Recipes

A couple of my regular readers have shown an interest in the potstickers' recipe and the Three Milk Cake recipe so here 'tis. Thanks to everyone who stops by from time to time; it inspires me to keep up with the blogging and to continue with the cooking.

The potstickers' recipe comes from Bon Appétit Magazine 1999. The Tres Leches' recipe comes from my friend H. K.

Notations in red are how I have changed the recipe. We do like the shrimp potstickers much better than the chicken. This recipe is very time consuming but is well worth it. After you make it several times you can whip in up in an hour or so.

CHICKEN (SHRIMP) AND HERB POTSTICKERS WITH MINT-CHILI SAUCE

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 pound ground chicken (1 pound ground cleaned deveined shrimp)
2 large eggs
1 cup chopped green onions
1/3 cup chopped cilantro
1 1/2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons chili-garlic sauce*
1 1/2 teaspoons oriental sesame oil
1 teaspoon grated lemon peel
1/2 teaspoon ground black pepper
1/2 teaspoon salt
12 egg roll wrappers (I use the small round wrappers purchased at the Asian food store and usually comes about 50 to a package. One package is just what you will need for this recipe.)

1 cup Chinese plum sauce
3/4 cup water
2 tablespoons dry Sherry

18 tablespoons (about) vegetable oil (I don't think you will need this much oil)

Mint-Chili Sauce (see recipe below)

*Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.

Place spinach in large bowl; mix in chicken, 1 egg and next 10 ingredients.

Beat remaining egg in small bowl. Place 1 egg roll wrapper on work surface; cut in half diagonally. Brush edges with beaten egg. Spoon heaping 1 tablespoon chicken filling into center of each half. Fold egg roll wrappers over filling, forming small triangles. Press edges together to seal. Repeat with remaining egg roll wrappers and filling. (Potstickers can be prepared ahead. Arrange in single layer on foil-lined baking sheet; cover with plastic wrap. Refrigerate up to 6 hours or freeze up to 3 days. If frozen, thaw potstickers before continuing with recipe.)

Whisk plum sauce, 3/4 cup water and Sherry in small bowl to blend. Set aside.

Heat 3 tablespoons vegetable oil in large nonstick skillet over medium heat. Working in batches, fry 4 potstickers at a time until brown on both sides, about 1 1/2 minutes per side. Transfer to paper-towel-lined plate to drain. Repeat with remaining potstickers in 5 more batches, adding 3 tablespoons vegetable oil (or more if necessary) per batch.

Heat 5 tablespoons reserved plum-sauce mixture in another large skillet over medium heat. Add 4 potstickers and cook until chicken filling is cooked through, turning once, about 3 minutes. Transfer to platter. Repeat with remaining plum-sauce mixture and potstickers in 5 more batches. Serve potstickers immediately with Mint-Chili Sauce.


MINT-CHILI SAUCE (I'm not extremely crazy about this sauce; however, I did make it with fresh basil leaves in place of the mint last week and liked it better.)

Delicious as a dipping sauce or as a marinade for lamb, shrimp or chicken.
1/3 cup (packed) fresh mint leaves1/4 cup rice vinegar3 tablespoons light corn syrup2 garlic cloves, minced2 tablespoons water1 tablespoon soy sauce1 tablespoon oriental sesame oilGenerous pinch of dried crushed red pepper

Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.) Makes about 2/3 cup.

Serves 8 as a first-course.
Bon Appétit
August 1999


Tres leches (three milk cake) Yield: 10 Servings

1c Sugar
5 Eggs; separated
⅓ c Milk
½ ts Vanilla extract
1 c All-purpose flour
1 ½ tsBaking powder
¼ ts Cream of tartar
Butter for greasing baking dish

For the milk syrup:
1 cn (12-oz) evaporated milk
1 c Sweetened condensed milk
1 c Heavy cream
1 ts Vanilla
1 tb Rum

For the meringue:
c Sugar
½ ts Cream of tartar
3 Egg whites

Prepare the cake. Beat 3/4 cup sugar and the egg yolks until light and fluffy. Stir in the milk, vanilla extract, flour and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm. Gently fold the whites into the yolk mixture. Spoon this batter into a 9-by-13-inch greased baking dish. Bake the cake for 40 to 50 minutes at 350 degrees or until it feels firm and an inserted toothpick comes out clean. Let the cake cool completely and unmold onto a large, deep platter. Let cool for 2 hours. Pierce the cake all over with a fork. Prepare the milk syrup. Combine the evaporated milk, sweetened condensed milk, cream and flavorings and whisk until mixed. Pour the syrup over the cake, spooning the overflow back on top until all is absorbed. Prepare the meringue. Place all but 2 tablespoons sugar in a heavy saucepan with 1/4 teaspoon cream of tartar and 1/2 cup water. Cook over high heat, covered, for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239 degrees on a candy thermometer. Meanwhile, beat the egg whites to soft peaks with the remaining 1/4 teaspoon cream of tartar. Add the remaining 2 tablespoons sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool. Thickly spread the top and sides of the cake with meringue, using a wet spatula. Refrigerate the cake for at least 2 hours before serving.