Potstickers

This is  more involved than my usual recipe but they come together surprisingly fast and are very freezer friendly. Do not let the long list intimidate you because they are so worth the work and the filling can be made while the dough is resting.

These are perfect served along my Asian Noodles with Chicken and Veggies and don’t forget the dipping sauce.

Ingredients:

For the dough:

• 2 cups all purpose flour
• 3/4 cup plus 2 Tablespoons boiling water
  

  For the filling:

• 1/2 cup finely chopped cabbage
• 8 ounces ground chicken or pork
• 2 Tablespoons finely chopped water chestnuts
• 1 Tablespoon soy sauce
• 1 1/2 teaspoon cornstarch
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon sugar 
  

  For cooking:

• 2 Tablespoons vegetable, divided
• 2/3 cup chicken broth, divided
  

  Directions:

  For the dough:

  Place flour in a large bowl and make a well in the center. Pour in the boiling water and stir well with a wooden spoon. Place dough on a lightly floured surface and knead for 5 minutes. Shape into a ball, cover with plastic wrap, and let rest for 30 minutes.

  Unwrap dough and knead briefly. Divide dough into four pieces, place one piece on a floured surface, keeping the other three covered. Roll with a lightly floured pin to 1/8 inch thickness. Cut with a 3 inch diameter cutter. Repeat for the other 3 pieces.

  For the filling:

  Squeeze the excess moisture from the cabbage, place in a large bowl. Add in the chicken, water chestnuts, soy sauce, ginger, sugar and cornstarch. Mix well.

  To fill:

  Place 1 rounded teaspoon filling in the center of the dough circle. Moisten the edge of half the round. Fold circle in half and pinch the edges together. Sit dumpling down firmly seam side up. Cover finished potstickers with plastic wrap while assembling the rest.

  To cook:

  Heat 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Cook 1/2 the potstickers in the skillet for 5-6 minutes or until bottom is golden. Pour in 1/3 cup chicken stock and cover tightly. Reduce heat to low and simmer for ten minutes if freshly made 15 minutes if frozen or until all liquid is absorbed. Repeat with remaining oil, chicken stock and potstickers.

  To freeze:

  Place assembled potstickers on a cookie sheet. Freeze for 30 minutes or until slightly firm. Store in labeled freezer bags or containers for up to 3 months. Do not thaw before cooking.

  Makes 36 dumplings.

 

Linked to This Week’s Cravings  Mouthwatering Monday  Weekend Potluck, Ingredient Spotlight

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Multi-Purpose Meatballs .::. Day 4 {31days}

Frozen fully cooked meatballs are one of my favorite things to have on hand. Add them to some marinara for meatball subs or spaghetti and meatballs, served piping hot with brown gravy, a splash of milk and egg noodles for cheater’s Swedish meatballs or douse with barbecue sauce and slow cook then serve along mashed potatoes and you have one of my all time favorite meals.

Meatballs

Ingredients:

• 1 to 1 1/2 pounds ground chuck
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 teaspoon garlic powder
• 1 tablespoon dried onion flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

In a medium sized bowl mix together the breadcrumbs, salt, garlic powder, onion flakes, and pepper. Beat the egg and add to the breadcrumbs.  Mix well. Crumble the ground chuck over the breadcrumbs and mix lightly. Shape heaping tablespoons of the meat into balls and place on a rimmed baking sheet. Bake in preheated oven for 25-30 minutes or until baked through.

Cool completely and freeze for an hour on a baking sheet. Place in labeled freezer bags or containers. Use in recipes that call for precooked frozen meatballs.

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Baked Potato Skins

Potato skins are one of my favorite appetizers to get at a restaurant. I don’t normally make them at home for some reason even though baked potatoes make a frequent appearance on our menu.

I make ours slightly differently than the traditional skins. I don’t take as much of the potato flesh out.

Potato Skins

Ingredients:

• 6 potatoes
• 3/4 cup sharp Cheddar cheese, shredded
• 4-6 slices of bacon, crisply cooked
• Olive oil
• Salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Scrub potatoes and pierce several times with a fork. Coat in olive oil and bake on a sheet pan for approximately 45 minutes or until fork tender. Set aside for 15-20 to cool enough to handle.

Slice in half lengthwise, scoop out desired amount of potato. Season with salt and pepper. Divide cheese and bacon among potato halves. Return sheet pan to oven for 15 minutes or until cheese is melted and bubbly.

Serve with ranch dressing or sour cream.

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