Author Archives: Lisa

Potstickers

Hi all! We made it safe & sound to our new apartment on Friday night & our stuff followed Saturday, but we won’t have Internet until Wednesday. Thankfully, my awesome sister-in-law Lisa is back posting another delicious recipe in my absence! Take it away, Lisa!

I am from the throw-it-in-the-pot-and-hope-for-the-best school of cooking. I look at most recipes as guidelines, and don’t particularly worry about the end result being perfect.

Potstickers are perfect for experimenting. There are only a few steps to actually make them. First, make a filling. Second, spoon the filling onto the wrappers. Third, fold and seal the wrappers. Fourth, cook and eat! This process is time consuming, so that is why I usually make a large batch and work with a friend.

So, for the filling, your options are endless. I prefer pork, while you could use chicken, tofu, or whatever you prefer. If you use meat, be sure to get it ground so it is easier to mix with the other ingredients. We added shredded cabbage, carrot, and green onions. You will also need a binder to help it all stick together. In this recipe, we used about a teaspoon of sugar and about 2 tablespoons each of soy sauce and warm water mixed together. I have also used sesame oil with a dash of chili oil in the past.

Filling ready to go.

Make sure not to put too much filling in the wonton wrappers. They won’t seal and when you cook them, the filling will come out into the pan. Generally, less than 1 teaspoon of filling is a good guideline.

Don't use too much filling!

To seal the wrappers, dip your finger into a cup of warm water and wet around the edges. You will need to make a pleat in one side of the wrapper as you seal it to the other half to keep excess air out of the potsticker.

Ready to cook or freeze.

At this point, you have a couple of options. You can cook them all first and then freeze, or you can freeze first and cook later. If you want to cook first, put enough vegetable oil into a pan to just cover the bottom. Heat on medium heat until water dropped in makes the oil spit. Place the potstickers in the oil and brown on three sides. Then add about one-quarter cup of water and put the lid on. Steam for about four to five minutes.

If you would like to freeze the uncooked potstickers, line them up on a cookie sheet or jelly roll pan that has been lined with waxed paper and floured. You can add another layer on top, just be sure to generously dust the first layer with flour before adding an additional piece of waxed paper. Freeze for 1-2 hours and then you can transfer them to a gallon size freezer bag.

Cooking frozen, uncooked potstickers is a little different. You can still cook them in the pan, but don’t steam them or they will just fall apart. I usually finish them in the microwave to be sure the filling is cooked. A deep fryer also works. It takes about 5-7 minutes.

You can use plain soy sauce for dipping, or add a dash of lemon juice for a little kick.

Our recipe used:

1 lb ground pork        1 green cabbage
2-3 carrots                   several green onions
soy sauce                      sugar
water                              2 pkg. wonton wrappers.

This made about 100 potstickers.

I don’t have any pictures of the finished product because we ate them too quickly.

Have fun experimenting!

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Filed under Posted by Lisa, Recipes

Single Serving Split Pea Soup

Here’s another great contributor post, this one from my awesome sister-in-law Lisa. While most of us cooks/crafters/etc. have learned what we know from observation &/or muddling through, Lisa actually MAJORED in this stuff! Aside from being a fantastic cook, she is a terrific seamstress (she sewed her own prom dress & The Munchkin’s blessing dress), & knits & crochets. She lives in Utah, but would probably rather be in St. Petersburg, as you’re about to see. наслаждайся! Enjoy!

St. Petersburg

When I read about Tidy Mom’s Soup-a-Palooza, I was excited to share my favorite recipe, yellow split pea soup. I first had it in St. Petersburg, Russia, as a student. The lady I lived with served soup as a part of every supper, which was new to me. She would make a large pot of soup that simmered on the stove all day and it would last two or three days.

One day, she asked my roommate and I if we would eat pea soup. We said yes, but I was a bit hesitant because I thought it would be more like French split pea soup.  I was pleasantly surprised with this variation. There are two main differences. First, (most obvious) the peas are yellow and not green. Second, the finished soup is not blended.

After coming back to the States, I researched different recipes to see if I could recreate her soup. I also wanted to find a way to make smaller portions, since I was cooking for myself and didn’t want many leftovers. This recipe is what I came up with.

Ingredients:

  • 4 cups water
  • 1 tsp chicken boullion
  • 1/2 to 3/4 cup yellow split peas, rinsed
  • 1 carrot
  • 2 small red potatoes
  • 1/2 small yellow onion
  • 3-5 cooked slices of bacon
  • salt and pepper, to taste
  • dill (optional)

Carrot, potatoes, split peas, bacon, onion (l-r)

Directions:

1. In a small saucepan, dissolved the chicken boullion into the water. Add the peas and bring to a simmer. Simmer 30 minutes on medium heat.

2. Chop the carrot, potatoes, onion and bacon slices. Add to the soup. Bring back to a simmer, then reduce heat to low and cook at least 30 minutes.

Before adding the other vegetables.

I prefer to cook my soup for 1-2 hours longer, so all the vegetables become very soft.

3. Add salt and pepper to taste. Add dill, if desired.

Everything that had dill in Russia had a lot of dill. Practically a forest. Dried dill is okay, but fresh dill really tastes better. If you are on a budget, like me, dried is a better deal.

This recipe will make about 2 servings.

For other ideas, come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers!

Tidy Mom

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Filed under Posted by Lisa, Recipes