Potstickers
3 lb fresh ground pork loin
1lb 85/15 ground turkey
1/2 Onion
2 well washed Leeks white only
1 tablespoon white pepper
1/4 cup oyster sauce I use Lee kum kee brand
1 head garlic peeled
1 lump of ginger peeled with a spoon
1 bundle of green onions
2 packs of 21 eggroll wrappers cut into 1/4’s=168 wrappers still no enough but thas ok!
2 eggs
1 egg for sealing dumplings
Keep your meat cold it grinds better
Run pork ,garlic,leeks,ginger,onion,and green onion intermittently through small hole plate on meat grinder.
Add eggs,white pepper,oyster sauce,ground turkey mix well chill for 1/2 hour
I cut eggroll wraps because its cheaper but you can buy the wonton wrappers.
I wrap and freeze to use in soup or as a snack. No room in freezer for a sheet pan,I wrap in parchment till frozen then transfer to ziplock.
I make too much filling and fry in bacon grease as a killer burger with havarti cheese on butter grilled bun.
To cook you put a little oil in a non stick pan and some water like enough to cover bottom of pan,put a lid on bring to boil.This steams the dumplings,when water evaporates the oil makes them crispy.
While great plain, I make a dumpling dipping sauce that is amazing. I don’t measure I make it by taste. I will add it later when I make a new batch tonight!
A favorite of ours, different way to make jalapeño poppers.
Ingredients
8 oz. fresh Mexican chorizo sausage, casings removed
6 oz. pre-shredded Monterey Jack cheese (1 1/2 cups)
4 oz. cream cheese, softened
1/4 cup chopped fresh cilantro, plus more for garnish
1/4 cup chopped scallions
1/4 cup crushed tortilla chips (about 10 chips)
6 large red Fresno chiles
5 large jalapeño chiles
Directions
Preheat oven to 375°F. Heat a medium skillet over medium-high. Add chorizo sausage; cook, stirring often to crumble, until browned, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain; pat with paper towels to remove as much grease as possible.
Stir together cooked chorizo, Monterey Jack cheese, cream cheese, cilantro, scallions, and chips in a medium bowl.
Finely chop 1 of the Fresno chiles, and set aside for garnish. Cut jalapeños and remaining 5 Fresno chiles in half lengthwise, keeping stems on, if possible. Remove ribs and seeds with a small spoon; discard. Place chile halves, cut sides up, on a parchment paper-lined baking sheet, and spoon 1 heaping tablespoon of the cream cheese mixture into each chile half, mounding a bit in center.
Bake in preheated oven until cheese melts and is lightly browned, 10 to 12 minutes. Garnish with additional cilantro and reserved finely chopped Fresno chile.
This is the original recipe I found in Southern Living magazine. It is very mild heat wise. If you want to step it up a bit substitute Pepper Jack for the Monterey Jack, don’t thoroughly de-seed and de-rib the jalapeños and substitute hot chicarones (pork rinds) for the tortilla chips. We have baked them in the oven and smoked them on the grill. Both ways are good but I prefer them off the grill. Just increase your cooking time and keep a closer eye on them.
