Stuffing the Dumplings
1. Fill a small bowl with cool water, Lay 4 dumpling wrappers on a work surface, covering the remaining wrappers with a damp cloth.
2. Spoon 2 level teaspoons of the filling onto the center of each wrapper. Using your fingertip, moisten half of the outer edge of the wrappers with water.
3. Pick up each wrapper and bring the opposite edges together over the filling, forming a taco shape. Press the edges together, pinch a few pleats to seal the dumpling, then gently squeeze around the filling to eliminate any air pockets.
4. Transfer the stuffed dumplings to a baking sheet lined with parchment or waxed paper, spacing them so they don't touch. Keep them covered with a damp cloth while stuffing the remaining dumplings.
5. Refrigerate pork dumplings on a baking sheet covered in plastic wrap, for up to 2 hours before cooking.
Cooking the Dumplings
for steamed dumplings
1. In a dutch oven or other large, lidded pan, place a lightly oiled metal steamer or lettuce leaf-lined bamboo steamer, over an inch of water (make sure the water doesn't touch the bottom of the steamer).
2. Bring the water to a gently boil. Arrange half the dumplings on the steamer, spacing them so they don't touch. Cover the pan or bamboo steamer tightly.
3. Cook dumplings for about 8 minutes.
4. Transfer them to a plate and serve immediately, or keep them covered in a warm oven until the remaining dumplings are cooked.
for pot stickers
1. Heat 1 1/2 tsp peanut (or vegetable) oil in a large nonstick skillet over medium-high heat.
Arrange half the dumplings in the skillet and cook, without disturbing until their sides are golden, about 2 minutes.
2. Add 1/4 c water and immediately cover the pan, reducing the heat slightly. Cook for 5 minutes.
3. Uncover the pan and raise the heat again. Cook off any remaining water, shaking the pan a few times, and continue frying the dumplings until their sides become crispy, about 2 minutes more.
4. Transfer them to a place and serve immediately, or keep them covered n a warm oven until the remaining dumplings are cooked.
Soy Sesame Dipping Sauce
1 garlic clove, halved
2 tbls rice wine vinegar (unseasoned)
1 1/2 tsp sugar
1/4 c. soy sauce
2 tsp water
1 tsp toasted sesame oil
1 tbls minced scallions
Broccoli and Cashew Stir Fry
1 tsp cornstarch
3 tbls chicken stock
3 tbls oyster sauce
2 tsp dry sherry
1/3 c. roasted, unsalted cashews
4 tsp peanut (or vegetable) oil
3 scallions, whites minced, greens sliced on the bias
2 tsp minced fresh ginger
5 c. broccoli florets
2 cloves minced fresh garlic
1/4 tsp crushed red pepper (optional)
1/4 c. water
2/3 c. thinly sliced red bell pepper
This is a pampered chef recipe. It is WAY yummy and so easy. Enjoy!
3 large baking potatoes
3 1/2 c. milk, divided
4 oz. cream cheese, softened
2 tbls butter
2-3 green onions with tops
4 oz. sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp. coarsely ground black pepper
optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets
Slice potatoes in half lengthwise; place in a deep microwavable pan. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove pan from microwave. Coarsely mas potatoes.
Meanwhile, whisk cream cheese until smooth in bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to pan. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot.
Slice green onions
Carefully remove pan from microwave. Grate cheddar cheese over chowder; add green onion, salt and black pepper and mix until cheese is melted.
Serve with toppings, if desired
