Tag Archives: food

Gyoza dumplings – Pork Pot Stickers

16 Oct gyoza7

Gyoza cravings!!!! I am always on a quest to find the perfect pot stickers; crunchy and toasted at the bottom, not overly greasy, and with a perfectly well seasoned filling…everytime I order them it always leaves me wanting for something better and I can’t seem to find any that I really love, so I decided to make my own recipe.
Super easy, and it yields so many that you can freeze them for up to months…

Ingredients

1/2 small head Napa cabbage, finely chopped (about 3 cups)
1 teaspoon kosher salt, plus more for seasoning
1 pound ground pork (not too lean)
3.5 oz bunashimeji mushrooms(beech mushrooms), minced
3.5 oz bunapi mushrooms( white beech mushrooms)*, minced
1/2 large or 1 small onion, diced
2 tablespoon fresh ginger, minced
3 scallions, thinly sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sweet chili sauce such as mae ploy
1 tablespoon canola oil
1 1/2 teaspoon sambal oelek
1 tablespoon  sesame oil
1 egg, lightly beaten
1/2 teaspoon freshly ground black pepper
gyoza (dumpling) wrappers
1/4 cup canola oil

Instructions

In a large colander toss together cabbage and 1 teaspoon salt. Set aside for 30 minutes.
Meanwhile in a large preheated skillet add one tablespoon of canola oil and one tablespoon of toasted sesame oil. Add the onions, mushrooms, ginger,sambal oelek and sweet chilli sauce. Add the garlic last and sautee for about 3 minutes. Set aside to cool.
Remove the cabbage from the colander and transfer it to paper towel or clean dish towel and twist to squeeze out as much water as possible.Transfer it to a large bowl, and add the pork, scallions, mushroom mixture and stir to combine.

In a small bowl, whisk together soy sauce and egg, then add it  to the cabbage,pork, and mushroom mixture. Stir in pepper and salt to taste.
On a clean and dry surface, lay out 1 gyoza wrapper, spoon 1 1/2 teaspoons filling into the center, them moisten the edges with your wet finger. Keep remaining wrappers covered with dampened cloth or paper towel.

Fold the wrapper to form open a half-moon shape. To seal, using thumb and forefinger of one hand, while holding it with the other hand,form 5 to 6 tiny pleats. Stand dumpling, seam-side up, on a baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

Keep it in the fridge until ready to cook or freeze for up to 2 months.

In large lidded skillet over medium high heat, heat oil . Add pot stickers arranging them in a circularpattern standing up in oil.

Cook, uncovered, until bottoms are pale golden, for about 2 to 3 minutes. Add 1/2 cup water then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add more water if skillet turns dry before bottomsof potstickers are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until there is no more steam. Remove from skillet with a spatula and serve pot stickers warm with dipping sauce.
Dipping sauce

1 cup soy sauce
1/4 teaspoon toasted sesame oil
1 teaspoon minced ginger
1 teaspoon sugar
1 teaspoon lemon juice

Mix it all together and let the flavor blend for a couple of hours before serving.

Meyer Lemon Blueberry Muffins

26 Sep


I had some blueberries and Meyer lemons in my fridge, and wasn’t sure what to do with them. Yesterday’s gray and chilly first day of fall gave me the perfect idea to say goodbye to summer. These muffins are packed with blueberries and not too sweet. Those who like a muffin that is more like a breakfast muffin and less like a sweet dessert cupcake, are going to loooove this recipe. Bom Apetite!

Baking time: 25 to 35 minutes at 375 F

Ingredients

3 cups all-purpose flour

1 cup vanilla sugar*

2 teaspoons baking powder

1/2 teaspoon salt

1 /2 teaspoons ground cinnamon

8 tablespoons (1 stick) unsalted butter melted

3 large eggs

3/4 cup milk

Grated zest and juice of 1 meyer lemon**

3 cups fresh or frozen blueberries ***

Preheat the oven to 375 degrees.

Line 12 large muffin pan with paper liners,and  spray them lightly with vegetable oil spray.

Sift and combine together the flour, vanilla sugar, baking powder, salt, and cinnamon in a large bowl.

Have all your ingredients at room temperature (except if using frozen blueberries). Whisk together the butter, eggs, milk, meyer lemon zest, and lemon juice in a separate bowl until well combined. Make sure the butter is not hot, or it will cook the eggs.

Place 1 1/2 cups of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. If you do not have a processor you can use a knife. Stir the chopped berries into the egg mixture.

Add the egg mixture to the flour mixture, and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries.

Scoop the batter into the prepared muffin pan with a spoon or a large ice cream scoop until the batter comes to the top of the paper liner or pan.

Sprinkle the top with raw sugar.

Bake 25 to 30 minutes, at 375 F until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.

If you prefer your muffins sweeter you can add 3 tablespoons of honey to the batter.

NOTES

* Vanilla Sugar: Make your own vanilla sugar by using the vanilla beans you used for a previous recipe. After you seen the beans, rinse them under cold running water, making sure they completely clean. Let them air dry on top of a cloth or paper towel. Add the vanilla beans to a sugar container, close it and let the flavors combine for about two weeks.

** Meyer Lemon: Meyer lemons are sweeter than regular lemons. You can substitute it for regular lemons, but if you like your muffins on the sweeter side you can add 3 tablespoons of honey. Or you can use oranges.

***Blueberries : If using frozen blueberries, use them while they are still frozen; it helps hold the shape of the muffin (otherwise, the batter will become too watery).

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