Home-made Dulche De Leche

Dulche de Leche is like caramel on steroids. It goes great on any type of dessert; cakes, ice cream, brownies, etc. Also, while you can buy it already prepared, it's a very easy thing to make: all you do is boil a can of sweetened condensed milk for about 4 hours.

Dulche de Leche

2 can of sweetened condensed milk

1 pot boiling water

Directions

1) remove labels from cans and submerge in pot of water that has been brought to a light boil

2) simmer the cans for 2-3 hours if you want a runny sauce or 4 if you want a thick one, check on cans every half-hour, keep the cans completely submerged, add water if nessicary

3) after 2-4 hours cooking, let cool to room temp. and remove cans and enjoy the gooey goodness

Scallion Pancakes with Dipping Sauce

Since I had some left-over scallions from last night's dumplings, I decided to make my brother Alex a snack he has always liked, Scallion Pancakes. These are very common in most Chinese restaurants and it is a very simple list of ingredients: dough, water and scallion. Very simple and yet delicious!.

Scallion Pancakes

2 cups flour

1 cup boiling water

1/2 cup scallions

1 Tbsp sesame oil

1 tsp salt and pepper

Dipping Sauce

1/2 cup soy sauce

1/4 cup vinegar

1 clove chopped garlic

1 tsp sugar

1 tsp red pepper flakes

Directions

1) combine boiling water and flour, knead until combined

2) take 1/4 of the dough and roll out into a rectangle

3) Place scallions in dough, spread around, roll it up into a log shape and then into a pinwheel type shape

4) Flatten pinwheel of dough into a thin disk, around 1/2 inch

5) fry in a pan with the sesame oil until golden brown on both sides, approximately a few minutes on each side

6) repeat with the rest of the dough

7) for sauce, combine soy, vinegar, garlic and sugar.

Spicy Pork Potstickers

It's been way too long since I made dumplings, so now I have a reason to use those won-ton wrappers that have been sitting in my fridge for weeks. This is a really easy and simple recipe that won't cost much to make and will surely fill you up. Enjoy!!

Spicy Pork Potstickers (makes about 50)

INGREDIENTS

1 lb. ground pork
1 package dumpling/wonton wrappers
1 egg
1 cup scallions, chopped
2 cloves garlic
2 tsp minced ginger

1 Tbsp hoisin sauce
2 tsp soy sauce

1 Tbsp sesame oil
1 jalapeno pepper, diced
1/2 small onion, diced
oil for pan frying

Quick Directions:

1) In a skillet, saute the chopped scallions, pepper, garlic and ginger with a tsp. of oil and a pinch of salt. Saute for approximately 5-6 minutes, and set aside.

2) In a large bowl, mix all the ingredient except for the wrappers

3) The floured side of the dumpling wrapper should be face up. Place a small spoonful of filling into center of dumpling wrapper. Dab water on the edges, press firmly shut to form a half-circle if using the dumpling wrapper, or a press into a square if using a wonton wrapper. Repeat process until finished.

4) Pour 2 tsp. oil on a pan, turn to medium/medium high heat. Place dumplings flat side down on pan, making sure enough space is between them. Pan-fry the bottom until it is golden brown.

5) Pour enough water into the pan to immerse the dumplings halfway. IT WILL SIZZLE, SO BE CAREFUL! Put a lid over it (leaving a crack so the steam can be released), cook for 6-7 minutes until the water has almost totally evaporated. Carefully scrape off the pan, they will be sticking (hence the term ‘potstickers’). Repeat the process until finished.

6) To freeze potstickers, do not cook! Place dumplings in a single layer (not overlapping) on a baking sheet. Place the baking sheet on a flat surface in the freezer for 15-20 minutes. Take them out, and place them in a single layer in freezer zip-lock bags. Place them back in the freezer, flat side down, so they don’t clump together. After 6+ hours when they are totally frozen you can move them around your freezer and they won’t stick together.

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