Food Glorious Food!

Yes that dill and onion bread is well worth the effort - you will end up making that more than once for sure. It;s a very nice soft but dense bread to add to your entertaining arsenal. I never had it with soup, but that would be wonderful. I just love it fresh out of the toaster with melted butter.

I have a bamboo steamer that works quite well lined with parchment paper. just heat the water in a wok, set the bamboo steamer on top, and put a dish of whatever you are steaming into the steamer and it cooks nicely.

Pretty soon I am going to make pot stickers again - it's a process getting them ready but again, so worth it.

Here is a recipe to get you started. Then you can make your own changes. Fill them with whatever sounds good just make sure it's finely chopped.


When you wrap them you can very lightly moisten the wonton wrapper around the edge with your finger (keep a bowl or cup of water near by) and just make sure you press the damp edges together to seal them (and sometimes a damp edge sticks better to a dry edge depending upon how you fold them )- instead of using a fork like they say here. There are several different traditional ways the Chinese fold them together for different events and for entertaining guests. You can see some examples with a search online.
Also when cooking - I cooked them one or two at a time (that way you won't risk ruining a whole batch at once), I didn't really use oil but it's probably a good idea just to add a couple drops - then cook until the bottom begins to brown then throw a little splash of water in the hot pan and put a lid on it to finish cooking - they cook super fast so you will make one right after another and set them aside on a serving dish while you do the rest.

Super easy and fast when you get to the cooking part and they are delicious

Ingredients:
1/2 pound ground pork (or any ground meat you like)
1/2 medium head cabbage, finely
chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely
chopped
1 teaspoon salt

1/2 teaspoon white sugar
1 teaspoon sesame oil (NOTE: You want to keep sesame oil in your fridge, it can go rancid quicker than other oils - but it tastes great for Asian recipes - buy a small bottle because it doesn't take much and packs a lot of flavor to a dish)
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
Directions:
1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.