Pork Cabbage Mushroom Dumplings/Potsickers

Lately, I've been in a rut in terms of coming up with something delicious to eat and that means I get real lazy when it comes time to cook dinner. Every now and then, I just can't eat chicken or beef anymore. And usually that means busting out the dumplings (or junk food when dad's not home.heh). So here's what I used to make mushroom dumplings:

1 lb ground pork
2 1/4 cups cabbage, shredded in the food processor to cole slaw small
1 1/2 tbs minced ginger
1 tsp kosher salt
1/2 tsp garlic powder
1 tbs sesame oil
1/4 tofu or 4.5oz (I used silken tofu, 18oz)
8 shitake dried mushrooms, rehydrated then chopped


Just place everything in a bowl and mix well with your hands. I'm guessing food processor would work fine as well. Below picture has everything mixed except for the tofu and mushrooms. I decided to add those afterwards.

With round gyoza wrappers:

With square dumpling wrappers:

It's always fun making mandalas out of the dumplings :) It's foodie artwork!

So once you've got a plate full of dumplings, you want to place them in the freezer for about 10-20 minutes until they've somewhat harden. Then place them in a plastic baggie and leave it in the freezer til you're ready to eat them up.

My family LOVES whenever I make potstickers. Unfortunately for the hubster, during the week when he's on keto, he can't eat them. These were just perfect with soy sauce and vinegar. I love it!

The way I make these potstickers is by heating up a nonstick pan on medium high heat. Add about 2-3 tbs of oil and swirl it around the pan. Then place the dumplings down but try not to let them touch otherwise they'll stick together. Then add about 1/4 cup of water. Be careful, with the oil in the pot, it'll start to splatter. Cover and let steam cook for 7-8 minutes. Remove lid and let the reminder of the water dry up. You should see brown spot in the pan. Time to get a spatula and start flipping the dumpling. And just fry up the other sides. Add more oil if needed.

KBBQ

Korean BBQ right in our own home! 

All you need is a portable gas burner, a pot and food! It also helps to have a splatter guard. 

There's sliced cabbage and long stemmed mushrooms on the top left corner with leftover Szechwan Shrimp on its right. The pot with the splatter guard on top is in the middle. We had sliced short plate and rib-eye for meats along with thick slices of pork belly to the far right. We also used galbi marinade (red capped bottle) to cook our food with for yummy flavor. On our plates, I premade rice noodles with a spicy sauce. There's also more daikon. The other side sauces in the three small metal bowls were: sesame oil with kosher salt, chili sauce and this lime soy sauce thing that we bought just to try. Twas delicious! Everything was just so scrumptious and even more so since we enjoyed this in the comfort of our own home :D

Beef n Mushroom Lasagna

Lasagna made with ground beef, mushroom and mozzarella cheese.

Mm-mmmmm!

For an actual recipe go here and replace ground turkey and peppers with ground beef and mushrooms.

Asian BBQ

Apple martini mixed with clear rum and a maraschino cherry. Yum!

 

(Left picture) Pork belly on top with sliced pork on the left and sliced beef on the right.
(Right picture) Diced cabbage with long stemmed mushrooms, tofu, and fish balls.

So GOOD!!! Was really missing asian food. :)