My husband and I finished the last grape harvest of the season. So tiring, but it is a relief to have that process completed. The weather conditions this year have contributed to problems with the health of my vines. I’ll be fertilizing and watering for the rest of the growing season to give them a boost. Healthy vines now mean a good crop next year. A grower’s life is full of transitions.

I worked in the garden last week after the weather cooled. I pulled waist-high weeds and discovered that my okra is still alive. After cleaning that up, I trimmed off all the huge okra pods, giving the plants an opportunity to strengthen and produce new pods. I’m looking forward to picking okra again this week. Tilling new ground is in my future and I’ll be planting the fall garden soon – just another transition.

We helped one of our sons move to Tyler last weekend, so David and I are empty-nesters again. It’s a happy/sad occasion when a child moves out of the house – and sometimes that same child moves out more than once.

Parents want their children to grow up and be able to survive on their own but when they leave, the house seems so empty. Before Ben transitioned to his new life in Tyler, he cooked his last weeknight dinner for us. He made potstickers (Chinese dumplings) from scratch. They can be found in the frozen food aisle of the grocery store, but they just don’t compare to ones that are homemade.

Pork Potstickers
1 lb. ground pork
1/2 c. onions, finely chopped
1/4 c. red pepper, finely chopped
2 eggs, beaten (or 3 pullet eggs, beaten)
1 Tbsp. ketchup
2 tsp. mustard
1/4 c. Worcestershire sauce
2 tsp. brown sugar
1/2 Tbsp. kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
50-60 wonton wrappers
vegetable oil for frying, divided
2 c. chicken stock, divided

Combine the ingredients beginning with pork through cayenne pepper. Mix well and set aside. To form each dumpling, work with one wonton wrapper at a time. Brush the edges with water and place a rounded tsp. of the pork mixture in the center. Fold over and seal the edges. Ben sealed forming a flat triangular dumpling. I usually fold it over, stand the dumpling on the long edge and pinch the dough together to form a ruffled purse. Either way will work.

Continue to make dumplings until you run out of wrappers or pork mixture. Then drizzle about a Tbsp. of oil in a large sauté pan over medium heat. Add 10-12 dumplings at a time to the pan, being careful not to overcrowd. Cook for 2 minutes without moving the dumplings. That will create a nice golden sear and they will be stuck to the pan – hence the name. Then add 1/3 c. chicken stock; turn heat to low; cover and cook for another 2 minutes. The liquid will release the dumplings and the steam will cook them until done.

Remove the dumplings from the pan and start the next batch. Clean the pan by deglazing with water and wiping clean between batches if necessary. Keep finished dumplings warm in a 200-degree oven while making the rest.

We had leftover pork mixture, so I cooked it and added it to a pot of rice and vegetables. Ben served it with the potstickers, but it could also have made another meal.