Friday, January 8, 2010


Helen passed along these two recipes this week. I tried them both. She made the potstickers at Christmas. I liked them very much again this time when I made them myself. The picture is of the strudels. I have concluded that Filo dough just isn's my thing. Eric says they taste good, about like quiche. Is there i reason I should switch from quiche to Filo dough? Thanks Helen, keep the good recipes coming.

Shrimp Potstickers with Ginger Lemon Sauce
1/2 lb shrimp cut into tiny peices
1/4 c. green onions, diced
1 egg
1/2 tsp salt
1/4 tsp pepper
wonton wrappers, round are great
4 Tb. oil

3 Tb. fresh lemon juice
2 Tb. soysauce
1 Tb. BBQ sauce
1 tsp ginger
1 tsp toasted sesame oil
1 green onion thinly sliced.

Mix, the shrimp, green onion, egg, salt and pepper.
Place 1 tsp shrimp mix on wonton, fold in half, seal with water.
In a skillet, heat 2 Tb oil over medium heat. Add half the dumplings and cook 2 minutes.
Add 1/4 cup water, cover and let steam 3-4 minutes. If the dumplings are sticking as you go to remove, just let cook a bit with the lid off. Repeat with other dumplings.

Wisk sauce together, add green onion.

Ham and Cheese Breakfast Studels
In a small sauce pan:
2 Tb. butter, melt
3 Tb. flour, add
1 cup milk, add and heat until thickens
1/3 cup shredded swiss cheese, add to mix
2 Tb. grated parmisean cheese, add to mix
1/4 tsp salt, add to mix

In a skillet:
5 eggs, cook until almost set.
1/4 lb. finely chopped ham, add
Add cheese mix made above.
Set aside.

Place one sheet of phyllo dough on worksurface (keep rest wrapped up). Brush with melted butter, sprinkle with 2 tsp bread crumbs. Fold in half lengthwise. Brush again with butter. Spoon on 1/3-1/2 cup filling onto dough. Fold edges over fillings and roll up.
Brush with butter. Place on greased baking sheet, sprinkle with tsp cheese and 1 tsp parsley. Bake at 375 degrees for 30 minutes or until golden brown.

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