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Pork and Edamame Garlic Dumplings in a Green Curry Sauce

It's been a while since I have felt motivated or excited about cooking, but I woke up this morning with a desire to make some dumplings, and then ate some dumplings in green curry for lunch and decided I wanted to make my own version.  So I hope you enjoy this recipe!

Ingredients:

  • 1 pound ground pork
  • 1 cup boiled edamame
  • 1 garlic bulb
  • 1/3 cup minced cilantro
  • 3 tbsps soy sauce
  • 1 tsp salt
  • 1 tsp garlic salt
  • 1 1/2 tsps sesame oil
  • 1 tsp white pepper
  • 2 tsps minced ginger
  • 70-80 wraps (I used Nasoya wraps this time, but you can also make your own)
  • 1 can light Coconut Milk
  • 3 tbsps green chili paste
  • 1 tsp sriracha sauce
  • Chicken broth
  • Oil

Directions:

  1. Grab a large bowl and put the ground pork into it
  2. Coarsely chop the edamame, I prefer to keep them chunky so I barely chop them, just enough to break each one into about 3 pieces
  3. Toss those green nubs into the bowl with the pork
  4. Take the WHOLE bulb apart, you heard me right. The whole thing.  And use your garlic press to add each clove into the bowl so that you have more garlic than you think you could ever need
  5. Add about 1/4 cup of the minced cilantro, save the other bit for your curry
  6. Mix in the soy sauce, sesame oil, white pepper, ginger and both kinds of salt
  7. Fill a small glass with warm water and now it's time to fold!
  8. For this dumpling, I wanted it lying on it's side, so this time rather than doing creases along the top, I grabbed a corner, and started folding one side over and over again until one side was creased, and the other side was flat
  9. Continue in this manner until all the dumplings are folded
  10. If you are lucky, and have a second pair of hands, they can keep folding while you make the curry
  11. Bring the coconut milk to a boil and stir in the green chili paste, the rest of the cilantro, and sriracha sauce
  12. Stir lightly until it thickens a bit and lower the temperature to simmer 
  13. Heat up a frying pan with a bit of oil (I use canola oil this time)
  14. Place as many dumplings in the pan flat side down
  15. Fry until bottoms are golden brown and crispy
  16. Add about 2 tbsps of chicken broth and cover with a lid
  17. Cook for a few more minutes until the broth has cooked off
  18. Remove lid and let the dumplings get a little bit crispy on the bottom
  19. Spoon some curry into a bowl and add your dumplings, spoon some more curry on top and enjoy!
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Kobe Steak and Kimchi Green Beans

Ingredients:

  • 2 habanero peppers
  • 1 head of cauliflower
  • 1 tsp garlic salt
  • 1/4 cup chicken broth
  • 1 tsp olive oil
  • 1/2 red pepper, minced
  • 2 tbsps minced garlic
  • 3 cups green beans
  • 1 tbsp soy sauce
  • 2 tbsps hoison sauce
  • 1 jar Kimchi (about 10-12 oz)
  • 3 thinly cut kobe steaks

Directions:

  1. Chop your head of cauliflower into small florets.  Place into a food processor with the two habanero peppers, and run on high until the consistency of chopped up rice.
  2. Add cauliflower and chicken broth to a large sauce pan, cook until the chicken broth begins to boil
  3. Add salt and pepper to taste
  4. Stir and cook until the liquid has cooked off
  5. While the rice is cooking... Clean the string beans and remove the stems
  6. Put 1 tsp of oil into a large frying pan
  7. Saute the garlic until fragrant and add the red pepper
  8. Once the red pepper has started to get soft, toss in the beans
  9. Add hoison and soy sauce and cover with a lid for about 7 minutes
  10. Remove lid and cook for another 5-10 minutes, or until the beans are to your desired crispness
  11. Then, turn off the heat and toss with the kimchi
  12. At this point, your rice should also be done
  13. Start plating your rice and beans, should be about 3-4 plates depending on appetites
  14. In the frying pan where your beans were, reheat to medium high
  15. One at a time, cook each steak about 1 minute each side to keep the inside pink
  16. Remove steaks from the pan and let rest for 5-10 minutes
  17. Then, put one steak on each plate, or if you are serving four, slice the steaks into slivers and divide between the plates
  18. Enjoy!


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Artichoke Pesto Sweet Potato Bun

This is adapted from a recipe by Rachel at Grok Grub after seeing her sweet potato bacon bun on Instagram.  Her recipes are awesome and her pictures are beautiful!  

Ingredients:

  • 1 cup cooked sweet potato
  • 1 cup tapioca flour
  • 3 tablespoons coconut flour 
  • 1/4 tsp garlic salt
  • 1/2 cup chicken thigh either ground or cut into small pieces (if you want to make this meal vegetarian you can leave this ingredient out.)
  • 8 oz jar of artichoke hearts
  • 3 cloves of garlic
  • 1/4 onion
  • 1/2 of a bunch of basil (about 1/2 cup loosely)
  • 1 tsp olive oil
  • Potato Starch

Directions:

  1. Combine sweet potato, tapioca flour, coconut flour and garlic salt in a bowl (I think I cooked my potatoes a little too long so at first my dough was too sticky, so I just added a bit more tapioca and coconut flour which helped to smooth it out)
  2. Set the dough aside and work on the filling
  3. Place your artichoke hearts, garlic, onion, basil and olive oil into a food processor
  4. Blend until smooth and fragrant
  5. Preheat your oven to 350 degrees
  6. Sprinkle potato starch on a flat work surface
  7. Take about a quarter cup of the sweet potato mixture and roll into a ball
  8. Roll the sweet potato ball in the starch until it has a light coat of starch 
  9. Place the ball in the palm of your hand and press flat.  (Depending on the size of your hand it should cover most of the palm.)
  10. If you want to include chicken, add 1/2 teaspoon of the artichoke pesto and 1 teaspoon chicken to the center of the dough
  11. If you are going to make it vegetarian, just add 1-1.5 teaspoons of artichoke pesto
  12. Fold the edges over and seal creases until it looks like a sweet potato hockey puck
  13. Place the buns onto a lightly greased pan
  14. Bake for 20-25 minutes until the bottoms are crispy
  15. Flip the buns and bake for another 5 minutes
  16. Allow the buns a few minutes to cool(my mouth is burned from not learning that lesson), and enjoy!
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Sweet Potato Chips and Guacamole

Ingredients:

  • 4 avocados
  • 1/2 white onion
  • 1 lemon
  • 2 tomatoes
  • 2 tsps garlic
  • 1/2 cup cilantro
  • 1/2 diced jalapeno
  • 2 purple sweet potatoes (I chose purple potatoes for fun and color, but you can really use any kind of potato you like)
  • 1 jar coconut oil
  • garlic salt

Directions:

  1. You will want to lead off with the guacamole so that you have something to test the chips out with as you cook them.
  2. Start by slicing each avocado in half and removing the pit. (you might want to hang onto one or two of them to maintain freshness later)
  3. Cut, scoop, and scrape out the meat of the avocados into a bowl
  4. Using the back of a fork, mush your avocados until they are the consistency that you like in your guac.  I prefer a bit of chunk, so I don't mush to intensely.
  5. Slice and dice your white onion into tiny pieces and add to the bowl.
  6. Slice and dice your tomatoes, and put into a sieve to drain out the extra juices and seeds, and then add to the bowl.
  7. I was feeling lazy today so I grabbed 2 tsps of minced garlic from a jar and added to the mixture.  But if you are a fresh person, you will mince 3-4 cloves and add them.
  8. Squeeze the juice of the lemon all over your guac
  9. Sprinkle in the cilantro and jalapenos, and using your same fork stir the guac until all the goodies are evenly distributed.
  10. I highly recommend taste testing at least 1-10 times during this process, add more garlic or lemon as needed.
  11. To make the chips you will need to first slice your potatoes as thinly as possible.  If you have a mandolin, awesome!  Put that setting on thin and get to slicing.  For the rest of us, buckle down for a bit of a tedious process.  Using whatever knife you feel you have the most control of, make the thinnest slices possible.  The key is consistency.  As long as the chip is equally thin (or fat) it will be the right kind of crispy without any burned pieces.
  12. While you are slicing you should also be allowing your coconut oil to heat up.  Empty your jar into a sauce pan and put on medium heat.
  13. After you have sliced all of your chips, you will start putting them into the oil in batches.
  14. Be sure to put them in one and at time so that they don't get stuck together.
  15. As soon as they start to change colors and they no longer are changing shapes, scoop them out and place them into a paper bag.
  16. Sprinkle a bit of garlic salt in, fold the opening over a few times, and shake, shake, shake!
  17. You will repeat this whole process until all of your chips have been fried and your bag is full of salted chips.
  18. Pour into a large bowl and enjoy with your guac!
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Apple Stuffed Pork with Butternut Squash and Spinach

Ingredients:

  • 3 pork loins
  • 1 apple
  • 1 tsp cinnamon
  • 1 butternut squash
  • 2 cups spinach
  • 5 tsps crushed garlic
  • garlic salt and pepper

Directions:

  1. Pre-heat oven to 400 degrees
  2. Slice your squash in half and place face down in a baking dish
  3. Bake until the outside is soft to the touch and you can scoop out the insides (about 30-40 minutes)
  4. Put the pork on it's side(fatty side down) and cut a large slit into the meat
  5. Slice the apple into thin and small pieces
  6. Toss apple in cinnamon
  7. Spread 1 tsp of garlic in each piece of pork
  8. Stuff the pork with the apple slices
  9. Place into a baking pan and add to the oven with the squash
  10. Cook about 10 minutes each side
  11. Meanwhile, saute the last 2 tsps of garlic
  12. Add the spinach and stir until it has cooked down
  13. After the squash is ready, scoop it into the pan with the spinach and stir all together
  14. Remove the mixture from the pan and place onto 3 plates
  15. Once the pork is cooked remove from the oven
  16. Put the pork onto the pan fat side down and cook for 2 minutes until the fat has cooked off a bit
  17. With the heat on medium high, cook the pieces about 1-2 minutes each side so they get a nice crisp
  18. Add the meat to the plates and enjoy!
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Orange Beef and String Beans

Ingredients:

  • 1 1/2 lb flat iron steak
  • 6 scallions 
  • 2 tsps ginger
  • 4 tsps garlic
  • 2 eggs whisked
  • 1 cup soy sauce
  • 3/4 cup potato starch
  • 1 orange -- zest and juice (Some oranges are more difficult than others, but I would shoot for about 1 1/2 tbsp zest and 1/2 cup juice)
  • 2 heads of cauliflower
  • 1/4 cup water
  • 1/4 cup coconut milk 
  • 1 tsp salt
  • 3 cups string beans
  • 7 tbsps cooking oil (Normally I would use coconut oil, but I only had peanut oil available for this instance)

Directions:

  1. Cut your steak into small quarter inch slices
  2. Place slices into large ziplock bag
  3. Add soy sauce, 1 tsp ginger, 2 tsps garlic, whisked eggs and potato starch 
  4. Place the rest of the ginger and garlic in a bowl
  5. Cut the dark green leafy parts of the scallion into 2 inch slices and add to the bowl
  6. Mince the remaining light green and white parts of the scallion
  7. Add half of the minced scallions to the bowl and half to your ziplock bag
  8. Finally, add the zest and juice to the marinade 
  9. Seal your ziplock bag and use your hands to make sure that the meat is entirely coated with all the marinade
  10. Set aside for at least 30 minutes.
  11. Cut your cauliflower into florets and place into a food processor
  12. Pulse until they are the consistency of rice
  13. Add the cauliflower to a large pot
  14. Add 1/4 cup water, 1/4 cup coconut oil, 1 tsp salt
  15. Cover with a lid and simmer on low for about 20 minutes while you prepare the rest of the meal
  16. Put 1 tbsp cooking oil into a wok
  17. Add the bowl full of scallions, ginger, and garlic
  18. Stir until fragrant
  19. Add the string beans and cook for about 10 minutes, or until the beans are tender
  20. Remove from the wok
  21. (By now, assuming your steak has marinaded sufficiently)Add 3 tbsps cooking oil to the wok
  22. Using a fork, add the steak to the hot oil (try not to allow too much excess liquid)
  23. Cook steak until lightly browned
  24. Remove and place onto a paper towel to drain some of the oil
  25. Repeat the process with the second half of the steak
  26. Now add all of the ingredients back into the wok (beans and steak)
  27. Push the food to the edges of the pan so there is a hole in the middle (looks like a donut)
  28. Pour the remaining marinade into that hole.
  29. Wait until the sauce is boiling and thickened a bit, and then stir it into the dish
  30. Scoop out some cauliflower rice, place the steak and beans on top, and enjoy!
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Shrimp Scallion Dumpling

Ingredients:

  • 1 lb shrimp minced
  • 6 cloves garlic minced
  • 7-8 scallions minced
  • 2 tsp sesame oil
  • 1 tsp garlic salt

Other Ingredients:

  • ~50 wraps
  • Cup of warm water
  • bamboo steamer
  • parchment paper
  • Large pot

Directions:

  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten all the edges of the wrapper
  4. Take all four corners(or four sides if round) and press together at a peak
  5. There should now be four open slits in the wrap
  6. Press each of those together
  7. Then dab a bit more water on one side of each fold and press the flap down against the meat of the dumpling
  8. It should look a bit like a sharp pear
  9. Boil water in the large pot
  10. Cut a piece of parchment paper to fit in your bamboo steamer
  11. Add dumplings to steamer, cover and cook for about 10 minutes
  12. Once the wraps are a bit see through, and tender, remove from the steamer and enjoy!
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Pork and Cilantro Dumpling

Pork and Cilantro

Ingredients:

  • 1 lb ground pork
  • 1/2 cup minced cilantro
  • 4 scallions minced
  • 4 cloves garlic minced
  • 2 tsp sesame oil
  • 1 tbsp soy sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~50 wraps
  • Cup of warm water
  • Cooking oil (I prefer peanut oil or coconut oil)
  • Chicken broth (if unavailable, use water)
  • Frying pan with lid

Directions:

  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
  4. Folder in half so the dry side lines up with the wet set, press and seal
  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
  6. Repeat three times
  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
  8. Place dumplings in oil, creases up
  9. Cook until bottoms have browned
  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
  11. Cover with a lid and steam
  12. Once the broth has cooked off, remove the lid 
  13. Cook until the bottoms have desired crispiness
  14. Remove from the pan and enjoy!
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Chicken Classic Dumpling

Chicken Classic

This was the first dumpling I ever learned how to make.  It started with a recipe in a cookbook at my parents' house in high school.  I have since adapted it a bit, but it's hard to stray too far from a classic.

Filling Ingredients:

Photo by  Nikki McFadden
  • 1 lb ground chicken
  • 6 scallions minced
  • 1 large carrot minced 
  • 3 heaping tsps of ginger minced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 1/2 tsp ground white pepper
  • 1 tbsp spicy chili sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~60 wraps
  • Cup of warm water
  • Cooking oil (I prefer peanut oil or coconut oil)
  • Chicken broth (if unavailable, use water)
  • Frying pan with lid

Directions:

  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
  4. Folder in half so the dry side lines up with the wet set, press and seal
  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
  6. Repeat three times
  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
  8. Place dumplings in oil, creases up
  9. Cook until bottoms have browned
  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
  11. Cover with a lid and steam
  12. Once the broth has cooked off, remove the lid 
  13. Cook until the bottoms have desired crispiness
  14. Remove from the pan and enjoy!
                   Photo by   Nikki McFadden

                   Photo by Nikki McFadden

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