Pork Potstickers
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 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.”
“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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- 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
- 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!)
- Take a wonton wrapper and lay it out flat onto a hard surface lined with parchment paper.
- Using your finger, rub warm water onto the edges of the wonton wrapper.
- Place a teaspoon of the pork mixture into the center of the wonton.
- Take one corner and pull the opposite corner up and pinch them together.
- Starting from the top, pinch the sides together until the wonton is sealed.
- Spray the bottom of a non-stick skillet with cooking spray.
- Place the potstickers, flat side down into the skillet and turn the heat to medium high heat.
- Once the pan starts to heat up, pour ½ cup of water into the bottom of the pan and cover.
- Cook the potstickers for about 8 minutes. Do not move them at all during this time.
- Remove the cover and continue to cook the potstickers until the water is completely evaporated and the bottoms are golden brown.
- Dipping sauce: Combine the ingredients in a small bowl. Serve on the side of potstickers.
If you liked this recipe, try our Roasted Butternut Squash Wonton Bites
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Pumpkin Manju Sweets
It’s pumpkin time peeps! Who doesn’t love pumpkin everything? Here’s an awesome Asian treat using pumpkin puree as the sweet filling. These popular Japanese manju treats are usually filled with sweet red or green bean paste and are available at most Asian bakeries. This seasonal version is just as delish but filled with the goodness of sweet pumpkin and sweet potatoes. They taste like mini pumpkin pies! We like to get organic pumpkin puree at TJ’s of course! The pastry itself is super easy to make (like sugar cookie dough), and forming these beauties is simple. Don’t forget to brush with the egg wash when you bake these so they shine, shine, shine!
Gorgeous golden brown Pumpkin Manju Sweets are the perfect bite for a light after-dinner treat.
This made-from-scratch sugar cookie dough is so simple to make. But feel free to “cheat” and pick up some cookie dough at your grocery store!
These sweets are so easy to assemble. Flatten out the dough on a floured surface. Place about a teaspoon of the filling in the middle and wrap the dough around it. Flip it over and press your thumb into the middle adding a few pine nuts. Make small slits around the dough and brush with the egg wash for a golden finish.
Gorgeous pumpkin filled dough makes these taste like mini pumpkin pies!
Pick up a few cans of Trader Joe’s organic pumpkin puree for the manju filling.
Just one bite will make you dive right in! Go for it! These are worth the extra calories!
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- 1 cups white sugar
- ½ cup butter, softened (1 stick)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 tablespoons baking powder
- 1 large cooked sweet potato, flesh only (about 1 cup)
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ cup powdered sugar
- 2 tablespoons pine nuts
- 1 beaten egg for egg wash
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper on top. In a mixer, beat sugar and butter together until creamy and smooth. Beat in eggs, one at a time until smooth. Add vanilla extract and beat well.
- Sift together flour and baking powder in a large bowl. Gradually add flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
- In a mixing bowl, mash the sweet potato, pumpkin puree, pumpkin pie spice, and powdered sugar together until well combined and smooth. Set aside.
- To make cookies: Generously flour your hands and working surface. Make walnut-size balls from the dough and press into 4-inch circles, making circles thicker in the center and thinner on the edges. Spoon about 1 teaspoon of the filling into the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough ball, pinched-side down, on the prepared baking sheets about 2 inches apart. Using your thumb make an imprint into the center of each dough ball. Place 4-5 pine nuts into each imprint. Use a knife to create thin slits around the tops of the ball to create a pumpkin look. Brush dough balls with egg wash.
- Bake in preheated oven until tops are lightly golden brown, about 15-17 minutes.
If you liked this recipe, try our Matcha Green Tea Cupcakes
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Perfectly Purple Potato and Cauliflower Soup
It’s purple pandemonium over here with these gorgeous purple-hued veggies! We’ve roasted up a variety of purple potatoes along with purple cauliflower, tossed in some carrots, onions, garlic, and fennel, to make this hearty, healthy soup for fall. Purple cauliflower is definitely in season so you can usually find it at your local grocery store. Purple potatoes (we used sweet and regular purple) are always available, no problem there! This soup will definitely warm your belly! And, on a very healthy note, these purple beauties contain high antioxidant levels which is good for fighting cancer, heart disease, inflammation, and scores of other potential ailments in our bodies. Eat your purple, peeps!
Hearty, healthy and belly-warming, this Purple Potato and Cauliflower Soup is perfect to serve on a chilly fall night!
Gorgeous hues from this variety of purple potatoes gives this soup its beautiful color! They’re high in antioxidants which fights cancer, heart disease, and other ailments.
Roast up these purple veggies at 400 degrees for 30 minutes until lightly caramelized.
Use your immersion blender or regular blender and pulse until well-blended. Make it chunky if you’d like!
This potato and cauliflower soup is purple perfection in a bowl! Swirl in some sour cream or creme fraiche and top with a few sprigs of fresh cilantro.
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- 1 head purple cauliflower, cut into florets
- 5 cups purple potatoes (variety of sweet and regular), cut into 1-inch pieces
- Coconut oil or canola oil spray
- Salt & pepper
- 1 tablespoon virgin coconut oil
- 1 medium onion, chopped
- 1 fennel bulb, chopped
- 6 garlic cloves, minced
- 2 large purple or orange carrots, peeled and chopped
- 6 cups chicken or vegetable broth
- Salt & pepper
- Sour cream or crème fraiche
- Sprigs of cilantro for garnish
- Preheat oven to 400 degrees. Arrange the cauliflower and potatoes on a large baking sheet. Spray with coconut oil spray and sprinkle with salt & pepper. Toss thoroughly to coat. Roast in oven for 30 minutes, tossing half way through, until slightly caramelized.
- Meanwhile, heat coconut oil in a heavy dutch oven or pot over medium-high heat. Sauté onions and garlic until translucent. Add in fennel and carrots and sauté until tender. Stir in the broth and the roasted cauliflower and potatoes. Bring to a boil, and lower to simmer, cover and cook for 15 minutes until veggies are fork-tender. Remove from stove.
- Using an immersion blender or regular blender, blend until creamy (you can leave chunky if preferred). Season with salt & pepper. Serve soup in bowls swirled with sour cream or crème fraiche. Garnish with a few sprigs of cilantro.
If you liked this recipe, try our Easy Spiced Pumpkin Coconut Soup
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A delicious way to give back!
