Post Stickers

Post Stickers
By May Huang



Ingredients:

A: Filling – Meat part:
1. 1 lb ground turkey (replaceable with ground pork)
2. 2 T soy sauce
3. 1 T cooking wine
4. 1 T canola oil (or other veggie oil)
5. ½ t salt
6. ½ t sugar
7. 1 stalk of green onion, finely chopped
8. ½ t ginger, finely chopped

B: Filling - Veggie part:
9. 1 8 oz – frozen chopped spinach (replaceable with other veggies, such as garlic chive)
10. 4 oz firm tofu (optional), smashed
11. ½ t salt
12. 1 - 2 T canola oil (or other veggie oil)
13. ¼ t sugar
14. ½ t sesame oil

C: Shell:
15. 1 package (16 oz) – dumping wrap

D: Dipping sauce:
16. 2 - 3 T Chinese vinegar
17. ½ t hot sauce (or to taste) (optional)
18. 1 garlic clove (optional), finely chopped
19. ¼ t sesame oil

The main ingredients are shown pictures below:

Ground turkey & Spinach:


Tofu, Wanton Wrap, and Chinese Rice Vinegar & Hot Source:




Directions:

1. Mix the ingredients listed in the A in a container, set aside for at least 15-30 minutes
2. Unfrozen the spinach, squeeze the water out from the spinach, and place the spinach in another bowl
3. Add the remaining ingredients listed in the B in another container, and mix them well
4. Combine meat and veggie mixture together, and mix them well
5. Making dumplings: see step by step directions below:



Cooking Dumplings – boiling **:
1. Add water into a Dutch pan to half way full, and heat the water with high heat
2. Add dumplings to the water after the water is boiling, and slowly and slightly stir the dumplings, make sure that there is no dumpling sticks at the bottom of the pan, and cover the pan. Turn the heat to medium high, and add half cup of tap water at the second boiling, and add another half cup of tap water at the third boiling. Take the dumplings out at fourth boiling at 4th boiling. Server the dumplings with the dumpling sauce.

Note: ** You should cook two batches of dumplings for 1 lb of dumpling if using 9 inch Dutch pan

Pot Stickers – Pan Fry:
1. Add 1-2 teaspoon canola oil to a non-stick fry pan, and heat the oil with medium temperature. Make that the oil evenly covers the pan.
2. Add the dumplings into the pan one by one and one lay only when the oil is medium temperature, cook for few minutes.
3. Add ½ cup of water to the pan, and cover the pan, continue to cook about 8-10 minutes. The one side of dumplings should be light brown when the dumplings are ready.
4. Take the dumpling out, and place them in serving plate. Server with the dumpling sauce.

Making Dumping Sauce: Mixing ingredients listed in the D in a small bowl

Grilled Salmon With Chinese Spices

Grilled Salmon With Chinese Spices
By May Huang



Ingredients:
1. 1 lb salmon filet (replace with tuna filet)
2. 1 T soy sauce
3. 1 T cooking wine
4. 1 t sugar
5. ½ t salt
6. a pinch of black pepper
7. ½ t hot sauce or to taste (optional)
8. 1 t sesame oil

Directions:
1. Cut the salmon to about 4 inch length, 3 inch width, place the fish in a container; add the ingredients all the ingredients listed above, and mix everything well, and set the container aside for at least 30 minutes.

2. Transfer the fish to baking pan, and make sure the fish is laid one by one in the baking pan. Preheat the oven with 375 F, bake the fish for about 6-8 minutes, and move the baking pan on broil for another 6-8 minutes. The fish should be ready. However, continue to broil for few more minutes. Take the fish out into the serving plate.

Note:
1. The same recipe can be used for grilling salmon.
2. Over night marinating can prevent the fish from breaking during grilling. And the fish taste better with longer marinating.

Quinoa Salad - Healthiest Grain

Quinoa Salad - Healthiest Grain
By May Huang



Ingredients:

A (see raw Quinoa in the picture below):
1. 2 C Quinoa
2. 1 ¾ C water



B (see cooked Quinoa and other main ingredients in the picture below):
3. 1 t salt
4. 2 cloves of garlic, finely chopped
5. ½ t red wine vinegar
6. 2 t fresh lemon juice
7. 2 t honey
8. ½ T olive oil
9. ½ C tomato, cubed
10. ½ C pine nuts, backed or microwaved
11. ¼ C cilantro, finely chopped



Directions:

1. Soak the quinoa in the water in a sauce pan for a couple of hours. Cook the Quizoa (1st cook it to boiling, and then turn the heat to lower about for another 10 minutes), just like cooking rice.

2. Mix everything listed in the B above with the cooked Quizoa except cilantro, and add the cilantro, and mix again.

Fish Ball & Fish Ball Soup

Fish Ball & Fish Ball Soup
By May Huang



Ingredients:

A: for fish ball (see the main ingredients in the picture below)
1. 1 lb fish filet (Grey Sole, Orange Roughy, or tilapia, other white fish)
2. 1 T cooking wine
3. 1 egg
4. ½ t ginger, chopped
5. 2 stalk of green onion, white part only, chopped
6. ½ t salt
7. 2 T corn starch

B: for soup
8. 1 ½ C of water
9. ½ C tomato, cubed
10. 5 - 6 oz soft tofu, optional
11. ¼ C bamboo, sliced, optional
12. ¼ lb meshed fish meat (from above)
13. ¾ t salt
14. 1 stalk of green onion, green part only, chopped



Directions:

1. Meshing fish: cut the fish to small pieces, place the fish and remaining ingredients listed in A to a food processor professing for about five minutes. Transfer the processed/meshed the meat to a small container. See the processed/meshed fish meat in the picture below.



2. Cooking soup: place the ingredients 8-12 listed above to a sauce pan, cook to boiling with medium heat, and spoon the fish meat to the sauce pan one spoon by one spoon. It should be enough fish balls if you take about one quarter of the total fish (place remaining fish in refrigerator for future use). Continue to cook fish soup for few minutes after the soup is at boiling. Turn off the heat, and sprinkle the green onion on top of the soup. Serve the soup when it is warm.