Monday, May 2, 2011

New Necktie Purses and Potstickers

I've been busy lately studying the Social Media Blitz free e-course. There is so much help out there if you really want to learn how to drive Internet traffic to your site or store.

Meanwhile, I've finished some new necktie purses! This one I call "Orange Sherbet". This one also has a shorter strap, but is still long enough to wear over your shoulder.

 I just love the old polyester necktie fabrics. Look at this crazy purple and brown pattern:

I promised to post the potsticker recipe, so here it is!

Potstickers


3/4 cup minced Napa cabbage
1/2 tsp salt
8 oz ground pork (or I use venison, too)
1/2 cup minced chives (or scallions or onions)
1 T Asian sesame oil
1 T soy sauce
1 1/2 tsp Chinese rice wine or sake or mirin
3/4 tsp minced peeled fresh ginger
2 cloves minced garlic
45 wonton wrappers
4 T vegetable oil

Stir together cabbage and salt in a colander. Let stand for 20 minutes. Squeeze cabbage to remove excess moisture. Stir together cabbage, pork, chives, sesame oil. soy sauce, rice wine, ginger, and garlic.

Put a teaspoon or so of filling in the center of a wonton wrapper. With a wet finger, moisten border along inner edge of dumpling skin farthest from you. Pinch the wrapper together to form tiny pleats making sure it is well sealed.
Heat oil in a heavy skillet over moderately high heat. Place the potstickers in the pan and cook until golden on bottom (1 or 2 minutes). Add 3/4 cup cold water, cover skillet, and reduce heat to moderate. Cook dumplings until most of liquid has evaporated (7 to 10 minutes). Pour off any excess liquid, drizzle 1 tablespoon oil around edge of skillet and cook dumplings, uncovered, until bottoms are crisp and golden brown (1 to 2 minutes more). Transfer dumplings to a serving plate and serve with chopsticks!

Here they are in the pan right before the water is added:


Dipping sauce:

1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon Asian chili paste

I also like a hot mustard dipping sauce. 

No comments:

Post a Comment