The pot stickers were flavorful but something went wrong in the cooking part of it. They were a bit gooey. I had made pot stickers once before these and I really enjoyed them--I don't know what I did differently this time. I don't think I browned them enough before adding the water.
Asian Noodle Salad:
1 packages linguine noodles, cooked, rinsed, and cooled -- I used 1/2 package
1/2 to 1 head sliced Napa cabbage -- I used half
1/2 to 1 head sliced purple cabbage -- I used half
1/2 to 1 bag baby spinach -- I used half
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin -- I omitted this
1 small bag bean sprouts (also called “mung bean sprouts”) --- I omitted this
3 sliced scallions
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet -- didn't have any so I used almonds instead
DRESSING:--THIS IS AMAZING!!!
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
1/2 lb. ground pork
1 cup napa cabbage, chopped
3 scallion, chopped
1/2 cup cilantro, chopped
Freshly grated ginger
1 tablespoon seasame oil
1/2 teaspoon sugar
15-20 wonton wrappers
3 tablespoons vegetable oil
3/4 cup water
Mix pork, cabbage, scallions, cilantro, ginger, seasame oil, sugar, salt, and soy sauce together. Lay out wonton wrapper and place 1 tablespoon (or a bit less) in the middle of the wrapper. Fold wrap in half over mixture and seal together with water; repeat until meat mixture is done.
Heat vegetable oil in deep fry pan. Place pot stickers into heated oil and brown both sides (approximately 30-45 seconds per side) Add water and bring to gentle boil for 8 minutes. Remove from water and serve.