Sunday, March 15, 2015

Potstickers with Healthy Solutions Spice Blend for Poultry and Pork

I had to do it.

I had to.

I heard about this incredible spice blend that didn't use salt or msg to 'amp' up the flavours.   They were also having a contest to see if some of us home cooks could come up with some ideas.  And since I love to cook, entertain and feed people good food, I decided to enter the contest.

I actually had this spice packet hanging around for awhile.  I kept looking at it, trying to come up with something original, tasty and fun.  

And I did it.

At least, I think I did it.

And judging by how quickly the Potstickers disappeared at Tapas, I think I hit the nail on the head.

It does require just a little prep work, but once you get going this goes together fast. 

BTW, this makes a great filling for egg rolls as well.  

1 pound Ground Pork + 1 tablespoon Olive oil for browning.
4 finely chopped Baby Bok Choy (about 2 cups)
2 finely chopped Carrots
1 finely chopped Leek
8 oz. finely chopped Mushrooms
2 teaspoons Spice for Poultry and Pork
2 teaspoons Soy Sauce
1/2 tsp. Sesame Seed Oil.

Using my food processor I chopped each of the vegetables individually and set them aside while the meat cooked. 

Brown the ground up pork in a little Olive Oil for browning purposes.   Then add the two teaspoons of Spice for Poultry and Pork.
Add the chopped vegetables and stir around until they've cooked a little and released some of their moisture.
  Stir to combine.   Taste.    At this point I also added 2 teaspoons of Soy Sauce and 1/2 a teaspoon of Sesame Seed Oil.       I then set this aside to cool while I got the wonton wrappers ready.
I used full size egg roll wrappers and cut them into fourths for these.   If you can get wonton wrappers, use those, but my local store rarely carries them.

Set out the ingredients and get ready to make Potstickers.   I've found it handy to have a small bowl with water sitting right by me when making any kind of potstickers or wonton bites or anything to do with sticking the wrappers together.

Take a wonton wrapper, place a scant teaspoonful of filling in the middle.  Wet the edges of the wrapper, fold over the other side of the wrapper, making pleats in it.  You're aiming for a flat bottom and a pretty pleated top. 

Then just keep on going.    Remember, wrapper, filling, moisten, fold and pleat. 

Also, before I forget to say this, if you happen to have a clean dishtowel handy, dampen it at little and use it to drape over the finished potstickers.
Trust me on this, you don't want them to dry out too much.
This makes over 60 potstickers, really, 60 or more, and you can freeze them at this point before you cook them because they freeze brilliantly.    Just place them on a flat cookie sheet, place them into the freezer until they are frozen, then dump the frozen potstickers into a ziploc bag.   And when you're ready to cook them, just pull out however many you want, and cook them.

And I guess I need to tell you how to cook them, don't I?

So, the next step, add a couple spritz's of cooking spray to the pan, and then a little olive oil, or coconut oil. Heat up, and then add the potstickers, flat side down.  My picture of them browning away was too blurry to use, so just close your eyes and imagine.    As soon as they're browned a little, add some water, about a 1/4 cup or so, stick a lid on the pan, let it steam away, then take the lid off after a couple of minutes, and pry the potstickers off of the bottom of the pan.
If you did this right, you won't need to pry, just slip a thin spatula under them, and place them on a plate with some gyoza sauce.

I've used commercial sauce in the past and it's ok, but I like my own sauce the best.
Just 1/4 cup soy sauce, a little sugar, about 1/2 tsp. or so, 1 teaspoon rice wine vinegar, 1 tsp. sesame seed oil and whisk together.   Add some chopped green onions, about 2 to 3 onions, and serve.   I also like a sprinkle or two of sesame seeds, but that's me.

And since I had a lot of filling left over, I decided to try making some eggrolls with it.  
I have to say, I don't think I've ever had such good egg rolls, ever.    And luckily, there's enough more of the filling in the freezer to make a couple more.   I just served myself these with some Sweet Hot Chile sauce.   


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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