Almost every time I make a roast or large cut of beef for tacos or whatever, I typically have leftovers. We are pretty bad in this house to let the leftovers sit in the fridge, just to throw them out a few days later.

Leftover shredded beef, though, seems like such a waste. We go through all the effort of making it just to waste half of it. Think of all the starving people in China. And we waste! Shame on us. So, why not be creative? Put that beef to use!

But, let me tell you a story….ok, sorry – getting off track but stay with me here.

My husband will not touch leftovers to save his life. OK, maybe lasagna or spaghetti every now and then. However, if I get them out for myself…. well what do you know?? Someone wants some of those fantastic leftovers.

“Is there enough for me too?”  {sad eyes}  Funny how when somebody else has something it makes you want it too.

“Yes, of course, darlin’.”

OK, fine… so I don’t call him darlin’ but I thought that was cute cause I’m southern and all.

He calls me “Lovely” or “Loveliness”. That’s my name. Don’t wear it out.

Let’s move on to the recipe, shall we?

This is a variation of a regular around here. My husband absolutely loves Chinese dumplings, so I try to make them as often as I can. And now that I’ve perfected my dipping sauce it’s an easy weeknight thing for us to throw together. However, for this particular recipe I tweaked my sauce a little because I’m using beef. I added some apricot preserves; I just feel like it needed a tiny sweet kiss.

An apricot-ish kiss.

Pot-stickers

1 lb shredded beef
1 tbsp garlic chili sauce
1/4 cup scallions
1 12 oz pkg wonton skins
Small bowl of water
1 tbsp canola oil

Sauce

2 tbsp apricot preserves
2 tbsp soy sauce
1 tbsp Makato ginger dressing
1/2 tsp sesame oil
1 squirt Sriracha (or more depending on your heat tolerance)
1 tbsp water

Mix the beef, chili sauce and scallions together in a large bowl.

To assemble the pot-stickers, dip your finger in the water and line the outer edges of a wonton skin. Put about a teaspoon of the beef filling in the center, and fold over to make a half moon shape. Press the edges together to seal. Repeat with remaining ingredients, keeping the pot-stickers covered with a damp cloth.

Heat the oil over medium high heat and add the pot-stickers. When the bottoms are golden brown, add 1/2 cup water and quickly cover. Simmer until all the water has absorbed (maybe 5-7 minutes or so), then uncover and reduce heat to medium low for another two minutes. Remove from heat.

There are a few ways to cook these, but I’ve found this is the easiest and I get the best results.

Before a dip…

After a dip…

If you’ve never made dumplings, just try it. You’ll get the hang of making them – they are really easy and so versatile. And extremely addictive.

xoxo

~Dixie Chik~

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