This past Saturday, when I went grocery shopping, I picked up items that really caught my eye. Chestnuts, pot sticker wrappers, freshly shredded cheese, specialty pasta, you name it. But I forgot the most important ingredient in almost all of my dishes. Onions!! I realized I had forgotten them, later that evening. How will I get through the week of cooking without onions?
I could have easily gone back to the store. But I decided to challenge myself and cook throughout the week without onions. I had purchased a big box of blueberries and somehow it seemed to me like blueberries could replace onions in almost any dish I make. Daal with blueberries anyone?
I am not sure how successful I will be with the rest of the week’s meals. But tonight’s dish with blueberries was a huge success. The blueberries melted away leaving behind a delightful flavor only enhanced by the spices and honey.
Spicy Blueberry pot stickers
Makes 36 pot stickers
1 pack of 36 pot stickers from the refrigerator section of your local grocery store
6 fully cooked Italian sausages (any kind) – diced
1/4 cup packed chopped celery
1/4 cup chopped mushrooms
1/4 cup chopped colored peppers
1/2 cup blueberries
3 tbsp honey
1/2 – 3/4 tsp chili powder
1/4 tsp turmeric
1/2 tsp cumin seeds
3 tbsp olive oil
1. In a large saute pan, add the oil. Once the oil is hot add the celery, mushroom and peppers. When the vegetables are halfway cooked, add the chili powder, cumin, turmeric and honey. Stir well. The honey will dissolve. Then add the blueberries. The blueberries will cook and start slightly squealing, at that point, add the chopped sausage. Stir well. Cook and cover on medium to low for 4-5 minutes till the sausage shrinks in size and a sauce forms from the sausage mixture. Let this sauce thicken a little. Keep stirring.
2. With a slotted spoon, take out the meat mixture from the saute pan and set it aside on a plate to cool down. Leave the sauce sitting in the pan. You can use this to saute the vegetables you plan to serve on the side.
3. Start making the pot stickers. On a clean work surface, lay out the pot sticker skins.
4. Once the meat filling has cooled down, spoon 1 tsp of the filling on to the center of the sticker skins.
5. Moisten the circumference of the pot sticker skin with water and fold the skin with topping to form a crescent and tightly seal the edges.
6. Pan fry the sealed pot stickers in a large saute pan till it is golden brown on both sides. You may need to fry the pot stickers in two batches.
7. Then put all the pot stickers in the pan (if you fried them in two batches) and add 2 cups of lukewarm water and 1.5 tsp of sesame oil. Cook covered till the water comes to a rolling boil. Once the water is boiling, cook for 2-3 minutes. Shut off the flame. Transfer the pot stickers on a plate to let them drain. Pat dry and serve.
8. I served the pot stickers with a side of Brussels sprouts. Since I made only 24 pot stickers, I had some of the meat mixture left. I cooked the sprouts in the left over sauce from above, some of the meat mixture and additional honey (about 2 tbsp). Once cooked, I topped the sprouts with blueberries.
9. Dig in!
Please let me know what you think of the recipe if you do try it.
Till next time,