Chinese Pot Stickers

Ingredients:

2 cups cabbage , finely chopped
1 teaspoon salt
½ lb shrimp , peeled, deveined and finely chopped
1 lb lean pork , ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or alternatively 2 tablespoons white wine
1 tablespoon green onion , chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger , chopped
2 garlic cloves , minced
64 wonton wrappers (normally 1 pkg)
¼ cup vegetable oil
1 cup poultry stock

DIPPING SAUCE
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger , minced

Directions:
1.Sprinkle salt over the actual shredded cabbage and additionally permit stand for 5 moments, afterward squeeze out liquid.

2.Squeeze out any fluid from the shrimp.

3.Blend cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling could certainly be mixed and also refrigerated for about 6 hours in advance).

4.On every wrapper (maintain them covered with a wet fabric so they do not an dry out) spot about 2 tsp associated with the blend plus seal the edges, utilize a bit of drinking water on the edge, try in order to press out all of the air as well as guarantee they happen to be tightly sealed (At this point you can easily freeze them individually on a cookie sheet and even them area with regard to a plastic bag. They may keep for a thirty days. Defrost in fridge prior to continuing).

5.Within 2 large skillets heat 1 tbsp oil, fry sixteen dumplings for 1 minute and / or until eventually golden on you side add 1/4 cup of stock into the pan, reduce heat in order to low, cover not to mention cook, without having turning for about 7 minutes or simply until the actual dumpling typically is translucent plus most of the particular fluid has evaporated Find and in addition on bigger heat cook for some other 5-7 minutes and / or until eventually the entire bottoms happen to be dark brown, drain put on a platter not to mention keep warm.

6.Repeat for the particular remaining 32 dumplings.

7.Blend the particular dipping sauce and also serve alongside warm or hot dumplings.

Prepaired by Infinity Food Recipes , Source by www.food.com

Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

2009’s James Beard Award winners, California

Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto Recipe from seriouseats.com

In Italian, spiedino means 'little spit' and refers to meat grilled on skewers over an open fire. Today's Cook the Book recipe, excerpted from A16 Food + Wine, is for Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto. A soffritto is a combination of aromatic ingredients simmered in olive oil. It can be used as a simple flavor enhancer; a base for other recipes; or a sauce, as it is here.

For this dish, wine director and co-author Shelley Lindgren recommends Magliocco from Calabria, a "muscular" wine with notes of plum, blackberry, clove, and white pepper. If you can't find it, opt for a spicy Nero d'Avola instead.


Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

Ingredients

2 pounds boneless pork loin, cut into 1-inch cubes
About 1 tablespoon kosher salt
1/2 cup dried currants
3/4 cup pine nuts
1/2 cup plus 1 tablespoon extra virgin olive oil
2/3 cup garlic cloves, minced
3 ounces arugula

Procedure

1. In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to 3 days.

2. To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes.

3. Meanwhile, add the pine nuts and 1/2 cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks.

4. About 30 minutes before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from scorching. Prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and one with indirect heat.

5. Drizzle the remaining 1 tablespoon olive oil over the pork and toss evenly. Drain the skewers, and thread about 5 pieces of pork onto each skewer.

6. Place the skewers over the coals and grill for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy.

7. Arrange a bed of arugula on a platter. Place the pork skewers on top. Drizzle some of the soffritto over the top of the pork and the arugula. Pass the remaining sauce at the table. Serve immediately.