Last night we had a roast with veggies, gravy and bisquits. I also made a mix of peaches with angel food cake for dessert.
So tonight we used the leftovers for open face hot roast beef sandwiches. Apple pie and whipped cream for dessert.
Tomorrow night I am thinking chicken,
My son gave me an early Birthday present.
It's called a Kitchen Kettle. Like a fry daddy but it also steams and boils. We were going to make gyozas. (pronounced Go-sa's) It a japanese snack that we have americananized. In some places they are called pot stickers. But we just fry them not add water to the pan to unstick them.
A pack of wonton wrappers (about 50 or 60 per pack)
A pound and a bit of hamburger or pork..or a mix.
We use Bok Choy but you can use any cabbage. I use about 3 stalks or if cabbage a cup.(chopped finely)
Carrots and onion at least 2 carrots and a fouth of an onion.
Soy Sauce and a hit of Worcestershire sauce.
We also add a pinch of ginger, salt and pepper.
Chop the Bok Choy, carrots and onion very fine. (I use a food processer) You will have to drain the water from the Bok Choy.
Add salt and pepper (and ginger if you want) to the hamburger and mix veggies in all together.
Get your fry pan You may want two), deep fryer or Fry Daddy ready.
Lay out the won ton wrappers out and fill the middle with a teaspoon or less with the meat mix. take your finger and dip in water and run it around the outside edge of the wrapper. Fold over to form a triangle. Press down on the edge.
Place in the pan with hot oil (the same amt. you would use to fry chicken) and let them get golden on both sides. If they puff up too much pierce with a fork before frying Otherwise the bit of meat kind of rolls around inside! LOL
These are great hot or cold..and they are addicting!
They are like slighty spicy bits of meatloaf in a crunchy wrapper.
Soy sauce or any other sauce you like are good for dipping.
My son usually does the frying after we have gotten 25 or 50 ready to go, I finish putting the rest together while he cooks.We make at least 100 or more at a time so he can take some home. It's a good excuse for breaking out the Tsingtao beer.
My friend gave me the recipe which is a lot more complicated and better since she is Japanese..but her way takes too long!
So tonight we used the leftovers for open face hot roast beef sandwiches. Apple pie and whipped cream for dessert.
Tomorrow night I am thinking chicken,
My son gave me an early Birthday present.
It's called a Kitchen Kettle. Like a fry daddy but it also steams and boils. We were going to make gyozas. (pronounced Go-sa's) It a japanese snack that we have americananized. In some places they are called pot stickers. But we just fry them not add water to the pan to unstick them.A pack of wonton wrappers (about 50 or 60 per pack)
A pound and a bit of hamburger or pork..or a mix.
We use Bok Choy but you can use any cabbage. I use about 3 stalks or if cabbage a cup.(chopped finely)
Carrots and onion at least 2 carrots and a fouth of an onion.
Soy Sauce and a hit of Worcestershire sauce.
We also add a pinch of ginger, salt and pepper.
Chop the Bok Choy, carrots and onion very fine. (I use a food processer) You will have to drain the water from the Bok Choy.
Add salt and pepper (and ginger if you want) to the hamburger and mix veggies in all together.
Get your fry pan You may want two), deep fryer or Fry Daddy ready.
Lay out the won ton wrappers out and fill the middle with a teaspoon or less with the meat mix. take your finger and dip in water and run it around the outside edge of the wrapper. Fold over to form a triangle. Press down on the edge.
Place in the pan with hot oil (the same amt. you would use to fry chicken) and let them get golden on both sides. If they puff up too much pierce with a fork before frying Otherwise the bit of meat kind of rolls around inside! LOL
These are great hot or cold..and they are addicting!
They are like slighty spicy bits of meatloaf in a crunchy wrapper.
Soy sauce or any other sauce you like are good for dipping.
My son usually does the frying after we have gotten 25 or 50 ready to go, I finish putting the rest together while he cooks.We make at least 100 or more at a time so he can take some home. It's a good excuse for breaking out the Tsingtao beer.
My friend gave me the recipe which is a lot more complicated and better since she is Japanese..but her way takes too long!
