Monday, May 9, 2011

In the Kitchen - Baked Potstickers

So in case you haven't noticed - I started a little page to the right where I can store my favorite recipes. I LOVE to cook and try new things. And then I LOVE to hold food in front of my husband or kids demanding "taste it! no really, taste it!!!!!"

Maybe that's why I specialized in feeding therapy with the babies so I can do the same to them vs. torture my husband. At least I did go through training to find out how to hold a spoon in front of a toddler's mouth for 45 minutes while they scream and refuse to eat. Fun, fun. As an added, 'about me' fact, in my hospital internship, I gagged stroke victims with 9 inch frozen Q-tips dipped in the most sour substance available (to increase swallowing muscles). How many of you still think being a speech therapist is a boring job now?!?

So on to my first official recipe post - yeaaaah!!! This one is actually a modified Pampered*Chef recipe that the fam and I have fallen in love with. It takes a little time (maybe 20 min prep) but is fun for the kids to help out with.

Baked Potstickers w/ Red Jalapeno Dipping Sauce

Potsticker Ingredients:

  • 1 can (10 oz) chunk white chicken; drained
  • 1/4 cup grated carrot
  • 1 tsp peeled and finely grated ginger root
  • 1 T soy sauce
  • 1 egg white, lightly beaten
  • 1/4 cup mayonnaise
  • 1/4 tsp onion flakes
  • 1 garlic clove, pressed
  • pack of Wonton Wrappers - found in produce section
Let me add here: if you have never used fresh garlic and/or ginger - DO. It is very cheap - the above little chunk of ginger cost 12 cents. And the taste is just so much more amazing than the powdered or even canned versions.

Just in case you have never used ginger (which I hadn't until this recipe). You first peel the skin back on a bit, leaving a 'handle' for you to hold onto while you grate on a fine section of the grater. Watch out not to grate your fingertips. That hurts.... big time.As far as fresh garlic goes - either use a garlic press so you don't have to peel the outside skin off - which I did for this recipe. Or you can smash the garlic clove with the broad side of a knife, peel away the outside peel, and chop really, really fine. Which is how I use garlic in most recipes. (and for those pro chefs out there -- sorry for the elementary cooking lesson but I have some younger readers I know would be emailing me to ask how to do it!) Fresh garlic makes the biggest difference in ALL my recipes.

2. Once you get the mix together. Preheat the oven to 425 degrees.

3. Time for the fun - filling the Wonton Wrappers. Keep a bowl of water nearby to wet your fingertips, and dampen separated Wonton Wrappers so they will close easily. Spoon a tsp (or little less) of the mix into the center of each.

You then can choose to fold your potstickers into any design you would like. The three I like to make are a tootsie roll, an envelope, and one where I bring up each corner and pinch the diagonal sides together to form a kind of flower. The kids love making these. Just make sure your edges seal or the mix will seep out while baking. Arrange on clay baking sheet. You don't have to have room between as they wont expand.

** let me also say I am an addict for clay baking products. I have a large sheet pan, a brownie pan, a lasagna pan, a casserole dish, a mini pan, and a muffin pan. Have I said I love the clay baking products!?! The bottoms don't burn and cookies come out puuuuurfect as the clay lets heat go all the way through the food and cook evenly. That and clean-up is so easy - you just let cool, rinse with water, and scrape the food right off without having to soak and scrub. I have tried my potstickers on a regular baking sheet when I was making 2 batches at the same time and the baked-on-clay ones were much better - just watch out for bottom burning on a regular sheet.
**Notice how the pan to the right is twice as dark? It's because I have used it twice as long and it is now naturally twice as slick. It's called 'seasoning' and the older/darker a pan is - the better it is to cook on.

4. Bake until the edges start to crisp a little and potstickers are golden brown. Around 12-14 minutes.

Dipping Sauce Ingredients:

To make the dipping sauce, which is fantastic, you will need:
  • 1/2 cup red jalapeno jelly
  • 1/4 cup rice vinegar
  • 2 T soy sauce
Microwave 30-40 seconds at a time, stirring to melt jelly. Whisk or stir until well blended.

** this makes a decent amount. The kids like to dip their potstickers into plain soy sauce so Tony and I always have left over sauce. I use to halve the recipe but then found it refrigerated well so I now make it and store it in an oil salad dressing or glass bottle. This sauce is SO good on rice - don't let the jalapeno jelly throw you off - it is really a great mix. Spicy but sweet.

Serve with white rice and sauce. And I promise you, you wont have leftovers. Which is good because the wontons don't warm well the second go round.

** for anyone on Weight Watchers - I ran the points based on my modified recipe and it was 8 pts for 5 potstickers.

If you try it - let me know what you think! I've had great reviews as I have taken these to many different functions and they have always been a hit.


Brandy Wade said...

Wow! Fancy! Those look straight out of a restaurant! Impressive. : )


JG said...

Oh man, this looks soooooo good! Definitely bookmarking this one! Thanks for sharing!

Christina said...

I'm gonna try it! And by the way I have been married 10.5 years and still didn't know what it meant to press garlic - I still am kind of confused even with your explanation. And every time I try to chop garlic tiny - I still taste the bits of garlic in my food and it grosses me out a little - maybe I need to find one of these garlic presses you speak of ;)

Angi: Tim Cooper said...

Yummy, can you quick mail some to me? angi