All recipes are Courtesy: Chef Russ Flewelling
1 pound ground pork6 green onions chopped4 T. Hoisin Sauce1 tsp. Chopped GarlicÂ¼ tsp Sesame oilÂ¼ tsp SrirachaWonton or Egg roll WrappersCombine the first 6 ingredients in a bowl, be sure to mix thoroughly. Wet the edges of the wrapper and fill with approximately 2 tsp of filling, pinch or pleat the edges. Continue until all the wrappers are used. The filling and the wrappers can both be frozen for later use.To Cook- place a small amount of oil in a fry pan. Place the pot stickers on the oil, and heat until you see bubbles around the edge. Pour in Â½ cup of water, and place a tight fitting lid on top. Cook for 6 minutes then remove lid and let the water evaporate. When all the water is gone and the the pot stickers begging to fry again remove from heat. Let cool slightly before eating. Dip in soy sauce or your favorite dipping sauce.
4T HoisinÂ¼ tsp Sriracha4 T. Soy saucea few drops of Sesame oil1 T Brown SugarÂ½ tsp Chopped Garlic1 T Corn starchÂ½ C Cold WaterPlace first 6 ingredients in a sauce pan and bring to a boil. Mix the water and cornstarch together until smooth and pour into the boiling liquid, once it returns to a boil the sauce is done. Serve either hot or cold.
1 C Cooked Chicken 2T. Oil4 C. Cooked Cold rice2 Eggs Scrambled1 onion Chopped1 Clove Garlic Chopped 4 T Soy sauce 2 tsp SugarÂ½ c Chopped green onion. Heat the oil in a large fry pan. add the onion and cook on med-high heat until translucent, but not browned. Add the chopped garlic and scrambled eggs and quickly stir. Sprinkle with sugar and pour in the soy sauce. Stir until heated through and stir in green onions last.