A Double Rainbow and Gyoza Dumplings Two Ways

We woke up to a morning of pouring rain, water pounding on the skylights and against the window panes. The thunder rumbled in the background as we scampered across the driveway. Today we wore raincoats to walk Olive, our dog. After the rain let up we saw a rainbow and then about 10 minutes later we saw another one, a double rainbow. According to Accu-weather.com "a ray of sunlight passes through a raindrop, reflecting off the back of the drop at varying angles. Along with this reflection is refraction of light that causes a spectrum of colors. Certain angles and bending of light betterr for refraction to occur, thus appearing a double rainbow".

The same day I made these gyoza dumplings two ways. For lunch we had the mushroom and arugula mixture. Later for dinner we had the crab, cream cheese and scallion mix. The dipping sauce was the same for both combinations and was very easy to put together. I can see many more variations of these in the near future.

Ingredients:

For mushroom and arugula mixture:

1 tablespoon coconut oil
1/8 teaspoon salt
3 ounces cremini mushrooms (chopped)
1 clove garlic (minced)
2 tablespoons scallions (sliced very thin)
1 handful baby arugula
1 teaspoon soy sauce
1/2 teaspoon soy flour
1 teaspoon water
1/3 cup water

For crab and cream cheese mixture:

1 tablespoon coconut oil
7 ounces can cooked crab
2 ounces cream cheese (softened)
3 scallions (sliced thinly)
1 teaspoon soy sauce
1/2 teaspoon soy flour
1 teaspoon water
1/3 cup water

For the dipping sauce:

6 tablespoons soy sauce
3 tablespoons rice wine vinegar
3 or 4 drops of chili oil (taste and add more if desired)

For the Gyoza wrapper:

I found mine in the vegetable section where the herbs and mushrooms were. They were labeled as Chinese style gyoza potstickers.

To prepare mushroom and arugula dumplings:

In a large heavy skillet/pot on medium heat add coconut oil, when hot add mushrooms, and salt, and allow them to sweat, after they have released there water add arugula and cook down, then add garlic. Cook for one minute stirring offten. Remove from heat add scallions, soy sauce, soy flour add water; mix well.

Fill a small bowl with water, with your dumpling wrapper add mixture in the middle, not too much you want it to close. Moisten sides with water and fold in half. Gently press sides together to stick.

To pan fry: heat 1 tablespoon coconut oil in a heavy pot, add gyoza side by side, upright to fill pan. Cook over medium heat until bottoms are golden brown. Pour in 1/3 cup water and immediately cover pan to steam packets. Lower flame and cook until all water has evaporated. Serve while still hot with dipping sauce.

For the crab and cheese mixture:

Mix crab, cream cheese and scallions together in a medium sized bowl, taste and season if necessary with salt and pepper.

Fill a small bowl with water, with your dumpling wrapper add mixture in the middle, not too much you want it to close. Moisten sides with water and fold in half. Gently press sides together to stick.

To pan fry: heat 1 tablespoon coconut oil in a heavy pot, add gyoza side by side, upright to fill pan. Cook over medium heat until bottoms are golden brown. Pour in 1/3 cup water and immediately cover pan to steam packets. Lower flame and cook until all water has evaporated. Serve while still hot with dipping sauce.

For the dipping sauce in a medium bowl add all the ingredients together and mix well. Enjoy!