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Chicken Potstickers

Chicken potstickers would have previously been filed under "too intimidating to attempt", but then I took a cooking class one Tuesday night at my local Shoprite where I then discovered not only how easy they actually were, but how completely, utterly, delicious as well.

After the class, since I was you know, already in the grocery store, I bought all the ingredients so that I could have more, as soon as possible. Normally ground chicken is not something I'd buy, though perhaps this recipe has not only opened my eyes to the world of potstickers, but also to ground chicken?

Mixing up the insides to these is quite simple, the labor comes in carefully tucking the filling inside the wonton wrappers. I looked up a few videos on how to get all fancy on YouTube, but of course a single fold will do the trick. I'd recommend getting an extra set of hands to get all these done so that you can get to the eating part faster.

You should note that to cook these, you are going to need a pan with a proper fitting lid, and try to avoid non-stick, they are called potstickers after all - that golden crispy part is the best! Plus, once the water is added and they finish cooking with the steam, they become unstuck, like magic.

This recipe does make a ton, which is perfect for a party or if you love the idea of having leftover potstickers in the fridge (which I do). They can be served with a few fresh chopped chives, toasted sesame seeds, and of course tamari for dipping.


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Chicken Potstickers

1 pound of ground chicken
1 cup of shredded brussels sprouts (about three buds)
2 thinly sliced green onions
2 cloves of minced garlic
1 teaspoon of brown sugar
1 teaspoon of rice vinegar
1 tablespoon of grated ginger
2 tablespoons of sesame oil
1 package of wonton wrappers
olive oil for frying
tamari, sliced green onions and toasted sesame seeds for serving (optional)

  1. In a large mixing bowl, combine the ground chicken, shredded brussel sprouts, green onions, garlic, brown sugar, rice vinegar, ginger, and sesame oil.
  2. Using a small scoop or two teaspoons, place a small amount of filling in the center of a wonton wrapper. Wet a finger, and run it along the edge of the wrapper. The water acts as a glue and will seal the wrapper when you fold it in half.
  3. To cook them, heat a couple of tablespoons of olive oil in a pot with a lid. Put the potstickers in the pan in a single layer and fry for two to three minutes, until the bottoms are golden, and possibly stuck to the pot.
  4. With the lid ready, pour about a quarter cup of water into the pot, place the lid on, and lower the heat slightly. Cook for three more minutes.
  5. Ideally, at the end of the cook time, all the water should have evaporated, the potstickers will be completely cooked, and no longer stuck to the pot.
  6. Always check for doneness, and if needed adjust cook times and water quantity for the next batch to be cooked.

Dark Chocolate Salted Caramel Cheesecake

We made this cheesecake one weekend when we wanted something delicious to eat. Of course we forgot it had to be refrigerated overnight, so we were forced to eat chocolate instead. The next day when it was finally ready to eat,  we were feeling guilty about indulging, so we decided to freeze it until there were ta least two more cheesecake lovers in the house. It ended up staying in the freezer for a couple of weeks. The thawing process took a lot longer than we thought, so if you ever decide to freeze, take it out and refrigerate it overnight. The caramel topping is a luxurious addition, and we wouldn't be opposed to a nice drizzle of chocolate ganache as well. If you do not want to take the time to make the caramel you can of course, get a jar of your favorite caramel sauce in your grocery store aisle! Either way, enjoy!

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1 sleeve of saltine crackers
1/2 cup (1 stick) butter, melted
1/4 cup sugar
2 tbsp. coco powder

4  8 oz. pkgs. of cream cheese
1 cup of sour cream
1 cup of sugar
4 eggs
12 oz dark chocolate chips
1 tsp. vanilla

Caramel Topping
1/4 cup cold water
1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon salt, or to taste


Earlier in the day, take out and bring to room temperature:
cream cheese, sour cream,sour cream,and eggs.

Line the bottom of a 10"springform pan with parchment paper.

In a food processor, place crackers, sugar and cocoa powder and pulse until finely ground. Add melted butter and combine. Press into the bottom of the prepared pan, and preheat the oven to 350°

In top of a  double boiler, melt chocolate, stir until smooth, and set aside to cool.

Beat cream cheese and the sugar in a stand mixer until smooth. Add in the sour cream, the eggs one at a time, beating after each addition, and vanilla. Slowly mix in the chocolate until well combined.

Pour over the crust, and bake in the center of the oven for 1 hour.

Allow the cake to cool, then chill overnight.

Before serving, make the caramel by combining the sugar and water in a heavy sauce pot, then heat without stirring until sugar becomes a light golden color. Be careful not to let the sugar burn. If you feel the need to stir, you can swirl the pan around a bit. Be ready to move fast and whisk in the cream - the mixture will bubble up and be very hot, so again be careful not to burn yourself. Remove from the heat and whisk in the butter and salt.

Once slightly cooled, drizzle over the whole cake, or individually on to slices.