I love effortless dinners.
You know, taking something so simple and making it taste so un-simple? As in it took forever to make but in reality took no time at all.
I’m the type of person that enjoys cooking under perfect circumstances…you know with music and glass of vino. There’s nothing more satisfying than standing in front of a stove with glass of red and Pandora in the background while sauteing onions. Sexy, right? It’s like my therapy.
I get into a groove and get away from reality, even though I have nothing to complain about my reality these days but we all need a happy place and I guess cooking does it for me. But this week has been far from cooking therapy and more like a battle between time and things to do.
We’ve been away for more than a week traveling the west coast and coming back to an empty fridge, school, work, laundry, house work is a great way to be slapped in a face with reality. At one point, I told my dear husband let’s just become bloggers and travel nonstop. He laughed. A girl can dream, right?
My whole week has been nothing but effortless dinners. As in quick and simple.
Potstickers are a favorite in my household. They take absolutely no time to prepare and you can add any veggie to the filling but my all time favorite is spaghetti squash; don’t run just yet! Hear me out.
I know squash may not be for everyone and to be honest I’m not a big fan of squash either but when you add squash, specifically spaghetti squash to your meat filling it adds such juice and tenderness that you will never have it any other way. Did I mention you can’t taste the squash at all. I’m not kidding!
Another great tip is to add same amount of chopped onion as the ground meat to avoid having a dry filling, especially if using leaner meat, such as turkey or chicken.
I hope you give these a try. I promise you wont be disappointed.
Stay warm and happy weekend!
- 1 lb. ground pork
- 1 lb. ground beef
- 2 lbs. (3 medium) onions, chopped
- 2 cups spaghetti squash, shredded
- 1 egg
- 2 bay leaves
- 1 pkg. (16 oz.) wonton wrappers
- Salt and Pepper
- In a large bowl, combine pork, beef, onions, squash and egg. Mix well until incorporated. Season generously with salt and pepper.
- To assemble, spoon 1 tablespoon of the meat mixture into the center of each wrapper. Moisten the edges of the wrapper with water and fold all four sides, pinching in the center to seal.
- To steam, fill your steamer pot with water to just under the level of the steamer. Don't let the water come through the holes of your steamer. Add bay leaves to your pot and bring water to a boil over high heat. Reduce to medium.
- Spray the steamer trays with non-stick cooking oil or line with Napa cabbage to prevent from sticking and arrange potstickers in a single layer. **If using a folding type steamer, extend the section panels of the steamer to touch the sides of the pot but not touching the water.** Cover the pot with a lid.
- Cook the potstickers for 12 minutes or until they are soft and meat is cooked through. The wrapper will turn shiny and soften.
- Remove the fully steamed potstickers from the heat and either pan fry in a thin layer of oil or serve immediately with your favorite dipping sauce.
- I love my potstickers with dollop of sour cream but you can also make a simple and quick Sriracha Dipping Sauce by mixing together 1-1/2 Tbsp. low-sodium soy sauce, 2 tsp. Worcestershire sauce, 2 tsp. sesame oil, ½ tsp Sriracha hot chili sauce, and 1 Tbs. finely minced cilantro.