about
Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
cooking
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

view all my recipes

navigate
blogroll
archives
categories
Design by emtwo

« Apples Baked in Phyllo with Pear-and-Pecan Filling | Main | Grilled Shrimp Skewers with Romesco »

Chicken Pot Stickers

Chicken Pot Stickers

2 teaspoons vegetable oil
2 cups finely chopped green cabbage
1/2 cup water
1/2 pound ground chicken or turkey
1/3 cup minced green onions
1 tablespoon minced peeled gingerroot
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 won ton wrappers
2 teaspoons cornstarch
4 teaspoons vegetable oil, divided
1 cup water, divided

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well.
Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.
Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.
Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
Yield: 30 appetizers (serving size: 1 pot sticker)

NUTRITION PER SERVING
CALORIES 40(32% from fat); FAT 1.4g (sat 0.3g,mono 0.4g,poly 0.6g); PROTEIN 2.3g; CHOLESTEROL 7mg; CALCIUM 7mg; SODIUM 86mg; FIBER 0.1g; IRON 0.3mg; CARBOHYDRATE 4.4g
Jim Fobel
Cooking Light, MARCH 1996

TrackBack for this entry:
http://www.fillorburst.com/mt/mt-tb.cgi/1322