Lime-Cilantro Pork Tacos

Is there anything better than the smell of fresh chopped cilantro? Maybe fresh cilantro mixed with lime! This dinner was stacked to be full of flavor. Pork tenderloin cooked in palm oil, then sauteed with an onion, tomato, chicken stock mixture.

Tonight's adventure had a new ingredient in it. I found red palm oil in a local store and decided to give it a go in place of coconut oil. Well, that's all good and dandy, but it looks like I've found a new allergy. I am covered in hives. I've had minor reactions before to things with palm oil, but I just marked it up to being an item that was "packaged in a facility with tree nuts" or it also had coconut in it. Guess I was wrong. I have to say, I'm extremely bummed about this because I was looking for a substitute to coconut oil to use for frostings and in cooking, and now I have to keep looking. BOO!!!!

There was actually a lot more pork than what is shown in that picture. This is what was left after we all had taken our first serving. Only downfall was the butter lettuce. I recommend getting lettuce extremely fresh, don't let it start to wilt at all. Also, it needs to have BIG leaves. If not, you won't be able to use the lettuce as taco shells. We ended up making taco salads as you can see in the pics above and below.

Verdict: Ehhh... I think I would have been happier if I could have made a taco out of this. Don't get me wrong, the flavors were great, but I was a bit disappointed in the execution. That's all on me. I'm seriously upset about the palm oil also, that's also on me. Wish I didn't have all these dumb allergies, but hey, I am who God created me to be. So more adventures will come as I keep on finding new recipes and substitutions!

Original recipe from Paleo Plan.

LIME-CILANTRO PORK TACOS

Serves 4

INGREDIENTS

1TBSP oil of choice

2lb pork tenderloin, trimmed and cut into ¼” – ½” strips

¼ tsp sea salt

1/8 tsp fresh ground black pepper

1 red onion, diced

¾ cup chicken broth

2-3 medium tomatoes, diced

6 TBSP lime juice

4-6 TBSP cilantro, chopped

1 large head butter lettuce (or as many leaves as you plan on making tacos)

2 avocados, sliced

INSTRUCTIONS

1. Wash and chop onion and tomato.

2. Season both sides of pork with sea salt and pepper.

3. Heat a large skillet over medium-high heat. Add oil to pan.

4. Saute pork until lightly browned, about 4 minutes. Remove from pan and place in bowl.

5. Add onion to hot pan and saute until tender.

6. Add broth and tomatoes, reduce heat to low. Simmer two more minutes, scraping pan sides and bottom to loosen any browned bits.

7. Return pork and juices to pan. Stir in lime juice and simmer until pork is fully cooked.

8. Wrap in butter lettuce and top with fresh cilantro and avocado.

Apple Glazed Turkey Meatballs and Roasted Buttercup Squash

I think I have a new obsession. I want to buy every variation of squash, bake it, and taste the difference in them all. Yesterday I was looking for a side vegetable to go with tonight's Apple Glazed Turkey Meatballs (original recipe found at OAMM) and I spotted the squash in my grocery store. I already had picked up some butternut squash for a lunch recipe, so I thought I would go with acorn squash since we have tried it and liked it. While I was looking at them I saw a different squash, the buttercup squash. It's similar in size to the acorn squash but is a slightly different shape. I picked up two because that's plenty for us for one meal.

I washed the outside of the squash down, preheated my oven to 350 and got a pan out. I sliced the squash in half and removed the seeds and flesh. I placed them cut-side down on the pan and let them roast for 40 minutes. Which was the perfect amount of time for me to prepare the rest of dinner.

The apple glazed turkey meatballs were extremely easy to prepare. 20 minutes to prep and 20 minutes to cook the meatballs. In a bowl I mixed ground turkey, diced apple, 2 cloves of minced garlic, applesauce, sliced green onions, almond flour/meal, sea salt and cinnamon. I used Himalayan sea salt because I'm still in love with the flavor of it.

Now, when I say mix it up, you can't just stick a big spoon in there. No, no, no. Time to get your hands dirty. Ground turkey sticks to everything like there is no tomorrow. It's seriously icky to work with. But if you don't get your hands in there and really work the ingredients in, you'll end up with cinnamon and salt patches that didn't incorporate into the turkey well. You don't want to bite into that.

Time for my PC love. Break out you medium Pampered Chef scoop and form that mess of turkey into meatballs. With the medium scoop I made 20 meatballs out of this recipe. Pop that in a preheated 400 oven and it's time to start the glaze.

Yes, I did say 400. I happen to have a double oven, so I can cook the meatballs at 400 and have the squash at 350. You could split the difference and go for 375 and up the cooking time on both.

In a large skillet (I used my BIG cast iron, but it was a little too big) combine apple juice, ginger (which I forgot but this still tasted great), more applesauce, arrowroot powder, more sea salt and cinnamon, and coconut aminos -- or in my case soy sauce. Yes, I know I ruined the Paleo dinner for us tonight because soy sauce is a no-no on Paleo, but hey, it's either soy sauce or coconut aminos. Little cheat or die of anaphylaxis. hmm... I think I'll cheat.

This is really liquidy when you pour it into the pan, and it's supposed to be a glaze. I whisked it up to break up the arrowroot powder and walked away for a moment to put away the soy sauce and applesauce, came back and it was thick and boiling. That quick it had thickened up. Turn the heat down and let it slowly boil. When the meatballs are finished pop them in the skillet and coat them with the glaze. Serve immediately.

Verdict: The meatballs and glaze were delicious. There were no leftovers. This was an easy meal to throw together and bake. Will definitely make them again. As for the buttercup squash, it was ok. It was more on the savory side rather than the sweeter butternut squash or acorn squash. I think if we had used them as a bowl putting the meatballs with the glaze in them, the squash would have soaked up some of the glaze and made it sweeter. I found a couple of recipes for buttercup squash and they all said to roast like I did, but then cook for 10 minutes more with butter and brown sugar in them. Well, that's not exactly Paleo, so I just wanted to try the full flavor of the squash. I'll do some more research on buttercup squash recipes and maybe I can find something to really utilize the flavor. If you've got one, please share it!

APPLE GLAZED TURKEY MEATBALLS

Makes 20 Meatballs

INGREDIENTS FOR MEATBALLS

1 pound ground turkey

2 cloves garlic, minced

1 TBSP applesauce

1/3 cup green onions, sliced

1/3 cup almond flour/meal

1/3 cup apple, peeled and minced (1/2 a medium apple)

1 tsp sea salt (you’re choice of type, I used Himalayan)

2 tsp cinnamon

INGREDIENTS FOR GLAZE

1 cup apple juice

½ cup coconut aminos or soy sauce

1 tsp fresh ginger, grated (I omitted this and it was fine)

1 TBSP applesauce

1 ½ TBSP arrowroot powder

½ tsp sea salt

¼ tsp cinnamon

INSTRUCTIONS

1. Preheat oven to 400. In large bowl combine all meatball ingredients and mix well.

2. Using medium Pampered Chef scoop, form into 20 meatballs. Place on pan and bake for 20 minutes.

3. In large skillet, combine all glaze ingredients. Cook over medium heat.

4. Whisk well until the glaze suddenly thickens up and turn down very low. Let slowly boil and keep warm until meatballs are done cooking.

5. Drop meatballs in glaze and roll to coat. Serve immediately.

Paleo Bird's Nest Pie

My once-a-month cooking friends know how much I love Bird's Nest Pie. It's an awesome go-to meal. Spaghetti, mixed with an egg and Parmesan cheese, spread in a pan. Top that with sour cream that's been mixed with cooked onions, topped with sausage cooked with some sauce. Cover the whole thing in sliced mozzarella cheese and bake it all. Yum!

Well, let's count the ways that meal IS NOT Paleo. 1) Spaghetti is full of flour - BAD. 2) All that cheese is not Paleo friendly. 3) Sour cream is not Paleo friendly. Boo!!!

Spaghetti is something that we love, and spaghetti squash is a perfect substitute. It is super easy to prepare spaghetti squash, so don't let it scare you off! I started by preheating my oven to 400 and I cut the squash in half and placed it cut-side down on a pan. I baked it for about 25-30 minutes until the squash skin was soft. I then took a fork and separated the strands of spaghetti. *Turn the oven down to 350 for later.

I placed the spaghetti pieces into an 8x8 dish and the dish was half full. That's a lot of spaghetti from one squash! I set the dish aside and started working on the rest of the meal.

In a pan I cooked a pound of Italian sausage mixed with 1 small chopped onion. After that cooked till the pink was gone, I turned the heat off and added 1 cup of marinara sauce, basil, salt and pepper. I know I was supposed to measure out the basil, salt, and pepper, but I just eyeballed it. Pour that on the spaghetti and mix it up. 

In a small bowl, whisk together 3 eggs then pour it all over the spaghetti mixture. Mix it up so you can't see the egg anymore and it looks like that picture above. Bake it for 55-60 minutes at 350.

Verdict: Ooh, look at that! Doesn't that look tasty! No cheese and no sour cream, but still full of flavor! My son was complaining all afternoon about why can't we just have spaghetti like normal people. I told him that even if it was cheat day, which it isn't, I can't eat spaghetti anymore because of my gluten intolerance. Gluten free spaghetti doesn't exactly taste great. Well, let me tell you, that boy was raving over this meal. He said it tasted better than the original Bird's Nest Pie! Kid #3 absolutely loved it and my hubby thought it was great. This was a big win meal!

This meal was originally found at PaleOMG.

PALEO BIRD’S NEST PIE

Serves 4

INGREDIENTS

1 large spaghetti squash

1 pound Italian bulk sausage

1 small onion – chopped

1 cup Marinara sauce

1 tsp dried basil

Salt and pepper to taste

3 eggs, whisked

INSTRUCTIONS

1. Preheat oven to 400. Cut spaghetti squash in half and place on baking sheet cut-side down. Bake for 25-30 minutes until skin is soft.

2. Remove spaghetti squash from oven. Reduce oven to 350. Grease 8x8 glass baking dish.

3. Use a fork to separate the pieces of spaghetti and put them all into the dish.

4. In a skillet cook the sausage with the chopped onion until no pink remains in the sausage.

5. Remove the skillet from heat. Add the Marinara, basil, salt, and pepper. Mix well.

6. Add sausage mixture to the spaghetti squash and mix well.

7. Whisk the eggs in a bowl and pour over the squash mixture and mix well.

8. Bake for 55-60 minutes.

Bacon Wrapped Meatballs with Roasted Butternut Squash

I am supposed to be taking down my Christmas decorations right now. I'm blogging instead. I had a great day at work and just spent a fun time making this dinner with #3. She is a great helper in the kitchen, up until it comes time to put food in the oven. She tends to forget that the oven gets preheated and she reaches in and grabs the oven racks every time we cook. I don't know why she does that. She's now sitting on the couch watching cartoons with an ice cube on her hand. Poor thing.

Tonight's dinner was a yummy find over at PaleOMG. It really was super easy to make, especially since my hubby bought me new knives for Christmas and I was able to cut the butternut squash like it was butter. So happy!

So that squash up there looks a little funny. It's prepped but not cooked yet. Cube a whole medium butternut squash into bite sized pieces and put onto a baking sheet that has a piece of parchment paper on it. Coat with 3 TBSP of melted bacon fat and sprinkle with 1/4 tsp each of garlic powder, onion powder, and sea salt. I used a very large butternut squash and doubled all the rest of the ingredients. I eyeballed the bacon fat so I don't think I used 6 TBSP and I probably could have still just used 3. I also used pink Himalayan sea salt because I have found I love the flavor. It's got a slightly sweeter taste than regular sea salt. At least both my husband and I think so.

Put the pan of prepped squash aside and start on the meatballs. In a large bowl combine 1 pound ground pork, 1/2 onion that has been diced, 2 cloves garlic that is minced, and a little salt and pepper to taste. I used my medium Pampered Chef scoop to make the perfect sized meatballs and this made about 20. The original recipe says it makes only 10, so if you want BIG meatballs and only want to make 10, use the big PC scoop.

So, depending on how many meatballs you have, take that many pieces of bacon and cut them in half. (20 meatballs = 20 pieces of bacon.) Place the 2 halfs of the bacon on top of each other overlapping to make an X, then place the meatball in the center. Wrap the bacon around the meatball then place the meatball bacon seam side down on a pan lined with parchment paper. In the pic of #3 above you can see her making the meatballs and placing them on the parchment paper.

Both the meatballs and the squash take 20-30 minutes to cook, so put both pans in the oven and cook at the same time. Mine took closer to the 30 minutes and came out perfectly.

Verdict: This meal is a keeper! If anything, the squash was just delicious. We all loved it. I can't wait to make it again.

BACON WRAPPED PORK MEATBALLS

Makes 20 Meatballs

INGREDIENTS:

1lb ground pork

½ onion, diced

2 cloves garlic, minced

Salt & pepper to taste

20 pieces of bacon

INSTRUCTIONS:

1. Preheat oven to 375. Line baking sheet with parchment paper.

2. In large bowl, combine pork, diced onion, minced garlic, salt and pepper. Mix well.

3. Using medium Pampered Chef Scoop, form 20 meatballs.

4. Slice bacon in half.

5. Take 2 pieces of bacon (1 full piece that’s been cut in half) and form an X. In the center place the meatball. Wrap the bacon around the meatball and place seam side down on the parchment paper.

6. Bake for 20-30 minutes or until bacon is done.

ROASTED BUTTERNUT SQUASH

Serves 4

INGREDIENTS:

1 medium butternut squash

3 TBSP bacon fat

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp Himalayan sea salt (or salt of choice)

INSTRUCTIONS:

1. Preheat oven to 375. Line baking sheet with parchment paper.

2. Peel and dice butternut squash into bite sized pieces. Spread out on the parchment paper.

3. Melt bacon fat and drizzle over squash.

4. Sprinkle salt and seasonings over squash.

5. Bake for 20-30 minutes or until squash is tender.

Sweet Potato, Bacon, and Egg Salad

I haven't blogged in a while. I'm really bad about that. So much has been happening around here. Hubby went back to work and has been working almost every weekend since the beginning of November, #2 turned 13, Christmas season was upon us, and the biggest change of all -- I went back to work. Right now I'm just the interim secretary at my church, but I might just be applying for the position once the church makes it available. It works out well to be there and the kids can come in with me and do their cyber school work in the church library while I'm working. Not a bad deal.

As for food, I've been sticking to easy meals. Some repeats, some new recipes, all Paleo friendly. The key things to remember when cooking Paleo is low carb, no grains, no refined sugar, lots of meat, veggies, and fat. Now, I'm not just talking bad fat, an avocado is fatty and good for you at the same time. All in moderation my friends.

With going back to work I'm now hunting down recipes that I can use for lunches. Of course I can always pack leftovers from dinner, but a lot of time we don't have leftovers. I do like buying flavored sausage links from my local Amish market because they are fresh and have no preservatives, but I just can't eat sausage every day. I found this recipe for a fun twist on egg salad. Keeping with the no preservatives theme, you need to make your own mayonnaise for this recipe. Don't get scared off, it's super easy. 1 egg, 2 tsp lemon juice, a generous pinch of salt, and 1 cup extra-light tasting olive oil. Follow the directions here and you'll have super yummy mayo that's healthy.

On to the lunch recipe! Hard boil 2 eggs, put in an ice bath, peel and dice. Dice 8 slices of bacon and cook for only 5 minutes. Peel and dice a medium sweet potato and add it to the bacon and cook until the bacon is done. Let the bacon and sweet potato mixture cool. In a container mix the diced eggs, 2 TBSP mayo, 2 TBSP lemon juice, 2 TBSP fresh dill (less if using dried dill.) Add the bacon and sweet potatoes when cooled. Mix up and eat warm or cold.

I'm actually looking forward to going to work tomorrow and eating this for lunch. I had a spoonful and it was tasty! Round this off with a piece of fruit, maybe some nuts, and I'm good to go.

SWEET POTATO, BACON, AND EGG SALAD

Serves 2

INGREDIENTS

1 medium sweet potato, diced

2 eggs

8 slices of bacon, diced

4 TBSP dill, finely chopped

2 TBSP mayonnaise (make it Paleo friendly with this recipe)

2 TBSP lemon juice

INSTRUCTIONS

1. Hard boil the eggs, rinse in cold water or ice bath, peel, and dice.

2. Heat skillet on medium-high heat. When hot, add diced bacon and cook for 5 minutes.

3. While bacon is cooking, peel and dice sweet potato. After the 5 minutes, add sweet potato to bacon. Continue to cook until potato is tender and bacon is fully cooked. Let cool.

4. In a small bowl mix eggs, dill, mayonnaise, and lemon juice.

5. When sweet potatoes and bacon are cool add to egg mixture and mix to combine. Serve warm or cold.

Paleo Chicken Pot Pie and *Almost* Paleo Pot Stickers

You win some, you lose some.  Overall, this was a delicious meal, even if it looks like crap.  This is one of those "I adapted" meals and I'm not sure I like how it turned out.  

You see, this recipe for chicken pot pies that I got from Fed and Fit called for coconut oil in the crust recipe.  Well, I used almond oil instead and I don't think that was a good call.  The crust did not hold well together at all.  I was barely able to get it flattened into circles, off of the cutting board, and on to the ramekins.  

What was hanging over and "attached" to the side of the ramekins fell off while cooking.  What was inside at first turned into a mushy mess with the oils from the chicken pot pie, but as it cooled and "dried", it actually tasted quite good.  You can see in the last picture how the crust dried, but it still wasn't a crust.

I also made pot stickers today.  (It was a pot day... pot pie, pot stickers, crock pot applesauce.)  These took some time.  I had to prep the vegetables, then cook them in stages adding the meat, then cool it all for an hour.  The pot sticker wrappers were fairly simple to make.  6 eggs, separated, 2 cups of arrowroot flour, and a cup of water (mixed in stages).  These were cooked like little crepes, 1 tablespoon of batter crepes.  Here's where it wasn't exactly fun. You can only cook one at a time and it takes about 30 seconds for each side to cook.  Then you take it off the heat and immediately fill with 1 tablespoon of the meat and veggie mixture, then use a fork to seal them shut.  This takes quite a while.  After about 30 minutes in, I realized I had made about 10 pot stickers out of 31 that the recipe made. Thankfully, this was the time that my hubby came home and I put him to work filling and sealing the pot stickers while I just made the wrappers.

Once they were all made, I had to fully cook them.  This was interesting.  I took a non-stick skillet (same one I made the crepes in actually) and used a basting brush to brush on some bacon grease.   I put 5 pot stickers in the pan and didn't touch them for 2-3 minutes and just let them cook.  I flipped them and added 1/8 cup of chicken stock and let them steam for another minute or two.  I repeated the process for all 31 pot stickers.  There was a sauce that I could have made but I didn't take the time to make it.  I'll put it in the instructions below.  I say this recipe is *almost* paleo (which means it wasn't) because I used soy sauce in it.  The original recipe from Paleo Cupboard called for coconut aminos but I haven't found a non-coconut substitute for those yet, just soy sauce which isn't paleo friendly.  If anyone has any non-coconut suggestions for coconut aminos that are paleo friendly, please tell me!

Verdict: For as ugly as this chicken pot pie is, it tasted good. We all agreed on that.  The pot stickers were delicious as well!  I don't think I would ever cook these 2 recipes on the same day again, just too much work involved.  Throw in making applesauce at the same time and I was just plain crazy.  But good tasting food, and knowing I have a supply of Paleo applesauce, makes all the work in the kitchen worth it.  Look for tomorrow's post. I made applesauce because I got a half bushel of apples for $10 so I'm making lots of fun items with apples right now. Who knows what I'll make tomorrow?  Well, I do, but you don't!

PALEO CHICKEN POT PIE

Makes 8 Pot Pies

INGREDIENTS:

Crust:

3 cups almond meal

1 ½ tsp salt

1 tsp baking powder

½ cup almond oil (I suggest using less to see if the crust holds together better than mine)

1 TBSP cool water

1 egg (for egg wash after placed on pies before cooking)

Pie:

2 chicken breast halves, cooked and cut into ½” cubes

1 yellow onion, chopped

5 green onions, chopped

2 cups frozen green peas

2 cups carrots, chopped

¼ cup almond milk

¾ cup almond meal

4 cups chicken stock

3 TBSP EVOO (Extra Virgin Olive Oil)

INSTRUCTIONS:

1. Cook, cool, and cut chicken breasts into ½” cubes.

2. Start to prepare your crust by mixing the dry ingredients in a food processor.

3. Add the almond oil and slowly pulse until it’s evenly mixed.  It should have the consistency of peas.

4. Slowly add the water and pulse until it forms a dough-like texture.

5. Remove from food processor, roll into a ball, and wrap in cling wrap.

6. Put the dough into the refrigerator for 30 minutes.

7. Start your pie filling by heating the EVOO in the bottom of a large pot.

8. Add the onions and cook on medium – medium high until they are browned.

9. Slowly add the almond meal and reduce the heat to medium.

10. Slowly add the chicken stock and stir.

11. Add the almond milk, salt, peas, carrots, and chicken.

12. Cook for another minute or two.

13. Evenly distribute between your 8 ramekins (or other oven-friendly bowls.)

14. Dust a cutting board with almond meal.

15. Place the ball of dough on the dry almond meal and cut into 8 even sections.

16. Using your hands first (and then a rolling pin for even thickness), press and roll each of the 8 pieces into a circle.

17. Keep dusting the top and bottom of dough with dry almond meal so that it doesn’t stick.

18. Use the ramekin or dish you are baking in to cut the right sized circles in the dough.

19. Place the crust on top of the filling and paint with the scrambled egg for egg wash, cutting a couple of slits in the top.

20. Bake for an hour at 375.

*ALMOST* PALEO POT STICKERS

Makes 30+ Pot Stickers

INGREDIENTS:

Filling:

2 TBSP bacon fat

1 small onion, finely chopped

2 cloves garlic, minced

1 carrot, finely chopped

½ lb ground pork

3 green onions, finely chopped

2 cups cabbage, finely chopped

3 TBSP soy sauce or coconut aminos (coconut aminos are paleo, soy sauce isn’t)

2 tsp sesame oil

Wrapper:

6 large eggs, separated

2 cups arrowroot powder

1 cup water

For Cooking Pot Stickers:

2 TBSP bacon fat

¾ cup chicken broth

Dipping Sauce:

2 TBSP soy sauce or coconut aminos (coconut aminos are paleo, soy sauce isn’t)

1 tsp apple cider vinegar

Chili sauce or hot sauce to taste

INSTRUCTIONS:

1. Prep all of your vegetables.  Seriously, prep them all first. They cook too quick to start prepping and cooking at the same time.

2. Add the bacon fat to a large saute pan or cast iron skillet over medium high heat.  Add the garlic, small onion, and carrots.  Saute for about 3 minutes.  Add the pork and cook for another 5 minutes or till cooked through, breaking up the pork into small pieces.

3. Add the green onion, cabbage, and remaining filling seasonings to the pan and stir to combine all ingredients.  Taste and adjust seasonings as needed.

4. Take the pork mixture off the heat and place in a mixing bowl.  Allow to cool in the fridge for at least 1 hour.  You can leave this overnight if you want to prepare a day ahead.

5. 30 minutes in to the cooling, start making your wrappers.  Separate the egg yolks from the whites and set the yolks aside.  Beat the egg whites until very frothy.  Gently add back the yolks until combined.

6. Mix the water and arrowroot powder together in a separate bowl and slowly stir into the egg mixture until combined.  The mixture will be very wet and runny.  Set the mixture aside for at least 20 minutes.  Stir the mixture well before using and stir a few times throughout the process of cooking the wrappers as the arrowroot powder will separate.

7. Get your pork filling mixture and keep it nearby, with a spoon, fork, and a plate to hold the pot stickers.

8. Heat a small non-stick skillet over medium heat.  Pour about 1 TBSP of the wrapper mixture into the skillet and use the back of a kitchen spoon to quickly flatten it out, using a circular motion.  It takes a little practice to get this right.  You want the circle to be about 6 inches in diameter.  It will look like a thin crepe.

9. Cook the mixture for about 30 seconds on each side, then remove from the pan.  You don’t need the wrappers to be cooked through all the way because you will be cooking them again later.  Immediately take the wrapper and place about 1 TBSP of pork filling in the center of the wrapper.  Fold in half, place on a plate and press the edges together with a fork so they seal.  You can also use a dumpling press or a traditional folding technique, but I just used a fork.

10. Continue this process until all filling is gone and you have a bunch of pot stickers.  It goes a lot quicker if one person makes the wrappers and the other fills and seals them.

11. When finished making the pot stickers, you need to cook them.  Keep the pan heated over medium heat.  Lightly brush with bacon fat.  Add about 5 pot stickers (make sure they are not touching) and allow to cook for 2-3 minutes.  Do not touch them!  After 2-3 minutes flip then add about 1/8 cup chicken broth to the pan, cover, and allow to steam for 1-2 minutes.  *I thought they tasted better when I didn’t put the lid on and they still kind of steamed, but they weren’t as soggy and a little more crispy.

12. Transfer the pot stickers to a plate and continue this process until all pot stickers are cooked.  Serve with dipping sauce.

13. Dipping sauce can be made by combining the dipping sauce ingredients in a bowl.