Pot Stickers

Serves 4 Prep Time: 25 minutes Total Time: 40 minutes

Ingredients

1/2 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

Wontons

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 tablespoons vegetable oil
2 scallions, finely chopped (optional)
1/3 cup reduced-sodium soy sauce, for serving

1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

Wontons

1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

2. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

3. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

4. In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Chicken Stir Fry Wraps

Serves 4 Prep time: 45 minutes Total time: 45 minutes

ingredients

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves, (about 2 heads)

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.

2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Orange Beef Stir Fry

Serves 4 Prep Time: 25 minutes Total Time: 25 minutes

ingredients

1 cup long-grain white rice
1/4 cup freshly squeezed orange juice, (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon light-brown sugar
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

1. Cook rice according to package instructions; set aside. Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.

2. In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.

3. In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.

4. Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

Cream-Filled Chocolate Cupcakes

Makes 12 Prep time: 30 minutes Total time: 1 hour 45 minutes
ingredients

For the Cupcakes:
16 tablespoons (2 sticks) unsalted butter, room temperature plus more for muffin tins
¾ cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour (spooned and leveled)
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature

For the Filling
1 ½ cups marshmallow crème (7.5-ounce jar)
8 tablespoons (1 stick) unsalted butter, room temperature

1. Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin tins: dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating tins halfway through baking. Cool in tins, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow crème and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hallow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Asian Noodle Salad

Serves 2 Prep time: 15 minutes Total time: 15 minutes

ingredients

8 ounces green beans, trimmed and cut into 2 inch pieces
6 ounces soba noodles
6 ounces tofu, cut into 1/2 inch cubes
3 TB fresh lime juice
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 scallions, minced

1. In a large pot of boiling salted water, cook 8 ounces trimmed green beans, cut into 2-inch pieces, until crisp-tender, about 4 minutes. Use a slotted spoon to transfer to a colander. In same pot, cook 6 ounces soba noodles according to package instructions; drain well (do not rinse).

2. Meanwhile, cut 6 ounces firm silken tofu into 1/2 inch cubes; drain on paper towels. Place in a bowl. In another bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame oil. Pour half the dressing over tofu; toss gently to coat.

3. In a large bowl, toss remaining dressing with noodles, green beans, and 2 minced scallions. Sprinkle tofu on top. Let cool.