Friday, February 17, 2012

Eat it Four Times!

We finally made it to day 4 of pork week! Read all about the start of this journey here.

This post is delayed. Don't worry we didn't let good meat sit in our fridge that long! It's took a few days to get this post up. I've been busy working Disney. That's right.

We took a day off after day 3 with pork sandwiches then had a light pizza before arriving at day 4. Wahoo! This recipe had to be adjusted a little because someone *cough cough* ate most of the slaw without realizing I was saving it. So I shredded a carrot into the potsticker mix along with some other goodies. We made up for the lack of cabbage with extra green onion and extra sriracha sauce. ha.

Potstickers with peanut sauce
Remaining pulled pork and slaw
1-2 scallions, chopped
1-2 teaspoons Worcestershire sauce
1-2 teaspoons Sriracha hot sauce
1-2 teaspoons cornstarch
1 package wonton wrappers
peanut oil
About 1/2 cup of stock (mushroom, chicken or vegetable)
Peanut sauce reserved from Asian slaw recipe
Sriracha hot chili sauce (optional)

potsticker filling mix
  1. Finely chop pork and slaw in roughly equal proportions. Mix in scallions, Worcestershire, Sriracha and cornstarch. (and any other ingredients you think look good)
  2. Cover wonton wrappers and filled wontons with a damp towel while you work. For each dumpling, wet wrapper edges with water. Place a teaspoon of filling in center, then fold and crimp edges.
  3. Heat a saute pan to high then add a thin coating of oil. Add potstickers in batches so they do not touch. Cook for 2 minutes without disturbing, then pour in 1/2 cup stock, reduce heat to low, cover and simmer for about 5 more minutes or until liquid is absorbed. Remove potstickers to a serving platter. Put peanut sauce in a bowl or ramekin and add a dollop of Sriracha before serving.


We learned how to make these fancy looking suckers when we visited our Nepalese friends (see here). I must admit they did look pretty swanky and professional all lined up ready to be cooked. It wasn't too hard especially since we used store bought wonton wrappers. With potstickers you pan fry them then add the broth and steam them (or is it considered boiling?).




These were so good with that peanut sauce made on day 2. Perfectly crispy and soft at the same time. Tasted great even as leftovers!

What a heavy meat filled week! I'm sure it'll be a while before we go out and buy 5 more pounds of meat again. It was tons of fun and extremely delicious though. Sometimes it's just fun to do something different in the kitchen and that is exactly what we did. 

2 comments :

  1. Holy crap those look good! I might have to try those sometime this week...

    ReplyDelete

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