Steamed Veggie Wontons/Potstickers

Ingredients

* 3 tablespoons vegetable oil
* 1 tbsp spicy Sri Racha sauce
* 1 clove garlic, pressed
* 1 cup chopped firm tofu that has been drained
* 2 tablespoons rice wine vinegar
* 2 teaspoons soy sauce
* 1-inch piece fresh ginger, peeled and grated
* 1 medium carrot, grated on finest holes of a box grater
* 24 wonton wrappers

For the dipping sauce, combine 1/4 cup soy sauce with 2 tbsp Sri Racha sauce. Keep aside.

Directions

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.add garlic and let it saute till the aroma fills the air. Add the tofu, vinegar, soy sauce, and ginger and cook, stirring about 3 to 4 minutes. Remove from the heat and stir in the carrot. Allow the filling to cool.

Keep refrigerated until ready to use.

To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers,boil 3 cups of water. Place a stainless steel steamer on top which has been greased with cooking spray. Place the potstickers on the bottom of the steamer right next to each other. You might need to cook them batch by batch. Steam on high heat for 8 mins per batch.

Transfer to a platter and serve with dipping sauce.

White Chocolate Blondies

I made this recipe for christmas. It was an instant hit with my friends. Hence the recipe for all to share and try out. The bars stay pretty good if kept at room temperature in an air tight cookie tin.

* 8 ounces white chocolate morsels
* 1 tablespoon vanilla extract
* 1 stick butter, softened
* 1 1/4 cups all-purpose flour
* 2 eggs
* 3/4 teaspoon salt
* 1/3 cup white sugar
* 1 cup semisweet swirled chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.