Eggs etc.

The big kids were too busy… so Tommy and I dyed the eggs.

In other usual Easter preparations: The carrot cake is cooling. *For everyone that asked today, you can find the recipe here. And no, I haven’t ironed the boys shirts. I’ll get to it later… eventually. Er… soon?

So, I hear the first step is admitting you have a problem…

I have a problem.

I crave chicken pot stickers (or as Tommy calls them POP stickers) on a daily basis. Not just any pot stickers though. I found a brand at our local Walhell that were darn good for frozen. I began buying them each trip to WH… and then a horrifying trend began. More often than not, they were not stocked. I began buying two boxes when they were stocked. And then… one day… my supply dried up.

No more pot stickers.

I’ve tried other brands. (No Good.)  Even had an order last weekend with Tim at the Eastern Shore Stix.  (No Good.)

Today I took matters in my own hands. No more stalking the frozen food aisles of local stores. Oh no. From now on, we’re making homemade Chinese Pot Stickers.

And I am here to tell you: they were pretty darn good. I used ground turkey for this batch. Next time we’re using chicken for sure.

Yes, yes, they are ugly ugly ugly. But they were tasty tasty tasty according to the kids.

Chinese Pot Stickers Recipe #13320

by Bergy

1 hour | 45 min prep

64 Potstickers

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1 lb chicken, ground
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine, sherry or white wine
• 1 tablespoon green onion, chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, chopped
• 2 garlic cloves, minced
• 64 wonton wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1 cup chicken stock

DIPPING SAUCE

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced

1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2. Mix cabbage,chicken, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
3. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
4. In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
5. Repeat for the remaining 32 dumplings.
6. Mix the dipping sauce and serve with warm or hot dumplings.