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Pork Potstickers with Honey Ginger Dipping Sauce
January 2, 2012 by
Potstickers are much easier to make then you might first imagine, and they are really work the time spent assembling them. I love meals like this that really require little work or time except assembling.
Perfect for getting your family in the kitchen to help, and it goes really quick with a few extra hands helping.
Don’t worry about how perfect or imperfect yours look, it doesn’t take long to get the hang of it.
When they’re done, they should have a steamed appearance on the top folded side, but the bottoms should be golden brown and crispy.
When they’re done, they should have a steamed appearance on the top folded side, but the bottoms should be golden brown and crispy.
And be warned, it doesn’t seem to matter how many of these you make, it will never be enough! : )
PORK POTSTICKERS
FOR FILLING:
3/4 lb ground pork
1/4 cup finely chopped green onions
2 cups finely chopped cabbage
1 T soy sauce
1 tsp ground ginger
1 garlic clove, minced
2 T cornstarch
1/2 tsp black pepper
FOR ASSEMBLING/COOKING:
1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
1 T oil
1/3 cup water or chicken stock
Mix all the filling ingredients together in a medium bowl.
Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.) TIP: While you’re filling, make sure you cover the remaining wrappers with a damp towel so they don’t dry out before you get to them.
Dip your finger in water and dampen the outer edge.
You want to leave half unfolded, with the pleats only on one side.
Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle, as shown:
The front should look like this:
And the back should be smooth like this:
Heat 1 T oil in a large skillet over medium high heat. (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
Lay flat side of potstickers down, in a single layer in skillet. Cook for 2 minutes uncovered.
Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium. Cook for 3 minutes.
Uncover, and let all the liquid cook off, then serve.
HONEY GINGER DIPPING SAUCE
3/4 cup orange juice
2 T honey
2 T soy sauce
1/4 tsp ground ginger
2 T thinly sliced green onions
Whisk everything except green onions together in a bowl until well combined. Add green onions.
Chill until ready to serve.
Ingredients
FOR FILLING:
- 3/4 lb ground pork
- 1/4 cup finely chopped green onions
- 2 cups finely chopped cabbage
- 1 T soy sauce
- 1 tsp ground ginger
- 1 garlic clove, minced
- 2 T cornstarch
- 1/2 tsp black pepper
FOR ASSEMBLING/COOKING:
- 1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
- 1 T oil
- 1/3 cup water or chicken stock
HONEY GINGER DIPPING SAUCE
- 3/4 cup orange juice
- 2 T honey
- 2 T soy sauce
- 1/4 tsp ground ginger
- 2 T thinly sliced green onions
Instructions
- Mix all the filling ingredients together in a medium bowl.
- Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.) !
- TIP: While you're filling, make sure you cover the remaining wrappers with a damp towel so they don't dry out before you get to them.
- Dip your finger in water and dampen the outer edge.
- You want to leave half unfolded, with the pleats only on one side.
- Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle.
- Heat 1 T oil in a large skillet over medium high heat. (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
- Lay flat side of potstickers down, in a single layer in skillet. Cook for 2 minutes uncovered.
- Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium. Cook for 3 minutes.
- Uncover, and let all the liquid cook off, then serve.
Make the dipping sauce:
- Whisk everything except green onions together in a bowl until well combined. Add green onions.
- Chill until ready to serve.
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Hibiscus Soda
December 29, 2011 by
I do love the Licorice Soda I posted earlier this week, but this one is my personal favorite.
The hibiscus gives a fruity-floral flavor, while the star anise and allspice give a little spice.
You could leave them out for a straight hibiscus soda, or cut down on the amount of them, but I love it just like this.
We use a Soda Stream to carbonate water, but you could of course just use seltzer water for serving.
HIBISCUS SODA
For syrup:
3 cups water
1 1/2 cups dried hibiscus flower
6 star anise
2 T whole allspice
3 cups sugar
For serving:
Seltzer water
Place all the syrup ingredients in a large pot and bring to a simmer over medium heat, uncovered.
Let simmer 5 minutes, then remove from heat and allow to cool to room temperature.
Strain through a fined strainer (I store mine in a canning jar) and chill in the fridge.
Store in the refrigerator up to 2 months.
To serve, ladle about some syrup into a glass, and pour seltzer water over syrup. (We liked about equal parts, but play around and see how strong you like it.)
Makes about 6 servings, but depends how strong you like it and how big of glasses you serve in.
Ingredients
For syrup:
- 3 cups water
- 1 1/2 cups dried hibiscus flower
- 6 star anise
- 2 T whole allspice
- 3 cups sugar
For serving:
- Seltzer water
Instructions
- Place all the syrup ingredients in a large pot and bring to a simmer over medium heat, uncovered.
- Let simmer 5 minutes, then remove from heat and allow to cool to room temperature.
- Strain through a fined strainer (I store mine in a canning jar) and chill in the fridge.
- Store in the refrigerator up to 2 months.
- To serve, ladle about some syrup into a glass, and pour seltzer water over syrup. (We liked about equal parts, but play around and see how strong you like it.)
- Makes about 6 servings, but depends how strong you like it and how big of glasses you serve in.
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Licorice Soda
December 28, 2011 by
We may not drink alcohol in our household, but we still love to get creative with drinks.
I’ve recently taken up making homemade soda syrups, which has been a huge hit.
We do have a Soda Stream, but you can also just buy carbonated water at the grocery store, such as seltzer water. For New Year’s Eve we plan on toasting with some homemade soda such as this one, which I also served at our German dinner party this fall. I set out a few soda syrups with some carbonated water and small tasting cups so everyone could sample them with the appetizers. They were a big hit!
This was even well liked by those who don’t like licorice, which really surprised me. I loved how frothy it gets when you add the carbonated water, and it almost has a creamy feel to it. The licorice flavor is definitely there, but even if you don’t enjoy black licorice candy, licorice root definitely has a different flavor to it you may enjoy.
LICORICE SODA
3 cups water
2 oz. dried licorice root, chopped
4 star anise
3 cups brown sugar
seltzer water to serve
Pour the water, licorice root, star anise, and brown sugar all in a large pot and bring to a simmer over medium heat, uncovered. Let simmer 5 minutes, then remove from heat and allow to cool to room temperature. Strain through a fined strainer (I store mine in a canning jar) and chill in the fridge.
Store in the refrigerator up to 2 months.
To serve, ladle about some syrup into a glass, and pour seltzer water over syrup. (We liked about equal parts, but play around and see how strong you like it.)
Makes about 6 servings, but depends how strong you like it and how big of glasses you serve in.
Recipe adapted slightly from Homemade Soda by Andrew Schloss
Ingredients
- 3 cups water
- 2 oz. dried licorice root, chopped
- 4 star anise
- 3 cups brown sugar
- seltzer water to serve
Instructions
- Pour the water, licorice root, star anise, and brown sugar all in a large pot and bring to a simmer over medium heat, uncovered. Let simmer 5 minutes, then remove from heat and allow to cool to room temperature. Strain through a fined strainer (I store mine in a canning jar) and chill in the fridge.
- Store in the refrigerator up to 2 months.
- To serve, ladle about some syrup into a glass, and pour seltzer water over syrup. (We liked about equal parts, but play around and see how strong you like it.)
- Makes about 6 servings, but depends how strong you like it and how big of glasses you serve in.
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Merry Christmas friends
December 24, 2011 by
Blessed is the season which engages the
whole world in a conspiracy of love.
Merry Christmas friends,
I hope you all have a day filled with love.
Nothing is better than having young children at Christmastime, is there?
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Peanut Butter Fudge
December 20, 2011 by
This is a MUST have around our house at Christmastime. My oldest daughter is pretty particular about foods (between autism and sensory processing disorder it can be a challenge), but she absolutely loves this! And I love how quick it is to whip together.
PEANUT BUTTER FUDGE
1 cup butter
1 cup smooth peanut butter
1 tsp vanilla
1 pound powdered sugar
Microwave butter and peanut butter on high for 2 minutes.
Stir, then microwave on high for 2 more minutes.
Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
Pour into a buttered 8 inch square pan lined with wax paper (or 9 by 13 for smaller pieces).
Place another piece of wax paper on the top and chill until cool. Cut in squares and serve.
Store in an airtight container for up to 1 week.
Recipe source: Alton Brown
Ingredients
- 1 cup butter
- 1 cup smooth peanut butter
- 1 tsp vanilla
- 1 pound powdered sugar
Instructions
- Microwave butter and peanut butter on high for 2 minutes.
- Stir, then microwave on high for 2 more minutes.
- Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
- Pour into a buttered 8 inch square pan lined with wax paper (or 9 by 13 for smaller pieces).
- Place another piece of wax paper on the top and chill until cool. Cut in squares and serve.
- Store in an airtight container for up to 1 week.
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Root Beer Float Fudge
December 19, 2011 by
This just sounded like too much fun not to try. And the recipients of it went nuts and couldn’t wait to get the recipe. I know it seems like alot of work to make homemade fudge and candies, standing at the stove stirring a pot and watching a thermometer, but it does go a long way and really is pretty simple. This was a great way to mix up the usual flavors with something a little more fun and unusual, and was a big hit!
ROOT BEER FLOAT FUDGE
4 cups sugar
1/2 cup corn syrup
1/2 cup cream
1 cup milk
1 tsp salt
1 T vanilla
2 tsp root beer extract or flavoring
2 1/2 cups mini marshmallows
In a large pot, combine the sugar, corn syrup, cream, milk, and salt.
Cook over medium heat, stirring constantly until temperature reaches 236 degrees, using a candy thermometer.
Remove from the heat and stir in vanilla and root beer flavoring.
Pour into a 9 by 13 inch dish and leave undisturbed for an hour to cool to room temperature.
(Don’t stir during this time.)
After the hour, pour into a large bowl and mix on medium speed with mixer for about 3 minutes, or by hand with a wooden spoon for about 6 minutes.
When the fudge begins to lighten in color, lose a little of the shine, and thicken slightly, stir in the marshmallows and stop mixing.
Butter a 9 inch baking pan and spread in mixture and let set for at least 1 hour at room temperature. As it cools it will lighten in color. Cut into squares and serve.
Can be stored at room temperature or in the fridge, tightly sealed.
(We always prefer fudge cold, so we store it in the fridge.)
Recipe source: Mel’s Kitchen Cafe, originally from Chocolates & Confections from the Culinary Institute of America
Ingredients
- 4 cups sugar
- 1/2 cup corn syrup
- 1/2 cup cream
- 1 cup milk
- 1 tsp salt
- 1 T vanilla
- 2 tsp root beer extract or flavoring
- 2 1/2 cups mini marshmallows
Instructions
- In a large pot, combine the sugar, corn syrup, cream, milk, and salt.
- Cook over medium heat, stirring constantly until temperature reaches 236 degrees, using a candy thermometer.
- Remove from the heat and stir in vanilla and root beer flavoring.
- Pour into a 9 by 13 inch dish and leave undisturbed for an hour to cool to room temperature.
- (Don’t stir during this time.)
- After the hour, pour into a large bowl and mix on medium speed with mixer for about 3 minutes, or by hand with a wooden spoon for about 6 minutes.
- When the fudge begins to lighten in color, lose a little of the shine, and thicken slightly, stir in the marshmallows and stop mixing.
- Butter a 9 inch baking pan and spread in mixture and let set for at least 1 hour at room temperature. As it cools it will lighten in color. Cut into squares and serve.
- Can be stored at room temperature or in the fridge, tightly sealed.
- (We always prefer fudge cold, so we store it in the fridge.)
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Chocolate Pecan Pie
December 16, 2011 by
On Thanksgiving my hubby looked at me with a longing in his eyes and asked…
“Are we having your chocolate pecan pie tonight?”
I felt a little bad saying no, but in my defense he did wait until that day to ask : )
I made this pie for the first time as a newlywed, using a baking book my Mom had given me for a gift. It’s still a favorite 10 years later! (Which says a lot considering how much I love to bake).
This is such an easy pie to make, whips together fast, and is even better the second day.
While I prefer my homemade piecrust over the frozen variety, I won’t be the pie police, so do as you please. : )
CHOCOLATE PECAN PIE
One unbaked piecrust
1 cup corn syrup
1/2 cup sugar
4 T unsalted butter, melted
1 tsp vanilla
3 eggs
1 cup semi-sweet chocolate chips
1 1/2 cups pecan halves
Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
Stir in chocolate chips and pecans.
Spread in unbaked piecrust.
Bake at 325 degrees for 55 to 65 minutes or until set. Cool completely.
Store in the refrigerator until ready to serve. Serve with whipped cream.
Recipe source: slightly adapted from The Complete Book of Baking by Pillsbury
Ingredients
- One unbaked piecrust
- 1 cup corn syrup
- 1/2 cup sugar
- 4 T unsalted butter, melted
- 1 tsp vanilla
- 3 eggs
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
Instructions
- Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
- Stir in chocolate chips and pecans.
- Spread in unbaked piecrust.
- Bake at 325 degrees for 55 to 65 minutes or until set. Cool completely.
- Store in the refrigerator until ready to serve. Serve with whipped cream.
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Lemon Shortbread
December 14, 2011 by
Tis the season for sweets! I love shortbread for gift-giving, I haven’t met a soul who doesn’t love it.
This is my personal favorite, the creaminess of butter and freshness of lemon go together so well.
Sometimes I add a tsp of Penzey’s Spices powdered lemon peel for a little extra citrus zing as well.
For some reason the older I get, the more I love citrus and bitter flavors!
LEMON SHORTBREAD
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 tsp vanilla
2 cups flour
1/2 tsp salt
zest of 1 lemon
Combine everything in a mixing bowl.
Beat with a wooden spoon until combined. (Don’t let it get too creamy.)
Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.
Let cool in pan for 20 minutes, then remove from pan, transferring to a cutting board right side up.
Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.
Store in an airtight container at room temperature for about 5 days.
Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp salt
- zest of 1 lemon
Instructions
- Combine everything in a mixing bowl.
- Beat with a wooden spoon until combined. (Don't let it get too creamy.)
- Pat dough evenly into an 8 or 9 inch square pan. Bake at 325 degrees for about 20 minutes, or until just beginning to turn golden.
- Let cool in pan for 20 minutes, then remove from pan, transferring to a cutting board right side up.
- Either cut in small shapes or use a large knife to cut in 1 1/2 inch squares.
- Store in an airtight container at room temperature for about 5 days.
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Stained Glass Jello
December 12, 2011 by
I’m not exactly a huge Jello fan, but these looked to fun and festive not to try.
And I’m always a fan of simple recipes that are fun to make with kiddos.
The girls had fun picking out the colors to use (they picked a festive mix of red, green, yellow, and orange). They reminded us of stained glass windows or colorful Christmas lights.
We cut ours out in squares and some in the shape of ornaments using a cookie cutter.
You could change the colors for a variety of holidays, I think pink and red would be really cute for Valentine’s Day.
STAINED GLASS JELLO
4 small (3 oz) packages Jello, flavors/colors of choice
2 packets unflavored gelatin
14 oz can sweetened condensed milk
Line up 4 containers (I used bread pans) or tupperware and spray each with nonstick spray. Set aside.
Line up 4 bowl and place a package of Jello in each bowl. Bring over 4 cups of water to a boil and add 1 cup of boiling water to each bowl.
Pour each bowl of Jello into one of the prepared pans. Let set for a few hours to overnight, until set.
Sprinkle the unflavored gelatin over 1/2 cup of cold water in a medium bowl. Let sit for a few minutes. Bring 1 1/2 cup water to a boil (either in the microwave or on the stovetop). Mix into the gelatin and then add the milk. Whisk until smooth and well combined. Let cool slightly while you prepare the Jello.
Cut the chilled pans of colored Jello into squares. Spray a 9 by 13 inch pan with nonstick spray, then pour the colored cubes of Jello in the pan.
Gently toss, then pour the milk mixture (at room temperature) over them.
If any of the cubes are poking out, just re-arrange the cubes a little so that they are all covered with the milk mixture. Let chill before cutting into squares or use cookie cutters to cut into shapes.
Recipe source: Our Best Bites
Ingredients
- 4 small (3 oz) packages Jello, flavors/colors of choice
- 2 packets unflavored gelatin
- 14 oz can sweetened condensed milk
Instructions
- Line up 4 containers (I used bread pans) or tupperware and spray each with nonstick spray. Set aside.
- Line up 4 bowl and place a package of Jello in each bowl. Bring over 4 cups of water to a boil and add 1 cup of boiling water to each bowl.
- Pour each bowl of Jello into one of the prepared pans. Let set for a few hours to overnight, until set.
- Sprinkle the unflavored gelatin over 1/2 cup of cold water in a medium bowl. Let sit for a few minutes. Bring 1 1/2 cup water to a boil (either in the microwave or on the stovetop). Mix into the gelatin and then add the milk. Whisk until smooth and well combined. Let cool slightly while you prepare the Jello.
- Cut the chilled pans of colored Jello into squares. Spray a 9 by 13 inch pan with nonstick spray, then pour the colored cubes of Jello in the pan.
- Gently toss, then pour the milk mixture (at room temperature) over them.
- If any of the cubes are poking out, just re-arrange the cubes a little so that they are all covered with the milk mixture. Let chill before cutting into squares or use cookie cutters to cut into shapes.
