This evening our visitors have left our home to visit the home of someone else. I have been dying to make something interesting and add something new to my cooking repertoire and since the audience was gone, I had plenty of room to make a fool of myself
alone in the kitchen. So tonight for my eating pleasure and my children's disgust I made
Pot Stickers.
I have always enjoyed eating Pot Stickers - the kind you get in the frozen food section of Wal-Mart have suited me well. Oddly enough it wasn't until I actually made them tonight that I figured out just why they are called
Pot Stickers. Indeed, they do stick to the pot and the crisp bottoms make them all the tastier!
Many of these ingredients are also used in my
Steak & Portobellos with Sweet Soy Ginger Sauce so if you have them on hand you may as well make both recipes...eventually...before the ingredients go bad...within a year or two.
Oh, and by the way, since Lorie is loaning me a digital camera I thought I would take it for a test drive tonight before she leaves me stranded with a piece of equipment I can't operate. I know, I know, I am no photographer, but it was fun giving it a try anyway!
Pot StickersPotstickers:
1 cup bok choy, finely chooped
(in my case, sort of finely chopped)
1/3 green onions, chopped
1 T. low sodium soy sauce
1 t. salt
2 t. fresh ginger, minced
(in my case, sort of fresh ginger)1 t. grated lemon rind
1 t. dark sesame oil
1/2 pound pork sausage
24-36 wonton wrappers
3-4 T. vegetable oil
1-1 1/2 cups water
Sauce:
5 T. seasoned rice vinegar
1/4 c. low sodium soy sauce
1 T. honey
Combine bok choy and next 7 ingredients (through the sausage) and mix well.
Take one wonton wrapper and moisten edges by lightly brushing with water. Spoon 1 to 1 1/2 teaspoons pork mixture into center of wrapper. Bring 2 opposite ends together and pinch to seal. Then bring remaining ends together to seal and pinch all 4 edges together. Set aside and continue.
Heat 1 T. oil in large nonstick skillet over medium-high heat. Careful to not crowd pan, fill with pot stickers. Cook 2 minutes until bottoms are golden. Add 1/2 cup water to pan, cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates.
Repeat procedure until all pot stickers are cooked and the house smells like a Chinese restaurant.
Prepare sauce by mixing ingredients and serve alongside the delicious Pot Stickers.
This is bok choy folks. It is also good served as a side dish. Maybe I'll post a recipe for sauted bok choy someday.
I bought myself a citrus peeler for Christmas ($$ big spender $$) and now I am finally using it! It feels like Christmas all over again (except our trash can isn't overflowing with wrapping paper and my sink isn't overflowing with dirty dishes).
This is where I take off my rings and dig-in with my hands.

I tried to get the wrappers to pinch together without first brushing them with water...big mistake. The water is apparently a key component to this recipe. Use it!

What a beauuuty!
(to be read in Steve Erwin's Crocodile Hunter voice. God rest his crocodile-wrestlin'- soul.)
After the water is added...bubble...bubble...bubble!
eat me! eat me!
Cook's Notes:
~ Next time I will mix 1/4 pound of pork sausage with 1/4 pound of ground chicken or turkey to cut back on the greasiness (although there is something really authentic about greasy Pot Stickers).
~ Add matchstick carrots, Napa cabbage and chopped water chestnuts to the mix.
~ This is not a kid friendly dish! Get the water boilin' for the Ramen noodles, baby!