Archive for January, 2018


Pork Potstickers

What you will need:
For the filling:
1 pound ground pork
1 cup green cabbage, shredded 
2 ounces crimini mushrooms, chopped
1/2 cup red bell pepper, fine chopped
2 scallions, chopped
1 tablespoon hoisin sauce
1 inch fresh ginger root, grated or minced
2 teaspoons sesame oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes

Everything else:
1 (12 ounce) package round wonton wrappers
2 tablespoons vegetable oil
1/4 cup low sodium soy sauce
1 tablespoon rice vinegar

 

Steps to yummy goodness:
1. In a large bowl, gently combine all of the filling ingredients with a wooden spoon.

2. Prepare a wrapping station by lining two large baking sheets with parchment paper.
– Lay as many wonton wrappers as will fit onto one baking sheet.
– Add a tablespoon of filling to the center of each wrapper.
– Fill a small bowl with water and set it next to your workstation.

3. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you.

4. Form the potsticker by bringing two sides of the wrap together to form a half moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go.

5. Place the completed potsticker on the second baking sheet.
6. Repeat with remaining wonton wrappers until all of the filling is used.
7. Heat the vegetable oil in a large skillet with a lid over medium heat.
8. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add 1/2 cup water.

9. Recover the pan, turn the heat down to medium low and steam until cooked through (another 5-7 minutes or so).

10. In a small bowl mix together the soy sauce, rice vinegar and a little extra crushed red pepper flake to serve as a dipping sauce (this is totally optional, skip it if you want).

11. Serve warm and enjoy.

 

.: Side Note :.

If you’re not a fan of pork ground chicken works well with this recipe as well.

For easy grating, pop your ginger root in the freezer for 5 minutes then use a microplane zester to grate the ginger directly into the mixing bowl.

You can normally find round wonton wrapper in the ethnic aisle of any grocery store, my go to brand is Nasoya

 

potstickers

 

 

 

 

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What you will need:
1 pound boneless skinless chicken breast, cut roughly into 1 inch pieces
1 1/2 tablespoon vegetable oil
2 cups broccoli florets
1 cup sliced mushrooms
2 teaspoons fresh ginger, minced
1 teaspoon garlic, minced
1/4 cup oyster sauce
1/4 cup chicken broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
Salt and pepper, to taste

Steps to yummy goodness:
1. Heat 1 teaspoon of oil in a large frying pan over medium heat.
2. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender

3. Add the ginger and garlic to the pan and cook for 30 seconds more.
4. Remove the vegetables from the pan; place them on a plate and cover.
5. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

6. Season the chicken pieces with salt and pepper and add them to the pan. Cook for 3-4 minutes on each side until golden brown and cooked through.

7. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

8. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

9. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. 10. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

11. Serve as is by itself over some steamed rice, or try over some rice noodles.

 

.: Side Notes :.
If you don’t like mushrooms feel free to substitute baby corn, slices of carrots or more broccoli

This recipe is very versatile, you can change up the protein and easily use beef strips or prawns

If you’re looking to add more texture feel free to add some crushed up cashews or almonds on top.

chicken-and-broccoli-stir-fry