Pork and Beef Dumplings

This recipe was adapted from Eton Chan, Pork and Beef Dumplings at half portion

Dumplings can be pan fried as Pot Stickers

Ingredients:

A:

• 1 pound Ground Beef
  
• 1 pound Ground Pork

B:

• 1 teaspoon Ginger Root
• 1 teaspoon Garlic
• 1 tablespoon Scallions

C:

• 1 teaspoon Sesame Oil
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Black Pepper
• ½ cup soy sauce
• ¼ cup sugar
• ¼ cup cold water

D:

1 pound cabbage

E:

2 packs of Dumpling Wrappers

Instructions:

1) Peel outer layers of cabbage and cut into quarters and boil in lightly salted water until tender. Remove from pot and cool down. Chop finely and set aside. 

2) While cabbage is boiling, peel ginger and mince; trim garlic clove stem and mince; mince scallion white and yellow parts. Set aside. 

3) Combine all ingredients from A, B, C, and D in a large bowl. Mix thoroughly until liquids are absorbed into the meat. Cover and let marinate a couple hours in fridge. 

4) Assemble dumplings by filling a dumpling wrapper with 1 teaspoon of meat mix. Dap edge of wrapper with a little water and seal, removing all excess air if possible. To seal, fold dumpling in half to resemble a half moon. Lay single layer on tray and freeze.

5) To cook, you can boil them in lightly salted water or pan fry them. 

Low-Sodium Coleslaw

This is my instant slaw recipe - skipping the marinate.

Got to love it when it's fast. Faster than driving to KFC.

6 cup shredded cabbage
1 tbsp shredded carrot
1 cup mayo
2 tbsp vinegar (prefer apple cider vinegar)
2 tbsp oil
1 tbsp Splenda
1/2 tsp celery salt
Dash of ground pepper

1. Sprinkle celery salt on vegetables and rub until soft.
2. Stand for 10 min
3. Squeeze out excess liquid. (If too salty, rinse with drinking water and squeeze out the liquid.)
4. Mix in other ingredients.
5. Toss well.
6. Refrigerate for an hour or marinate overnight.

Stir Fry Chicken Pieces

Ingredients:
One half chicken breast
2 tbsp olive oil
1 tbsp corn starch
2 tbsp low-sodium soy sauce
2 cups of cabbage
2 tsp chili sauce
1/2 cup of chicken broth
dash of salt
dash of pepper

I used Huy Fong Chili Garlic Sauce (from the maker of Sriracha) 

1. Cut chicken into bite size.
2. Mix corn starch and soy sauce into chicken piece in a lunch box.
3. Cover and marinate overnight.
4. Cut cabbage into half inch strips.
5. Heat oil in a wok on high heat for a minute. Don't let it scorch.
6. Stir in cabbage. 
7. Coat them with heated oil and stir, stir, stir until slightly transparent.
8. Add chicken broth, salt and pepper.
9. Lower heat to medium high and cook until slightly soft. Don't overcook.
10. Remove from heat and set aside.
11. Use remaining oil and add 1 tbsp oil, if needed.
12. Stir in chicken pieces. 
13. Coat them with heated oil and stir fry until surface changed to white. About 3 minutes.
14. Mix cooked cabbage, hot sauce into the wok. 
15. Stir fry on high heat for about 2 minutes. Sample the chicken pieces, make sure no longer pink inside.
16. Remove from heat. Ready to serve with steam rice.

Technique of stir frying: Coat the ingredients with heated oil and keep stirring until cooked. This will allow meat to be tender and evenly cooked.
I prefer olive oil is because of flavor and healthy benefits. You can use vegetable oil.