Although I have tons and tons of new ideas running through my head for pottery I have yet to execute any of them. I have been busy with trying to heal myself. Unfortunately New Years Eve day I spent in the er at Wilson Hospital with what they thought was my appendix. After a million tests and a clean bill of health I was released by 10:00PM, just in time to come home and watch Dick Clark count them down. But I still have the pain and no one knows why...which leads me to not being able to throw anything right now. I guess I have to be creative in a different way so cooking it is. Tonight I made a delicious recipe from a Rachel Ray magazine that I lifted from the er waiting room...the only thing positive out of that whole experience.
So this delicious recipe was a hit with Graydon and I tonight. Todd really doesn't like soup but I think he enjoyed this bowl...the recipe follows if you would like to make this.
1/2# Baby Bok Choy, halved lengthwise and crosswise, white and green portions separated
1/2# ground pork
1/4 cup soy sauce
1-1/2 T oyster sauce
1 T finely chopped fresh ginger
2 t honey
1 t sesame oil, plus more for drizzling
40 wonton wrappers
1-32oz container of low sodium chicken broth
1/4# snow peas trimmed and cut crosswise into 1/2" pieces
scallions - cut into small pieces for garnish
- In a sauce pan of boiling water, cook the white part of the bok choy portions for 1 minute: add green portions and cook until wilted. Drain, rinse with cold water and squeeze dry: finely chop and transfer to a medium bowl. Stir in pork, 1 T of soy sauce, the oyster sauce, ginger, honey and 1 t of sesame oil.
- Arrange 10 wonton wrappers on work surface and top each with 1 teaspoon of pork mixture. Moisten edges and fold over to form a 1/2 moon; press edges to seal. Working with 1 at a time, bring the tips together and pinch to fork 10 bundles. Repeat with remaining filling.
- In a medium sauce pan, bring the chicken broth, 1 cup of water and the remaining 3 tablespoons of soy sauce to a boil. Cover and remove from heat.
- In a large pot of boiling water, cook the dumplings, stirring occasionally until tender, about 5 minutes. Add the snow peas to the broth, cook for 1 minute then ladle over the dumplings. Top with scallions and drizzle a little of the sesame oil on top.
As Rachel Ray says...Yum-O!! For dessert I made my friend Michelle's Famous Chocolate Chip Cookies. This recipe I can not give out because it is a secret and she swore me to secrecy. But let me tell you they are delicious!!!