Plain and simple: best dumplings ever. Though traditional Chinese pot stickers are made with pork, I feel it truly isn’t necessary. These are so flavorful that you’ll be glad you used the poultry alternative. And at a buck per serving and just under 300 calories, you will be happy you took the non-traditional route.
Heat a large non-stick frying pan over medium heat with 1 tsp vegetable oil and 1/3 cup water. (NOTE: Be sure to add these ingredients simultaneously; hot oil and water do not mix. Please don’t burn yourself!)
In a large mixing bowl, combine all ingredients except wonton wrappers and vegetable oil.
To prepare pot stickers for cooking, place a teaspoon of meat mixture into the center of wonton, wet the edges of wonton wrapper and fold around meat mixture.
Once water/oil mixture starts to simmer, slowly add 5-8 pot stickers to the pan and cover with a tight lid.
Let cook until most moisture has evaporated - 5-10 minutes. Continue to cook pot stickers covered until browned on the bottom. Be sure to cook for a minimum of 10 minutes in total due to the use of raw meat. They should look something like this when finished:
In between batches, make sure to deglaze your frying pan. To do this, just heat ¼ cup water in skillet and lightly scrape the pan with a silicone spatula. Once all remnants of pot stickers are off frying pan, pour out water. Now you’re ready for another batch. This process will prevent gluten build-up and burnt pieces forming on your pot stickers.
To make the sauce:
Mix together soy sauce, rice vinegar, ginger, and sugar until sugar crystals are fully dissolved. Serve with warm pot stickers.
Makes approximately 8 servings. Total Cost: $7.98 Cost Per Serving: $1.00 (rounded)
To preface: kale and butternut squash is currently my favorite food pairing. I’m sorry, but I’m so not sorry to force that on you.
Now that we have that out of the way, here are the main components of this dish (also what contribute to the “winter” in the title): cocoa, squash, kale, and a trace of cinnamon. Though not entirely authentic in nature, this may quite possibly be my favorite take on the classic enchilada. Besides, there’s plenty of cumin and chili powder to take us back to our roots.
Winter Mole Enchiladas
8 oz chicken breast, cubed - $1.25 3 cups cubed butternut squash - $1.00 ½ bunch kale, roughly chopped and separated from stem - $0.50 1 cup shredded Mexican style cheese - $0.90 1 tbsp brown sugar - 0.03 1 tbsp vegetable oil - 0.03 1 tsp cumin - $0.02 .25 tbsp cinnamon - $0.02 1 tsp chili powder - $0.02 salt, to taste - $0.01 .25 cup diced, yellow onion - $0.15
Preheat oven to 350 degrees F.
Saute onion, butternut squash, cumin, and chili powder in vegetable oil until onions start to turn translucent.
Add brown sugar, salt, and cinnamon. Once sugar is dissolved, add chicken breast and continue cooking until no longer pink.
Add kale to mixture and continue cooking just until kale is wilted.
Cover bottom of casserole dish with mole sauce. Using Whole Wheat Tortillas, roll 8 equal-sized enchiladas, and place in dish. Cover with the remaining mole sauce, then sprinkle with cheese. Bake in preheated oven for 30 minutes, or until bubbly.
Cook onion, garlic, herbs and spices in vegetable oil until onions are translucent. Add flour and continue cooking just until all moisture is absorbed. Slowly whisk in one cup of water and deglaze pan.
Remove sauce from burner and puree until smooth (you can use an immersion blender, food processor, or blender for this).
Return sauce to stove-top and continue cooking, slowly adding the tomato sauce and the rest of the water. Bring to a boil, add bouillon cube, and simmer uncovered until sauce is reduced by 1/6. Add brown sugar and salt to taste.
Makes 8 enchiladas. Total Cost: $5.31 Cost Per Serving: $0.66
Note: Nutritional information is given without tortillas. For nutritional information in tortillas, go here.