Homemade Potstickers

These homemade potstickers weren't all that hard to make but they beat Ling-Lings' pants off! The kids helped make the dumplings. We made them with ground turkey, but any ground meat would work well. We also grated carrots & threw them in with the cabbage for the salting routine. YUM!

Pan-Fried Asian Potstickers with Sesame Beef and Cabbage Filling

Published in Cook's Illustrated, September 1, 1994.

Why this recipe works:

Salting the cabbage kept the filling from getting soggy in our pan-fried potstickers recipe. For crisp potstickers that were cooked all the way through, we pan-fried them, added liquid and let them steam, and then uncovered them and cooked them some more until they crisped up again. (less)

Salting the cabbage kept the filling from getting soggy in our pan-fried potstickers recipe. For crisp potstickers that were cooked all the way through, we pan-fried them, added liquid and let them steam, and then uncovered them and cooked them some more until they crisped up again.

Makes about 1 1/2 cups filling

The filling amount is enough for 32 dumplings. Look for wonton or gyoza wrappers in 3-inch squares, with about 50 wrappers per pound in the package. See the related Illustrated How To Guide, "Shaping and Filling Asian Dumplings" for illustrations.

Ingredients

1/2	small Napa cabbage , finely shredded (about 2 cups)
1	teaspoon table salt
4	ounces ground beef
1	medium scallion , minced (about 2 tablespoons)
1	medium clove garlic , minced (about 1 teaspoon)
1	tablespoon soy sauce
2	teaspoons sesame seeds , toasted
2	teaspoons sesame oil
	Pinch cayenne pepper
1	package wonton wrappers (see headnote), or gyoza wrappers
2	tablespoons vegetable oil

Instructions

1. 1. Toss cabbage and salt together in colander; let stand until cabbage wilts, 15 to 20 minutes. Rinse cabbage; squeeze dry. Mix cabbage with remaining filling ingredients. Refrigerate until ready to make dumplings.

2. 2. To fill ruffled potstickers - Place one rounded teaspoon in the center of a round wrapper. Moisten the edge with water. Fold the wrapper in half, then pinch the edges together and seal. Lightly press the filling on the counter to form a flat base. Gather the pinched edges together to form ruffles on the top.

3. 3. To Pan-fry Dumplings - Bring 1/2 cup water or chicken broth to simmer in small saucepan. Meanwhile, heat 2 tablespoons vegetable oil in large skillet over medium-high heat. When oil is hot and hazy, add dumplings, flat sides down. Fry until bottoms are brown, about 2 minutes. Add simmering water or broth to skillet, pouring around dumplings. Cover and cook until liquid is absorbed, about 3 minutes longer. Uncover and let dumplings fry until bottoms are crisp again, about 1 minute. Serve with dipping sauce passed separately, (see related recipes).

http://www.cooksillustrated.com/recipes/detail.asp?docid=5393

bbq cheddar chicken roll-ups

1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 large onion, sliced
1 lb. chicken breast, but into strips
1/2 cup bbq sauce
4-6 tortillas, warmed
1 cup shredded cheddar cheese

warm a small amount of oil in a skillet pan. cook peppers for 3 min., add onion and cook for 3 min., add chicken and cook until no longer pink. stir in bbq sauce. you can add a small amount of flour if your sauce is too thin. cook until chicken is done.

spoon into tortillas, top with cheese, roll-up, and enjoy.

kraftfoods.com

Teriyaki Chicken Pouch

decide how many people you are going to cook for and that is how many pouches you will cook.

each pouch will contain:
1 small boneless chicken breast half
1 pineapple ring
1 green pepper ring
1 Tbsp. Teriyaki sauce or BBQ sauce

place chicken in the center of a large sheet of foil and top with pineapple, green pepper, and sauce. bring up foil sides. double-fold top and ends to seal pouch, leaving room for heat circulation inside.

to bake:
heat oven to 350 degrees. place pouches on a cookie sheet and place in oven. cook for 40 min. or until chicken is done.

to grill:
heat grill to medium heat. grill 15 min. or until chicken is done.

serve with rice.

open one end of pouch and pour the extra sauce into small individual bowls to use for dipping chicken and to pour over rice.


Kraft Food and Family Summer 2009

note from maryirene.
we just tried it with teriyaki sauce and baking it. we really enjoyed it! the boys too! they both ate their entire chicken breast. next time i think we will try to use a thicker teriyaki sauce and add extra pineapple and green pepper rings into each pouch. it was so good. yum.

Lettuce Wraps

I love the contrast of the cool-crunchy lettuce leaves, chewy-hot-spicy meat & crunchy water chestnuts. Yummy!

• 16 Boston Bibb or Butter Lettuce leaves
• 1 lb. finely chopped chicken (like to use a combination of white and dark meat and chop it finely in my food processor)
• 1 T. cooking oil
• 1 large, sweet onion- medium dice
• 2 cloves garlic, minced
• 1 T. Soy Sauce
• 1/4 C. Hoisin Sauce
• 2 t. minced, pickled ginger
• 1 T. rice wine vinegar
• 1 T. Asian Chile Sauce
• 1 8 oz. can water chestnuts, drained and finely chopped
• 1 bunch green onions, sliced on the bias
• 2 t. Toasted Sesame Oil
• (We added sliced carrots & toasted, chopped nuts like almonds, peanuts or cashews just for fun.)
  

Rinse whole leaves and pat dry, being careful not to tear them. Set aside.
In a medium skillet over high heat, brown the chicken in 1 T. oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce to the onions and stir. Stir in the chopped water chestnuts, green onions and sesame oil and continue cooking until the green onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito.
Serves 4-6 people as an entree or 8-10 as an appetizer.
from Kate Homer's Recipe Collection

Awesome Bowtie Pasta Salad

This recipe is soooo good!

8 chicken breast halves, cut and cooked
12 oz. bowtie pasta, cooked
4 green onions, chopped
1 small package slivered almonds
1 can water chestnuts, diced
1 1/2 bottles Briana's Poppy Seed Dressing
salt to taste
2 cans mandarin oranges, drained
1 package crunchy chow mein noodles

Cook chicken and chill. Rinse pasta with cold water. Mix chicken, pasta, onions, almonds, water chestnuts, and dressing. Add salt to taste, then mix in oranges.
Chill before serving.

Sprinkle crunchy chow mein noodles over Pasta Salad. (don't add them to the whole bowl - they get soggy.)

Another one of Sheryl's great recipes!

Thai Chicken Salad with Peanuts and Lime

* 2 cooked chicken breast halves
* 4 cups chopped romaine lettuce
* 1 cup diced cucumber
* 1 cup diced tomato
* 1/2 cup chopped scallions
* 1 cup reduced-sodium chicken broth
* 2 tablespoons smooth peanut butter
* 1 tablespoon reduced-sodium soy sauce
* 2 tablespoon fresh lime juice
* 2 teaspoons sesame oil
* 1/4 cup dry roasted peanuts

Directions

Using a fork, pull chicken meat from bone in shreds.

Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.

In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving. Serves 4
Copyright, 2006, Robin Miller, All rights reserved.

Crispy Dijon Chicken

1/4 cup dijon mustard
1/4 cup evaporated milk
1/4-1/2 cup plain, dry breadcrumbs
1/4-1/2 cup grated parmesan cheese
4-6 boneless, skinless chicken breast halves

Preheat oven to 475°. Spray 13x9 inch baking dish with non-stick cooking spray.
Combine mustard and evaporated milk in shallow bowl. Combine breadcrumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into breadcrumb mixture. Place in prepared pan.
Bake for 15 to 20 minutes or until chicken is no longer pink in center.
Makes 4-6 servings.

verybestbaby.com/recipes

Apricot Chicken

• 8 boneless, skinless chicken breasts
  
• 1 (8-ounce) bottle Russian salad dressing
  
• 1 cup apricot jam
  
• 1 package dry onion soup mix
  

Place chicken in greased 9 x 13 baking pan. Combine the dressing, jam and onion soup mix and pour over chicken. Bake uncovered at 350° F for 1 hour.  (I recommend serving it over rice)

Makes 8 servings.

Recipe from Julie Badger Jensen.

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This is one of my favorite meals and it's pretty easy to make.