Oriental Pork Pot Stickers

Cook Time: 45 minutes
Prep Time: 30 minutes
Servings = 36

Ingredients:

1/3 cup celery
3 oz cooked lean pork, loin and shoulder blade
1 cup water
1 Tbs Sherry wine, dry
1 1/2 tsp cornstarch
36 Wonton wrappers, 3 1/2" square ( can be found either in the health food section of your grocery store or in the
produce area where some soy foods are found).
1 Tbs low sodium soy sauce
1/3 cup fresh chopped cabbage
1/4 cup dehydrated green onion, minced
1 tsp peanut oil

Directions:

1. In a medium bowl combine pork, cabbage, celery and green onion; mix well and set aside.
2. Combine first amount of soy sauce and oil with the sherry; stir in cornstarch till dissolved.
3. Pour soy mixture over pork mixture; toss to coat, cover and chill 30 minutes.
4. Spoon about 2 teaspoons filling in center of one wrapper; bring up sides diagonally to form a triangle and seal edges with water.
5. Transfer to a baking sheet and cover with a dry cloth; repeat with remaining wrappers.
6. In a large skillet heat the remaining oil.
7. Carefully place half the pot stickers in skillet. not letting sides touch; cook over medium heat 1 minute or till bottoms are browned.
8. Carefully add 1/2 of the water to skillet.
9. Reduce heat; cover and simmer 10 minutes.
10. Uncover and cook 3 to 5 minutes or till water evaporates, add more oil, if necessary; cook uncovered 1 minutes.
11. Transfer pot stickers to a baking sheet; place in a 250 degrees F oven to keep warm.
12. Repeat procedure with remaining pot stickers, oil and water.
13. Serve with Chinese mustard and soy sauce for dipping.

Potato -Apple Latkes

MAKES ABOUT 40 TWO-INCH LATKES

INGREDIENTS

1 egg, lightly beaten
2 tablespoons all-purpose flour
1 tablespoon kosher salt
1/8 teaspoon freshly ground white pepper
4 baking potatoes (2 1/2 pounds), peeled and coarsely shredded
1 medium onion, coarsely grated
1 Granny Smith apple--peeled, cored and coarsely shredded
Canola oil, for frying
Schmaltz, for frying, (rendered chicken fat. Can be found at kosher delicatessens) Recipe below
Vanilla Applesauce and sour cream, for serving (see below for recipe)

DIRECTIONS

In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the shredded potatoes with the onion and apple and squeeze dry. Add to the bowl and stir to combine. Set aside for 10 minutes.
In a large skillet, heat 1/2 cup of canola oil with 2 tablespoons of the schmaltz until shimmering. Spoon heaping tablespoons of the latke mixture into the oil about 2 inches apart and flatten slightly with a fork. Fry the latkes over moderately high heat until golden on the bottom, 2 to 3 minutes. Lower the heat to moderate, turn the latkes and fry until golden and crisp, about 2 minutes longer. Drain the latkes on paper towels set on a rack and transfer to a platter. Repeat with the remaining latke mixture, adding more oil and schmaltz to the skillet as needed. Serve hot with Vanilla Applesauce and sour cream.

MAKE AHEAD The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° oven.

NOTES To make schmaltz, use the large clumps of fat from the neck, body cavity, and from under the skin. In a small, heavy saucepan, cook the fat over low heat until completely melted. Cool, then strain the clear fat into a glass jar and refrigerate for up to 1 week or freeze.

Vanilla Applesauce

MAKES ABOUT 2 1/2 CUPS

INGREDIENTS

1 pound McIntosh apples
1 pound Granny Smith apples
1 cup water
1 vanilla bean, split lengthwise
1 tablespoon fresh lemon juice
DIRECTIONS
Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.