{"id":1024,"date":"2013-11-04T11:13:44","date_gmt":"2013-11-04T16:13:44","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=1024"},"modified":"2016-03-02T14:17:48","modified_gmt":"2016-03-02T19:17:48","slug":"test-kitchen-spinach-pot-stickers","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2013\/11\/04\/test-kitchen-spinach-pot-stickers\/","title":{"rendered":"Test Kitchen: Spinach Pot Stickers"},"content":{"rendered":"

by Jessica Crowley, Dietetics Student, Sargent College<\/a><\/em><\/p>\n

Every Wednesday Karen Jacobs EdD, OTR\/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board games.<\/em><\/p>\n

<\/em><\/p>\n

\"friends-300x300\"<\/a>Last week was my first time representing Sargent Choice at the Sargent Choice Test Kitchen, but I am no rookie to the Test Kitchen. I visited Karen Jacobs\u2019 residence in Stuvi 2 a few times last year, and if any of you know Karen Jacobs, it is almost impossible not to have a good time in her presence.<\/p>\n

Karen greeted me with a cup of tea as we waited for more guests to arrive. It seemed that midterms took a toll on her head count, but no need to worry, company soon arrived. That\u2019s the wonderful thing about Karen\u2019s Test Kitchen, the hustle-and-bustle of our everyday world seems to thin-out at the high altitudes of Stuvi 2, giving rise to culinary therapy. Food is intertwined in our culture and Karen Jacobs seems to understand and respect that.<\/p>\n

Everyone was very excited to make the spinach pot stickers, more affectionately known as dumplings. Karen is familiar with the recipe and has made it many times, so she made a few adjustments, excluding the rice and cornstarch and steaming instead of frying. I cannot speak to if these changes improved the recipe, because I have never had it any other way. Those of you reading, who have kitchens, will have to test it for me.<\/p>\n

Karen expedited the process, by soaking the mushrooms ahead of time, so we began by chopping the mushrooms and water chestnuts, while others grated the gingerroot and garlic. A few of us had the opportunity to show off our culinary technique by separating an egg yolk and white. Then, we combined the ingredients for the filling: mushroom caps, water chestnuts, gingerroot, sesame oil, spinach, egg white, and garlic, and mixed well.<\/p>\n


\n\"mushrooms-300x300\"<\/a>We began filling the wonton wrappers. It was interesting how we all chose to fold our dumplings differently; some chose to fold them into triangles, while others folded them into rectangles, and one exceptional member of the Test Kitchen community made beautifully crafted, origami-inspired dumplings, which was very impressive. We loaded them into steamer baskets, which were an art form on their own and waited.<\/p>\n

In the meantime, the Apples to Apples representatives for the BU community set up and briefly explained the rules of the game. They came with a number of prizes to give out, including: t-shirts, tumblers, games, and more. But, as soon as the dumplings were done, so was talk about Apples to Apples. Everyone dug into the steaming hot dumplings and with a little soy sauce, they were perfect. Apples to Apples eventually resumed and all-in-all the Test Kitchen was a great success!<\/p>\n

 <\/p>\n

<\/em><\/p>\n

<\/em><\/p>\n

 <\/p>\n

Sargent Choice Spinach Pot Stickers<\/b><\/p>\n

 <\/p>\n

Yield: 30 pot stickers<\/p>\n

Ingredients<\/b><\/p>\n