GAME DAY SWAP ~ Blooming Onion w/ Dipping Sauce

Before everything went black with Hurricane Sandy, we had swapped recipes with my National Cooking Board for the subject "Game Day Swap". (Thank you, as always Sarah @ A Taste of Home Cooking.)Funny thing is, I was so looking forward to make this & then SHE (Sandy) hit... When I finally was able to make this delicious appy, we still had no tv. No complaints here, for real, I have learned that I watch way less tv than I thought & it permitted me to read more (yes, even more than I already do- for me & to my tot). Not to really mention all of the REAL devastation the storm caused. I happily fried this baby up for a family Board Game Day. I think you all will LOVE it to...

Yes, it is a knockoff Outback Steakhouse recipe. And yes, it is pretty, pretty close to real thing!!! THANK you so much to Christine @ CHRISTINE'S CHRONICLES for this recipe. And I agree with Christine's complaint, "the greasy fried smell that it leaves in your house...yuck!"!!! BUT it is well worth it! I did core the onion (the ONLY use out of the "Blooming Onion Gadget" we have. Do NOT buy it- see pic below! Such a waste!!!) AND my onion still fell apart. That is so ok because I believe taste tops presentation ALWAYS! :)

Make this for your football game, your hockey game or really, for your family game night. So good! Finger-lickin' good!!!!
<3 Lishie

Blooming Onion w/ Dipping Sauce

from Christine's Kitchen Chronicles

via All Recipes

For the Blooming Onion:

• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/3 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cumin
• 1 large sweet onion
• 3/4 cup vegetable oil for frying

For the Dipping Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 2 tablespoons cream-style horseradish sauce
• 1/3 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 pinch ground black pepper
• 1/3 teaspoon cayenne pepper

Directions

1. To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
2. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
3. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion.
4. Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into ice water.  Keep the onions bloom side down in the ice bath for at least 30 minutes to allow onion to bloom. 
5. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Repeat with a second layer of milk mixture and follow again with flour coating.
6. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
7. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. If desired, open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Check out the post I gave for the swap: Stromboli!!!
Check out another Outback Steakhouse copy: Shrooms!
And check out my guest post today on Mom It Forward: Kids Craft: How to Make a Nature-Inspired Turkey

Chipotle-Orange Chicken Legs

~~~~PICTURE SHOULD BE HERE~~~~~


I am pretty irritated at myself. I normally do not forget to take pics of my food. It doesn't take me too long, hence the not so great pics ;) but tonight, with all of the rushing to get the food on the table, listening to my hubby tell me his cholesterol, after his Dr.'s visit today, is too high, etc. I forgot. If the dinner was just so/so I wouldn't blog it but it was GOOD.


I baked the chicken but grilling it would be so good too! The char would taste great. If you like citrus & some heat, try this. Just imagine how good it looked! ;)


<3 Lishie

Chipotle-Orange Chicken Legs

adapted from My Recipes

• 1 c fresh orange juice, divided
• 5 TBSp soy sauce, divided
• 3 TBSp brown sugar
• 2 TBSp olive oil
• 6 garlic cloves, pressed
• 1 TBSp orange zest
• 1 1/2 tsp kosher salt
• 1 tsp ground chipotle chile pepper
• 2 lb chicken drumsticks (about 8 drumsticks)
• 2 tsp brown sugar
• 2 tsp cornstarch 

Preheat oven to 400° F.


Combine 1/4 c orange juice, 3 Tbsp. soy sauce, 3 Tbsp. brown sugar, &  next 5 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken. Cover or seal, & chill 10 minutes. Remove chicken from marinade, discarding marinade.


Bake chicken 40 minutes (until juices run clear); remove from oven; cover with aluminum foil, & let stand 10 minutes.


Meanwhile, whisk together 2 tsp. brown sugar, remaining 3/4 c orange juice, & 2 Tbsp. soy sauce in a small saucepan. Whisk together cornstarch & 2 tsp. water, & whisk into orange juice mixture. Bring mixture to a boil over medium heat, & cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.

Potato Rounds

Do you not love my football stadium baking dish?!

We had a small get together for Super Bowl, just family but it was fun, especially for Gabriel. He may just be a Giants fan, what, with his hand0me-down MANNING 10 Jersey, we shall see (although mommy is a Dolphins fan & daddy, Broncos). Whatever team he wants is fine! He sure looked adorable. 


We had a nice offering of food- my homemade pigs in a blanket, sliders & these cheesy & bacon-y potato rounds. My pop-in-law made his famous potato salad (YUM) & mom-in-law made cole slaw & two different types of wings. No matter what you ate, I hope you had a great night! We did!!!

The fans watch from the sidelines :) 

<3 Lishie


Potato Rounds

• 4 baking potatoes, peeled &cut into 1/2 inch slices
• • Cooking Spray 
• • 8 slices bacon - cooked and crumbled
• 8 oz shredded Cheddar cheese
• 1/2 c chopped scallions

Preheat oven to 400 degrees.


Spray the baking sheet with cooking spray- place the potato slices onto sheet & spray the slices. Bake for 30 minutes, turning once.


When potatoes are ready, top with bacon, cheese & scallions, then return the baking sheet to the oven until the cheese has melted.

Caprese Bites

Looking for a yummy & easy appy or snack? You've found it! This is tasty & so simple.

Caprese Bites

• 1 tube refrigerated crescent rolls
• 1 package grape tomatoes, each tomato cut in half
• 1 small package of either regular mozzarella OR fresh mozzarella (for this, the mozzarella string cheese works WELL)
• fresh basil

Roll out the crescent dough, keeping it in one piece. Cut it into little rectangles. On one side of the rectangle place a piece of mozzarella, then a half of grape tomato & lastly, a piece a basil on top. Fold over the other half of the rectangle, secure & create a little bundle.

Place on a lined baking sheet. Bake at 400 for 8-10 minutes or until browned.

Try these other DeLish recipes using refrigerated crescent rolls!!!:

Cinnamon~Sugar Knots

 Mini Cinnamon~Walnut Pinwheels

Easy Parmesan Knots

Lemon~Rosemary Knots

<3 Lishie

Recipe Swap~ Holiday Favorites

How is it that I always get so lucky with my swaps?! This time, I received Sarah, over at "A Taste of Home Cooking"'s Holiday Favorite Appetizer: Asparagus with Fried Egg and Pecorino (but I used Parmesan). First off, I will say, I made it as an appy for one because my hubby does not eat asparagus... & the thought of an egg on the veg? No way! Oh well, more for ME! Ha ha ha!!! Because this was delicious. When I breakfast out at the diner, I love to order eggs over easy... grab my fork & let the yolk burst & flood over my hash browns, envelope my bacon... soak up into my toast... So this.was.perfect. YUMMY. And please excuse my asparagus, I wanted them as crispy as the edges of the egg! DeLish! Thank you so much Sarah!!! 

<3 Lishie 
PS- I gave my potato pancakes because I love to make them for Chanukah (Yes, I am Catholic, lol!)  


Asparagus with Fried Egg and Pecorino
from A Taste of Home Cooking

• 1 bunch asparagus, woody ends removed 
• salt and pepper 
• olive oil 
• 1 tablespoon butter 
• 2 eggs 
• Grated Pecorino or Parmesan cheese 

Preheat oven to 350. 

Toss asparagus with salt and pepper and olive oil. Spread on a baking sheet in a single layer. Roast in the oven for 10-15 minutes until the asparagus is tender to your liking. 

Meanwhile, heat butter in a small skillet. Add eggs and fry to your liking. 

Remove asparagus from the oven and divide into two bunches. Top each bunch with a fried egg. Grate cheese on top and serve immediately. 

Stuffed Mushrooms

Looking for a great, no fail appetizer for Thanksgiving, or any day? Well here it is. My hubby love, love, loves mushrooms. There are so many variations on stuffed shrooms but this is a great base recipe... add more things anytime. Change it up with bacon or sausage... add carrots. Use shallots. Do as you wish! I make this as a side sometimes too!


Happy Thanksgiving Eve!
<3 Lishie




Stuffed Mushrooms

• 16 large or 32 small white button mushrooms
• Olive Oil
• 1 medium onion, diced small
• 4 celery stalks, diced small
• 2 cloves of garlic, minced
• S & P
• 1/4 cup Italian bread crumbs
• 1/4 cup grated parmesan cheese

With a slightly damp cloth, wipe the mushrooms clean. Pull the stalks from them carefully (reserve). Finely dice the stalks. 


In the olive oil, saute the onion, celery & diced mushroom stalks until the onion is translucent & the celery is soft. Mixing, add the garlic & the S & P.  Add the bread crumbs & combine, take off heat.


Preheat oven to 400 degrees F.


Take the mushroom tops & using a small spoon (I like my Tablespoon measure for this) over-fill/stuff them with the onion mixture. Place flat-side/non-stuffed side down on a sprayed baking sheet. Top the stuffed mushrooms with the parmesan & bake for 20 minutes, until the cheese is browned & the mushrooms are softened. Enjoy!

Look at these HUGE, "button" mushrooms we got!

Check out my post: Thank you for Thanksgiving Crafts ideas for the kids.

Patatas Bravas

Everyone seems to love tapas, Spanish appetizers. Well, I sure do! And I love Spanish food. (See my Delish Spanish Torta!) These potatoes were delicious in Spain & truly easy to capture the authenticate taste at home.These can be a side or an appetizer. The name of the recipe roughly translates into "fierce" or "angry" potatoes. But I promise you, you won't be angry after eating them!

Enjoy!

<3 Lishie

Spanish Roasted Potatoes with Tomato Sauce

Slightly adapted from Simply Recipes

• 2 pounds potatoes peeled, cut into 1 to 1 1/2-inch chunks
• Olive oil
• Salt
• 1/2 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 1/2 cup white wine (can substitute stock)
• 2 TBSp tomato paste
• A 14-ounce can of crushed tomatoes
• 2 tsp Tabasco or other hot sauce
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp salt
• 1 tsp sugar

Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil & salt well. Arrange in one layer in a casserole pan or rimmed baking tray & roast until browned, about 50 minutes.

While the potatoes are roasting, make the sauce. Heat 2 TBSp of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic & sauté another 2 minutes.  

Add the white wine to the pan & turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste & stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well & reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast.

When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes. 

Serve with the remaining tomato sauce as an appetizer or side dish.

Apple Cheddar Appy

I had extra store bought pie crust leftover from making these mini apple pies, as well as some honeycrisp apples so I decided to try an appetizer recipe that had popped into my head. 

Apple & cheddar go together very well- the tart/sweet combination of the fruit & that sharpness of the cheese... Plus the sweet hint of nutmeg. This may become a favorite appetizer for me for friends & family! 

It is too easy, fast, looks great, is utensil-free & tastes yummy... what else could one want in an appetizer?!?!?

Apple Cheddar Appy

• 1 sheet (1/2 box) store bought Pie Dough
• 1 large or 2 medium Honey Crisp Apples *Or your favorite baking apple
• 1 cup shredded Sharp Cheddar Cheese
• pinch of freshly grated Nutmeg *to top

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.

Roll out the pie crust & cut into 2" cookie cutter shapes. I chose a nice Autumnal-themed Leaf. As you cut each shape, place it 2" apart on the prepped baking sheet. Peel & core the apple, then thinly slice. Place two slices of apple on each pastry cutout (having the 2 apple slices form an oval). Place a teaspoon of the grated cheddar on top of the slices, then a slight pinch of nutmeg. Repeat with all of the cutouts.

Bake for 12-15 minutes or until the pastry is slightly browned & the cheese topping is bubbling & brown. 

Serve & Enjoy!

<3 Lishie

 

And do NOT forget~ THIS IS TODAY!!!!!:

Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record

RECIPE SWAP ~ Tailgating

Perhaps you have heard of my hubby's Buffalo Wings, "Wingsday" saga? My hubby LOVES his wings & has them every.single.Wednesday. BUT, his triglycerides were really high so we had to figure something out, something different from the usual fried wings. I have tried Buffalo Chicken fries & broiling them & Baking them &, finally, he has settled on grilling them. And the meaning of "them" now equates to skinless, boneless chicken breast. I mean, I've even made Buffalo Chicken Stromboli. So when I received my appetizer recipe from my most recent swap for Baked Buffalo Wings from Melissa (melbride2005) at I was Born to Cook, I smiled & laughed! My hubby would definitely eat them- his game of choice being a boxing match (Go Ortiz!)

Baked Buffalo Wings
from Allrecipes

• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce
• 
  
• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag.  Shake to mix. 
• 
  
• Add the chicken wings, seal, and toss until well coated with flour mixture. Place the wings onto the prepared baking sheet and refrigerate at least 1 hour.
• 
  
• Preheat oven to 400 degrees.  Whisk together the melted butter and hot sauce in a small bowl. Dip wings into butter mixture, and place back on baking sheet. Bake until chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
•  
The verdict? The cayenne pepper & garlic powder added a little something extra & he was happy to have actual wings as a treat, but, alas, he enjoys the fried or grilled variety best. 
I definitely suggest making these for your next game, sporting event! Hubby said they were tasty!
<3 Lishie

Avocado Love... & Guacamole

I love, love, love avocados. It may have something to do with the fact that we had an avocado tree in our yard growing up in Florida (along with grapefruit, lemons & oranges). And for this reason, I do not subscribe to the "Hass Avocados are best" sentiment. They are wonderful, especially in season (spring through Fall), but each different type of avocado has their own season.

Just know these Lishie tips for picking a delicious, ripe avocado:

1) The fruit should have no visible bruises or marring.
2) If a stem is attached, it should remove easily. This shows ripeness.
3) If, when held & squeezed gently, there's a little give, it is ripe.
4) When you shake the avocado by your ear, it should not rattle. This means it is overly ripe.

This all being said, I LOVE them!!! I make/eat avocado shakes, slices in salad, in sandwiches/pitas... I'll eat slices alone, on their own, like I did growing up. It is just.so.good... Here's my recipe for guacamole. Every one who makes it makes it differently, to their liking. I am not good with spice but do add some jalapenos if you like!

I love my Flip Flop dish too!

Guacamole

• 4 avocados, cut/pitted
• 1 tsp Lemon Zest 
• 2 TBSp Lemon Juice
• a handful of chopped Cilantro
• 1 small Red Onion, finely chopped
• 2 Garlic Cloves, Minced
• Pinch of Salt

Slice up the avocado into chunks & squeeze the lemon juice over it. Add the zest, cilantro, red onion, garlic & salt. Combine all & serve.

It's WINGS-Day again... you guessed it... Wingettes, but how?

Hot saucy goodness (according to Hubby)

Another Wednesday, another "Wingsday"... And I am trying again. This time I used a pastry brush to baste the wingettes with some hot sauce, then I broiled them to dark, crispy, near carmelized perfection. Had my hubby turn off the fire alarm for the cooking time period because I knew as soon as I'd had the broil on, that piercing sound would cause me to lose some of my hearing (don't get me wrong, I am extremely happy it works but not when I am cooking, ha! So then I braced myself for the heat that would fill my kitchen on a beautiful, windows-open, Spring (summer-like) day. It wasn't so bad though! And the chicken itself, smelled delicious.

Naked Wingettes

I also made the sauce again with a butter substitute. The verdict? Hubby was very happy tonight!!! YAY home run... Hopefully soon we'll get a new grill & outside wingsday shall be!


Broiled Hot Wingettes

• Cooking Spray


• 3 lbs. Wingettes


• 2 TBSp Butter Substitute, melted (hubby chose "I Can't Believe It's Not Butter")


• 1 TBSp Honey


• 1 cup Hot Sauce (we use Frank's Original) + extra for coating the chicken before broiling

Line a broil-safe sheet pan with foil & spray it with cooking spray. Place the wingettes on the sheet & "paint" them using a pastry brush with some hot sauce. Broil on the one side for 10 minutes. Turn the chicken pieces over, brush the new, uncooked side with a coat of hot sauce & broil for another 10 minutes or until the pieces are browned & crispy.

In a large bowl, combine the melted butter substitute, the honey & the hot sauce. mix all of the wingettes in with the sauce, covering each completely.

Serve with blue cheese & celery sticks. Oh, & crusty bread :)

*Lishie tip- If they're too spicy, don't drink water! It makes the burn worse. Crusty bread is a great side to decrease the heat!

Also if you, unlike me, love hot sauce, place a TBSp of it in your potato salad, along with a TBSp of relish to make your salad Louisiana style :)

Hummus & Pita Chips

I love, love, love hummus. It's my "in front of the tv treat" with pita chips. YUM. Sometimes, I also love to have it as a vegetarian sandwich in a pita with lettuce & tomato & cucumber. It's full of protein & so good. The following recipe is very versatile. Add tahini sauce for extra flavor or roasted red peppers... And the chips? Think of your favorite flavors & season away!!!


Hummus

• 2 cups canned chick peas, drained
• Juice & Zest of 2 Lemons
• 3 cloves garlic
• Kosher Salt
• Pinch of Sweet Paprika

Place everything into the Food Processor & combine until the texture you like. 


*Sometimes I add chopped roasted, red pepper too!


Pita Chips

• Bag of Pita Bread (I get plain, white)
• Olive Oil, to coat
• *Seasoning (You could use anything!) I use Sea Salt

Pre-heat oven to 400 degrees. Cut each pita in half & then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour olive oil over the pita triangle piecess. Toss and spread out the wedges, not overlapping. Sprinkle Sea Salt (or whatever seasoning). Bake for 8 to 12 minutes, or until toasted and golden in color.


No tip here unless you HAVE one FOR me! LOL... just an observation... why do my pitas ALWAYS look like my toddler cut them? They break so easily! Good thing, they taste yummy no matter what.

It's WINGS-Day again... Broiled Buffalo Wingettes

Wednesday, as most of our friends know, is Wingsday at the D household for my hubby. Unfortunately, since he's had to restrict certain foods due to his high cholesterol, ordering them in or making them the "all-tasty" deep fried method is not on the menu. So I have been attempting to make it alternate ways. I've baked them & I made them as tenders dipped in flour on the skillet- Buffalo Chicken Fries. This week I broiled them. And I used a butter substitute. 

Hubby's verdict? The sauce didn't seem any different (yay!) but the wings themselves were ok, just good. I think that no matter what way I cook them, unless it is fried, he won't be over the moon for them but he will be satisfied. And he has to be, because healthy is the way to go! So give them a try!!!

Broiled Buffalo Wingettes 

Broiled wingettes before their sauce bath

• Cooking Spray
• 3 lbs. Wingettes or wings
• S & P *Optional (did not use)

Sauce:

• 3 TBSp Butter Substitute, melted (Michael chose "I Can't Believe it's Not Butter")
• 1 TBSp Honey
• 1 cup Hot Sauce (I use Frank's Red Hot) 

In a large bowl, whisk together the sauce  ingredients & set aside.

Line a broiler-friendly pan with aluminum foil & spray it with cooking spray. Lay out the wingettes in one layer. Spray the chicken with cooking spray. Broil for 10 minutes, then turn every piece onto it's other side. Spray non-cooked side with cooking spray. Broil another 10 minutes or until golden brown.


When the wingettes are cooked, while still hot, toss them in the sauce then serve.

*Lishie tip- Serve with nice crusty bread to tone down the heat. Water just makes makes the sting burn worse!

Have a said again- I DO NOT LIKE THE SMELL OF HOT SAUCE? LOL!?!

Carrot Salad - a nice change of pace

In the D household, we do salad Southern Italian-style, at the end of the meal. And, even if I don't blog it, we always have salad. It's just there... no point in telling you the greens today are... arugula! Or romaine! Or yes, iceberg, my hubby's favorite. But sometimes, especially when dinner is very "GREEN" meaning the color, not re-purposed, although yes, organic... variety in the salad is a nice change. Enter last night's Carrot Salad. Perfect for a weeknight dinner, a BBQ, a pot luck. Anything. Fresh & good for you!

Carrot Salad

• 1/4 cup Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 1 TBSp fresh dill, finely chopped
• S & P to taste
• 2 Cups (about 4-6 carrots) of Carrots, grated*
• 1/2 cup (about 1-2 stalks) Celery, finely diced

In a medium bowl, whisk together the oil, vinegar, dill & S & P. Add the grated carrots & finely diced celery & toss, coating the veg well with the dressing. Serve & Enjoy!

*Lishie tip- I box grate the carrots by hand on the large hole side but you can throw them in the food processor.

"Chinese" Pot Stickers... well, Korean Dumplings

OK, so I really was suppose to make these: Chinese Pot Stickers for the Chinese Takeaway Copy-Cat recipe challenge (proposed by Feisty over @ Tales from the Mad Men Kitchen) that I first spoke about here. Well, my Step-mom is Korean & she makes the most wonderful Dumplings... Since I learned from the best, why waver? I make my own variation & it comes out delicious. Never heard of Korean takeaway? Well now you have ;)

I usually love to get round, dough wrappers at the Han Ah Reum Market in Little Korea, NYC on 32nd Street but did not get a chance. So I had to settle for square. To my surprise, I liked the square shape just as much. And ahhh, the scent of the sesame oil reminds me of my beautiful Step-mom, Anne. There's nothing like her cooking, it is delicious. But, of course, she's a trained chef. I hope I've done her proud.

Butterfly Chopsticks on my plate

Korean Dumplings or Mandu.

• 1/2 lb. shredded, cooked Chicken*
• 1 cup shredded carrot
• 1 tsp salt
• 2 tablespoons light soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon green onions, chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, minced
• 2 garlic cloves, minced
• 64 wonton wrappers ( usually 1 pkg)
• 1/4 cup canola  oil
• 1 cup chicken stock

DIPPING SAUCE

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced
• 1 tablespoon green onions, chopped

Little pockets of yummy goodness, waiting for dipping

Filling
Mix the first 9 ingredients in a bowl.


Putting it all together
Fill a tiny bowl with cool water. Try to keep the wontons damp & semi-cool.


Lay out one wonton wrapper. Using a "1/2 TBSp" measure, spoon filling into the center of the wrapper. Dip a finger into the water bowl & follow one edge of the wonton (use the water as an edible glue). Fold the wonton in half, pressing out the air & seal it. This makes a triangular dumpling.


For a "purse-like" dumpling, spoon 1/2 TBSp of the filling into the middle of the wonton wrapper. place water all the way around the edges of the wonton... pull upwards two diagonal sides at the same time, then the other two sides & "pinch" together to glue!

"Purse-like" Dumpling

In a non-stick skillet on Medium-high, heat a little canola oil & fry the dumplings on one side for about a minute or until golden brown & watch them! They burn quickly!!! Add a little of the chicken stock into the pan, reducing heat to low. Cover & simmer-steam for 5-7 minutes until wrapper is translucent.


Repeat for the remaining dumplings.


Mix the dipping sauce & serve.

*Cook the chicken any way- bake, poach or pan sear (I did the latter), then shred. You can even use rotisserie chicken.

*Lishie tips- If you do not have permanent sets like I do, next time you order in or takeaway Chinese food, get extra sets of chopsticks to stash in your drawer.

*Lishie facts- It is believed that mandu were first brought to Korea by Mongolians in the 14th Century.

As for Chinese pot stickers a legend of an Imperial Court Chef exists. He burnt a batch of dumplings on one side only out of carelessness, & with no time to re-cook, served them as his "own creation". Fortunately, the Imperial Court LOVED them! & so do we. YUMMMM

And don't forget wonton crisps as an easy dessert idea!