Pork potstickers

Not the prettiest dumpling out there, but oh what a taste!  You can make the round pleated dumplings if you prefer, but I like the no fuss triangles.  The taste will be the same.  I like to use a non-stick skillet when making these.  You’ll still get a nice browned side, but won’t have to worry about tearing the bottoms off when removing from the pan. Serve with wonton dipping sauce, steamed rice and veggies.

1 Pd. Ground Pork
3 Garlic Cloves, minced
1 egg, beaten
½ Onion, minced
2 Tbsp. Soy Sauce
½ Tbsp. Sesame Oil
1 Tbsp. Ginger, minced
Wonton Wrappers
Vegetable Oil

Mix all ingredients in large bowl. Let sit for 20 minutes. Heat a small amount of oil in skillet over medium high heat. Place about 8 wrappers (or what will fit comfortably in the skillet) on work surface. Place the unused wrappers under a towel to keep from drying out. Place 1 Tbsp. of pork filling in center of each wonton wrapper. Lightly moisten two edges of each wrapper. Fold over to form a triangle, pressing down on edges to seal seams. Cook until browned on each side. Pour in ½ cup of water in skillet and cover with lid. Cook for about 5 minutes until filling is cooked through. Repeat with remaining wrappers. Serve with Wonton dipping sauce.

Wonton dipping sauce

Excellent complement for wontons, it really enhances the flavor of this delicious dish.  Equally good when drizzled over chicken, tofu or veggies.  Add more Sriracha to increase the heat to the level you prefer. 

½ C. Soy Sauce
1 Tbsp. Rice Vinegar
1 Tbsp. Chives, minced
1 Tbsp. Sesame Seeds
1 tsp. Sriracha

Mix all ingredients together. 

Bierocks

Every culture seems to have some version of a meat and bread pocket sandwich.  I think these originated in Germany.  Easily taken and eaten on the run, these make for a no fuss breakfast or lunch option.  They also freeze well.  Just reheat in a low oven to warm through. 

 

 

Filling:
1 pd. Ground Beef
1 Onion, minced
½ Head of Cabbage, diced
Hot Sauce, optional
Dough:
¼ C. Warm Water
¾ C. Milk
¼ C. Canola Oil
¼ C. Sugar
1 Egg, beaten
2 ½ tsp. Dry Active Yeast
½ tsp. Salt
4 C. Flour + more for kneading

Make the filling:
In skillet, brown ground beef, breaking up into pieces. Add the onion and cabbage. Cover and cook until cabbage is tender. Season with salt, pepper and hot sauce. Set aside to cool.
Make the dough:
In small bowl, dissolve the yeast in water. In saucepan, heat milk, sugar, oil and salt over low medium heat. You want to scald the milk but be careful not to let it simmer. Stir to completely dissolve the sugar into the milk. Pour milk in large bowl and cool to lukewarm. Temper the egg by pouring a small amount of the milk mixture into the egg whisking constantly. Add the yeast and egg to the milk mixture and stir to combine. Add about 2 cups of the flour. Mix until smooth. Continue adding the rest of the flour until dough leaves the sides of the bowl. Turn out on floured surface. Knead until dough is smooth and elastic, incorporating as much flour as needed. Form into a ball and place in a lightly oiled bowl. Lightly brush the top of the dough with additional oil. Cover with a towel and place in a warm spot to double in size. Punch down. Take a small amount of dough and on a floured work surface, form a disk about 6 inches in diameter. Place around 1/3 of a cup of filling in the center. Pull up edges of dough to the center and twist to seal. Place seam side down on baking sheet. Cover baking sheets with towel and let rise again. Bake at 350 degrees for 12 – 15 minutes or until golden brown. Immediately brush the tops of rolls with melted butter. Let cool on rack.



Poppy seed honey Cookies (Pirishkes)

These cookies are very light and crumbly, reminds me of a traditional shortbread cookie.  The subtle taste of the poppy seed and honey make these an excellent pairing with coffee or tea. 

3 C. Flour
¼ C. Poppy Seeds
2 tsp. Baking Powder
1 ½ tsp. Vanilla
2 Eggs
½ tsp. Salt
¾ C. Sugar
8 Tbsp. Butter, softened
1 C. Honey

Preheat oven to 350. In bowl, whisk flour, poppy seed, baking powder and salt. Set aside. Beat sugar, butter and vanilla in bowl until light in color. Add eggs, one at a time, mixing well after each addition. Mix in dry ingredients. Dough will be very dry and crumbly. Turn out on work surface. Roll out to ¼” thick. Cut dough into diamond shapes. Bake on ungreased baking sheet for 12 – 15 minutes or until golden brown. While cookies are baking, bring the honey and ½ C. water to boil. Remove from heat. Place cookies on a rack to cool. Brush cookies with the honey mixture several times. Cool completely on rack then store in an air tight container.