Cooking Day!

Delicious! Well done, everyone!! After all the chopping, mixing, slicing & dicing, we made a spectacular feast. What was your favorite? I loved the potstickers! I have posted the recipes here if you want to try them at home. Check out the pictures, too.

Simple Pork Potstickers

I N G R E D I E N T S
2 scallions, minced
1 cup finely chopped green cabbage
1 tablespoon minced ginger
1/2 pound ground pork
Salt
1 egg white
3 tablespoons vegetable oil
1 package gyoza or wonton skins (thicker)


I N S T R U C T I O N S

1. In large bowl combine scallions, cabbage, ginger, and pork. Mix well with a fork and season with salt.

2. Add egg white to bind mixture together. Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat.

3. In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with dipping sauce.


Dipping sauce

30 ml Soya sauce
100 ml juiced yuzu or kabosu
splash of lemon juice
1 clove garlic, crushed
70 ml rice vinegar


Grandma Bobbie's Broccoli Salad

1 big head of broccoli
1 large carrot
1 bunch of green onions
1/2 - 3/4 cup of sunflower seeds
1/2 - 3/4 cup of raisins
3/4 cup mayonnaise
1 tablespoon white sugar
3 teaspoons rice vinegar
1 teaspoon grainy mustard (optional)

1. Cut broccoli into small pieces. Cut the stem off, then peel it and cut into small cubes (about 1 cm). Separate the broccoli flowers into smaller and smaller pieces. If the stems get too long as you separate the flowers, just cut them off and chop them up. Put the cut up broccoli in a bowl.

2. Peel and grate the carrot. Add it to the bowl with the broccoli.

3. Chop the green onions into small rings. Add them to the bowl.

4. Add the sunflower seeds and raisins to the bowl. Toss all of the ingredients together. Set aside.

5. In a large measuring cup or small bowl, mix the mayonnaise, sugar, vinegar and mustard well. Taste it to make sure it is not too sweet and not tooo sour. If too sour, add a little more sugar. If too sweeet, add a little more vinegary.

6. Pour the dressing over the vegetables and toss together, making sure the dressing coats all of the vegetables evenly.

7. Chill the salad in the refrigerator until it's time to eat!


For the egg drop soup, click here for the recipe.