Potstickers

Pork Potstickers

adapted from Alton Brown

1/2 pound ground pork, or canned, or just shredded
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper, or green or yellow
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
35 to 40 small wonton wrappers
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

Combine the first 10 ingredients in a medium-size mixing bowl . Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Asian Slaw

I am not a coleslaw person. Maybe it's the cabbage, or the mayo..I don't know. I do however love asian slaw. I fell in love with this stuff when I had it at Rumbi's. However, not very many islanders where I live. I told Ryan we needed to draft some so we could get some good hawaiin style restaurants out here. So if your feelin some asian slaw, give this a try.
I forgot to take a photo, but here is a blurry snapshot of the leftovers.

Crunchy Asian Slaw:

1/3 c cider vinegar
¼ c sugar

2 T canola oil

2 T honey

2 T soy sauce

1 T olive oil, or sesame if you have it

¼ c slivered almonds

¼ c sunflower seeds

1 package ramen, crushed

8-10 c shredded napa cabbage

1 bag of shredded carrots,

3 scallions, sliced

Combine cider vinegar, sugar, oil, honey and soy sauce in a microwave safe bowl. Microwave for 2 minutes and stir.
In a small sauté pan, heat olive oil over medium high heat. Add almonds, sunflower seeds, and noodles to toast, stirring constantly. Once you see the mixture turning golden, remove from heat.
In a very large bowl, add the cabbage, carrots and shallot. About 15-30 minutes before you are ready to serve the salad, toss the dressing and noodle/nut mixture with the cabbage.

Sushi

The moment you have all been waiting for...when I would finally post a little bit of sushi stuff. Well you're going to have to wait my friends. My dear sweet has midterms the next two weeks. The sushi party for Ryan's class went awesome. He seriously had so much good help and fabulous hosts. They were so generous to open their home for this party. I must admit, from my perspective, the party went so smooth and was so much fun for Ryan.
Now, to the good stuff. It may be a week or so before we share some "how to's" but let me share some pictures for now...