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Yep. It's that time of year again. Whipped up some Chex mix today. I sadly didn't have any pretzels or nuts to mix in, and you can really tell. The nuts really add something. I don't even eat them. I actually (when making a batch just for me) take some cheesecloth and wrap up some nuts in it. I bake it with the mix, then pull them out and eat the ones I like, then eventually throw away the rest (I know it's wasteful, but they're yucky!). I spent lots of hours and lots of money last year building my ideal Chex mix recipe, and claim victory. My Chex mix rocks!
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Mix Festival Winter Edition - Concerto di Enrico Ruggeri - Tra musica e parole - presso il Teatro Signorelli di Cortona.
Iniziativa promossa da: Comune di Cortona, Gruppo Feltrinelli, Orchestra Regionale della Toscana, Accademia degli Arditi, Officine della Cultura in collaborazione con Regione Toscana, Camera di Commercio di Arezzo, CNA.
Con Fabrizio Palermo.
Domenica 22 febbraio 2015.
Fotografie di Gianni Micheli per Officine della Cultura.
making dumplings
Chinese Dumplings - Potstickers - Panfried Pork Dumplings
Potstickers are one of the most popular types of Chinese dumplings. This recipe includes a dipping sauce and instructions on making the dough.
Yields about 48 potstickers.
Scroll to the bottom of the recipe directions for more potstickers recipes.
Ingredients:
•Dumpling Dough*
•2 cups all purpose flour
•1 cup boiling water
•Filling:
•8 ounces celery cabbage (Napa cabbage)
•3 tsp salt, divided
•1 pound lean ground pork
•1/4 cup finely chopped green onions, with tops
•1 TB white wine
•1 tsp cornstarch
•1 tsp sesame oil
•Dash white pepper
•Dipping Sauce:
•1/4 cup soy sauce
•1 tsp sesame oil
•Other:
•2 - 4 tablespoons vegetable oil
Preparation:
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
Reprinted with permission from Everyday Chinese Cooking: Quick and Delicious Recipes from the Leann Chin Restaurants.
Ginger sauce makes a nice dipping sauce with appetizers containing shrimp, such as shrimp balls or potstickers. You can also use ginger sauce to brush on shrimp before grilling.
Trying out the Maya Yellow Cake Mix by making this shortcut Pineapple Upside Down Cake. Read about it on the blog!
A lesson in mixing primary colors to get secondary colors and tertiary colors.
UM...can't I just put in the RGB or CMYK code?!