cwc nbc5 february 2002

Chinese Dumplings (Pot Stickers)

Serves 8 as an appetizer

These delightful dumplings get their name from the fact that they have a tendency to stick to the bottom of the pan when they cook---be sure to cook these in a nonstick skillet! The dumplings are pan-fried on one side only, then simmered in broth to cook completely, and browned again at the end of cooking for a dumpling that is crispy on the bottom, yet delicate and tender on top.

1/2 pound lean ground pork

2 tablespoons chopped water chestnuts

2 tablespoons chopped green onions

1 tablespoon soy sauce

1 egg white

1 clove garlic, minced

1 teaspoon freshly grated ginger

1/2 teaspoon toasted sesame oil

24 gyoza skins (round won ton wrappers)

2 tablespoons vegetable oil (divided use)

1 cup chicken broth (divided use)

For the filling, combine pork, water chestnuts, green onions, soy sauce, egg white, garlic, ginger, and sesame oil in a medium bowl. Place about 1 teaspoon of the filling in the middle of a gyoza skin and moisten the edges with water. Using your hands or a dumpling press, fold and seal the dumpling. Use the remaining filling and gyoza skins to complete the dumplings in the same manner. Do not over-stuff the dumplings. Heat 1 tablespoon of the vegetable oil in a nonstick skillet on medium heat, add half of the dumplings to the pan, and lightly brown on one side only. Pour in one-half cup chicken broth (be careful---stand back in case it spatters), cover the skillet, and cook on medium heat for 8 to 10 minutes, or until the liquid is absorbed. Repeat the browning and steaming process using the remaining half of the dumplings and chicken broth. Do not over-cook. Serve with soy sauce, sweet and sour sauce, or Chinese hot mustard, if desired. Makes 24 Chinese dumplings.

Notes:

Gyoza skins are similar to won ton wrappers. They are small, circular, thin dough wrappers that are perfect for these dumplings. You may substitute won ton wrappers if necessary. Cut them in circles using a cookie cutter or kitchen scissors. You can substitute ground turkey or chicken for ground pork, if desired.

Mini Chocolate Cheesecakes

Makes 16

Serve these tempting, delectable bites of chocolate to a special someone on Valentine’s Day. You may decide to eat dessert first!

1 cup finely crushed chocolate sandwich-type cookies

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1/2 cup whipping cream

1 teaspoon vanilla

3 eggs

1 cup semi-sweet chocolate pieces, melted

Preheat oven to 350°F. Line sixteen 2 1/2-inch muffin cups with foil or paper liners. Sprinkle 1 tablespoon crushed cookie crumbs in the bottom of each baking cup; reserve. Beat cream cheese with an electric hand mixer until it is light in texture, about 2 minutes. Beat in sugar, whipping cream, and vanilla until combined. Beat in eggs, one at a time, then beat in melted semi-sweet chocolate until combined. Spoon mixture evenly among the prepared baking cups and bake for 15 to 17 minutes, or until cheesecakes are set in the center. Remove cheesecakes from the oven and allow to cool at room temperature for 30 minutes. Chill cheesecakes in the refrigerator for 2 to 3 hours before serving. Top with fresh fruit, if desired.

This refreshing Asian-inspired fruit dessert will cool the heat of a spicy stir-fry dish!

Combine water, sugar, orange juice, honey, ginger, and star anise in a small saucepan. Bring to a boil, stirring until sugar is dissolved. Reduce heat to medium-low and simmer for 15 to 20 minutes. Remove star anise and ginger slices, let sauce cool slightly, and refrigerate until chilled. Place orange slices in a decorative bowl and pour reserved sauce on top. Garnish with fresh mint to serve.

Star anise can be found in Asian grocery stores and occasionally in the spice section of American grocery stores. The star-shaped pod is dark brown in color and imparts a mild licorice flavor.

Baked Apples

Serves 4

Everyone will be curious to know "what’s cooking" when these are in the oven. A wonderful winter treat!

4 apples

4 (3-inch) cinnamon sticks

4 tablespoons butter

1/4 cup dried cranberries

1/2 cup brown sugar

1/2 cup water

1 tablespoon butter (for syrup)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 350°F. Wash and core apples. Peel a 1-inch strip around the top of each apple. Place apples in a medium baking dish. Place a cinnamon stick inside the core of each apple. Fill each apple with 1 tablespoon butter and 1 tablespoon dried cranberries. Combine in a saucepan, the brown sugar, water, 1 tablespoon butter, cinnamon, and nutmeg. Bring mixture to a boil, then cook over medium heat for 1 minute, stirring occasionally. Pour syrup over and around apples in the baking dish. Bake apples, uncovered, at 350°F for 1 hour. Serve baked apples warm with ice cream and/or whipped cream.