- 1lb ground pork
- 1 Tablespoon soy sauce
- ½ Tablespoon oyster sauce
- 1 Tablespoon sesame oil
- ½ teaspoon white pepper
- 1 Tablespoon corn starch
- 3 green onions (finely chopped)
- 1 clove of garlic (minced)
- 5g (1/8 cup) minced ginger
- 8T water
Combine all ingredients except water. Mix and stir in one direction for about 3 minutes. While stirring, slowly add water, stir until the mixture becomes sticky.
Place 2 teaspoons to 1 tablespoon of filling in the middle of each wrapper. Wet the edges of the wrapper with water. Fold the wrapper over to form a half moon shape, pinch the top edges to seal. Work your way down but leave both ends open.
Place a non-stick pan on high heat, add 1.5 T oil.
Place pot stickers in the pan.
Add ½ cup water and place a lid on the pan.
Cook 5-7 minutes or until all the water is gone.
Reduce heat to medium, remove the lid.
Cook for another 3-4 minutes until the bottoms turn golden brown and crispy.
Open link for pictures of steps: pot-stickers-and-boiled-dumpling
Source: My friend Lie-ken
- 1 large egg
- 1 cup creamy classic-style peanut butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired, and bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- 4 pounds boneless beef short ribs, cut into 3-inch long pieces
- Kosher salt and freshly ground black pepper
- Double the sauce ingredients below if you like a lot of sauce
- 2/3 cup light brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon white vinegar
- 1/2 teaspoon dried ground thyme
- 2/3 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- Preheat the oven to 300 degrees F.
- Arrange the short ribs in a 9 x 13 inch baking dish and season with salt and pepper, to taste.
- In a small bowl, combine all the remaining ingredients and stir to incorporate.
- Pour the sauce over ribs and toss well, coating all the pieces.
- Cover with aluminum foil and roast until cooked through and tender, about 3 hours.
- Remove the foil during the last 30 minutes of cooking to brown the top.
- Transfer to a serving platter and serve.
Source: Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/easy-bbq-short-ribs-recipe.html?soc=socialsharingpinterest&oc=linkback
- 1 package wonton wrappers (approximately 48)
- 1/4 cup Kraft Mayo
- 1/3 cup Kraft shredded Parmesan cheese
- 1/4 cup greek yogurt
- 1 cup frozen chopped spinach, thawed and drained
- 1 15 oz can artichokes, chopped
- 6 oz cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- Preheat the oven to 375 degrees and spray mini muffin tins with a non-stick baking spray.
- Press a wonton wrapper into each of the baking cups with your fingers to create a cup. It doesn’t matter if they are perfect cups or if the wonton wrapper wraps over because you’ll just fill it anyway.
- Bake the cups at 375 degrees for 7-8 minutes or until they are lightly browned and crispy.
- Remove the cups from the muffin tin and let cool on a cooling rack. Once cooled you can store the cups overnight or for a few days in an airtight container.
- Heat the cream cheese in the microwave for about a minute or until soft and slightly melted.
- Mix in the mayo, yogurt, garlic powder, and salt.
- Once all of your creamy ingredients are mixed in, add in the chopped spinach, artichokes, and Parmesan cheese and mix until well combined.
- When you’re ready to serve the cups, heat up the entire mixture in the microwave for 1-2 minutes depending on how hot you want it.
- Using a spoon or a plastic bag (like you would pipe frosting) fill in the cups with a good amount of filling and serve. The cups are better warm but still taste great cooled.