Pot Stickers For Libby

This is for you honey girl,

The master recipe.
the final edit.

These were outstanding.
Joshy and I made them tonight.





Pot Stickers

Ingredients:

Shrimp 1 lb
1 bag bay scallops
1/2 lb Pork
1/2 Ground Chuck
Cabbage
Green Onions
Sugar
Salt
Pepper
Mirin
Soy Sauce
Oyster sauce
Toasted Sesame Oil
Pot Sticker wrappers

Preparation:

It's pretty simple....

Finely slice your green onions. Set aside.



Do the same with the Cabbage. (um I ended up not even using it. ha.

One of the few times you'll ever see me pull out my little mini cuisinart food processor.

I took the scallops and shrimp, added some sesame oil (1/4 tsp?
just enough to wet it a little, salt, pepper, splash of soy sauce, toss in some green onions,
sugar, salt, oyster sauce (1 tbs), puree until reasonably smooth.

I did much the same with the ground chuck,
and the pork,
(handmixed)





I use and egg wash (egg and water). I lightly brush the pot sticker with the egg wash,



place a small dollop of the mixture in the middle.



Fold over.

I start to press the potsticker closed in the middle and work my way out the sides.
Crimp (pinch) your edges so they are lightly scalloped.

Tah dah.

that easy.

Pull out your wok.
Fill the bottom with water,
to the point that it comes up to the edge of the bottom of your steamer.
I use a bamboo steamer.
Steam four or five minutes and they are done.
You know tonight, I used my rice maker.
It has a steam tray.
Was much easier than the wok and bamboo steaming.
The only difference I saw is that you can fit more into the bamboo steamer.

I'll get into dipping sauces next time around,
today we just used soy sauce,mixing tamari (dark soy)
with regular soy sauce, one or two drops of sesame oil,
a sprinkling of sugar, and a splash of mirin.

Little Bites of Goodness

I can't remember where I found this recipe but I do remember why I made them.
It was Seth's birthday. If I were to describe Seth to you I couldn't. He's beyond any
nouns, verbs, adjectives when it comes to all things good.
That's Seth, all things good.

I'm remembering your birthday early this year Seth. In case I forget.

Chicken Purses

1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated ParmesanIn a small bowl combine the chicken,
ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.

On a dry work surface place 8 wonton wrappers.
Place a rounded teaspoon of the chicken mixture in the center of each wrapper.
Using a pastry brush, brush the egg wash around the chicken mixture.
Bring four corners of the wonton square together over the filling to form a purse.
Press the edges together tightly to form a seal.
Wipe the board with a towel until dry and continue
making batches of 8 with the remaining wonton skins

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the purses and cook until they float to the surface,
stirring occasionally, about 4 to 5 minutes. Drain the ravioli.

Melt 4 tablespoons of butter in a medium skillet.
Turn off the heat, add the cooked pyramids and gently toss.
Transfer the pyramids to 4 serving plates.
Sprinkle with grated Parmesan and sprinkle with salt and pepper.
Serve immediately.