Pork Pot Stickers

photo 2

I cook many things at home because I am very curious.  And if something appeals to me I want to try it. But because my husband does not stray much from his favorite ( potato, pasta and German food), it is difficult to cook new things for him. So when there is something out there, different that he likes, I will jump on it and make it;-)

I love Asian Food, I love sushi and Thai. Since he will not eat sushi, we occasionally eat thai food though we have to really twist his arms and help him turn left to the Thai Place, and not to the right to his favorite German restaurant Gerhard’s:-)

There he will order two things, Pork Pot stickers and Beef Pasta stir fry.

I have not tried to fix the latter because the pasta are quite different and I am not sure that i could duplicate that, but since Pot Stickers are well liked at our house, I decided one day that I would try my hands at it. And I will say that they are so easy to make, yummy, really cheap and and and…………they can be frozen to be used at a later time;-)

If you try to make them, give your self some times because they will make a large bunch and it takes a bit of times to make the “ravioli”.

photo 1

Ingredients for about 80:

  • 1 bag of brocoli slaw
  • 12 oz or 1 pack of ground chicken, turkey or pork(today I used pork).
  • 3 tbsp of fresh ginger grated
  • 2 garlic cloves pressed
  • 2 egg whites
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 pack of wontons

Ingredients for the sauce:

  • 1/2 cup of soy sauce
  • 2 tsbp of rice vinegar
  • 1 tbsp of hoisin sauce
  • 1 tsp of toasted sesame oil
  1. Steam the brocoli slaw according to directions, (or place it into the large round mold, place the octogonal silpat on top of that and cook it for 5 minutes.) Let it cool.
  2. When the brocoli is cold, chop it.
  3. Place it into  a large bowl, add the meat, all the other ingredients and mix well.photo 1
  4. Place the rectangular roulpat on your counter and lay as many wonton on it as you can. Place about a teaspoon  of the meat mixture in the middle of each wonton.photo 2
  5. With a silicone brush, wet the sides of each wonton with water and close the wontons to make a triangle.photo 4photo 3
  6. If you do decide to freeze them, place them flat on a large silpat that you would place on a large perforated sheet. Make sure that they are not touching or they will stick to one another and it will be impossible to separate them as they are very fragile.  Freeze them as such and when they are frozen, place them in a ziploc bag to keep for later use. 
  7. Place a large frying pan on the stove, melt one tbsp of butter and when the butter is sizzling, place as many wontons as you can in the pan.
  8. Sear them for a minute and then turn them.photo 5
  9. Throw 1/4 cup of water over the pot stickers and place the lid over them. Cook them for 5 minutes.
  10. Meanwhile prepare the sauce that goes with it.photo
  11. Eat while they are warm. photo 1

Bon Appetit and Happy Cooking!!!

Veal Scaloppini with Roasted Pepper and Purple Onion Sauce

My husband loves his potatoes and his red meat but I don’t want to cook red meat everyday because it increases risks for cardiovascular disease and cancer. And since my husband does not eat poultry, it can be a challenge at times to find something to fix for the rest of my gang. I will have to admit that today I was running out of ideas of healthy meals for the rest of my family.  As we went home, I asked my daughter what she wanted to eat, and the replied;” I don’t know…”. That was much help! So once again I browsed in the grocery store in search of finding my inspiration. My husband loves veal so I decided that this is what he would have.

Ingredients: 2 veal scallopinis, 2 red pepper halves sliced in small strips (from a container of roasted bell pepper), 1 purple onion sliced thinly, 1 cup of broth, 1 cup of white wine, 1/8 tsp of salt, 1/16 tsp of pepper, 2 tbsp of brown sugar, a dash of red pepper flake. 2 eggs, 1 cup of milk, 1 cup of flour. 1 cup of italian breadcrumbs, olive oil.

In a frying pan, put 2 tbsp of olive oil and turn the heat up. Add the sliced onions and saute them until they become brownish and soft. Add the bell pepper to the sauteeed onions and saute then. Add the warm broth, the white wine, salt, pepper and sugar and bring to boil. When the sauce has come to boil, reduce the temperature to medium low and let it simmer until the sauce has reduced to half ( it may take 10-15 minutes). Stir periodically to avoid scorching.

While the sauce is cooking, fix the veal scallopini. Prepare 3 shallow plates. In one, place the egg with a dash of salt and pepper and beat the eggs to mix the egg whites to the yolks. In another bowl, place the flour. In another bowl, place the milk. In another bowl, place the crumbs. Place the scallopini on the roulpat, fold the roulpat over the meat and with the rolling pin, beat the scallopini until it is flat and thinner. Repeat with the other scallopini. Cut each scallopini in half. Place the scallopini first in the flour, then in the milk, then in the egg mixture and then finally in the breadcrumbs. Place the scallopini in the frying pan and cook for 1 minute on each side. Repeat with all the scallopinis.

I fixed pasta to accompany this meat. You can cook the pastas according to the package direction.

To serve, place the pasta on the plate, top the pasta with a scallopini. Drizzle the sauce over the meat and pasta . Et voila!!!

Bon Appetit and Happy Cooking!!!