Potstickers

If you haven't attempted making your own potstickers, I highly recommend it!  I just served them with Jasmine Rice as well as Soy Sauce and Rice Vinegar for dipping.  This recipe comes from my Martha Stewart Hors D'oeuvres Handbook though I didn't follow it exactly.  I increased the filling recipe (but not to an exact measurement) because her recipe only fills half of the 48 wrappers that come in a pack. For Christmas I received a gadget that is used for folding and crimping the wrapper all in 1 motion.  If you live locally, the gadget came from Simplee Gourmet on Highway 21.  In the past,  I have hand crimped the potstickers and it is very time consuming so this made filling them go much faster.  You cook these in batches so while the first batch cooks, you can continue filling.  Here is the filling recipe doubled already.
First get the prep ready.  To a small bowl, add 1 Tbl Grated Ginger.  To a bowl add, 1 Diced Medium Leek (white and light green parts), 6 Finely Sliced Scallions (white and light green parts) and 2 Medium Carrots cut to a 1/4" dice.  To a bowl, add 5 Finely Chopped Bella Mushrooms.  Place 1 Lb Ground Pork into a bowl that you will use for mixing.  Have Sesame Oil, Five Spice, Soy Sauce, Dry Sherry, and Canola Oil at the ready.

Now you are ready to cook the filling.  Preheat and empty skillet over medium heat.  Add 1 Tbl Sesame Oil.  Add Grated Ginger.  Cook for 15 seconds.  Add the 1/2 tsp Five Spice and the Sliced Mushrooms.  Cook stirring for 1 minute.  Add the Carrots, Leeks, and Scallions.   Add 1 Tbl Sherry.  Stir to combine.  Add 1 Tbl Soy Sauce and S&P to taste (go easy on the salt because soy sauce is salty).  Once the vegetables appear to be softening.  Remove from heat and let cool for 5 minutes.  Add to the bowl with the uncooked pork and stir to combine.

Line a sheet pan with a clean damp dish cloth.  Open the Wonton Wrappers and working 1 at a time brush the outside edge with water. Place 2 tsp of filling in the center of the wrapper and fold in half pleating as you go, pinch the wrapper closed.  Set these on the damp cloth pressing down slightly so the pleat side faces upward.  Once you have enough to cook the first batch, preheat an empty large skillet over medium high heat.  Add 1 1/2 Tbl Canola Oil.  Add the 12-15 potstickers, without stacking but they can be crowded but not touching, and cook until the bottom is crispy, dark golden brown, and releases easily.  Add 1/4 Cup Water and cover to allow steam to finish cooking the potstickers.  This will finish in 4-5 minutes.  Remove from pan and serve at once with Rice Vinegar and Soy Sauce for dipping.  While the 1st batch is cooking, continue filling the 2nd batch.  This should make 48 Potstickers and should be cooked in 3 batches.  For a meal, serve with Jasmine Rice.

Chicken Tetrazzini

I cooked a roasted chicken over the weekend and after we ate a leftover meal, my husband asked if I could make Tetrazzini.  (NOTE: If you want to make this and don't have the chicken, buy 6 Boneless Skinless Thighs.  Preheat oven to 375. Foil line a sheet pan.  Rinse chicken, place on sheet pan, season with S&P, and bake for 20 minutes.  Once cooled, cut to desired size and add to the mixture.) I like it well enough even though I have never made it but thought I would give it a try.  He and my son both loved it and my son was disappointed tonight when it was gone. I think it was a nice departure from the meals I normally make.  The primary success is that I cooked the pasta until it was just under done.  It must be undercooked before assembling the dish and when it bakes it'll finish cooking. The second key to this dish is not to load it up with cream of mushroom soup for then that's all it tastes like.
Here's my Chicken Tetrazzini recipe.
Preheat oven to 350.  Boil 4-6 Quarts of water. Once it boils add 1 tsp Salt and 12 Ounces of Twist shaped Pasta. Cook for approximately 8 minutes.  It should be under done.  Strain and set aside.

While it is cooking, slice very thin, 4 Baby Bella Mushrooms and Mince 1 Large Shallot.  Preheat a small skillet over medium heat and add 1 Tbl Butter.  Once hot, add mushrooms and shallots and cook for 5 minutes until soft.  Deglaze pan with 1/4 Cup Chardonnay and cook for another minute.  Remove from the heat.  Dice the roasted chicken meat without the skin and place in a bowl.  It should net approximately 1 1/2 Cups of Diced Chicken.  Add to it, 2 Can Cream of Mushroom Soup, 1/2 Cup Sour Cream, 1 1/4 Cup Grated Cheese such as Cheddar or 4 Cheese Mexican Cheese, 3/4 Cup Peas, 1/4 Cup Water and 1/2 tsp Salt and Freshly Ground Pepper.  Add the cooked pasta and the mushroom mixture.  Stir to combine.
Pick a casserole dish that is small enough that the mixture will come close to the top.  I used my 8 " x 11.5' dish which is 2 Quart.  Butter it well and add mixture.  Top with Fresh Bread Crumbs and dot with 1 Tbl Butter cut into small pieces.  Sprinkle with Paprika.  Place in the oven for 35 minutes or until mixture is bubbly and golden.  Let rest for 5 minutes before serving.  I love to serve mine with Fresh Cranberries!  I buy and freeze them so no matter what month, I have them.