doughnut muffins

i'm always on a mission for a good muffin. sure, banana, blueberry, even cranberry orange are good, but they're perfectly ordinary. when i saw these doughnut muffins referenced on cakespy, they seemed like the perfect weekend breakfast treat. and they are.

the muffins are nutmeg scented, reminiscent of a powdered sugar doughnut. (when they're cool, they taste even more like a doughnut.) if you don't like getting powdered sugar down the front of your shirt, i bet these would be really good with a glaze drizzled over them too.

doughnut muffins
find the recipe at orangette

baked panko chicken tenders with honey mustard dipping sauce

if you want a really crunchy breaded crust, skip the bread crumbs, and use panko instead. panko - or japanese breadcrumbs (i find them in the asian aisle) - are simply unseasoned, course bread crumbs.



instead of getting soggy like regular bread crumbs sometimes do, panko tends to stay nice and crisp when frying or baking. whenever something is coated to be fried (think chicken and risotto cakes) it's panko all the way. if you've never used them before, i highly recommend making the switch. so how to use up that can of bread crumbs in your freezer (keeping them in the freezer slows down them getting stale)? they're a good mix in for meatballs, meat loaf, or any time you would normally use bread crumbs as a binder, instead of a crust.

last time i made these, i fried them. this time i wanted something easier, less messy, and less greasy, so i baked them. one word of advice - don't skip the buttermilk! i foolishly forgot to use it (or any other binder) and just coated my dry chicken tenders in panko (i was trying to catch up on my grey's anatomy - can you believe mark told lexi she could have a husband?! don't ruin it for me...i still have two more episodes to go!...and wasn't paying enough attention to my chicken). surprisingly it worked, but it would have been a million times better with the milk. i bet an egg scrambled with a little water would work well too.

oh and the sauce. how could i forget the sauce. this was the response i got -
"you made this? no way! this is better than the honey mustard sauce you get with chicken tenders at a restaurant!"

i used plain old wegmans yellow mustard. i bet spicy brown would be amazing.

panko chicken tenders with honey mustard dipping sauce
adapted from life's ambrosia
30 minutes start to finish, serves 4-6

for the chicken -
1 pound chicken tenders
1/2 cup panko bread crumbs
1/2 cup buttermilk, or 2% or whole milk
salt & pepper

1. preheat the oven to 400F. line a sheet pan with aluminum foil. pound the chicken tenders thin and flat with the bottom of a pan or a meat tenderizer.
   
2. pour the panko into a large pan or bowl (i used a pyrex pie plate). season with salt & pepper.
3. pour the buttermilk into a separate bowl. add the chicken tenders and turn to coat.
4. one by one, remove the chicken from the milk, and place in the panko mixture. flip and make sure both sides and the edges are evenly coated. move to the sheet pan. repeat with the remainder.
5. bake for about 20 minutes, flipping the tenders over halfway through.
6. while the tenders bake, make the sauce.
7. for the sauce, whisk all of the following together in a bowl. serve with the tenders.

1/2 cup mayonnaise
2 tablespoons mustard
1 tablespoon white vinegar
2 tablespoons honey

2011.08.15 this was one of tea and scones's selection for secret recipe club!

three cheese risotto cakes

the only thing better than risotto is leftover risotto for risotto cakes. fried to a golden crisp on the outside and rich and creamy on the inside, they're the perfect dinner paired with a big crunchy salad.

the recipe is incredibly easy and never fails.

take cold leftover risotto and warm it up a little. i usually microwave it for about 30 seconds. you want it to be warm enough to easily mold it into a cake.

when it's warm, add any additional flavor you want that wasn't in the original recipe. for these, i used leftover three cheese risotto and added a couple tablespoons of finely chopped basil and chives. depending on the original risotto recipe you made, you may want to add a bit more cheese too. mix in all your add ins. divide into portions - you're looking for about a heaping tablespoon size - don't go too much bigger or it may break when you try to flip it or be too thick and the middle won't get warmed through. the number of cakes you make will depend on how much leftover risotto you have. sometimes i end up with 4, sometimes 6, sometimes 2. just make sure they're relatively equal sized.

warm up your pan. heat a large skillet/saute pan over medium high heat. add a couple tablespoons of olive oil to the bottom so it's well coated. this is not the time to skimp on oil.

while the oil heats, prepare the breading and bread the cakes. mix equal amounts of panko bread crumbs and grated parmesan cheese together in a large pan or bowl. more often than not, i use a square or rectangular pyrex baker. you want something with deep sides and a surface large enough to hold at least one cake and allow you to flip it. season with salt & pepper and any other spices you like - garlic powder is a no fail choice. (but i skipped it this time since i wanted to taste the basil more than garlic.)

use your hands to form the risotto into cakes. make balls and press the balls into cakes between the palms of your hands. place in the breading. turn over and make sure both flat sides and all the way around the edge are coated.

cook in the hot oil about three minutes then flip and cook about three minutes more. if you make the cakes too big and they hang over the edge of your spatula, they'll fall apart when you flip them. you will most likely have to cook these in batches too, which is fine. don't overcrowd the pan - give them room to cook. you can keep cooked cakes warm in the oven while you finish up the second (and sometimes third) batches.

the hot cakes are best served with a side of warmed tomato sauce for dipping.

potato frittata

after a long saturday at the lilac festival full of not-good-for-me foods (an egg mcmuffin, corndog, and candy apple were all on the menu) it was time for dinner.

i know most people my age are planning their escape to a restaurant for saturday night dinner. this weekend i was definitely not one of those people. jason was working on his master's project (is it ever going to end?!) and i was finishing up housework. before i knew it, it was 8:00 and our corndogs had finally worn off.

i don't know about you, but by the time saturday afternoon rolls around, there isn't much left for food in my house. some random left overs from the previous week's meals, pasta, eggs, and milk are usually all that's left. i had some roasted potato wedges left over from earlier in the week and my original plan was to make them into breakfast potatoes (with onion and garlic) and have them with scrambled eggs. until i saw joy the baker's frittata. i was sold. why not combine the eggs and potatoes together into one perfect dish?!

i trimmed some chives from my bushes in the backyard. i bet basil, thyme, and parsley would all be good too. oh, and cheese, a little grated parmesan on top would be heavenly.

potato frittata
inspired by/adapted from joy the baker's potato frittata

about 1 1/2 to 2 pounds leftover roasted potatoes, sliced thin or cut into small cubes
5 eggs
1 small onion, chopped
3 gloves of garlic, minced
2 tablespoons fresh chives, thinly sliced
2 tablespoons half & half (or heavy cream or whole milk)
salt & pepper

1. preheat your oven to 400F.
2. saute the onion and garlic in a 10 inch pan over medium heat until soft, about 5 minutes. if you have it, use an ovenproof pan.
3. add the potatoes and stir to coat. cook about 5 minutes, or until heated through and just starting to brown. move the potatoes around so they're evenly distributed throughout the pan.
4. whisk together the eggs, half & half, and chives. season with salt & pepper.
5. pour the egg mixture over the potatoes. do not stir. cook 3-4 minutes until the egg begins to set.
6. cover the pan with aluminum foil. if your pan is not overproof, cover the handle with aluminum foil as well. make sure the entire handle is covered.
7. move the pan into the oven and bake about 30 minutes. remove the foil and bake an additional 10 minutes.
8. slice into wedges and serve. 

2011.11.07 this was one of Culinary Adventures with Camilla's picks for the secret recipe club!

meatball subs

i've really got to start checking my pantry for things instead of assuming i have them. and not only checking, but checking before i start cooking instead of when i need said item.

i could have sworn we had two jars of pasta sauce. yet somehow, we really had none. luckily i had a small can of diced tomatoes on hand just for instances like this. i sauteed some diced onion and minced garlic in olive oil until the onion became translucent. added the tomatoes and cooked it about 10 minutes, until the tomatoes were broken down. added a good handful of chopped basil and blended it all with my stick blender (a regular blender would work too). it was a perfect replacement. and since it came out a little thicker than the jarred stuff, we used it on the side to dip our sandwiches in.

this was a quick and easy weeknight dinner. make sure you have everything on hand and don't bake your subs too long, or the tops will burn like mine.

meatball subs
meatballs inspired by cook-eat-love

1/2 pound lean ground beef
1 egg
1/4 cup grated parmesan cheese
1/2 cup italian bread crumbs
1 clove garlic, minced
salt & pepper
jar of your favorite pasta sauce
2 sub rolls
1/2 cup grated mozzarella cheese

1. preheat oven to 400F. mix the beef, egg, cheese, bread crumbs, and garlic. season with salt & pepper.
2. shape the meatballs using your hands and place each into a mini muffin tin.
3. bake for 20 minutes, until golden brown and crispy.
4. while the meatballs are cooking, heat the pasta sauce on the stove.
5. when the meatballs are done cooking, keep the oven on and put the meatballs in the sauce and cover with sauce. let simmer about 5 minutes.
6. slice open the sub rolls and line up meatballs inside. cover with mozzarella. bake in the oven about 3 minutes, or until the cheese melts and the rolls have started to crisp. be careful, it will burn fast!

2014.04.06 this was edesia's notebook's pick for the secret recipe club!

three cheese risotto

i love risotto.

i love macaroni and cheese.

this risotto is a grown up, sophisticated version of mac and cheese. rich, creamy, with a hint of white wine, it's perfect along side grilled chicken. and i have a feeling it's going to make amazing risotto cakes later this week., especially mixed with a little fresh chive and basil.

it's really really cheesy. don't get me wrong, it's really really good, but you could probably save yourself a lot of calories by cutting the cheese in half to a quarter cup of fontina, parm, and mozzarella, and not sacrifice too much in the taste department. if you're into the whole cutting fat and calories thing. if you're not, go for it. go for it anyway and just have a smaller portion. but be careful, just like mac and cheese, before you know it, you've eaten half the pan.

three cheese risotto
get the recipe at life's ambrosia

crunchy jumbo chocolate chip cookies

if you like crunchy chocolate chip cookies, these are for you.

if you like crunchy on the edge, chewy in the middle, these are not for you.

i wanted a cookie. bad. for about a week. and since the thought of buying a cookie doesn't really enter my mind anymore, i set out to bake some last week.

i wanted fast. and i think that was the fatal flaw. my favorite cook's illustrated cookie takes some time to melt the butter, whisk in the sugar, wait, repeat, etc. i was too lazy. and if i didn't have the extra five minutes it would have taken to make those, then i definitely didn't have 4 hours (or in some cases, overnight) to chill the dough before baking, i wanted cookies now!

so i settled. i know. that's the one thing not to do when making cookies. or any food really. because whatever you make is never really as good as what you were hoping for. or expecting. bummer.

don't get me wrong, the taste isn't bad at all. it's just that the whole cookie is crunchy. microwaving them for 15-20 seconds helps soften the middle, but you've got to eat it fast, before it cools and hardens again. which is difficult, since i forgot to mention, these cookies are the size of a bread plate. they're huge.



the next time i need cookies NOW, i'll try them again, only i'll bake them at a cooler temperature, and check on them sooner. and maybe make them smaller, so they bake in less time.

jumbo chocolate chip cookies (makes 12)
adapted from everyday with rachael ray

1 stick butter, chilled
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

1. preheat the oven to 350F.
2. beat the butter with the sugars until sandy.
3. add the egg and vanilla and mix until combined.
4. mix in the flour, salt, and baking soda.
5. mix in the chocolate chips. the dough will be really thick.
6. split the dough into 12 equal portions (about one heaping tablespoon a piece).
7. bake until just golden around the edges, about 20 minutes. since mine were so overdone after 20 minutes, i'd start checking them around 15, just to be on the safe side.
8. transfer to a rack to cool completely.
   

black bean quesadillas

i make one meal a week without meat for a couple reasons. vegetarian meals are usually cheaper, i get sick of chicken and beef, and every once in a while it's good to not have a meal centered around meat. lately it's been eggs and i wanted something different. so bean quesadillas it was. luckily i already had everything but the tortillas too. and it all came together in about 30 minutes (including the ten minutes i baked them). not too bad for a weeknight. and we even had some left over.

double decker black bean quesadillas (for two)

for the corn -
2 tablespoons unsalted butter
1/2 onion, diced
2 cups corn
kosher salt
1/2 teaspoon cumin

1. in a saute pan, melt the butter over medium heat. add the onion and saute until starting to soften, about 5 minutes.
2. add the corn, salt to your liking, and cumin. cover and cook about 10 minutes.
3. keep warm until the beans are ready to go.

for the beans -
15 ounce can black beans, rinsed
2 tablespoons butter
1/2 onion, diced
2 roma tomatoes, diced
3 gloves of garlic, minced
3/4 cups water
1/2 teaspoon dried oregano
salt & pepper

1. in a saute pan, melt the butter over medium heat. add the onion, tomatoes, and garlic and saute until onions start to soften and tomato starts to break down, about 5 minutes.
2. add the beans, water, oregano, and season with salt and pepper. bring to a boil. reduce heat and simmer about 10 minutes or until most of the water has been cooked out.

to assemble -
3 tortillas
1/2 cup shredded cheddar cheese

1. preheat the oven to 350F.
2. on a non stick baking sheet, layer a tortilla, corn, beans, cheese and repeat. top with a third tortilla.
3. bake in the oven for about 10 minutes, or until heated through and the cheese starts to melt.
4. cut into wedges and serve.

lilac festival

friday was the official start to the lilac festival, so this morning, like the last three years, we got up early, had our once a year egg mcmuffins and scoped out for a place to watch the parade. and after the parade, we walked through highland park to scope out the flowers.

on the way through, the smell of fried dough and sweets were calling us, so we made a pit stop for mcdonald's strawberry lemonade samples and my very first corndog. i didn't care for the lemonade so much, but jason was right about the corndog. it was really really good.

so we made our way through the crowd and into the park for the star of the show. the flowers. the lilacs.

since the weather had been so warm over the last couple weeks, i was worried there weren't going to be much left for lilacs. and really, a lot of the white, light blue, and light purple ones were way past their prime. the magnolia trees had already bloomed and gone without a trace and a lot of the other flowering trees that are usually bright and beautiful during the festival had already bloomed and gone too. i was surprised at the dark purples that hadn't yet bloomed and the azaleas and rhododendrons (i don't ever remember seeing those at the festival). regardless, it's a pretty magnificent sight to see - even martha stewart likes it. i remember a couple years ago (2007?) when that was the big news. i spied martha and her camera crew walking through the park while i was standing in line for a candy apple.

lilacs in all colors and sizes








azaleas and rhododendrons of all colors too

my favorite taco salad

i didn't plan it, i swear, but this was our cinco de mayo dinner. yea, i'm a little late posting, i know.

i have been slowly teaching jason spanish words ever since we got together (recently his favorite word was "palabras", no joke) and he has picked up a lot. some questions i ask in spanish he can answer in spanish. and he knows a lot if individual words. so this year for cinco de mayo i decided it was time for a dia espanol. needless to say, it almost lasted the thirty minute drive to work. and it ended something like this -

me: tenemos que ir a la tienda despues del trabajo.
jason: si? you need to go play tennis? since when do you play tennis?
me: no no no. ir a la tienda. the store. this is no good. back to ingles.

that was the end of dia espanol. (but not too bad for someone who hasn't taken a class in 10 years.) just don't ask me about my french.

actually, the salad was the end of the day. and it's good. the only real change i made from the original recipe is using the whole can of beans. what am i going to do with a leftover half can of kidney beans? nothing. so i use them all. and it's not bean overload or anything, so it works out perfecto.

...and if you don't like ground beef or want to change it up, use ground turkey, or thinly sliced chicken breast. one big chicken breast was enough for the two of us.

my favorite taco salad
from eating well serves two

1/2 cup prepared salsa
2 tablespoons reduced fat sour cream
vegetable oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces ground beef or turkey
1 plum tomato, diced
1 can rinsed kidney beans
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons chopped fresh cilantro (optional)
4 cups shredded romaine lettuce (enough for two entree sized salads)
1/4 cup shredded cheddar cheese

1. combine salsa and sour cream in a large bowl big enough to hold the lettuce.
2. heat a skillet over medium high heat. add vegetable oil and cook the onion and garlic until soft, about 3 minutes.
3. add beef/turkey and cook through, about 5 minutes.
4. add tomato, beans, cumin, and chili powder. cook until the tomato starts to break down, a couple minutes.
5. remove from heat and stir in two heaping tablespoons of the salsa mixture and cilantro.
6. mix the lettuce with the rest of the salsa mixture.
7. serve the lettuce topped with beef/turkey mixture and sprinkle with cheese.

lemon curd shortbread sandwich cookies

a perfect bite

make these shortbread cookies, but omit the lemon zest. i made the cookies really small, bite sized, actually.

make this lemon curd.

sandwich lemon curd between two cookies.

try to only eat one. or five.

baked haddock & roasted potatoes for two

fish night is easy night. usually. unless i decide to forgo baking or pan frying for beer battered. which tastes amazing, but is not the quickest or cleanest process.

the potatoes were already on the menu since i had them left over from the potato salad i made last week. since i had to turn on the oven for the potatoes i figured i may as well bake the fish too. and it couldn't have been simpler. all in all this took a total of 35 minutes. and there were 4 things to wash - knife, cutting board, and two baking dishes. easy on the cook and the clean up. works for me.

since my house is surrounded by chives, i sprinkled those on the potatoes before they went in the oven and added it to the lemon butter for the fish. i bet rosemary would be really good too. too bad my rosemary didn't make it through the winter. bummer.

oh. and the flavored butter. that's joy of cooking's "serving suggestion" for baked fish. and it was perfect for me, just the perfect amount of lemon. but if you really want to be quick, skip it and just squirt your fish with a lemon wedge. it'll work just as well.

baked haddock & potatoes for two

1 pound haddock fillet, cut in two
about half pound potatoes, cut into wedges if they're big or if they're small, leave as is
2 tablespoons soft butter
2 teaspoons lemon juice
couple tablespoons chives, parsley, or other herbs you have on hand

1. preheat the oven to 425. wash the potatoes and cut into wedges (if they're big). place in a baking pan or sheet, drizzle with olive oil, season with salt, pepper, and herb of your choice. mix with your hands so all potatoes are covered. bake for 30 minutes.
2. while the potatoes are cooking, prep the fish. in another baking dish, coat the bottom with olive oil. place the fish fillets in the pan and drizzle the top with olive oil and season with salt & pepper. when the potatoes have 6 minutes left to cook, put the fish in the oven and bake with the potatoes.
3. while the fish & potatoes are cooking, make the flavored butter. mix together the butter, lemon juice, season with salt & pepper, and add the herb of your choice.
4. serve the cooked fish with a dollop of the flavored butter and lemon wedges.
5. easiest dinner ever.

potato salad

after spending most of the day volunteering at Imagine RIT last weekend, burgers on the grill and this potato salad were perfect end to a hectic day. don't get me wrong, there were some cool projects on display, but the people. they were everywhere. i later heard they exceeded expectations by 8,000 people - instead of the 25,000, 32,000 people attended. insanity.

anyway, back to the potato salad. i'm actually not a huge fan. i mean, i like it, i'm just not in love with it. but who could resist this -

me "so what do you want for dinner this weekend?"
jason "oh my god, potato salad. i would love potato salad"
me "really?"
jason "yea, all i want is a giant bowl of it."

so i caved. and went to my old standby - joy of cooking. it seems like if i can't find a good recipe in one of the other dozen or so cookbooks i have, there are always a couple versions in the joy of cooking that look good. this time i wanted something basic so i went with good old american potato salad. and it didn't disappoint.

american potato salad
from joy of cooking

2 pounds potatoes, boiled until fork tender, cooled and cut into bite size cubes
3/4 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons red wine vinegar
1 small onion, diced
3 hard boiled eggs, diced
salt & pepper
celery salt

mix the potatoes, mayo, mustard, vinegar, onion, and eggs. season with salt & pepper and celery salt. chill and serve cold.

spätzle: almost another disaster

another "it was supposed to be easy!".

i had spatzle on our honeymoon in germany with some bratwurst. i remember then thinking how incredibly simple it was with a little salt, pepper, and butter, but also how i could have eaten an entire plate of that and skipped the brat. so when i saw it show up in food network magazine, i figured i'd see how close i could replicate it.

after dirtying three colanders and four spoons, dinner was finally ready. and needless to say, it wasn't easy.

the problem was the colander. i made the dough with no problems - flour, eggs, water. easy. then came the whole "push it through the holes of a colander over boiling water with a rubber spatula" part. yea, that didn't work so much. i ended up with huge blobs of batter falling into the water instead of smooth, individual strands.

so i tried another colander (i think the holes in the first colander were too small, thus the blobs) with larger holes. same problem as the first. then i tried a slotted spoon. it worked better, but it took forever to push the dough through the spoon. so i tried a second spoon with bigger holes. it still wasn't perfect - or easy - but it worked. and it didn't look too bad either.

and let me tell you, sauteed with a little butter and dusted with garlic powder, it was excellent. not even close to germany perfect, but good none the less.

spatzle
adapted from food network magazine

3 cups all purpose flour
2 eggs
1 1/2 cups water
pinch kosher salt
2 tablespoons melted butter

1. heat a large pot of water over high heat. the spatzle is cooked in boiling water like any other pasta.
2. make the dough by mixing together the flour, eggs, and salt. gradually mix in the water until a sticky dough forms. mix in the melted butter.
3. when the water is boiling, use a colander with large holes or a spoon with large holes, push the batter through the holes and into the water with a spatula. let cook for about 2 minutes and drain.
4. saute with additional butter, pepper, and garlic (or garlic powder or garlic salt) and serve.

martha's lemon curd

it must have been about two and a half years ago by now. jason and i hadn't been together too long and we had just started having dinners and wine and cheese nights with our other foodie friends. i was bringing dessert and decided i wanted angel food cake with lemon curd and raspberries.

now i had no idea what lemon curd really was. how it was made. what it was made of. i just knew how good it was. i remember the mission we went on to find it - finally the third grocery store had it. $10 for a cup. or something equally as ridiculously expensive. so we skipped it.

that was also back when i thought cooking was painstaking. difficult. only for people who knew what they were doing. let's be honest here. back then, i was a 25 year old who had lived on my own for 2+ years. i had cheerios and cheese omelets for dinner (which i still can only manage to fold over without totally destroying half the time). lemon curd? really? i was not yet that girl.

now flash forward almost three years. and my list of cooking projects is a mile long. sure, i should have seen it coming with my foodie parents. but honestly, it's as big a shock to me as it is to you.

so the first thing i did when i made my lemon curd?
poured it over some angel food cake. and it was mighty good. especially the next night with strawberries.

lemon curd
from martha stewart's cooking school

4 large eggs
6 egg yolks
1 cup sugar
finely grated zest of 2 lemons
3/4 cup fresh lemon juice
6 tablespoons unsalted butter, cold

1. whisk together the eggs and yolks in a small sauce pan. add sugar and lemon juice. cook over medium low heat whisking constantly until it's thick enough to coat the back of a spoon, about 10 minutes.
2. remove from heat and gradually stir in the butter. be sure to fully incorporate each bit before adding the next.
3. strain through a fine strainer (to get out any bits of cooked egg) and refrigerate at least 2 hours before using. keeps in the refrigerator about 10 days.

pot sticker disaster

what a disaster. a complete, total, kitchen meltdown, disaster.

i thought they would be fun, something just different enough, yet not too out there.

they were supposed to take 30 minutes, not 90. but the time isn't where it went wrong. it was the saute after boiling. they stuck to the pan. and bad. the bottom side of the wonton was completely stuck inside the pan. that bad. so i switched pans halfway through. and turned up the heat a bit. and they still stuck. this time even worse than the first.

even though they didn't look so good, the flavor was really great. but making them did take a heck of a lot more than the 30 minutes the magazine said it would take. but it will be a loooong time before i attempt to make these things again. are there tricks out there i don't know about?

pork and chive pot stickers
adapted from everyday food, october 2009

1/2 pound ground pork
2 tablespoons minced chives
3 teaspoons soy sauce
3 teaspoons dry sherry
2 teaspoons minced ginger
1 teaspoon sesame oil
1 teaspoon cornstarch
30 wonton wrappers
couple tablespoons vegetable oil

1. combine the pork, chives, soy sauce, dry sherry, ginger, sesame oil, cornstarch, and 2 tablespoons water in a bowl.
2. place a heaping teaspoon of the pork mixture in the center of a wonton wrapper. wet half the wanton edge with a finger dipper in water. fold the wonton in half and seal the edges.
3. boil the wontons in batches, for four minutes.
4. heat a large skillet over medium high heat and coat with oil. cook the potstickers in batches for 2-3 minutes or until light brown. serve with dipping sauce.

soy ginger dipping sauce

1/4 cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoon minced ginger
2 teaspoons sugar
1/4 teaspoons sesame oil

1. whisk all together in a bowl. serve with potstickers.