Wednesday’s Wonderful Recipes: Chinese/Asian New Year

Hello Dear Friends, 

Chinese New Year was this past Friday.

We went and had a lovely dinner after church Sunday and enjoyed a lovely Chinese restaurant in a neighboring town. It was good. This next weekend we will go to a large Chinese New Year celebration in a nearby large city. We are excited. It will be an all day celebration. FUN!!

Here are some fun recipes to encourage you and your family.

Try something new and fun for dinner.

I LOVE cooking Asian food. Especially the healthier dishes. 🙂

Enjoy!!

k

Pot Stickers

INGREDIENTS

  • 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
  • 1 recipe Wonton Filling
  • 2 tablespoons vegetable oil
  • 2 scallions, finely chopped (optional)
  • 1/3 cup reduced-sodium soy sauce, for serving

DIRECTIONS

  1. STEP 1

    Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.

  2. STEP 2

    In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

(We steam these in a bamboo steamer instead of frying. YUM!! 😉 )

Asian Dumpling Soup

INGREDIENTS

  • 4 scallions, white and green parts only, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1/4 cup peeled and slivered fresh ginger
  • 2 cans (14 1/2 ounces) reduced-sodium chicken broth
  • 8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
  • 1 package (15 ounces) frozen stuffed dumplings
  • 1 can (15 ounces) baby corn, drained (1 2/3 cups)
  • 2 bunches watercress stems, trimmed (4 cups)

DIRECTIONS

  1. STEP 1

    In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.

  2. STEP 2

    Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.

Recipe Credit: marthastewart.com

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