Bart is usually the one in the kitchen making something tasty, but I have become quite the kitchen boss myself recently! My boss-ness doesn't have too much to do with this post though since we were BOTH creating magic in the kitchen for New Years.
We were trying to think of what we wanted to do for New Years Eve and what did the fat kids in us decide? LETS MAKE STUFF! We didn't have anything specific in mind so we just Googled Appetizers and came upon Pot Stickers, Tempura Veggies, Crab Cakes and a Raspberry Mocktail. Random combination? We know, that was half the fun! So we made a list, and $85 later we were ready to go!
Now the one thing we haven't mastered is portion control. Most specifically changing recipes to accommodate the fact that there is only two of us eating, not a large family. We didn't do that with pot stickers so we ended up with lots. Luckily the fat kids in us handled it and were able to eat everything. It was so delish! I was very proud of us. This is a perfect recipe for any kind of party, but also if you're just wanting to mix up your usual menu!
When the time comes, we are going to be able to throw an awesome dinner party!
Here's the recipe for Chinese Pot Stickers
- 2 cups cabbage, finely chopped
- 1 teaspoon salt
- 1/2 lb shrimp, peeled and finely chopped
- 1 lb lean pork, ground
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine, sherry or 2 tablespoons white wine -We used sherry, it was in the spice aisle-
- 1 tablespoon green onions, chopped
- 1 tablespoon sesame oil - This was like $56 so we just used olive oil instead-
- 2 teaspoons fresh ginger, chopped
- 2 garlic cloves, minced
- 64 wonton wrappers ( usually 1 pkg) - Ended up going to an Oriental Market for these--
- 1/4 cup vegetable oil
- 1 cup chicken stock
- 2 tablespoons light soy sauce - this was a bit too vinegar-y for us so we added more soy sauce--
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
- Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
- Squeeze out any liquid from the shrimp.
- Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic
- On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed
- In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
- Repeat for the remaining 32 dumplings.
- Mix the dipping sauce and serve with warm or hot dumplings.