This weeks new recipe is Pork and Chive potstickers, which I served with rice and stir fried vegetables. The recipe is from Martha Stewart Everyday Food magazine, link here, and serves 4 people.
Ingredients:
I forgot to get dry sherry and ginger from the store, and my wonton wrappers were square (the recipe calls for round) but they worked just fine.
Directions:
Ingredients:
*******The verdict*******
The kids went NUTS over these, and gobbled their potstickers down in record time. Matthew and I liked them a lot too, although I am going to use ground turkey next time because the pork was a little too greasy for us. It was time consuming to construct all the pot stickers, but I saw that you can prepare and freeze the them for up to 3 months. Next time I will double the recipe and freeze half. The recipe says to boil them in two batches, but with a large pot I cooked them all together. They are slippery! Very hard to turn over when frying, using tongs was helpful. This is something we definitely make again!
Ingredients:
- 1/4 pound ground pork
- 1 tablespoon minced chives
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons dry sherry
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 20 wonton wrappers (from a 12-ounce package)
- 1 tablespoon vegetable oil
- Soy-Ginger dipping sauce (recipe below)
Directions:
- In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
- Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20).
- In two batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.
Ingredients:
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons sugar
- 1/4 teaspoon sesame oil
*******The verdict*******
The kids went NUTS over these, and gobbled their potstickers down in record time. Matthew and I liked them a lot too, although I am going to use ground turkey next time because the pork was a little too greasy for us. It was time consuming to construct all the pot stickers, but I saw that you can prepare and freeze the them for up to 3 months. Next time I will double the recipe and freeze half. The recipe says to boil them in two batches, but with a large pot I cooked them all together. They are slippery! Very hard to turn over when frying, using tongs was helpful. This is something we definitely make again!
