Homemade Pot Stickers

I found pot sticker wrappers at the Asian market and had to try making them fresh at home. They are delicious but are very time consuming (you can save some time by buying shredded carrots and cabbage). On the plus side the wrappers come in packs of 40-50 so there are plenty of leftover and they are freezable! For a family of 2 you can get at least 3-4 dinners our of the recipe. Make sure you use fresh turkey so you don't freeze it twice. The meat will be too touch after being frozen the second time.

What You Need

1 package Fresh Pot Sticker Wrappers

1/2 head of Cabbage (Shredded)

3 Carrots (Shredded)

3/4 lb Fresh Turkey (Not Frozen)

6 Mushrooms

2 Egg Yolks

1 1/2 tsp Ginger

1 tsp Chinese 5 Spice

Oil

Sauce

1/2 cup Soy Sauce

2 tbsp Hoisin Sauce

1/2 tsp Sesame Seeds

2 Green Onions

What To Do

Step 1: Shred cabbage and carrots. I use a mandolin for the cabbage and a cheese grader for the carrots. Chop the mushroom into small pieces. Mix together.

 

Step 2: Cook turkey on medium heat until well done. Add turkey to veggie mixture. Add and mix in Chinese 5 spice and fresh ginger.*I use a grater/zester to add the ginger and guesstimate roughly 1 1/2 tsp.

Step 3: Place the egg yolks into a small bowl. Brush 1/2 of the outside edge of the wrappers with the egg yolk. I use the back of a spoon but you could also use a pasty brush. I like to lay out several wrappers at once to make things go a bit faster.

Step 4: Place 1-1.5 tbsp of filling into each wrapper. It is better to under-fill rather then over-

fill. *If you have extra filling you can serve it as a side salad with the pot stickers.

Step 5: Ok here is where things get tricky. Fold over the wrapper and crimp the edges. Be firm so they stick together. Let them sit for a few minutes before cooking them. I usually fill all the wrappers, then cook the wrappers I stuffed first. As they sit the egg yolk will dry and keep the wrappers close.

Step 6: Fill the pot with a 1/4-1/2 inch of oil. Heat oil on medium to high heat. Once the oil it hot add pot stickers (only the ones you will eat tonight). Don't let them touch or they will get stuck together while cooking. Brown on both sides, remove, then place on a paper towel to remove access oil.

Step 7: Mix soy sauce, hoisin sauce, sesame seeds and chopped green onion in a small bowl. Give it a quick stir.

Step 8: Enjoy! (see step 9 for freezing leftovers)

 

Step 9: Lay leftover on a piece (or several pieces) of Cling Wrap. Place another piece of Cling Wrap on top and seal. Place in freezer bag and store for 1-2 months.

Kale Chips

Kale chips are a healthy, tasty snack and a great alternative to potato chips!

What You Need


1 bunch Kale (the fresher the better)
2 tbsp Olive Oil
1 1/2 tsp of salt


 What To Do

Step 1: Wash kale under cool water. Pat with a towel or spin in a salad spinner to remove as much moisture as possible.

Step 2: Cut kale into 1 inch strips. If the vein is thick, cut off the edge or if you prefer de-vein the kale.

 
Step 3: Toss with the olive oil and salt.

Step 4:  Lay kale out on a baking sheet (I usually need 2). Make sure the kale pieces are not touching each other. It doesn't need to be perfect though, if some pieces are touching it will still turn out tasty!

Step 5: Bake at 325°F for 10-15 minutes or until the kale is dried out. You want to watch it, it will get bitter if over cooked.  Enjoy!