{"id":46764,"date":"2018-03-17T17:34:38","date_gmt":"2018-03-17T21:34:38","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46764"},"modified":"2018-03-17T17:34:38","modified_gmt":"2018-03-17T21:34:38","slug":"triple-green-pot-stickers%e3%83%88%e3%83%aa%e3%83%97%e3%83%ab%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%81%aa%e9%a4%83%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46764&lang=en","title":{"rendered":"Triple Green Pot Stickers<br>\u30c8\u30ea\u30d7\u30eb\u30b0\u30ea\u30fc\u30f3\u306a\u9903\u5b50"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46765 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/15-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Happy St. Patrick&#8217;s Day!<\/p>\n<p>I thought I wouldn&#8217;t have any more post today, but our dinner last night happened to be quite appropriate for today&#8217;s post.<\/p>\n<p>This is definitely not an Irish dish.<\/p>\n<p>But I got the color right.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46766 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/07-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/07-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/07-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>When I found this beautiful baby back choy at the local Asian grocery store, I knew it was time to make pot stickers!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46767 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/08-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The filling is a mixture of three kinds of green veggies, baby back choy, edamame beans, and scallion, as well as napa cabbage, garlic, and ginger.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46768 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/10-1.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/10-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/10-1-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>I used up all the wrappers from a package, so I probably made about 50 pot stickers last night.<\/p>\n<p>No problem.<\/p>\n<p>My mom and I used to make over 200 for the family of four.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46769 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/11-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>From here to&#8230;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46775 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/22-3.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/22-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/22-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Here.<\/p>\n<p>It doesn&#8217;t take long.<\/p>\n<p>And I enjoy the process.<\/p>\n<p>The only stressful thing was that I was running against the sun.<\/p>\n<p>I didn&#8217;t start early, and because I wanted to have them ready for a photo-shoot before the sunset, I had to work really fast.<\/p>\n<p>Natural light is everything for food photography, if you ask me (lol).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46776 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/23-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>They turned out great.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46772 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/17-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Pot stickers are a popular dish at our house.<\/p>\n<p>Terry now knows how to make the dipping sauce, just the way I (we) like.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46777 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/03\/31.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><br \/>\n\u3000<br \/>\nWe went to see the parade downtown today.<\/p>\n<p>I was really hoping to find cool green food\/drink, but I was out of luck.<\/p>\n<p>So this was my lunch home today.<\/p>\n<p>I&#8217;m glad that I got to have a food picture taken when I was still in my St.Patrick&#8217;s Day outfit.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Happy St. Patrick&#8217;s Day! I thought I wouldn&#8217;t have any more post today, but our dinner last night happened to be quite appropriate for today&#8217;s post. This is definitely not an Irish dish. But I got the color right. When I found this beautiful baby back choy at the local Asian grocery store, I knew [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,19,28,29],"tags":[],"class_list":["post-46764","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46764"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46764\/revisions"}],"predecessor-version":[{"id":46783,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46764\/revisions\/46783"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}