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

Stir-Fried Broccoli with Garlic-Chili Sauce

Serves 4

Recipe from Kate Wangsgard

1/4 cup vegetable broth

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon cornstarch

2 teaspoons Asian chili sauce

2 medium cloves garlic, minced

1/8 teaspoon red pepper flakes

1 teaspoon plus 1 tablespoon vegetable oil

1 1/2 pounds broccoli, cut into 3/4 inch pieces

1/4 teaspoon sugar

Whisk broth, soy sauce, sesame oil, cornstarch, and chili sauce together in small bowl. Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl. Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook stirring frequently, until broccoli is well-browned, 8 to 10 minutes. Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add broth mixture and cook, stirring constantly, until florets are cooked through and sauce in thickened, 30 to 45 seconds. Serve.

hearty tomato soup

2 T. butter
1 medium onion, chopped
1 clove garlic
1/2 tsp. paprika
1/2 tsp. dried basil leaves
3 oz. cream cheese, softened
1 1/4 cups milk
2 cans condensed tomato soup
2 cans diced tomatoes with juices

melt butter in saucepan over medium heat. cook onion and garlic in butter about 2 min. stirring occasionally until onion is tender, remove from heat. stir in paprika, basil and cream cheese. gradually stir in milk and soup, return to heat, and beat with a wisk until cheese is melted and soup is smooth. stir in tomatoes, heat over medium heat stirring frequently until hot.

i was given this recipe by kate homer. it is one of jeffrey's favorties.

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

Glazed Carrots with Bacon & Pecans

I brought these to our family Sunday dinner 2 weeks ago & they were so popular, it was requested that I bring them again the following week. Not a bad review for cooked carrots!

Glazed Carrots with Bacon & Pecans

serves 4

3 oz. bacon (about 3 slices), cut into 1/2" pieces

1/3 C. chopped pecans

1 lb. carrots (about 6 medium), peeled and sliced 1/4" thick on the bias

1/2 t. salt

3 T. light brown sugar, divided

1/2 C. chicken broth

1/2 t. minced fresh thyme leaves (I used scant 1/4 t. dried thyme)

1 T. unsalted butter, cut into 4 pieces

2 t. lemon juice from 1 lemon

Ground black pepper

(**green onions, optional)

Cook bacon in 12-inch skillet until crisp. Transfer to paper towel-lined plate to drain. Remove all but 1 T. bacon drippings from pan & add pecans & cook until fragrant & lightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.

Add the carrots, salt, 1 T. of the brown sugar, chicken broth and thyme to the skillet. Bring to a boil, covered, over med-high heat. Reduce heat to medium & simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover & simmer rapidly, stirring occasionally, until liquid is reduced to about 2 T., 1-2 minutes.

Add the butter and remaining 2 T. brown sugar to the skillet. Toss carrots to coat & cook, stirring frequently, until the carrots are completely tender, about 3 minutes. Off heat, add the lemon juice & toss to coat. Transfer carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper, sprinkle the bacon & pecans on top and serve immediately.

(**I also added 3 green onions, thinly sliced. Reserve 1 T. green onion tops for garnish with bacon & pecans, but add the rest of the onions to the skillet with the butter & brown sugar.)

Recipe from Cooks Illustrated, February 2005

Stir-Fried Pork

2 cups white rice

1 tsp. oil
1 lb. pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
8 oz. sugar snap peas
1/4 cup Asian Toasted Sesame Dressing
3 green onions, diagonally sliced
2 Tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger

Cook rice as directed on package

Meanwhile, heat oil in large skillet on med-high heat. Add meat, cook and stir 2 min. Add peppers and peas, cook 3 min. stirring frequently. Add dressing and onions, cook and stir 1 min.

Mix soy sauce, cornstarch, and ginger until well blended. Add to meat mixture in skillet, cook 1 min. or until sauce thickens, stirring frequently. Serve over rice.

Spring 2008 Kraft Food and Family magazine.

Tomato Artichoke Soup

4 T. butter
1 large onion, chopped
1 T. minced garlic
1/4 tsp. thyme
1 15 oz. can artichoke hearts, drained, chopped
1 28 oz. can diced tomatoes, with juices
4 cups chicken broth (or vegetable broth to make it vegetarian)
1/2 tsp. salt
1/4 tsp. pepper
1 cup sour cream

In a large saucepan heat butter and saute onion for 5 min, or till soft. Add garlic and thyme and saute 1 min. Add artichoke hearts, tomatoes, broth, salt, and pepper. Cover and simmer for 30 min. Add sour cream, stir well and simmer for 5 min.
Taste for seasoning.

*Optional: Homemade Croutons

8 cups cubed french bread
1/4 c. olive oil
2 tsp. italian seasonings
1 cup shredded parmesan cheese

Preheat oven to 400. Cover cookie sheet with parchment paper.
Combine ingredients in bowl and toss well. Spread out on parchment and bake for 5-12 min. or until cheese melts and bread is toasted. Serve with soup.

Recipe courtesy of Becky Peirce

Falafel

• 1 cup dried chickpeas (or 1 can)
  
• 1/2 large onion, roughly chopped (about 1 cup)
• 1 tablespoons finely chopped fresh parsley
  
• 1 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into patties and place on a cookie sheet.

5. Bake at 375 degrees for 15 minutes. You can flip them over half way or you can broil them for the last few minutes to brown them, if desired.

6. Serve in pita with hummus and fresh vegetable (tomatoes, peppers and cucumbers).

This recipe is adapted from an a recipe off of epicurious.com. We prefer baking our falafel, rather then frying.

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