Pot Stickers

Tidbit:I know I should have used this one for the fajitas, but still it's a good tidbit to know. When cooking a large piece of stake, let it rest for 5 min. or so. Cutting into the meat immediately rushes all the juice into the first bite. Allowing it to rest let's the juice distribute evenly.

Pot stickers
8 oz. finely ground pork
2 green scallions (green part only),
diced 1/4 tsp. salt
Pinch of white pepper
1/4 tsp. sesame oil
Won ton wrappers
For sauce:
½ cup soy sauce
1 TBSP sesame oil
1 TBSP sugar
½ tsp white vinegar

Directions: Combine ground pork with scallions, salt, pepper, and sesame oil; blend with fork. Pinch off a bit of pork mixture; roll into a ball. Wrap with a Pot Sticker wrappers, sealing edges with water. Brush frying pan (pot) with oil. Add pot stickers and cook about 1 minute, until they stick to the pot. Add 1 cup water; cover and simmer 10 minutes. Remove excess water. Heat pot stickers in pan until bottom parts are crisp. Serve hot with sauce drizzled on top.

This is virtually the same as won ton soup, just a different style.


Anonymous said...

it's a good idea to let roast turkey and roast chicken and really, pretty much all meats - no matter how they're cooked - to "rest" about 10/15 mins. otherwise, as you said, all the yummy juices just run out and away. boo hoo!

i have a cookbook that refers to this resting period as "nap time." cute.

tidbits said...

Wow! I was only aware of steak resting! Thanks for the tip!