Chinese Potstickers

These have been on my list for awhile. The I-really-want-make-these-but-it-seems-so-hard-so-maybe-later list. Well I'm here to tell you that these are easy... beyond easy. If you can mix and if you can pretend to do origami then you can make potstickers. Here's how...

Cut your vegetables. Easy enough right?

Mix all of your ingredients together. Grab a wonton wrapper and place one teaspoon smack in the middle. Now dip your finger in some water and get the edge of the wrapper a little wet.

Now for some make shift origami.

Nobody said they had to be pretty...

And repeat.

Now just freeze them or cook them. Seriously why did it take me to long to try?! Let me know how yours turn out!

Chinese Potstickers

Adapted from: thelittlekitchen

Makes: 50-60 potstickers

3/4 c. cabbage, chopped 

1/2 c. carrots, peeled and grated

1/2 c. green onion, chopped

1 Tbsp fresh ginger, minced

1 pound your choice of ground pork, turkey, or chicken

1 tsp sesame oil

1 1/2 tsp soy sauce

1/2 tsp salt

1/4 tsp black pepper

1 package circlular wonton wrappers (if you can only find square cut them with a cookie cutter)

canola oil

water

Directions: In a large bowl combine meat, cabbage, carrots, onion, ginger, sesame oil, soy sauce, salt, and pepper. 

Set up a small bowl of water. Open your wonton wrappers but leave them in the packaging so they don't dry out. One at a time scoop one teaspoon of filing on the middle of your wrapper. Using your finger dab a small amount of water along the outer edge of half of the wrapper. Fold in half and seal in the middle. Then using your thumb and finger, fold three pleats on each side. Repeat for each dumpling.

To Freeze: Once all of your potstickers are filled and sealed line a cookie sheet with a nonstick mat or parchment paper. Place potstickers on the cookie sheet so they are close but not touching. Place them in the freezer for about 1 hour. Once frozen place in a plastic freezer bag and reserve until ready to cook.

To cook frozen potstickers heat 2 teaspoons of oil in a large non-stick pan over medium heat. Place potstickers in the skillet and cover. Cook 3-4 minutes. Add 1/3 c. of water and recover and allow them to steam for another 4-6 minutes or until meat is cooked through.

To Cook Immediately: Heat 2 teaspoons of oil in a large non-stick pan over medium heat. Place potstickers in the skillet and cover. Cook 2-3 minutes. Add 1/4 c. of water and recover and allow them to steam for another 4 minutes or until meat is cooked through.

>>Still need a little help?? Check out this great video tutorial via The Little Kitchen

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Lettuce Wraps

My two favorite things at P.F. Chang's are the oh-so famous lettuce wraps and their chocolate cake affectionately called "The Great Wall of Chocolate." Who would have thought right? Chinese restaurant chocolate cake... I'm just sayin' I looove it!

But enough about that. Today is all about the lettuce wraps. Our family loves this copy-cat recipe. Serve it along side some rice and you're good to go! {Bonus} This recipe is just as good the next day. So embrace those leftovers!!

Lettuce Wraps
Source: iowagirleats
Serves: 4-5

2 lbs ground turkey
1 medium onion, chopped
1 Tbsp olive oil
1 heaping Tbsp garlic, minced
2 Tbsp fresh ginger, peeled and minced
8 oz can sliced water chestnuts, drained and chopped
3/4 c. green onion, chopped
salt and pepper, to taste
2 heads iceberg lettuce

For Sauce:
2 Tbsp sesame oil
1 Tbsp water
2 Tbsp peanut butter
1 Tbsp honey
2 Tbsp + 2 tsp rice vinegar
1 Tbsp + 1 tsp sweet chili sauce
1/4 c. + 1 Tbsp soy sauce

Directions: Begin by combining all sauce ingredients in a microwave-safe bowl. Microwave for 20 seconds, and stir until well combined. Set aside.

Next brown the ground turkey in a large skillet and season with salt and pepper. In a separate pan, heat olive oil over medium-high heat. Add garlic and onion and saute for 2-3 minutes then add to the ground turkey. Add ginger and sauce to the skillet and then stir to combine.

Finally add the water chestnuts and green onion. Serve with lettuce leaves and ENJOY!

Rice

Rice... it seems easy enough right? Put some rice in a pot, throw in some water, put it on the stove. Done. Well my friend Kortnie taught me some of us need more specific directions and that is where our story begins...

Kortnie is one of my most lovable, funny friends, not to mention she is super smart and gorgeous. However, she self-admittedly cannot make rice. She came over the other night for dinner and we ate some grilled bruschetta chicken with rice and a simple salad. And we got to talking about rice techniques {or lack-thereof}. So here ya go Kort... a recipe for rice! ;)

Rice

Source: My Dad

Rice

Water

Directions: Fill a saucepan with your desired amount of rice. (Remember it doubles in size.) 

Then using your thumb as a guide, cover the rice with water until your fingernail is completely submerged. I know sounds weird but just go with it. Do this by making a thumbs-down sign and placing your thumb so it is resting lightly on top of your rice. Once your your nail is covered with water you know you have enough. 

Place your saucepan on the stove over high heat. Once the water begins to boil, turn the heat to low and cover. You're done. No fancy rice-cookers or stirring required. 

Cooking time will vary depending on the amount of rice you make, but plan on a minimum of about 15 minutes. You should find safety in the fact that rice is nearly impossible to burn on a low heat. Just take it off the stove once all of the moisture has been absorbed. Then fluff and serve!