Gyoza, aka Pot-stickers

As I've said before, my parents lived in Japan for a while so we ate a number of Japanese meals in our house on a pretty regular basis. Gyoza is one of our favorite treats that we didn't get so regularly. They are pretty involved but worth every second.

Gyoza
Ingredients:

• Wonton wraps
• 1/2 - 3/4 lb ground Pork
• 2 Tbsp Soy Sauce, more to taste
  
• 1 c. scallions, chopped
• 1 c. cilantro, chopped
• 1 Tbsp ginger, grated or minced
• Pepper, dash to taste
  
• Garlic Salt, dash to taste
  
• Vegetable oil

Cooking Directions:
(Set up: One cup with a little water. Two fry pans, one with vegetable oil. Another with a little water and a lid to cover it)

1. Brown the pork, drain liquid. In large bowl, mix in all ingredients except wonton wraps and vegetable oil. Set aside.
   
2. Cut wonton wraps into circles. The best way to do this is by place a cup upside-down on a few wraps and cutting around the edges to make a circle.
3. Place a spoonful of pork mixture in the middle of wonton wrap.
4. Using your finger, use water to slightly wet one side of the wonton wrap, this helps the two sides of the wonton stick together.
5. Fold the wonton wrap so that it makes a semi-circle. Fold small creases along the top edge and press with finger to close two sides together.
6. Heat vegetable oil over medium heat. Add a few gyoza to the pan.
   
7. Fry on each side until golden.
8. Heat water in a simmer, transfer gyoza to fry pan with water and cover until gyoza are slightly softened. *This step is optional if you would like them crunchy*
9. Eat and enjoy, dip in extra soy sauce.
   

Carnitas

It's what my husband requested for Father's Day. I hadn't made them before but something like it so I looked up a few recipes and made my own. Can I just say, they rocked (which is why I'm recording it now...so I can recreate it later)!

Carnitas

• Pork roast- I'm sure it will work with any other meat as well
• 1 7oz can diced green chilies
• 1/2 -1 c. salsa- medium added just the right amount of kick
• Lots of lime juice, fresh is always best
• Salt, garlic salt, pepper, cumin, chili powder

Cooking Directions:
Brown the meat in sauce pan, season with salt, pepper, and garlic salt. Fill crock pot with enough water to almost cover the roast. Cook on low for 4-5 hrs or until meat pulls apart easily. Drain water and shred meat. Mix in salsa, chilies, cumin, chili powder and more salt and pepper. Squeeze in lime juice and mix. Cook another 2 hrs.

Serve in taco shells or on tortillas with desired toppings. May I suggest a lot of sweet onions.

Sesame Pork

Every time I make this meal, we throw a few fist pumps in the air...we love it! Especially with extra ginger...yum!

Sesame Pork (serves 4)

Ingredients:

• 2 Tbsp sesame seeds, toasted or browned
• Peanut oil, can use canola oil
• 1 lb pork fillet, cut into strips, I buy pork scaloppini
• 3 Tbsp hoisin sauce
• 3 Tbsp teriyaki sauce
• 2 tsp cornstarch
• 2 tsp sesame oil
• 5-8 scallions, cut into 1 in pieces
• 2 garlic cloves, minced
• 2-3 tsp grated fresh ginger
• 2 carrots, cut into matchsticks
• 1-2 c. green beans, cut in half
• Salt and Pepper to taste

Cooking Directions:

Heat 1 Tbsp oil in a wok, add pork in batches and stir-fry until browned, about 3 min. Add more oil if needed. Remove and set meat aside. Combine hoisin and teriyaki sauces with the cornstarch and 1 Tbsp water. Mix until smooth. Add more oil to the wok as well as the sesame oil. Add carrot and beans and stir-fry about 2 min. Add scallions, garlic, and ginger. Stir-fry 3 minutes. Add pork and cornstarch mixture and stir until sauce boils and thickens. Simmer until meat is tender and vegetables are cooked, about 2 minutes. Sprinkle the sesame seeds and toss. Serve hot, over rice.