Portland observer., October 03, 2012, Page 23, Image 23

October3-2012________________ ^ortlanh ©bseruer_______________________
Smith
c o n t i n u e d f r o m page 11
officer shoots an unarmed person,
that officer will be backed by the
Police Union, who are the very people
that train those police officers.
Smith said the most important
thing to do, would be to improve the
problem solving culture within the
police bureau and make sure of a
smaller disconnect between public
policy making and public policy
implementation.
Another big concern for the mi­
nority community is the lack of rep­
resentation of officers of color and
the small number of police officers
who live in Portland neighborhoods.
While hiring diverse and home­
grown police candidates at the entry-
level is definitely achievable, Smith
said, diversifying sergeants and ex­
isting police officers - “that’s hard to
do.” He offered advertising police
openings in communities of color
and tracking the success rate, as one
way to improve police inequities.
Diversifying the police, said Smith,
is part of a larger-picture equity plan
that he’s consistently prioritized since
the entering the race and hopes to
implement if elected mayor.
“Having equity as a critical lens
in all of our decisions,” from job
development, growing small and
local businesses, retrofitting public
buildings, and cleaning up the
Willamette River, “will help every­
body,” said Smith.
Smith credits his experience as a
lawmaker and his record of support
for school funding. He supports
after-school programs like SUN
schools and boosting summer learn­
ing “to help all kids achieve”.
When it comes to issues like tax
reform. Smith said he is not so much
interested in how to tax poor and
middle incomes nor does he sup­
port sales tax. “I want something
that will be based on the ability to
pay,” he said.
As mayor, Smith will focus on
n eig h b o rh o o d needs and age-
frie n d ly tra n s p o rta tio n over
unaffordable projects.
He wants to make it easier for
people from all areas of Portland to
access the city with a “311 ” govern­
ment access line or what he calls “a
one-stop for all city services”.
“I’m not saying everything we
will do will be about equity,” Smith
said. “I am saying that equity will be
a critical consideration in all of our
top priorities”.
Pot Stickers (Chinese Dumplings)
An authentic potsticker recipe using
ground beef and ground shrimp
instead o f the usual pork filling.
Ingredients:
• 1 pound raw shrimp, peeled and deveined
• 4 pounds ground beef
• 1 tablespoon minced fresh ginger root
• 1 shallot, minced
• 1 bunch green onions, chopped
• 3 leaves napa cabbage, chopped
• 2 tablespoons soy sauce
• 1 teaspoon Asian (toasted) sesame oil
• salt and white pepper to taste
• 1 pinch white sugar
• 1 (10 ounce) package round gyoza/
potsticker wrappers
• vegetable oil
• 1/4 cup water
Directions:
1. Place the shrimp in the work bowl of a food
processor, and process until the shrimp are
finely ground. Set aside in a large bowl. Work­
ing in batches, process the ground beef to a
fine grind, and set aside with the shrimp. Com­
bine the shrimp and ground beef with ginger,
shallot, green onions, napa cabbage, soy sauce,
sesame oil, salt and pepper, and white sugar, and
mix the ingredients until thoroughly combined.
2. To fill the pot stickers, place a wrapper on a
<
work surface in front of you, and place a scant
teaspoon of filling in the center. With a wet
finger, dampen the edges of the wrapper. Fold
the dough into a half-moon shape, enclosing the
filling, and press and seal to remove extra air and
tightly seal the edges together. It's nice to fold
several small pleats in the top half of the wrapper
for a traditional look before you seal in the filling.
Refrigerate the filled wrappers on a parchment-
lined baking sheet while you finish filling and
sealing the pot stickers.
3. Heat the oil in a large nonstick skillet with a
lid over medium heat. Place pot stickers into the
hot oil, flat sides down, without crowding, and
let fry until the bottoms are golden brown, 1 to
2 minutes. Turn the dumplings over, and pour
the water over them. Cover the pan with a lid and
let the dumplings steam until the water has
nearly evaporated and the dumplings have be­
gun to fry in oil again, 5 to 7 minutes. Uncover
the skillet, and let the pot stickers cook until all
the water is evaporated and the wrapper has
shrunk down tightly onto the filling, another 2 to
3 minutes.
1
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