SANDRA'S HEALTHIER PEL'MENI in 5-MINUTES

My healthier version of pel'meni in 5 minutes...
we're nearly addicted to 'em 😃 they're that good, really...

Servings: (2)
Prep//Cook: 5 Mins.

INGREDIENTS:

14 frozen potstickers (Costco Bibigo veggi brand)
1 tablespoon coarse sea salt
2 tablespoons unsalted butter (Costco brand, again)
1 tablespoon dry cilantro (McCormick Signature Gourmet brand)
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sour cream

METHOD:

Bring 4 quarts of water to boil in a medium sauce pan/pot.

In the meantime, melt 2 tablespoons unsalted butter in a large ramekin in the microwave for about 1.5 minutes. Add the dry cilantro leaves and let bloom for a couple of minutes (they need the melted butter to do so).

When water comes to a boil, add the sea salt (doing so just beforehand or it will pit your pot). Add the potstickers and wait until they float, set your timer for 2 more minutes (al dente is not good in this recipe). Remove potstickers with a spider or slotted spoon, blot on paper towel to remove excess water, then place 7 in each of the 2 serving dishes.

While you're waiting for the potstickers to finish cooking the last minute, add the sriracha and rice vinegar to the ramekin butter mixture; whisk to combine.

To serve, to the added potstickers in the serving dish, drizzle them with the butter sauce from the ramekin, then place the sour cream, split in half, alongside each (I like to do so in a mini-ramekin). ~ Enjoy!

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Tip:
Of course, fresh cilantro is best although this is my go-to when it's not readily on hand, which works quite nicely.

SANDRA’S ASIAN PORK DUMPLINGS with GINGER SOY DIPPING SAUCE

These delicate dumplings

are fun to prepare,

aromatically pleasing and just

an overall exceptionally satisfying appetizer...

I decided to create a recipe for Asian dumplings because of the pork I had on-hand that needed to be prepared.  I’m so pleased that these dumplings turned out to be quite extraordinary...

Yields: (40)

Prep: 30 Mins.

Boil: 5 Mins.

INGREDIENTS

Dipping Sauce:
-(Yields: Appx. 1/2 Cup)

3 tablespoons water

2 tablespoons low-sodium soy sauce

2 tablespoons seasoned rice wine vinegar

1/8 teaspoon ground ginger

½ teaspoon sesame oil

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon red pepper flakes

Pork Dumplings:

4 uncooked boneless pork chops, cubed

½ cup shredded green cabbage

1 tablespoon chopped cilantro

2 green onions, chopped

1 garlic clove, minced

1/8 teaspoon ground ginger

1/8 teaspoon freshly ground pepper

1 tablespoon seasoned rice vinegar

1 tablespoon low-sodium soy sauce

1 package (40) ‘round’ wonton wrappers

METHOD

Whisk dipping sauce ingredients in a small glass or ceramic bowl, and set aside for flavors to meld.

Ginger Soy Dipping Sauce Recipe

For the dumplings, combine pork, cabbage, cilantro, green onions, garlic, ginger, pepper, seasoned rice vinegar, and soy sauce in the food processor.

Pulse dumpling mixture, until finely chopped and combined.

Create an assembling work space (as shown in the next photograph).  Place 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water.

Fold the wrappers in half, then use your index finger and thumb to pinch the edges together to seal.

Gather the pinched edges together to form ruffles. Transfer dumplings to a sheet of wax paper and repeat process until all dumplings are formed.

Bring a large pot of water to a boil. Gently lower 8 dumplings at a time into water using a slotted spoon and cook for about 5 minutes, or until they float to the surface.

Carefully remove dumplings using the slotted spoon to a wire rack placed over a foil-lined baking sheet to drain, while ensuring they are not touching each other to prevent sticking together.

Serve immediately with the dipping sauce. ~ Enjoy!

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Tips:

--You can easily freeze the dumplings after they are formed (prior to cooking) by placing them, not touching, in a single layer on a parchment-lined baking sheet.  Freeze for several hours, and place in a labeled freezer ziploc bag.  After freezing, you boil them frozen using the same method until they float.

--You can also quickly make dumpling soup by simply cooking them in chicken or vegetable broth, then serve garnished with freshly sliced green onions.

SANDRA’S ASIAN GINGER SOY DIPPING SAUCE

A full-flavored dipping sauce
that is a 'go-to' favorite
of ours...

A vibrant and tasty Asian dipping sauce that will greatly accompany any dumpling, pot sticker, pan-seared scallops or shrimp recipe.

Yields: Appx. 1/2 Cup

Prep: 5 Mins.

INGREDIENTS

3 tablespoons water

2 tablespoons low-sodium soy sauce

2 tablespoons seasoned rice wine vinegar

1/8 teaspoon ground ginger

½ teaspoon sesame oil

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon red pepper flakes

METHOD

Whisk dipping sauce ingredients in a small glass or ceramic bowl, and serve with your favorite dumplings, pot stickers, pan-seared scallops or shrimp. ~ Enjoy!

I highly recommend serving this sauce with the following:

Sandra's Asian Pork Dumplings Recipe

SANDRA'S TERRIFIC RAINY DAY CHICKEN and DUMPLINGS

A comfort food that
is guaranteed to warm your soul
on those chilly days...

Servings: (4)
Prep: 15 Mins. |
Cook: 30 to 35 Mins.

Posted by Sandra

***Chicken Soup
2 tablespoons olive oil
4 boneless and skinless, uncooked chicken thighs, cut into bite size pieces
2 ribs of celery with green leafy tops, sliced
4 carrots, peeled and sliced
1 medium onion, diced
2 cloves of garlic, minced
2 (14.5 oz.) cans low-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon dried parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 teaspoon worcestershire
1 tablespoon white wine vinegar
2 teaspoons chicken bouillon
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground pepper
Water

***Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of kosher salt
Pinch of ground pepper
1/4 cup, plus 2 tablespoons milk
2 tablespoons vegetable oil

METHOD

Heat a dutch oven over medium-high heat, add the chicken pieces and cook saute for 5 minutes. Add the celery, carrots, onion, and garlic, cooking until the onions are translucent. Add the chicken broth (pre-mixed with cornstarch), parsley, poultry seasoning, cayenne pepper, worcestershire sauce, white wine vinegar, chicken bouillon, and kosher salt and ground pepper, including enough water to amply cover chicken and vegetables, about 2 cups. Bring to a boil; reduce heat, cover and simmer for 10 minutes.

Taste for seasonings, adding more kosher salt and pepper, if needed, making sure the soup continues to simmer.

Meanwhile, sift through a sieve into a medium bowl all the dry dumpling ingredients, and add the milk and oil, mixing to form dough. Drop by tablespoonfuls into simmering soup. Cover and continue simmering for 15 to 20 minutes longer to cook dumplings, and serve. – Enjoy!


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Tip:  I store leftover dumplings and soup in separate containers in the refrigerator so the dumplings retain their integrity.