Cool, rainy and a Potsticker recipe you have to try out

Good Morning Augusta

It’s raining out there and visibility is lousey. Slow down.

 

Today we have a 90% chance of rain with rain and drizzel before 5 PM, rainfall amounts can reach ½ to ¾ of an inch.  High will be 55ºF, Southeast wind will be from 5 to 10 mph.

Tonight we’ll have a 70% chance of rain after 8 PM with fog and drizzel after that. Low will be 48ºF and cloudy. Wind will be from the Southeast from 5 to 10 MPH.  

The readings from my weather instruments are:

Humidity is 98%, the dew point is 46ºF and outside it’s 46.3ºF.

The wind direction is North Northeast between 3.0 MPH and 5.1 MPH, generating a wind chill of 46.3ºF.

The Barometric pressure is 30.07 / HPA 1018.1 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 5:37 a.m. Sunset is 7:37 P.M. Moon rise is at 6:03 a.m., Moon set is 7:54 p.m. and the moon phase is waning crescent.

The Raw METAR reading from the airport in Augusta is:

SPECI KAUG 261116Z AUTO 02005KT 1 1/2SM BR OVC003 07/06 A3007 RMK AO2 RAE1055 P0000 T00670056

Visibility is 1.0 miles / 2.4 Kilometers with overcast skies to 300 ft / 91 m.

We received 0.53 inches of rain over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 84, the solar wind speed is 534  Kilometers per second and the chance of a solar storm is 1%.

This recipe is perhaps not best for unskilled cooks, but it is a very tasty meal.

Perfect Potstickers

(Recipe courtesy Alton Brown, 2004)

Difficulty: Medium

Prep Time: 50 minutes

Cook Time: 20 minutes

Yield: 35 to 40 potstickers

1/2 pound ground pork

1/4 cup finely chopped scallions

2 tablespoons finely chopped red bell pepper

1 egg, lightly beaten

2 teaspoons ketchup

1 teaspoon yellow mustard

2 teaspoons Worcestershire sauce

1 teaspoon light brown sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

35 to 40 small wonton wrappers

Water, for sealing wontons

3 to 4 tablespoons vegetable oil, for frying

1 1/3 cups chicken stock, divided

 

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with

water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and

cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without

touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove

wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat

until all the wontons are cooked. Serve immediately.