Ingredients

▪ 1 lb country-style Pork Sausage 

▪ 1 lb ground lean Pork 

▪ 1 tablespoon soy sauce 

▪ 2 teaspoons chili oil 

▪ 1 carrot, finely shredded 

▪ 4 cloves garlic, minced 

▪ 6 green onions, chopped 

▪ 2-3 tablespoons fresh ginger, grated 

▪ 1/2 medium cabbage, shredded 

▪ 1/2 cup beef broth 

▪ 2 packages gyoza skins 

▪ Peanut oil

Dipping Sauce

▪ 1/3 cup tahini (sesame paste) 

▪ 1/3 cup rice vinegar 

▪ 1/3 cup Japanese soy sauce 

▪ 1/4 cup Sugar or light corn syrup 

▪ 1 1/2 tablespoons sesame oil 

▪ 1 tablespoon fresh garlic, pressed or finely chopped 

▪ 1 tablespoon chili oil 

▪ 1/2 teaspoon szechwan pepper 

▪ 2-3 green onions, chopped

Directions

In a large skillet brown the Pork and Sausage. 
Saute this over med-high heat, adding the soy sauce and chili oil. 
When the meat is browned, add the next 4 ingredients and fry for several minutes. 
Add cabbage, cook til wilted. 
Add broth. 
Cover, let mixture steam until liquid is reduced. 
Remove mixture with slotted spoon and place in bowl to cool. 
Brush water around the edges of gyoza wrapper. 
Place filling in gyoza. 
Seal with gyoza press or pinch together with fingers making little folds. 
Heat less than 1/4 cup Peanut oil in pan. 
Addd several gyoza to pan. 
Brown gyoza on both sides. 
Carefully add 1/4 cup water to hot pan and quickly cover. 
Let steam until liquid is evaporated. 
Remove to cool.


Makes about 100.


These freeze well, freeze in single layer. 
I have made the the filling the day before and assembled the gyoza right beore cooking. 
The whole family helps with this process. 
To make dipping sauce: Simply combine all of the ingredients in your blender or food processor. 
Blend at high speed until the sauce is smooth. 
Pour the sauce in a small serving bowl and top with a couple of drops of chili oil (if desiring a hotter sauce) and chopped green onions.

This week’s recipe is from Argentina.  Chimichurri is a sauce that is used over steaks and also used as a dipping sauce.  Enjoy!

1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste

Make sure all of the fresh ingredients are well washed and clean before preparing.

Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.

Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.

Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.

This week’s recipe comes from Finland, cheese and herb stuffed salmon, otherwise known as yrttijuustolla täytetty lohi.

Nope, my Chihuahua did not just take a quick stroll across my keyboard….that is the name of the actual dish!

Ingredients

▪ 1 kg salmon fillet

▪ black and lemon pepper

▪ salt

▪ lemon juice

Stuffing:

▪ unripened Cheese

▪ dill, chives and thyme

Directions

Season the fish fillet with salt and black and lemon peppers to taste. Using a sharp knife, cut a less than one centimeter deep opening in the middle of the fillet from head to tail. Place the knife in the opening and cut a pocket to both sides of the opening. Unfold the pockets and spread the Cheese in. Sprinkle finely chopped dill, chives and thyme on the Cheese. Turn the upper side of each pocket on the Cheese and herbs. Secure the opening with cocktail sticks some 5 cm apart. Sprinkle with lemon juice.

Bake in 200° C for about 20-25 minutes. When the fish is done, remove the sticks.

Serve with boiled potatoes and green salad.

This weeks world recipe comes from Croatia.  Ajvar is a multi-functional dish that is used as a dip, a side dish, or even a sauce.

Ingredients:

• 2 lg Eggplants
• 6 lg Red or green sweet peppers
• salt
• pepper
• 1 garlic clove; minced
• 1 lemon; juiced
• 1/2 c oil, preferably olive oil
• parsley; minced

Directions:

Bake Eggplants and sweet peppers at 350 F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables. Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb. Mix well. Pile into a glass dish and sprinkle with parsley.

(serves 6)

Although I discovered these cookies in my vintage Betty Crocker Cookie Cookbook, according to wikipedia these cookies did actually originate in Russia…

Ingredients: 

1 cup butter or margarine, softened

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups Gold Medal® all-purpose flour

3/4 cup finely chopped nuts

1/4 teaspoon salt

Powdered sugar

Directions:

1. Heat oven to 400ºF.

2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.

5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.