Daily Archives: November 12, 2013

Classic-Black and Purple

Classic-Black and Purple

Double-Crust Pie Dough

Just imagine all the different fillings you can put into this beautiful crust! Pumpkin, apricot, cherry or lemon meringue, just to name a few! Or just add some cinnamon and sugar, roll, slice and bake, for some flaky cinnamon roll snacks.

Ingredients
2 cups all-purpose flour
3/4 teaspoon coarse salt
2 sticks cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons ice water, plus more if needed
1 tablespoon distilled white vinegar

Step 1
Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.

Step 2
Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.

For the original recipe, visit this link
http://www.marthastewart.com/1035537/double-crust-pie-dough?xsc=soc_pin_2013_11_5_Dessert_Tart+and+Pie+Recipes_A&crlt.pid=camp.rTw3RkYvASlJ

Pot Stickers




Not only is this recipe super easy to throw together, but it’s quick and delicious! These little guys also freeze really well. I love making a giant batch of these pot stickers and freezing them for whenever I want them. You can also make them slightly healthier by going full steam on them and skipping the pan frying all together. You can also skip out on “fancy” crimping and go straight-edged if you prefer.

Pot Stickers
Makes 30

Ingredients:
pork filling:

12 ounces ground pork
1 baby bok choy, diced
6 water chestnuts, diced
2 green onions, thinly sliced
2 garlic cloves, minced
2 teaspoons minced fresh ginger
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 egg, lightly beaten

1 egg, lightly beaten
30 round wonton wrappers
4 tablespoons vegetable oil, divided

choganjang:
1/3 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoon sesame oil
1 1/2 teaspoons gochujaru (Korean chili powder)
2 garlic cloves, minced
1 green onion, thinly sliced
1 teaspoon toasted sesame seeds

Directions:
1. Place all filling ingredients into a bowl and mix together until well combined. Set aside.
2. Brush perimeter of a wonton wrapper with the remaining egg and fill center with 1 heaping tablespoon of pork filling. Seal and crimp together.
3. Set dumplings aside and repeat until all wrappers have been used.
4. Heat a large, heavy bottom skillet over medium-high heat and add 2 tablespoons oil.
5. Add 5 to 6 pot stickers to pan and pan fry for 3 to 4 minutes. Flip pot stickers and continue to fry for 2 minutes.
6. Add 1 tablespoon water to the pan and cover for 1 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
7. Remove from heat and repeat until all pot stickers have been cooked. Serve immediately with choganjang.
8. Choganjang: Place all ingredients into a small bowl and whisk together. Serve with pot stickers.

For the full recipe, visit the link below
http://www.spoonforkbacon.com/2013/09/pot-stickers/