Potstickers

Actually, that needs emphasis. Potstickers!!! I’m very excited. I’ve been craving these for a week.

Potstickers are amongst the most popular of all things dim sum, and with good reason. They’re spicy, salty, squishy, and crunchy, all at the same time. Grownups love them. Kids love them. My pickypants little brother loves them. And they’re very easy to make at home, if a bit time-consuming.

When making these on a weeknight, I take a few shortcuts. For one, I don’t really take the time to measure everything. I also forego trimming my wonton wrappers into the traditional circles. (If you can find round wonton wrappers, more power to you.) Square wrappers really do taste the same, I promise.

In my opinion, the trick to making fantastic potstickers is to let the bottoms get as crispy as possible without actually burning.


So even though it might be tempting to move everything around in the pan, leave them be. You’ll be thankful later.

Potstickers
Makes about 30

Filling
8 oz. ground pork (I prefer reduced-fat)
½ c. finely chopped napa cabbage or coleslaw mix
2 green onions, finely chopped
½ tsp. grated gingerroot
1 clove garlic, finely minced
¼-½ tsp. crushed red pepper flakes
1½ tsp. cornstarch
1½ tsp. soy sauce
1½ tsp. dry sherry
½ tsp. sesame oil

30-36 wonton wrappers
3 Tbsp. vegetable oil, divided
1 c. chicken broth, divided

Dipping sauce
¼ c. tamari
½ tsp. sambal oelek
½ tsp. hoisin sauce
¼ tsp. sesame oil

1. Combine the filling ingredients in a bowl.

2. Place a few wonton wrappers on your work surface. Using a teaspoon or melon baller, place small portions of the meat mixture in the center of each wonton wrapper. (I find that a melon baller full is about the perfect amount.) Using your fingers or a small brush, wet two perpendicular sides of each wrapper.

3. Fold from corner to corner, sealing. Repeat with remaining wonton wrappers.

4. Heat oil – 1 Tbsp. per panful – over medium-high heat. Place a single layer of potstickers in the pan (about 10-12). Let cook until brown and crispy on the bottom, about 5-6 minutes.


Wow. That's blurry. I can't take photos left-handed.

5. Pour 1/3 c. chicken broth in the pan, cover, and reduce heat to low. Cook about 10 minutes, or until the potstickers are soft and the liquid has evaporated. (And the potstickers are stuck. To the pot. Get it?) Repeat with remaining potstickers.

6. Meanwhile, combine the dipping sauce ingredients in a small bowl.

7. Remove the potstickers from the pan, and serve with the dipping sauce.

Japanese Steak Salad

After a week of restaurant food while I was out of town, I was craving a more sensible diet, like celery and water. Alas, the hubby and the puppies have to eat, but I can still feed my veggie craving. Especially since that happens only a few times per year. This salad is very yummy, and also quite filling.*

My favorite part of this salad is the dressing/marinade, which is surprisingly low-fat. I modified a recipe from one of the Taste of Home magazines, and the dressing is so flavorful and tangy that it could almost double as a stir-fry sauce. Or a beverage. You can substitute any veggies in this salad; these are just my favorites.

*When combined with peanut butter cups and Coke a few hours later.

Japanese Steak Salad
Serves 3-4

3 Tbsp. dry sherry
3 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
2 Tbsp. hoisin sauce
½ tsp. granted gingerroot
1 clove garlic, grated
1 lb. steak
2 green onions, minced
1 Tbsp. sugar
1 Tbsp. dark sesame oil
3 c. napa cabbage, shredded, or 3 c. prepared coleslaw mix
½ c. julienned carrots (can omit if using prepared coleslaw mix)
½ cucumber, thinly sliced
Toasted sesame seeds

1. Combine the sherry, vinegar, soy sauce, hoisin, gingerroot, and garlic. Place steak in a resealable bag and add 1/3 c. of the marinade. Marinate at least two hours. Store the remaining marinade in the refrigerator.

2. Grill or broil the beef until cooked to your desired level of doneness. Let rest at least five minutes, and then thinly slice.

3. Add green onions, sugar, and sesame oil to the reserved marinade to create the dressing.



4. In a bowl or on a platter, combine or layer the lettuce, cabbage, carrots, and cucumbers.


5. Drizzle with dressing and top with steak. Sprinkle with sesame seeds.


6. Mmm … beef closeup … Then serve. It will get all messed up, but it’s still pretty.