.  The stem of the bok choy gave the potsticker a nice crunch but the leaves made it too soft.  We removed half of the bok choy and replaced it with napa cabbage.  Napa, a popular Asian vegetable, keeps its texture and has a natural sweetness after cooking.  Edamame (green soy beans) adds another nutritious crunch to the mix.  We also took out some the Thai basil.  While we love this fragrant herb, it can be overpowering and bitter.

We kept everything else the same.  Bits of chopped carrot, shiitake mushroom, bamboo, and fresh roasted peanuts gives the dumpling the added crunch our guests were looking for.  We serve them steamed (dumplings) or pan-seared (potstickers) with three dip sauces; ginger soy, sesame mustard, and sweet and sour plum.  Enjoy them at Big Bowl or cook them at home.  The potstickers and dip sauces are available for purchase at Big Bowl, through Byerly’s and Lund’s in Minneapolis, and through Peapod in Chicago.