Fatfree ‘potstickers’

I made some fatfree ‘potstickers’ the other day. My new Korean housemate
said that they were good but they needed more salt, and that she personally
prefers them steamed to fry/steamed as it is done in restaurants here.

This is a time and labor intensive recipe, but when it’s done, you’ll be
very happy as you suck down dozens of these things which usually go for
6/$3 in restaurants!

Buy:

2 packages of prepared potsticker or gyoza skins (find ones without egg).
They are about 3″ in diameter, round.

Prepare filling:

in a large pot, ‘saute’:

6 large carrots, grated
1/4-1/2 small head of cabbage, sliced thinly
1/4 c. unsweetened rice wine
1/2 t. (or less) black sesame oil, enough to flavor the filling to your taste.

When carrots and cabbage have softened, place about 1/2 of the carrot/cabbage
mixture in a food processor and process with:

1 can (small, 10 oz?) bamboo shoots
1 handful of dried shiitake mushrooms, soaked (10-20+ mushrooms, to taste)

mix blended stuff with unblended cabbage and carrots and add:

1 cup TVP®, hydrated with some mushroom-soaking water, then drained
2 T. white or yellow miso, mixed until smooth with about 1/4 c. water
soy sauce to taste
white pepper to taste
chopped scallions (optional)
2 T. cornstarch, mixed until smooth with about 1/4 c. water

The filling should be moist and cohesive, but not drippy, so adjust water
amounts.

Place a small blob of filling in the center of each potsticker wrapper.
Fold the wrapper in half, using water to seal. Join the points of the
resulting half circle together, which will result in a little round ‘hat’;
it looks sort of like a tortellini (tortellinus?). Or do the traditional
potsticker fold if you know how (it’s harder to explain).

Place several potstickers on a bed of cabbage leaves in your bamboo steamer
over a pot of boiling water. Cover, and do something else for about 7 min.
Eat potstickers immediately with a sauce of:

1 part soy sauce
1 part rice vinegar
some grated fresh ginger or chopped scallions

You will need a few friends to help you eat these.

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Caramel Corn
Categories: Candies, Snacks
Yield: 1 batch

4 qt Popped corn
2 c C and H Brown Sugar
1/2 c Water
3 tb Butter
1/4 ts Salt

Have 4 quarts popped corn ready. Combine 2 cups C and H Brown Sugar, 1/2
cup water, 3 tablespoons butter, and 1/4 teaspoon salt in a large kettle.
Cook to 246 degrees (firm-ball stage). Over low heat, add 1/4 teaspoon
soda, and stir until it foams up. Add popcorn; stir until well coated.
Spread on floured baking sheet or kitchen table; pat lightly, and let cool
and harden. Ever so good with milk or with apples.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

CHICKEN DINOLA (CHICKEN SOUP WITH GINGER VE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken — cut into serving
-pieces
2 ea Clove garlic — minced
1 tb Vegetable oil
1 t Fresh ginger — thinly sliced
1 md Onion — sliced
1 tb Fish sauce (patis)
4 ea – 5 cups water
1 sm Raw green papaya
Salt and pepper to taste
1 bn Fresh spinach — cut into 3
-inch pieces

Peel papaya skin. Cut papaya lengthwise into 4-6
pieces, remove seeds and slice diagonally about 1/2
inch thick. Set aside. In a deep soup pot over medium
heat, saute galic in oil until lightly browned. Add
ginger and onion, stir for a minute. Add chicken
pieces and fish sauce. Cook for 3 minutes. Add water.
Season with a little salt and pepper. Let boil, then
simmer covered over medium low heat for 25 – 30
minutes. Add raw papaya and continue cooking for 6 to
8 minutes or until tender. Correct seasonings to
taste. Turn off heat. Add spinach, cover for 1-2
minutes. Serve immediAtely. Serves 4-5. Note: If
green papaya is not available, substitute with
potatoes. Chicken Dinola (Chicken Soup with Ginger
Vegetables)

– – – – – – – – – – – – – – – – – –

Title: Chunky Garden Gazpacho
Categories: Soups/stews, Vegetables
Yield: 5 servings

15 oz Can Tomato Sauce (1 1/2 cup) 1 x Stalk celery, chopped
2 tb Olive oil 1 x Clove Garlic, finely minced
2 tb Red Wine Vinegar 1/2 x Cucumber, seeded chopped
1 tb Honey 1 x Scallion, chopped
1 x Med Tomato,cut in 1/2″ cubes 1/2 ts Hot pepper sauce
1 x Med Green Pepper, chopped 1/2 ts Black Pepper
1 x Sm Sweet Red Pepper, chopped

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
minced fresh chives, finely shredded lettuce, or minced parsley,(optional)
In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
honey. Stir in remaining ingredients. Top each serving with one of the
above listed garnishes.
Serve chilled. Makes 4-6 servings.
VARIATIONS: – add 2 T chopped fresh mint leaves; omit hot pepper sauce
Serve with a substantial salad, and/or a cheese platter.

—–

Title: WEST LAKE FISH
Categories: Chinese, Fish, Loo
Yield: 2 servings

1 Fresh-water bass *
1 tb Dry sherry or rice wine
4 Ginger slices
Lots of water, boiling
-in a kettle
4 tb Sugar
6 tb Chekiang vinegar **
1 tb Soy sauce
1/4 oz Knob ginger
Juice of 1 garlic,mashed
2 tb Cornstarch

(sweet-sour Hangchow dish, adapted from Joyce Chen’s
restaurant)

* other fresh-water fish may be substituted; a small
striper may be substituted in a pinch; look for 15-18″
(1 1/2 to 2 lb) fish, preferably one you caught
yourself. You could also probably use 2 or 3 bluegills

** substitute cider vinegar, white wine vinegar, or
possibly balsamic

Clean, gut, scale, and rinse fish. Cut through skin
three diagonal cuts on each side like so /// .

Put fish, sherry, and ginger slices into kettle of
boiling water. Water should cover the fish. Cover
tightly and immediately turn off heat. Let stand 15
min.

Meanwhile, mix all the rest of the ingredients and
cook over medium-high heat until sauce thickens.
Remove garlic if used. Keep very hot.

Remove fish carefully from water. Drain and gently pat
dry. Pour boiling sauce over and serve immediately.

Variation: cut sugar to 1 T; cut vinegar to 2 T.
Increase soy sauce to 3 T; add 2 T dry sherry to sauce
ingredients; add 2 T chicken broth to sauce
ingredients. This obviously is no longer West Lake
fish but a more standard soy sauce fish.

From: Michael Loo

—–

Title: Raspberry Pecan Thumbprints
Categories: Dessert, Cookies, Nuts, Posted-mm
Yield: 36 Servings

2 c All-purpose flour
1 c Pecan pieces, finely
Chopped, divided
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/8 ts Salt
1 c Butter, softened
1/2 c Packed lt. brown sugar
2 ts Vanilla extract
1/3 c Seedless raspberry jam

PREHEAT oven to 350 F. Combine flour, 1/2 cup pecans,
cinnamon, allspice and salt in medium bowl.

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Gradually beat in sugar;
increase speed to high and beat until light and
fluffy. Beat in vanilla until blended. Beat in flour
mixture at low speed just until blended.

FORM dough into 1-inch balls; flatten slightly and
place on ungreased cookie sheets. Press down with
thumb in center of each ball to form indentation.
Pinch together any cracks in dough.

FILL each indentation with scant 1/2 teaspoon jam.
Sprinkle filled cookies with remaining 1/2 cup pecans.

BAKE 14 minutes or until just set. Let cookies stand
on cookie sheets 5 minutes; transfer to wire racks to
cool completely. Store in airtight container at room
temperature. Cookies are best day after baking.

Makes 36 cookies

From the recipe files of suzy@gannett.infi.net

—–

Spaghetti With Bacon Egg

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G Granaroli XBRG76A
3 tablespoon Unsalted butter
Pepper to taste
1/2 pound Bacon
1 12 ounce Thi spaghetti
4 Eggs-beaten
1/2 cup Grated Italian cheese
1/2 cup White wine

Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings. Coarsly
chop bacon and leave on the side. Melt butter in bacon drippings, add wine and
pepper and simmer 5 min. Cook spaghetti according to directions. Add bacon to
butter-wine mixture. The next step must be done quickly so the eggs will cook
from the heat of the pasta. Drain pasta, well. Toss pasta with bacon sauce and
beaten eggs. Mix with 1/2 the grated cheese and serve with extra cheese on the
side for topping. For those looking to keep the fats down a bit, Eggbeaters
can be substituted for the eggs.) Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

Title: EGG FOO YUNG (CHINESE OMELET)
Categories: Chinese, Eggs
Yield: 2 servings

Egg Mixture:
4 oz Shelled and deveined cooked
-shrimp
2 lg Eggs, beaten with 2
-teaspoons water
1 c Bean sprouts
1/4 c Chopped scallions (green
-onions)
1/8 ts Salt
Dash each garlic powder and
-white pepper
2 ts Peanut or vegetable oil
Sauce:
1 1/2 ts Soy sauce
1 ts Each cornstarch and rice
-vinegar
Dash ground ginger
1/2 c Water

To prepare Egg mixture: In bowl combine shrimp,
beaten eggs, bean sprouts, scallions, and seasonings,
mixing well. In 9 inch nonstick skillet heat oil;
drop a scant 1/4 cup of egg mixture into hot oil and
cook until set and lightly browned on bottom. Turn
patty over and brown other side; remove to a warmed
platter and keep warm. Repeat procedure with remaining
egg mixture, using scant 1/4 cup mixture for each
patty.

To prepare Sauce: In small saucepan combine soy
sauce, cornstarch, vinegar, and ginger, stirring to
dissolve cornstarch; gradually stir in water.
Stirring constantly, bring mixture to a boil and cook
until sauce thickens.

TO SERVE: Transfer patties to 2 warmed plates and top
each portion with half of the sauce.

—–

VENISON CHEESE BALL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground venison
1 tb Margarine
1 md Onion, chopped
1 Clove garlic, minced
1 (28 ounce) can whole
-tomatoes, mashed
18 oz Of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tb Worcestershire sauce
1 t Basil
1 d Pepper
2 Eggs
1/2 c Grated Parmesan cheese
1/2 ts Thyme leaves
1/2 c Finely rolled saltine
-cracker crumbs
4 c Shredded cabbage

Brown meat in margarine and set aside to cool. Place
onion, garlic, tomatoes, tomato juice, tomato sauce,
beans, Worcestershire, basil and pepper in large
covered kettle. Bring to a boil, cover and simmer for
30 minutes. Combine eggs, Parmesan, thyme, crackers
and browned venison. Mix well. Shape into 1-inch
balls. When soup has simmered for 30 minutes, stir in
cabbage and drop in venison cheese balls. Cover and
simmer for another 30 minutes

From The Budget December 4 th 1991

Posted By Sylvia Mease. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Date: Wed, 14 Sep 94 13:36:26 EDT
From: flaminio@ed8200.ped.pto.ford.com

Cilantro / Green Onion Rice
==============================

Somebody asked about cooking basmatti rice so it isn’t sticky. I use a method
that results in perfect rice every time. I cook it in a non-stick pot on the
stove, not in a rice cooker:

First, be sure to rinse the rice with cold water until most of the starch is
removed and the water pours off pretty clear. Then, add enough water to cover
the rice and boil for about 7 minutes. Test the rice by biting into a few
grains…it should be firm, but not crunchy. Be sure not to over-cook the rice
at this stage (it’s better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that’s delicious (eat
this first so it doesn’t get soggy!)

After you drain the rice in the colander, add 1 bunch chopped cilantro and
1 bunch chopped green onions (Chop them into *small* pieces…I use the food
processor). Mix it all together and return to the pot to steam as described
above. (These proportions are for about 6 cups cooked rice.)