Asian Pork Dumplings

If you have a free afternoon, take some time and make pork dumplings.  They freeze really well.  And since one pound of pork makes 80 dumplings, you won’t need to make them again for a while.  Jeff and I love these and it is really convenient to have them in the freezer as a quick snack or appetizer.

Servings: 60-80 pieces

Time:  Prep: 30-45 minutes   Cooking:  15-20 minutes
Hardware:  A food processor/chopper, measuring spoons and cup, mixing bowl, a clean flat surface, a small bowl, a baking sheet and parchment paper (or non-stick foil), freezer bags (optional: a food saver), space in your freezer, a steamer

Ingredients:

• 1 1b ground pork
• 3 green onions (¼ cup)
• 1 cup broccoli slaw
• 3 cloves crushed garlic
• ½ tablespoon finely grated ginger
• ¼ teaspoon salt
• 2 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 1 cup water
• 2 tablespoons of cornstarch
• 60-80 dumpling wrappers*

             *If you cannot find dumpling wrappers just use wonton wrappers.
               I used a cookie cutter to cut them into circles.

1. Cover the baking sheet in paper. Set aside.
2. Wash and chop the onion.
3. Place the slaw, onions, ginger, and garlic into the food processor and pulse a few times.  The veggies should be very small.  Add the pork and remaining ingredients (except the water and the cornstarch) and pulse a few more times.
4. Put everything into the mixing bowl and make sure everything is completely mixed.
5. Fill the small bowl with water and mix in the cornstarch.
6. Work in small batches.  Do not allow the wrappers to touch.  Lay out six wrappers. Using your finger, paint the edges with the cornstarch-y water.  Place 1 even teaspoon of the pork mixture in the center of the wrapper. I used a measuring spoon to make sure each wrapper had the same amount. Fold the wrapper over, pressing as you go to make sure there is no air in the dumpling. Be careful not to tear the wrapper.  If you do you can use another wrapper as a patch.  Just tear off the smallest piece required to cover the tear and use the cornstarch-y water as glue.  Make sure the wrappers are sealed.
7. Continue in batches until you are out of filling or wrappers.
8. Lay them in a single layer in the steamer and steam for 15-20 minutes.
9. To save the dumplings for later, place them in a single layer on the baking sheet. Do not allow them to touch.
10. Place the dumplings in the freezer. When they are completely frozen, divide them into serving sizes (4-6 per person), and then use freezer bags or a food saver to freeze them for long term storage.
11. When you are ready to eat them allow them to defrost for 10 minutes and then steam as usual.

Sometimes called potstickers, these delectable little bundles are traditionally eaten to celebrate the New Year in China.  Don't wait 'til then!

Teriyaki Sauce

This can be used as a dipping sauce for pork dumplings.  It can also be brushed over chicken, fish, or shrimp during the last few minutes of broiling to act as a glaze.











Hardware:  Measuring cups and spoons, a small bowl and fork, a sauce pan, a whisk
Servings:  Makes 1 ¾ cups
Time:  5 minutes

Ingredients:

· 1 cup low sodium soy sauce

· ½ cup Miran (you can substitute white wine and a tablespoon of sugar)

· 1 teaspoon sesame oil

· ½ teaspoon powdered ginger

· ¼ teaspoon garlic powder

· ¼ cup packed brown sugar

· 2 tablespoons cornstarch

· ⅛ cup cold water

1. Whisk everything but the cornstarch and water together in the pan over medium heat.
2. Mix cornstarch and cold water together until all of the cornstarch dissolves and there are no lumps. Add the cornstarch-y water to sauce and heat until thickened.
3. Adjust to your taste.

Summer Cocktails

Hot! Hot! Hot! These summer drinks are an excellent way to cool down.

Raspberry Lemonade

Servings:  1 ½ quarts
Time: prep:10 minutes 
Hardware:  Cutting board and knives, pot, measuring cup, a blender, a strainer/ sieve, a wooden spoon, a 2 quart pitcher, glasses

Ingredients:

• 3 cups water
• 1 cup sugar, maybe more
• 1 cup fresh lemon juice (6-8 lemons), maybe more
• 1 cup fresh raspberries
• 1 cup lemon flavored vodka
• ½ cup raspberry liqueur
• Ice
• Colored sugar, lemon wedges, and raspberries for garnish

1. Dissolve the sugar in boiling water.  Allow to cool.
2. Rinse the raspberries and liquefy them in the blender.  With the spoon, force the raspberries through the sieve into the pitcher.  Discard the seeds.
3. Mix the syrup, the lemon juice, the vodka, and the liqueur together in the pitcher with the raspberries.
4. Add more sugar or more lemon juice, depending upon your taste.
5. To serve, wet the glasses' rims in water and then in colored sugar.  Drop a few berries into the lemonade and place a lemon wedge on each glass. Serve over ice.

Ahhhhhhhhhh!

Sangria

Servings:  1 ½ quarts
Time:  prep: 10 minutes,   chill: overnight
Hardware:  Cutting board and knives, measuring cup, a blender, a strainer/ sieve, a wooden spoon, a 2 quart pitcher

Ingredients:

• 1 cup fresh raspberries
• 1 lemon
• 1 orange
• 1 lime
• 2 peaches
• 1 bottle of red wine
• ¼ cup sugar
• ⅛ cup orange juice
• ¼ cup brandy
• sparkling water (optional)
• Fruit for garnish

1. Rinse the raspberries and liquefy them in the blender. With the spoon, force the raspberries through the sieve into the pitcher. Discard the seeds.
2. Squeeze the citrus fruit into the pitcher.  Slice the citrus fruit, remove the seeds, and slice the peaches.  Add the sliced fruit to the pitcher.
3. Stir in the rest of the ingredients except the water. Chill overnight.
4. Remove the fruit.  Garnish with fresh slices of citris fruit. Add a splash of cold sparkling water if desired.