Cabbage Double Delight

I made up a batch of the Pantry’s Coleslaw to go with the shrimp and fries. I had some potstickers leftover so I put a fresh scald on them and then remembered to finish off that kimchi that was made a month ago. Made a nice spread.

Potsticker Pr0n

We’ve been watching foodie shows on Youtube, there’s one guy who has a series of videos from all over Asia.  He’s Canadian and lives in China.  He speaks Chinese and uses his home as a base for his expeditions.  Recommended!
Anyway, Mrs J wanted potstickers. I’m not about to make them from scratch when the frozen sort are as good as they are.

Wing Pr0n – Honey Soy Glaze

DSC_8521 (1600x1060)These were pretty good.  The wings were cut apart and soaked for an hour in a marinade of soy and honey with garlic ginger paste, some chili sauce, sesame oil, oyster sauce, and a splash of rice vinegar.  Line a baking tray with foil and arrange the wings on the foil or on a rack over it.  I gave these 30 minutes at 350, then brushed them with some of the marinade that I had reducing in a sauce pan.  Turn them once and make sure the sauce caramelizes.  These were in for at least 45 minutes before they came out.  Serve the reduced marinade as a sauce.

The potstickers are from frozen and were good enough that I don’t feel a need to try to make my own.

Mmm… Shrimp Fried Rice

With some more of those frozen potstickers that are so tasty.  I made a little dipping sauce that was pretty good, 3 T soy sauce, 3 T dark soy, 3 T rice vinegar, 1 t hot chili oil and/or sesame oil, 1 minced garlic clove,  1 t grated ginger root, sugar or sweetener to taste, pinch of red pepper flakes and some sesame seeds.

The rice was flavored with a generous slug of oyster sauce, minced garlic and ginger, and includes some chopped broccoli, half a sliced onion, and a few ounces of chopped and sliced ham.  The pre-cooked shrimp were thawed and tossed into the pan last, giving them just enough time to heat through.

Guest Recipe: Potstickers

Kirk Spencer and JeffreyW seemed to be on a mind-meld the other day.  Not the exact same recipes, but in a similar vein.  I wanted to cross-post Kirk’s recipe because I learned something new from his technique for making potstickers (one of my favorites!) and I wanted to share it with you.  From Kirk:


This is one of those dishes that I call “fake fancy”. That is, so many people think they’re fancy and difficult giving SO many ego-boosts, yet in reality they’re dirt simple. How simple? Well, let’s start with the cooking instead of ingredients first.

You need a heavy skillet with a decent fitting lid. Get it medium hot and add a tablespoon or so of oil. Add the dumplings and let them sit – NOT stirring – for a minute. Add a quarter to third of a cup of water, quickly put on the lid, and set the timer for one minute. When the timer goes off, remove the lid (carefully, there may still be steam), take the pan from the heat, and use a spatula to unstick any dumplings that need it before moving them to the plate.

Yeah, re-read that. Heat the pan, add a bit of oil. One minute, add water and lid, one minute, remove and serve. Hard? snicker.

OK, let’s go to the second easiest part, the shell. The batch you see above is one cup of flour, 1/3 cup of water, about a quarter teaspoon of salt. Knead it till it’s firm, wrap in plastic and put in the refrigerator for half an hour to fully hydrate. Use a pasta roller or your rolling pin to get it as thin as possible. (If the dough is sticking to anything other than itself, dust with a bit of flour and continue.)

Now when I work this, I separate the dough into three or four pieces and roll each of them to the final thickness. It keeps them manageable.

Click here  for complete recipe.

TaMara here. I have a favorite dipping sauce for potstickers: mix soy, ginger and chopped up green onions.  Spicy goodness.