Appetizer, Beverage, Recipes

December 6, 2018

Veggie Potstickers + Holiday Tequila Punch

Have you ever made dumplings or potstickers? Also, yep, I said it- Holiday. Tequila. Punch. OMG I’m completely obsessed.

This was my first time, I think it has always intimidated me a little bit. I decided a long time ago there are certain foods I have left to the professionals. There are so many amazing places in Chinatown, Manila, where you can watch them roll out the dough and hand roll fresh dumplings. I figured they will always be able to do it better than me and it seems like a lot of work.

But fear not my friends, it was so much easier than I imaged and it is super fun! Now don’t get me wrong, I will certainly not stop going down to Chinatown for the real deal anytime soon but I encourage you to try this one, even if you think it is out of your realm of cooking.

I made it super simple and bought the dumpling wrappers at the store, but I will link a homemade recipe to this post. I got the recipe from Madeline Lu’s blog and made a few minor changes.

As for the cocktail this week it sounds a little weird (at least it did to me) but it blew me away. The combination of wine, tequila, triple sec, orange juice, ginger beer sounds like a lot but they all work together to somehow create the best holiday punch EVER.

Now as for the health of this drink, please drink slowly. This is definitely the booziest drink I have shared but hey, it’s the holidays and nothing scream booze like family parties, am I right?? It is inspired from the Patron website.

The Recipes:

Holiday Tequila Punch

1 bottle of red wine

8 oz or 1 cup tequila

8z or 1 cup triple sec

8 oz ginger beer

Juice from 2 oranges or 4 oz fresh orange juice

  1. Mix all ingredients in a pitcher and serve chilled. Set it out for the party to enjoy!

Vegan Potstickers

Potstickers

  • 20 dumpling wrappers, store bought or make your own
  • 2 cups leafy greens like cabbage, kale, collards etc.,  chopped
  • 1 cup fresh brown button mushrooms
  • 1 tsp freshly grated ginger
  • 1 tsp freshly minced garlic
  • 1 spring onion, finely chopped
  • 1/2 of small purple onion, finely chopped
  • 1 tsp salt
  • pepper, to taste
  • 2 Tbsp sesame seeds
  • 2 Tbsp sesame oil

For the sauce

  • 1 tsp grated ginger
  • 1 tsp spring onion, chopped
  • 3 Tbsp soy sauce
  • 3 Tbsp sesame oil
  • Red pepper flakes (depending on how spicy you like it)

 

  1. Roughly chop the shiitake mushroom into small dices. Add the remaining ingredients in a bowl and stir to mix. Add salt and pepper.
  2. On a baking sheet or large cutting board take a dumping wrapper and fill with 1-2 tablespoons of filling. Use a little water around the edges if needed so they stick together better. Press the dough together and pleat the edges to create a potsticker seal. Dip the bottom of the dumpling in water and then dip into sesame seeds. Set aside while you finish the other dumplings.
  3. Heat the sesame oil of medium-high heat in a heavy bottom fry pan or cast iron skillet. Add dumplings when the oil is warm and fry for 1 minute. Add 1/2 cup water and cover immediately. Let the dumplings steam for 5 minutes. Uncover and continue cooking until the bottoms are browned and crisp.
  4. Place dumplings on a plate and garnish with spring onions, red pepper flakes and sesame seeds.
  5. To make the sauce: add all ingredients into a small bowl and stir to combine.

Enjoy! ~ Amanda

 

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