Eat them 2 at a time
These are fun to make and taste great. Perfect as a first course, or multi course Asian feast.
Green onion and garlic can be used if there are no garlic scapes around. There will probably be some filling left over after, which can be refrigerated for another use or fried up and mixed with some rice or noodles. The dumplings can be formed into many different pockets, as long as they are sealed completely, it does not mater what shape they are.
Steamed Turkey Dumplings
- 1 package wonton wrappers (about 50)
- 1 lb ground turkey
- 1/2 cup shredded yellow squash
- 1/2 cup shredded carrot
- 6-7 garlic scapes diced fine
- 2 tbsp minced ginger
- 1/2 cup finely diced mushroom
- 1 egg
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp fish sauce
- 2 tbsp chopped cilantro
- 5-6 basil leaves cut into thin ribbons
In a large bowl beat egg with vinegar, soy sauce, sesame oil and fish sauce. Add all other ingredients and mix well. Line 2 baking sheets with parchment paper and fill a small bowl with water. Working with 6 wonton wrappers at a time place a large tsp of filling in the center of the wrapper. Wet a finger and run it around the edge of the wrapper and then fold the corners in to cover filling and create a sealed package. Place formed dumplings onto baking sheet and continue until all dumplings are made. Do not let them touch. Dumplings can be frozen at this time or cooked. If freezing place tray in freezer until they are hard then place dumplings in a bag. To steam line a steamer basket with either cabbage, banana leaves or parchment paper. Bring 2 cups of water to a boil, place dumplings in one layer without touching and cover. Steam for 10-12 minutes and then remove. Continue steaming batches of dumplings until all are gone. Serve in batches with a dipping sauce of soy sauce, rice vinegar, sirrachi and minced garlic.
Just a tray full of fun
Here are some ideas for how to spend the 4th. Everything will include a common theme ingredient.
For a hint think sauce.
More barbecue sauce is always a good idea
So good hot or cold
This pan uses a lot of grease but the results are worth it
Putting hot pockets to shame
Beans beans they ‘re good for the heart
The title may seem confusing if you do not understand the use of a comma.
Yes, the shelf is set to fit canning jars
I spent an entire afternoon canning 36 large jars of pickles. Go here for the recipe.This happened because when I bought the 20 lbs of cucumbers from the farmer in the morning he just eyeballed the amount. Turns out he sold 35 lbs to me instead. After weighing out all the produce I realized I needed another case of jars and two more gallons of vinegar. It looks like all my trading this year will be in pickles, which is a good thing since the weather really is affecting the fruit so I am not swimming in extra jam right now.
Almost all the bulbs are the same size
Speaking of the weather the garlic finally was ready to harvest. The empty space it left is already being fought over by the squash and sweet potato vines. After braiding the garlic, I like to let it hang for at least a month before using any, but since I used all the remaining garlic from last year in the copious amount of pickles I may have to break that rule a little.
The hot pad is looking forward to a slice
We had a little leftover salmon and I thought what better use than in a light breakfast souffle. Of course I overslept so breakfast turned into brunch. Yipee Bloody Marys and Mimosas.
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.
Nothing says summer like a fresh tomato, especially when it’s between two toasty slices of bread. This week’s Sunday Suppers is an ode to the summer sandwich that glorious handheld bit of heaven whose time is way too short.
Eggplant and Tomato Sandwiches with Pesto and Feta
Grilled Balsamic Chicken Caprese Sandwich
That sandwich is my hero
Portabella and Avocado Sandwiches
No meat you say
Grilled Cheese with Peaches and Brie
There it is
Deviled Egg Sandwiches
What a dainty little finger sandwich
And the penultimate summer sandwich…. the pulled pork sandwich
More barbecue sauce is always a good idea
Sorghum is the secret stuff
This is a simple and tasty way to cook tofu. If sorghum is unavailable then honey can be used.
- 1 package extra firm tofu
- 2 tbsp sorghum
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp garlic chili sauce
- 2-3 dashes sesame oil
- 2 tbsp vegetable oil
Wrap tofu in a kitchen towel and place in between 2 plates. Place a 10 lb weight on top and press for 30 minutes. Unwrap tofu and slice into square bite sized pieces. Mix all other ingredients together except vegetable oil. Heat oil over medium high in a large frying pan and fry tofu on each side until browned, about 4 minutes a side. Turn heat down to medium low and add sauce. Cook tofu flipping once until sauce is thickened, about 10 minutes more. Serve tofu with sauce drizzled on top.
Summer may come at the same time each year, but summer weather down here almost always arrives by mid Spring. Here are some of our favorite summer eats — heavy on the tomatoes, corn, zucchini and peppers.
Roasted Tomato Pasta
Glass bowls, the bane of a food blogger’s existence
Grilled Shrimp and Polenta with Peaches and Peppers
Throw that shrimp on the barbie
Stuffed Chicken with Squash and Tomatoes
Brighter than the sun, almost
Black Bean Salad with Cucumber and Tomato
Peering through the underbrush the great bean salad appears on the horizon
Cherry Tomatoes with Herb Vinaigrette
This is finger food
Fried Green Tomatoes
Shoot for golden, not blackened.
It’s as close to vegetarian as I get
This is too hearty for dessert
I tip my hat to you sir
Tomato and Squash Bake
That is a slice of heaven or wherever you hang your hat spiritually
Don’t forget dessert!
Posted in Appetizers, Chicken, Dessert, Dinner, Food
Tagged corn, produce, roundups, seasonal, summer, tomatoes, zucchini
There is a lot of tasty life going on in there
This authentic Mexican drink comes from the same region that brought the world tequila and is called Tepache. It is relatively simple to make and with pineapples on sale it is hard to find a valid excuse not to have a bucket of this going constantly.The final product is a fruit flavored golden beverage that is really refreshing.
You will need a glass or ceramic jar that holds 5 liters of liquid and has a tight seal on the lid. Any light colored full flavored beer will work, but I find a hefewiezen or triple work best. To make this the old fashioned way omit the beer and let it ferment for at least 1 week after adding the sugar.
- 1 large or 2 small pineapples
- 4-5 whole cloves
- 2 whole allspice
- 1 stick canela (Mexican cinnamon)
- 10 1/2 cups water
- 1 lb packed dark brown sugar
- 1 1/2 cups golden beer
Wash the pineapple well. Cut off the top and bottom and discard. Cut the rest of the fruit into small chunks, including the skin and core and place in the container. Combine the whole spices in a mortar and roughly crush. Add spices to the pineapple and stir well. Add 8 cups of water, stir well again and seal. Place jar in a warm spot that gets direct sunlight and let sit for 3 days. Check to see if bubbles are forming on the third day. If so continue, if not wait another day. Combine sugar and remaining water in a pan and bring to a boil. Turn heat down and simmer until sugar dissolves then let cool to room temperature. Add sugar and beer to pineapple and stir well. Seal well and return to warm spot. Let ferment 3 days longer and check. The mix should have a strong smell of fermentation and appear bubbly throughout. If not, let ferment longer. If ready strain mixture through cheesecloth pressing all juice from pineapple chunks into a clean pitcher. Refrigerate until cold and serve over ice.