FUNNEL CAKES
INGREDIENTS
1 large egg, room temperature
3/4 cup milk, room temperature
1 1/2 cups Bisquick® baking mix
2 tablespoons sugar
Powdered sugar, for dusting
Oil, for frying
METHOD
1.
Preheat oil in deep fryer to 375°.
2.
Beat egg and milk together. Add the Bisquick and sugar to egg mixture, beating
until smooth.
3.
When the temperature in the fryer is 375°, open lid. The basket should be in the
lowered position.
4.
Pour batter into a funnel while your thumb is covering the bottom opening.
Remove thumb and drop batter into hot oil using a circular motion to form spirals
about 4 inches in diameter per cake. Make one funnel cake at a time.
IMPORTANT: To avoid the risk of burn from spattering, wear heavy plastic
gloves during this procedure. Use extreme caution at all times.
5.
Remove cake when golden brown. Drain on paper towel and sprinkle with
powdered sugar while still warm.
6.
Repeat until all batter is used.
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POT STICKERS
Yield: 100 to 120 pot stickers
INGREDIENTS
Filling:
1/4 cup garlic cloves
1-inch piece fresh ginger, peeled
2 tablespoons peanut oil
1/4 cup dried fruits (apricots, cherries or raisins)
1/2 bunch cilantro leaves, minced
1/2 bunch green onions, minced
Salt and pepper
Pinch sugar
1/4 cup oyster sauce
1 tablespoon chile paste
1 tablespoon sesame oil
2 pounds pork butt, cubed
Round wonton wrappers
1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping sauce (recipe follows)
METHOD
1.
In a blender, combine garlic and ginger. Turn on machine and slowly pour the 2
tablespoons peanut oil and process to a puree. Transfer to a bowl and add the
remaining filling ingredients (fruits through pork butt). Stir together and marinate
for 1 hour. Pass mixture through medium dye in a meat grinder. Transfer to an
electric stand mixer and, using the paddle on slow speed, mix until emulsified.
2.
Make the pot stickers. Separate the wonton wrappers and brush edges with
eggwash. Place a generous spoonful of the filling and seal the edges, making
small folds in the rounded side, starting from the center, and folding down to each
end to create a half moon shape. Continue until you have used up the filling.
Refrigerate until ready to cook.
3.
Cook pot stickers in small batches in boiling, salted water. Drain. Heat the peanut
oil to 375° in your deep fryer. Fry for two minutes until golden brown. Remove
and serve with dipping sauce.
Dipping Sauce:
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
large pinch sugar
Combine all ingredients and whisk together. (Yield: approximately 1 1/2 cups sauce)
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