I've hit upon something really delicious. Swedish-asian fusion, I kid you not ... one of my favorite restaurants in New York is Good World Bar & Grill located on Orchard between Canal and Division, or somehow in that junction serves up Swedish fusion, much to my delight.
I had a few baby leeks -- which cook up fantastically fast, and some new potatoes. Of course I've seen the potato leek ravioli in Little Italy delicatessens, and the school cafeteria introduced me to the winter coma inducing pierogis.
These little babies are a little time intensive. Save this for a night when you would enjoy the rhythm of folding dumplings.
Curried Potato and Baby Leek Dumplings with Yellow Coconut Curry Sauce
12 new potatoes
3 baby leeks
1 heaping teaspoon of yellow curry powder
1/4 c milk
2 t butter
1 t sea salt
1 package of Gyoza wrappers
(I tend to buy Japanese because they're thicker and then more chewy)
1/2 can of coconut milk (13 oz)
2 t curry powder
1 t brown sugar
juice of 1/2 lemon
2 t fish sauce or soy sauce
optional: coriander and chives for garnish
Steam or boil the new potatoes until tender. They might cook up much faster than the usual 20 minutes. Mince the leeks and saute in olive oil (3-5 minutes). In a large bowl place sauteed leeks, curry powder, butter, milk, and sea salt and blend with immersion blender. When potatoes are ready add (I left the skins on), and also blend with immersion blender.
While potatoes are ostensibly cooking, place the half of a can of coconut milk in a little pot and bring to a boil, add the curry powder and the sugar and fish sauce mixing well. Let the sauce boil down and thicken. When it is creamy turn off the heat and add the lemon juice.
With filling, take a heaped teaspoon for each wrapper. Pinch skin and fold down, and continue pinching as if making petals that you press down. I'll have to put up instructional photos next time. If that fails, just fold and seal.
Over medium high heat, place dumplings in large saucepan (as many as fit comfortably) with a little bit of olive oil. Heat until bottoms of the dumplings are light brown. Then add 1/3 cup of water and lower heat to about a low-medium and place on cover ajar so that the dumplings steam. Steam for about five minute until water is gone.
Serve immediately, since they don't stay warm long with a draping of the yellow coconut curry sauce. I think this serves about four very hungry people.