Sunday, February 6, 2011


For the Super Bowl tonight, we've decided to split the food into the two halves of the game.  First half will be classic nachos, chips and salsa, guacamole, hummus with carrots and celery.  Second half will be more like our dinner, in the form of Asian Beef Skewers and potstickers.  It'll be our first time trying the beef skewers  but these potstickers are tried-and-true.  They do take a little time to make but are definitely a worthy appetizer!

Taken from: Everyday Food
 Makes 24 potstickers
  • 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
  • 1/2 cup finely chopped Napa or Savoy cabbage
  • 1/2 teaspoon salt
  • 6 ounces ground pork (I use 93% lean ground turkey instead)
  • 3 scallions, finely chopped
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons canola oil
  1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl.
  2. Meanwhile, heat skillet over medium heat.  Cook ground meat just until all the pink is gone.  Remove from heat and let cool in a medium bowl.  Add scallions, ginger, soy sauce, sesame oil and cabbage. Mix well with a fork. Refrigerate leftover filling up to 2 days. 
  3. Work with one wonton wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
  4. In a small bowl filled with water, dampen fingers and wet the four edges of the wonton wrapper. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal (I use the tines of a fork to help seal the edges).
  5. Transfer to a plate lightly coated with an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
  6. Return skillet to medium-high heat.  Add 1 tablespoon oil until heated and add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent, 2 minutes. Repeat with remaining tablespoon oil and wontons. Serve with dipping sauce (below), if desired. 
Soy-Ginger Dipping Sauce
Taken from: Everyday Food
Makes about 1/2 cup
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons sugar
  • 1/4 teaspoon sesame oil
  1. In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

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