Lemongrass Chicken Pot Stickers

Untitled

Every time we go food shopping and pass frozen pot stickers I think “those would be fun to try and make at home.” I’ve literally been thinking about it for months and finally mustered up the courage to give it a try. These are pretty easy to make and taste phenomenal. I had some extra sweet chili sauce on hand in case the recipe was a bust but we didn’t need it since the flavor was just right. The most time consuming part was constructing all the little dumplings, so if you have kids that like to help in the kitchen this might be a great way to get them involved.

Makes: 24 potstickers      Calories: 45/potsticker        Time: approx. 45minutes-1hr

Ingredients:

  • 1 lb ground chicken
  • 8 cloves garlic, minced
  • 1 inch ginger root, minced
  • 2-3 stalks of lemongrass, finely minced
  • 1 red bell pepper, finely chopped
  • 4 green onions, finely chopped
  • 2 tsp sesame oil
  • 4 tsp soy sauce
  • 3-4 tsp chili sauce (depending on your taste)
  • 1.5 tsp salt
  • 1 pkg round pot sticker wrappers (24 wrappers)
  • 2 tbsp cooking oil, divided
  • water

Directions:

  1. In a large bowl mix together the chicken, garlic, ginger, lemongrass, bell pepper, green onions, sesame oil, soy sauce, chili sauce, and salt.
  2. Scoop 1/2 tbsp of the chicken mixture in the center of a pot sticker wrapper. With a moist finger, wet the outer edge of the wrapper. Fold the wrapper in half and pinch the top of the pocket to seal. Working from the two ends inwards, create folds and seal eliminating air pockets as you go.
  3. Repeat with the remaining wrappers.
  4. Heat 1 tbsp of the oil in a large skillet. When oil is hot add your pot stickers leaving room between each one. Fry until the bottoms start to brown. Add 1/2 cup of water to the skillet and immediately cover with a lid. (you may want to use an oven mitten when doing this because the hot oil will pop and burn your skin if you aren’t fast enough). Let the pot stickers steam for about 10 minutes. Once they are cooked through remove the lid and continue to cook until all the water has been evaporated from the pan.
  5. Do this process once more with the second batch
  6. Serve with sauce and/or hot sake and enjoy!

*Photo is an original belonging to me

**Original recipe was found at http://www.picturetherecipe.com

Advertisements

Toasted Meatball Subs

ImageImage

I love that pinterest gives me the inspiration to be creative and make delicious dinners. This time I had a light bulb moment after seeing a meatball appetizer and an open face sandwich recipe next to one another. I crafted this little gem with a little help from allrecipes.com. I loved the crunchy whole wheat bread with cheesy chicken meatballs. I topped mine with buffalo sauce and Perry took jalapeños on his. This recipe is a must try and I encourage trying different toppings.

Serves: 5       Calories: 260 (this varies depending on your bread/roll)     Time: 45 minutes  

Ingredients:      

  • 1 lb ground chicken
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 egg, beaten
  • 1/3 cup of whole wheat breadcrumbs or panko crumbs
  • 3 garlic cloves, minced
  • 1-2 jalapeño peppers, one diced and one sliced if you want to use it as topping
  • 1- 8 oz block of sharp cheddar, divided half shredded and half sliced
  • Whole wheat bread or rolls

Directions:

  1. Preheat oven to 425 degrees Fahrenheit
  2. Spray a large baking dish or rimmed baking sheet with nonstick spray.
  3. In a large bowl combine  the ground chicken with salt, pepper, egg, bread crumbs, garlic cloves, chopped jalapeño and the grated cheddar. Mix thoroughly to combine. Roll into small/med meatballs. Bake for 30 minutes or until cooked through.
  4. Slice your rolls lengthwise.  Place 3-4 meatballs in each roll, then cover with sliced cheddar.
  5. Bake for 6-8 minutes
  6. OPTIONAL: Broil to brown the cheese. I wouldn’t do this because I personally don’t like to eat burnt bread….
  7. Top with your favorite toppings and enjoy!

*Photo is an original belonging to me

*Recipe is adopted from allrecipes.com