A Blast From The Past; Potstickers & Sesame Noodles...

Years ago, when I worked at MPAA, I used to hate cooking these things. The reason why had nothing to do with my lack of affection for them. Quite to the contrary it was the fact that they were so good that I would eat myself sick and piss off my boss by eating more than the guests we were serving. That and the fact that the ginger and garlic are normally so prevalent in this dish that it's hard not to offend those in close proximity with your spicy breath... I have a fix for that too.

Pork Potstickers

On the menu today: Pork Potstickers

The filling for pot stickers can be as versatile as you can dream up. Use shrimp, pork chicken, beef as a protein any of them will work and are equally good to me. The surprise in this is the crunch cabbage and the taste of ginger, garlic, mushrooms and sesame oil. The key however is to get one side of the dumpling brown (to stick to the pan) and crispy.

Dipping Sauce

• Soy sauce 
• Lime juice (1 Tbs)
• Toasted sesame seeds

Directions 

Combine and place in a dipping bowl.

Prep Ingredients

Dipping Sauce

 
Ingredients

• Ground pork (1 #) 
• Diced savoy cabbage (1 cup)
• Diced shitake mushrooms  (4-5 oz)
• Garlic (2 Tbs)
• Diced green onions (3 each) 
• Diced carrots (optional) 
• Fresh diced Ginger (1 Tbs)
• Lime zest (1 tsp) 
• Olive oil (2 Tbs) 
• Hoisin sauce (1 Tbs)
• Toasted sesame Oil (2 Tbs)
• Sriracha (1 Tbs)
• Salt & pepper (1-2 pinch)
• Vegetable oil (2-3 Tbs)
• Wonton wrappers (32 each)

Directions

Start off by combining ingredients 2-10 and combing in a mixing bowl. *(1) I added the step to saute the veggies first in olive oil and then (2) adding the raw ground pork. (2) Make the pot-stickers by placing the wrappers on a flat surface and placing a tablespoon of the mixture of pork into the center of the wonton wrapper. (4) Seal by rubbing the edges of the wrapper with water on your fingers,  *See this earlier post). folding to create a "half moon" shape and pinching the edges to close with a fork as seen below. (5) Store by placing a damp rag on top of the dumplings until ready to cook. (6) Place potsticker upright on the board and press down to make it flat (able to sit, point up on the board) as seen in pix 6.

(1) Sauteed veggies

(2) Veggie & raw pork filling

(3) Filling centered

(3) Filling

(4) Pressing edges

(5) Storing with a damp rag

(6) Ready to go

(7) Heat a skillet and add the pot-stickers with a touch of oil and allow to brown on the flat side. Should take about 3-5 minutes. To assure done-ness place 1/4 cup of water in the pan, cover and cook for an additional minute. Serve with soy dipping sauce and toasted sesame seeds. 

(7) Browned Potsticker 

Finished Product

* I found that cooking the veggies first adds a different element to the potstickers. Cooking the garlic and ginger along with these items allows for those items to be muted just enough so that you don't an over powering taste of them.


On the Menu Today: Sesame Noodles

Sesame Noodles

Ingredients 

• Pasta (8 oz) 
• Chicken breast (3 each) 
• Canola Oil (2 Tbs)
• Shredded carrots (1/2 cup) 
• Green onions (1/2 cup)
• Straw mushrooms (1 can) 
• Garlic (1 Tbs)
• Ginger (1 Tbs) 
• Soy sauce (2 Tbs)
• Hoisin (2 Tbs) 
• Sesame oil (1 Tbs) 
• Pasta water (1 cup)
• Peanut butter (3 Tbs)
• Miso paste (2 Tbs) 
• Sesame seeds (1 tsp) 

Directions

Cook the pasta until al dente, place in a serving bowl while reserving 1 cup of the pasta water. In a sauce pot add the miso paste, peanut butter, soy, and hoisin then heat to allow to thicken (about 3 minutes). Set aside for later use. In a heated saute pan or wok add the canola oil, carrots, and straw mushrooms to slightly brown before adding the garlic, ginger and green onions to cook for another 3 minutes. Add the chicken and the sauce before adding to the pasta and stirring. * Can be served hot, cold or at room temperature. Garnish with green onions and sesame seeds.