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appetizers, easy treats,

Festive Appetizer RoundUp

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appetizer collageDo you need ideas for an appetizer, snack, party fare or just because it’s the holiday’s?  I have FOUR scrumptious and taste-bud tickling dishes for YOU!



Hot Artichoke & Spinach Dip – click HEREhttps://amothersshadow.com/2013/12/03/hot-artichoke-spinach-dip/Fresh Cranberry Salsa – click HEREDSC_2190 - cranberry salsaCocktail sauce & Shrimp – click HEREhttps://amothersshadow.com/2013/12/31/cocktail-shrimp-sauce/

Pork Filled Wontons & Dipping Sauce – click HERE https://amothersshadow.com/2014/12/02/14014/

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Delicious Pork Wontons step by step

Crispy Pork Filled Wontons & Dipping Sauce

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Delicious Pork Wontons step by step

Pork Wontons


Do you like a really good Chinese style wonton?  I do, but not the high price in a restaurant, nor a mystery filled frozen wontons.
 An AMS reader asked me for a recipe for wontons, and since I like a challenge, here is my interpretation. I do hope you enjoy it as much as my family does.




 
 Crispy Pork Won Tons & Dipping Sauce
The filling can be made up to 2 days ahead and kept in the refrigerator to use when ready to assemble in the won tons.  Important – warm the filling before assembling or there is not enough fry time to warm it through without burning the won tons.)

Ingredients: 
16 oz. sausage
3 oz. can water chestnuts, finely chopped
1 cup shredded carrot
8-12 green onion, thinly sliced
2 Tbl. grated garlic
1 Tbl. grated fresh ginger root  * see below in Dipping Sauce recipe for instructions on how to grate fresh ginger root
1 tsp. hoisin sauce
2 tsp. soy sauce
2 tsp. sesame oil
12-14 oz. package of won ton wrappers




Directions:
Finely chop water chestnuts in a mini chopper or by hand.
In a fry pan combine the sausage, chopped water chestnuts, carrot and cook until almost cooked through; breaking up sausage into very small pieces.Pork Wontons 1Add in the green onion, ginger root, hoisin sauce, soy sauce and sesame oil. Continue cooking until the pork is completely cooked through.Pork Wontons 2Cover a cookie sheet or jelly roll pan with waxed paper and sprinkle generously with corn starch.Pork Won Tons 3



Take a wonton wrapper and place a scant tablespoon of the mixture into the center of the won ton wrapper.Pork Won Tons 4
Pork Won Tons 5Moisten all four edges of the won ton with water.Pork Won Tons 5Fold the won ton over and press together to seal. Make sure all the edges are sealed completely.Pork Won Tons 6Place the filled won ton onto the corn starch which prevents sticking.Pork Won Tons 7Fill the electric fry pan about 2” high of oil, or use a deep fryer according to directions. Heat oil to 350 degrees.
Line a plate or cookie sheet with layers of paper towels.Pork Won Tons 8



Fry the filled wontons a few at a time, or until they are golden brown and float to the top, 2-4 minutes.Pork Won Tons 9
Pork Won Tons 10Remove fried won tons and drain on a paper towel-lined plate.Pork Won Tons 11Serve with Dipping Sauce – recipe follows:
Pork Wontons





Dipping Sauce
Ingredients:
1/4 tsp. chicken bouillon
2 Tbl. water
2 Tbl. soy sauce
1/2 – 1 tsp. sesame oil, to desired taste

2 Tbl. rice wine vinegar
1 tsp. minced ginger* (purchase 3-4 inch piece of fresh ginger root) OR 1/4 tsp. powdered ginger

1/4 tsp. chili oil
2 tsp. packed brown sugar
pinch – 1/8 tsp. garlic powder, to desired taste
1 Tbl. green onion, minced
Pork Wontons 13




Directions:
In a small sauce pan combine all the ingredients.

IF using fresh, grate the ginger root.  Pork Wontons 14
You can purchase any size you want.  It is ok to break off the section you want; you do have to purchase the whole root portion.
Peel the ginger root with a knife or a vegetable peeler.Pork Wontons 15
Grate on a fine grater.Pork Wontons 16Add the fresh ginger root to the rest of the ingredients (again, IF using fresh) Warm mixture through long enough to dissolve and combine ingredients.Pork Wontons 17
Pork Wontons 18
Store in a sealed container in the refrigerator until ready to use (use within 3-4 days). Warm before serving if it has been chilled.
Crispy Pork Filled Wontons and Dipping sauce are Carrie Groneman’s recipes, copyright Carrie Groneman, A Mother’s Shadow, 2013, 2014
Recognize a blessing and be a blessing today.



Dipping Sauce for Pot Stickers

Dipping Sauce for Pot Stickers

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Dipping Sauce for Pot Stickers

Dipping Sauce for Pot Stickers

This quick and inexpensive sauce is excellent with homemade or purchased pot stickers.  Make this up for a party, appetizer or a snack anytime.



DIPPING SAUCE for Pot Stickers

Ingredients:

1/4 tsp. chicken bouillon

2 Tbl. water

2 Tbl. soy sauce

1/2 – 1 tsp. sesame oil, to desired taste

2 Tbl. rice wine vinegar

1 tsp. minced ginger* (purchase 3-4 inch piece of fresh ginger root) OR 1/4 tsp. powdered ginger

1/4 tsp. chili oil

2 tsp. packed brown sugar

pinch – 1/8 tsp. garlic powder, to desired taste

1 Tbl. green onion, minced





Directions:

In a small sauce pan combine all the ingredients.

IF using fresh, grate the ginger root. 

You can purchase any size you want.  It is ok to break off the section you want; you do have to purchase the whole root portion.Pork Wontons 14Peel the ginger root with a knife or a vegetable peeler.Pork Wontons 15Grate on a fine grater.Pork Wontons 16


Add the fresh ginger root to the rest of the ingredients (again, IF using fresh) Warm mixture through long enough to dissolve and combine ingredients.Pork Wontons 18

Pork Wontons 17Store in a sealed container in the refrigerator until ready to use (use within 3-4 days). Warm before serving if it has been chilled.

Carrie Groneman’s recipe, Carrie Groneman, A Mother’s Shadow, 2013

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Bag O Bones Breadsticks with Bloody Dipping Sauce

Crunchy Bread Bones & Dipping Sauce

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Bag O Bones Breadsticks with Bloody Dipping Sauce

Bag O Bones Breadsticks with Bloody Dipping Sauce

This clever dish is so easy and budget friendly for any party.  It’s a friendly snack, and not a sweet treat, which is a nice addition to a Halloween feast.

I have the quick recipe for you!




Crunchy Bread Bones & Dipping Sauce

Ingredients:
11 oz. refrigerated bread sticks
1/2 cup ranch dressing
1/2 – 1 tsp. hot sauce red coloring food  
Directions:

Heat the oven to 375 degrees.

Coat a cookie sheet with spray release.

Take the breaksticks out of the can.

Cut each bread stick in halfBag O Bones Breadsticks with Bloody Dipping Sauce 2



Tie each half  of the bread stick into a knot at each end.  

Place on cookie sheet, kind of scrunching the middle so it is not too thin, allowing it to cook evenly with the knotted ends.  

Bake for 9-12 minutes, watching until they are just browned on the bottom and cooked through.Bag O Bones Breadsticks with Bloody Dipping Sauce 3When baked through, brush with softened garlic butter or plain butter.Bag O Bones Breadsticks with Bloody Dipping Sauce 4Mix together the ranch dressing, hot sauce and food coloring to make the bloody sauce.

Serve in a bowl alongside the ‘bread bones’ for dipping.Bag O Bones Breadsticks with Bloody Dipping Sauce 5Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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