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A classic Chinese dumpling stuffed with a classic American breakfast item. Life just got better.
Now I used a pot sticker maker for mine, but this was the first attempt at using it (I recommend it), but I’ve been making these for years simply by hand.
Lay out a wrapper, and add about one tablespoon of the corned beef hash in the middle of the wrapper.
Put a shallow bowl of water near your work surface. Dip your finger into the water, and rub the perimeter of the wrapper with your finger. Fold the wrapper over, and pinch the edges of the dumpling together, sealing the edges together.
Set aside and repeat with however many pot stickers you would like to make.
Put a large skillet (use one with a lid—you’ll need it later) on your stove and bring it to medium heat. Add in the oil.
When the oil is hot, add in the dumplings. They can be added close together and a bit packed in if you desire.
Cook the pot sticker until it is a golden brown on the bottom. Once browned, flip them over, and then add in the water. Add in about 1/2 cup of water, or enough to have the dumplings about 1/4 submerged. Turn up the heat to a medium-high, cover the skillet, and let cook until the water has evaporated. This should only take a couple of minutes.
When you are ready to serve, carefully remove them from the skillet with a slotted spoon, placing them on a serving dish. Garnish and serve.
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Not only is this shrimp appetizer a crowd-pleaser, but it dresses up the table as the perfect holiday centerpiece. The best part? It is really simple to make!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!