Perfectly Flavorful Pork Potstickers

Feeling adventurous, I decided to try to make potstickers yesterday for the first time.  I've only had them a few times at restaurants but I loved the texture of crispy outside and the flavor of the delicious filling.

I used the recipe found here, but below are my amendments to the filling and flavor.  I hope you enjoy them!
(recipe makes about 35)

1/2 pound ground pork

1/4 cup finely chopped green onion

2 tablespoons finely chopped red bell pepper

1 egg, lightly beaten

2 teaspoons ketchup

1 teaspoon yellow mustard

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon chili powder

1 clove garlic

1/2 tsp sesame oil

35 to 40 small wonton wrappers

Water, for sealing wontons

3 to 4 tablespoons vegetable oil, for frying

1 1/3 cups chicken stock, divided

Mix together pork through sesame oil. To form the dumplings, remove 1 wonton wrapper from the package. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Repeat procedure until all of the filling is gone. 

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Meatloaf

So I tried this recipe:
http://foodiewife-kitchen.blogspot.com/2009/03/blue-plate-special-very-best-meatloaf.html#

... and my husband said it was "literally, the best meatloaf" he has ever had.  That's a pretty good review.  I cut down the amount of sugar in the sauce and it was perfect.  Otherwise, it's very strong with the vinegar and I am not a fan of sweet meat.

Try it!

Pork Barbacoa and the Amazing Green Sauce

This recipe came from a good friend, who probably got it from another good friend.  While you don't have to make the pork and can instead make it vegetarian, the green sauce is a flavorful addition to pretty much any meal.

1 1/2 pork loin roast
1 to 2 cups black bean and corn salsa
1/2 to 1 cup brown sugar (depending on how sweet you like it)
salt and pepper

Please all ingredients in a slow cooker set on low for about 6 hours.  Take two forks and shred the meat.  Let simmer another hour.  If your meat is not ready to shred and is still tough at 6 hours, set on high for another hour.

GREEN SAUCE

1 dry ranch packet
1 lime squeezed
1 lime zest
3 tomatillos (peel outside shell off, wash)
1/2 bunch cilantro
2 fresh cloves garlic
3/4 cup mayo (real, not miracle whip)
3/4 cup sour cream

Combine all ingredients in a food processor or blender until puree is smooth.  Add salt, lemon juice, more lime or cilantro to taste!

I serve this with jasmine rice, cut avocado, pico de gallo, and black beans.  After you make black beans at home once, you will never go back to the can.

Black Beans

1/2 lb dry black beans
4 cups water
salt
1 tsp oregano
1/2 tsp cumin
1/2 onion, chopped

Soak beans in water for 1 hr.  Add all ingredients, turn on medium to simmer then on low for another 30-40 min.  Taste test for firmness.

Enjoy!!