#MEwx Foggy, clouds and cooler with Perfect Potstickers

Good morning Augusta

The Red Sox  lost to the Baltimore Orioles last night 4-1. We’re 83 and 77.

A direct, real-time feed from my personal weather station is available for you here.

This morning it’s partly sunny with a slight chance for showers this afternoon. Highs in the lower 70s. South winds around 10 mph.

Tonight we’ll have mostly cloudy skies with a chance for rain this evening, turning partly cloudy after midnight. Lows in the lower 50s. Southwest winds around 10 mph this evening

turning light and variable. 

The readings from my weather instruments are:

Our outdoor temperature is 52.5°F, the humidity is 97% and the Dew Point is 51.8°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH. 

The Relative pressure is 30.03, the Absolute pressure is 29.83 and steady with a weather graphic indicating sun.

Visibility is 1.2 Miles / 2.0 Kilometers with fog and scattered Clouds to 200 ft / 60 m.

The UV rating is 0 out of 16, Sunrise is 6:32 AM Sunset is 6:25 PM, Moonrise is 6:01 AM, moonset is 6:51 PM and the moon phase is Waning Crescent.

Augusta’s RAW METAR readings are:

SPECI KAUG 281123Z AUTO 00000KT 1 1/4SM BR SCT002 11/11 A3010 RMK AO2 T01110111

We didn’t receive any rain here over the past 24 hours.

Let’s shift from breakfast recipes to lunch or dinner meals. How about Pot Stickers?

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 sauté 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.