Thursday, August 2, 2007

To All The Guys I've Fed Before....

What a crazy week! It started Sunday with Peter's birthday, and Abby's birthday was Monday. We had party after party, and I cooked and cooked and baked! Tuesday I was up to my ears in other responsibilities, and Wednesday, we went to the lake...So, it has been a little while since my last blog. We are getting ready to head to Utah tomorrow to visit my family, so I am excited...

Today I checked my e-mail, and there was an e-mail from a friend of mine from BYU days. I cooked for him on occasion, and to my surprise, he had checked out the blog, and wanted HIS favorite recipe... POT STICKERS. Funny enough, if I had blogged everything I had cooked since my last blog, pot stickers would be one of them, as that is what my husband wanted for his birthday dinner. I didn't realize my blog could also provide wanted recipes that I had cooked for years.. but even so, I am happy to oblige. He mentioned that was about 14 years ago (sadly that is true) and the thought of them still makes his mouth water. My family has been making pot stickers much longer than that. My mom used a recipe out of a Japanese cookbook she had, and then my sister trumped her by one she found. It is still the one I use today. So, to all the guys I have fed before here is my sure fire Pot sticker Recipe!


1 lb. Ground Pork (NOT PORK SAUSAGE)-

and if you are feeling sassy, you can chop 1/2 lb. deviened raw shrimp, and combine it with 1/2 lb. ground pork, but it is usually too much trouble for me, but it is VERY good if you feel up to it.

1/4 Cup Green Onions (Chopped)
4 tsp. Ginger Root (I grate fresh, it is the ONLY way to go)
1/4 Cup Shredded Carrot (a cheese grater works great)
2 Tbs. Cooking Sherry
2 Tbs. Soy Sauce
1 tsp. Sesame Oil
1 Egg (beaten)
Won ton Wrappers (found in the produce section of most stores- next to the tofu) Round, or Square work fine.

Combine ingredients and put by spoonful into won tons. Do not overload, or you won't be able to close the won ton. Wet the edge of the won ton, and seal by pressing closed with your fingers. Fry the won ton on one side in oil in a fry pan on medium heat. You can cut down on calories by spraying the pan with Pam, instead of using oil. But if things get too "sticky" use oil. After the bottoms are browned, add 3/4 cups water, or chicken broth and cover. Reduce heat to medium low. Set the timer for 6 to 8 minutes, (until the water has cooked off for the most part) Remove lid and boil of the rest of the water.

Dipping Sauce:

1 Part soy sauce
1 tsp Ginger Root (grated)
1 Part Rice Vinegar
Green Onions

Serve over Japanese Sticky Rice (my favorite is Calrose, in the Oriental Foods dept.)

Make it SOUP! This recipe makes a enough for 5 adults, but sometimes I like to make won ton soup because it is an easy step from the pot stickers. I use chicken broth as my base, and a little bit of soy sauce. Add the won tons, and bring it to a boil. Add fresh mushrooms, and peas. (I usually just use frozen peas because it is what I have on hand) add a few of the green onions as well. If you want to get really fancy, add the BBQ pork in slices that you can find in the oriental department of the store as well.

1 comment:

Lindsay Stevens said...

Yummy! This recipe makes it sound doable although I am so impressed you did this in college, I think I ate canned soup or worse during college...sigh. Love it!


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