As many of you know, my family's ancestry goes back to Japan. So, we always have a big New Year's Day dinner with lots of family and friends. This is one of the dishes we sometimes serve.
Gyoza (I think they're like potstickers?)
1.5 lbs ground pork
1 head cabbage
8 green onions, finely chopped
8-9 cloves garlic, finely chopped
1/4 cup cornstarch
1/2 cup soy sauce
dash salt
3 pkgs. gyoza wrappers
Sauce:
white vinegar
soy sauce
chili oil
1. Grate cabbage and squeeze out excess water.
2. Combine ground pork, cabbage, green onions, garlic, cornstarch, soy sauce, and salt. Mix well.
3. Place about 1 tsp. filling in each wrapper. Moison half the wrapper with water and press edges to stick. Crimp edges.
4. Pour about 1 T. vegetable oil and 1/2 tsp. sesame oil in a frying pan. cook gyoza for a few minutes until browned on both sides. Add 1/4 cup water to pan and quickly cover pan and steam until the water is gone. (This helps make them both crispy on the edges, and softer in the middle as well as adds to the flavor.)
Serve with sauce and enjoy!
Notes: Some people include fresh ginger roots in the gyoza. I've never tried it, but it could be good!
Showing posts with label Jill Rupp. Show all posts
Showing posts with label Jill Rupp. Show all posts
Saturday, October 27, 2007
Won Tons
This is another Chinese dish for Chinese New Year.
1 lb ground pork
4 green onions, chopped
8 dry shiitake mushrooms
1 small can water chestnuts
1 package won ton wrappers
vegetable oil to deep fry
Seasoning:
3 T. cornstarch
4 tsp. soy sauce
1 T. sesame oil
2 tsp. oyster sauce
1. Soak mushrooms in warm water for about 30 minutes. Sqeeze out water and chop into small pieces. Drain liquid from water chestnuts and finely chop.
2. Combine the ground pork, green onions, mushrooms, and water chestnuts with seasoning ingredients. Place a teaspoon of mixture in center of won ton wrapper. Moisten sides of wrapper with water and fold into triangles, rectangles, or any way you desire. Keep folded won tons under a damp paper towel to keep the wrappers from drying out.
3. Deep fry 2-3 minutes at 375 degrees or until golden. Drain on paper towels.
Makes approx. 50 won tons.
1 lb ground pork
4 green onions, chopped
8 dry shiitake mushrooms
1 small can water chestnuts
1 package won ton wrappers
vegetable oil to deep fry
Seasoning:
3 T. cornstarch
4 tsp. soy sauce
1 T. sesame oil
2 tsp. oyster sauce
1. Soak mushrooms in warm water for about 30 minutes. Sqeeze out water and chop into small pieces. Drain liquid from water chestnuts and finely chop.
2. Combine the ground pork, green onions, mushrooms, and water chestnuts with seasoning ingredients. Place a teaspoon of mixture in center of won ton wrapper. Moisten sides of wrapper with water and fold into triangles, rectangles, or any way you desire. Keep folded won tons under a damp paper towel to keep the wrappers from drying out.
3. Deep fry 2-3 minutes at 375 degrees or until golden. Drain on paper towels.
Makes approx. 50 won tons.
Crab Won Tons
During college I would celebrate Chinese New Year with all my Asian friends. We would have a big potluck with traditional and non-traditional (such as Americanized or Hawaiian like) Chinese food. Here is one of the appetizers I made one year.
Crab Won Tons
1 package won ton wrappers (these can be found in the produce section)
1 8 oz. package cream cheese, softened
8 oz. imitation crab, shredded or chopped
2-3 sprigs green onion, schopped
1. In medium sized bowl, mix cream cheese, crab, and green onions.
2. Divide cream cheese mixture into 4 sections (cut into wedges).
3. Using 1/4 of the wrappers at a time, place about 1 heaping teaspoon cream cheese mixture in the middle of the won ton wrapper. Dampen edges of wrapper with water and fold diagonally or into rectangles and seal well.
4. Keep folded won tons under a damp paper towel. If you don't, the wrappers will dry out.
5. Deep Fry in wok or on stove. The edges should be golden. Drain on dry paper towels.
6. Serve with sweet and sour sauce if desired. I always like to use the La Choy brand.
Crab Won Tons
1 package won ton wrappers (these can be found in the produce section)
1 8 oz. package cream cheese, softened
8 oz. imitation crab, shredded or chopped
2-3 sprigs green onion, schopped
1. In medium sized bowl, mix cream cheese, crab, and green onions.
2. Divide cream cheese mixture into 4 sections (cut into wedges).
3. Using 1/4 of the wrappers at a time, place about 1 heaping teaspoon cream cheese mixture in the middle of the won ton wrapper. Dampen edges of wrapper with water and fold diagonally or into rectangles and seal well.
4. Keep folded won tons under a damp paper towel. If you don't, the wrappers will dry out.
5. Deep Fry in wok or on stove. The edges should be golden. Drain on dry paper towels.
6. Serve with sweet and sour sauce if desired. I always like to use the La Choy brand.
Friday, July 20, 2007
Chinese Chicken Salad
Dressing:
1/2 cup + 2 Tbsp. rice vinegar
2 Tbsp. shoyu (soy sauce)
2 tsp. cornstarch
1 Tbsp. water
1. Heat vinegar and soy sauce.
2. In separate bowl, mix cornstarch with water. When vinegar and soy sauce mixture comes to a boil, stir in cornstarch and water mixture. Stir until slightly thickened. Cool a little and pour mixture into a glass jar.
3. Add:
1 cup sugar
1 cup oil
1/2 tsp. black pepper
2 tsp. salt
2 tsp. sesame oil
1 tsp. dry mustard
4. Mix well and store in fridge.
Salad:
Lettuce (I use a combination of Romain, Iceberg, and Red Leaf)
5-6 green onions, chopped
2-3 chicken breasts, boiled and shredded
1/2 cup slivered almonds, browned in dry frying pan
2-3 oz. bean threads, deep fried and drained on paper towels
chow mein noodles or 16 won tons wrappers, cut in strips, deep fried, and drained
1. Rinse lettuce and dry. Cut into bite sized pieces.
2. Combine all ingredients (save some almonds and chow mein noodles for garnish).
3. Stir in dressing just before serving.
Notes: If combining ingredients ahead of time, do not add bean threads until just before adding the dressing or they get hard. Enjoy!
1/2 cup + 2 Tbsp. rice vinegar
2 Tbsp. shoyu (soy sauce)
2 tsp. cornstarch
1 Tbsp. water
1. Heat vinegar and soy sauce.
2. In separate bowl, mix cornstarch with water. When vinegar and soy sauce mixture comes to a boil, stir in cornstarch and water mixture. Stir until slightly thickened. Cool a little and pour mixture into a glass jar.
3. Add:
1 cup sugar
1 cup oil
1/2 tsp. black pepper
2 tsp. salt
2 tsp. sesame oil
1 tsp. dry mustard
4. Mix well and store in fridge.
Salad:
Lettuce (I use a combination of Romain, Iceberg, and Red Leaf)
5-6 green onions, chopped
2-3 chicken breasts, boiled and shredded
1/2 cup slivered almonds, browned in dry frying pan
2-3 oz. bean threads, deep fried and drained on paper towels
chow mein noodles or 16 won tons wrappers, cut in strips, deep fried, and drained
1. Rinse lettuce and dry. Cut into bite sized pieces.
2. Combine all ingredients (save some almonds and chow mein noodles for garnish).
3. Stir in dressing just before serving.
Notes: If combining ingredients ahead of time, do not add bean threads until just before adding the dressing or they get hard. Enjoy!
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