Pork Potstickers

pork popstickers

Meat, Starters | October 16, 2017 | By

Hi all! Leaving on vacation this week so here’s a guest post from food blogger (and fellow Atlantan), Amy, with Amy in the Kitchen! I met Amy in Minneapolis this summer where we both attended an awesome food photography class hosted by Pinch of Yum. You could say that we really took notes and learned a ton from the experts about the art of food photography. Anyway, Amy was kind enough to contribute her Pork Potstickers recipe for the blog this week. Looks SO delish, Amy!  Enjoy, everyone!

pork potstickers“Pork Potstickers are one of my all time favorite appetizers!  I can remember the first time I have ever had a potsticker. It was 1992 and I had just started my first serving job at a really nice Japanese restaurant in Memphis, TN called Sekisui. When I took a bite out of one these savory little dumplings I couldn’t believe how amazing it tasted … It was infused with exotic flavors that I had never experienced before. I grew up in southern Louisiana … home to some of the best food in the world so I went into the taste test a little on the biased side.”

pork potstickers“There was something so different about this wonderful new type of cuisine I was experiencing. It might sound silly but it was after eating my first pork potsticker that I really wanted to start trying new things. You could say that the ‘gyoza’ was the start of my food obsession! Forget about those frozen potstickers you find at the grocery store … they are way too easy to make.”

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Pork Potstickers
 
Author:
Serves: 40 potstickers
Ingredients
  • 1½ pounds ground pork
  • 1 cup shredded cabbage mixture (I buy the bag already shredded with carrots and then finely chop a cup of it)
  • 3 green onions, chopped
  • 1 inch ginger, grated
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon light soy sauce
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon sesame oil
  • 1 egg
  • 1 package of wonton wrappers
  • Dipping Sauce:
  • ½ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 tsp sesame oil
  • 1 green onion, chopped
Instructions
  1. Place ingredients into a bowl and mix until fully combined. (If you can do this ahead of time and let sit in fridge for a few hours or overnight the flavors will be even better!)
  2. Take a wonton wrapper and lay it out flat onto a hard surface lined with parchment paper.
  3. Using your finger, rub warm water onto the edges of the wonton wrapper.
  4. Place a teaspoon of the pork mixture into the center of the wonton.
  5. Take one corner and pull the opposite corner up and pinch them together.
  6. Starting from the top, pinch the sides together until the wonton is sealed.
  7. Spray the bottom of a non-stick skillet with cooking spray.
  8. Place the potstickers, flat side down into the skillet and turn the heat to medium high heat.
  9. Once the pan starts to heat up, pour ½ cup of water into the bottom of the pan and cover.
  10. Cook the potstickers for about 8 minutes. Do not move them at all during this time.
  11. Remove the cover and continue to cook the potstickers until the water is completely evaporated and the bottoms are golden brown.
  12. Dipping sauce: Combine the ingredients in a small bowl. Serve on the side of potstickers.
Notes
Recipe courtesy of Amy in the Kitchen

If you liked this recipe, try our Roasted Butternut Squash Wonton Bites

butternut squash wontons

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  sesame oilsoy sauce

Savory Pumpkin Wonton Bites

Starters | July 31, 2017 | By

Dazzle your party guests with these Asian-style Savory Pumpkin Wonton Bites! Wontons are incredibly versatile! Our spin on these delicious appetizers combine pumpkin puree with sweet roasted garlic and fragrant Chinese five spice. We steamed them in a bamboo steamer first. You can stop there, or take the next step and quickly fry them for a nice crispy bite. Fresh wontons sure beat the frozen-in-the-bag version! Don’t be skittish about making wontons. They don’t have to look perfect! Just a nice seal on all sides will do (think triangle and you’re golden!) so the stuffing doesn’t leak out. You can purchase wonton wrappers at most grocery stores in the produce section. This is a truly unique appetizer that will be gobbled up quickly! 

These savory pumpkin wontons are a winner for apps! Serve them warm with a sprinkle of basil and parmesan cheese on top!

wontons-on-tray_600x400Place the stuffed wonton wrappers on a baking sheet before steaming.

wontons-in-steamer_600x400Steam the wontons in a bamboo steamer or stove-top steaming insert.

wontons-in-frying-pan_600x400Fry the wontons in a skillet after steaming, and serve warm!

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Savory Pumpkin Wonton Bites
 
Author:
Serves: 4
Ingredients
  • 1 whole bulb of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 medium shallot, minced
  • 1 cup organic pumpkin puree
  • ¼ teaspoon Chinese Five Spice
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper
  • ¼ cup fresh Thai basil, chopped (or regular basil, reserve extra for garnish)
  • 14 square wonton wrappers
  • 2 tablespoons canola oil
  • 1 tablespoon grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 400 degrees. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place in the middle of the oven. Roast the garlic for 45 minutes. Remove from oven and let cool.
  2. Meanwhile, in a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
  3. To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the pumpkin puree, shallots, Chinese Five Spice, cayenne pepper, a pinch of salt and pepper, and basil. Mix together with a fork.
  4. To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of the pumpkin mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
  5. Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.

If you liked this recipe, try our Pork Potstickers

pork potstickers

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Steamed Vietnamese Rolls

steamed Vietnamese rolls, Vietnamese rolls, spring rolls, Asian appetizer, Asian rolls, steamed, bamboo appetizer, Asian appetizer

Starters | March 21, 2017 | By

Had a fabulous dinner recently at Indochine in NYC!  I loved one of their appetizers and had to recreate it with my own twist, Steamed Vietnamese Rolls, with a ground turkey and shrimp filling that’s to die for!  It’s ridiculously easy to make, but you will need either a bamboo steamer or a steamer insert for a large pot.  You sauté the veggies first and add to the protein mixture which is then topped with bean sprouts and warmly nestled into wonton wrappers.  The rolls steam up to perfection!  Serve along side a tasty dipping sauce and your party guests will beg for this starter recipe!  

Wonton wrappers are filled with goodness, ground turkey, shrimp and sautéed veggies, then steamed in a bamboo steamer.

These delicious wonton rolls are steamed quickly, about 8 to 10 minutes.

Served with a sweet and spicy dipping sauce, these steamed Vietnamese rolls are a hit!

Steamed Vietnamese Rolls
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 small carrot, finely chopped
  • 1 red Thai chili pepper, seeded and finely chopped
  • 2 green onions, chopped
  • 1 tablespoon fresh ginger, grated
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ pound ground turkey
  • ½ pound uncooked shrimp, peeled and finely chopped
  • 6 oz. wonton wrappers (3x3’s)
  • 1 cup fresh bean sprouts
  • Handful fresh basil, chopped
  • Dipping Sauce:
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sambal oelek
  • 1 tablespoon mirin wine
  • 1 teaspoon fresh ginger, grated
  • ½ fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fresh basil, chopped
Instructions
  1. Heat canola oil in a medium sauté pan. Add in the garlic, shallots, carrots, and Thai chili peppers. Sauté until onions are translucent, about 3 minutes. Add in the green onions, ginger, salt, and pepper. Cook another 3-4 minutes. Transfer vegetables to a bowl and let cool.
  2. In a large bowl, mix together the ground turkey and chopped shrimp. Add in the sautéed vegetables and mix until well combined. Place a small amount of water at the bottom of a large wok, and set a bamboo steamer lined with parchment paper into the wok (or you can use a regular steamer insert into a pot).
  3. Place a wonton wrapper on a flat surface and add about 1 tablespoon of the mixture to the middle of the wrapper. Top the mixture with fresh basil and some beansprouts. Use your finger to dab some water along the top edge of the wonton wrapper. Fold the bottom edge up towards the top, rolling the wonton to meet the top edge. Seal and place in a bamboo steamer lined with parchment paper. Keep repeating this process until you fill the steamer with the wonton rolls. Heat the wok on high until boiling. Cook (steam) the wonton rolls until mixture is cooked thoroughly, around 8-10 minutes. Serve immediately on a platter with the dipping sauce.
  4. To make the dipping sauce: Whisk together the chili sauce, sambal oelek, mirin wine, ginger, lime juice, soy sauce, and fresh basil. Serve along side the steamed rolls.
Notes
Sambal oelek can be found at specialty Asian markets and select grocery stores. You can substitute the sambal oelek for sriracha sauce.

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