2 sticks butter, unsalted preferred
2 eggs
1/2 cup sour cream
1 cup granulated sugar
3 1/2 cup all purpose flour
1 1/2 teaspoon vanilla extract or almond extract
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 lb ground pork
1 pkg won ton wrappers
1 cup bok choy or napa cabbage
4 green onions
1 tsp fresh ginger
6 cloves garlic
vegetable stock (about 2 cups)
1/2 cup + 1 T soy sauce
1 1/2 Tablespoon sesame oil
1/3 cup rice wine vinegar
canola oil (about 1/3 cup)
1 teaspoon sugar
2 Tablespoon brown sugar
1 teaspoon red pepper flakes
2 sticks butter, unsalted preferred
2 eggs
1/2 cup sour cream
1 lb ground pork
1 pkg won ton wrappers
1 cup bok choy or napa cabbage
4 green onions
1 tsp fresh ginger
6 cloves garlic
vegetable stock (about 2 cups)
1/2 cup + 1 T soy sauce
1 1/2 Tablespoon sesame oil
1/3 cup rice wine vinegar
canola oil (about 1/3 cup)
1 cup + 1 tsp sugar
2 Tablespoon brown sugar
3 1/2 cup all purpose flour
1 1/2 teaspoon vanilla or almond extract
1 1/3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon red pepper flakes
So the recipe is not the same as the video. The video shows you the concept of making biscotti, but the recipe is a plain sour cream biscotti.
The recipe is a plain recipe that has a nice sweetness. This is a great base recipe to add in dried fruits and nuts (my favorite is dried cranberries and almonds). If you are going to add anything, I would only add 1/2 cup to 3/4 cup total of add ins.
Believe it or not, biscotti is considered a cookie. It is classified as a "bar cookie" and is also known as a twice-baked cookie. The reason why is because you bake it in a log/loaf, cool, slice it and then bake it a second time. Biscotti is great with coffee (some people like to dip it into their coffee).
This recipe is simple in the mixing of the ingredients. The more difficult part of the recipe is the waiting game. Waiting for the loaves/logs to bake. Waiting for them to cool fully prior to slicing. And then waiting for them to bake a second time.
There isn't a whole lot of notes for this recipe, just enjoy having a new recipe in your belt of tricks =)
The above video is a slightly different recipe, but what you are getting out of the video is the process.
You can use any ground meat you would like for this- personally I like ground pork, but I have successfully used ground turkey.
The won ton wrappers can be found in your local grocer's produce section with the tofu products. I can usually only find square wrappers, but sometimes can find round ones.
These are a great party appetizer, but I love them so much I have eaten them alone as a meal. You can see in the picture on the left I have even used them as a passed appetizer at a banquet!
The key to a great pot sticker is giving it enough time to really brown on the bottom and using a flavorful liquid (like vegetable stock) so that the won ton wrapper absorbs that flavor.
The most difficult part about this whole process is finding a way of folding/closing the dumplings. If you are using square wrappers, watch this video to get ideas on how to fold (I use the purse or 4 pointed star). If you are using round wrappers, watch this video for ideas.
You don't need to brown all sides of these. You really should only be browning the bottom (hence the name POT STICKER), and the rest of the wrapper should be a light tan color.
