#MEwx Warm temps, rain moving in and Perfect Potstickers

Good morning Augusta.

I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.

This morning we have mostly cloudy skies with highs in the mid 60s. Winds are south 10 to 15 mph gusting to 25 mph.

Tonight we’ll have rain during evening hours, with more rain and a slight chance of thunderstorms after midnight. Some thunderstorms may produce heavy rainfall after midnight. Lows in the upper 50s. Winds will be Southeast 15 to 20 mph. Gusts up to 30 mph, increasing to 40 mph after midnight.

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

The wind is North Northeast between  1.6 MPH and 2.2 MPH.

The Relative pressure is 29.82, the Absolute pressure is 29.62 and falling with a weather graphic indicating clouds and rain.

The  outdoor temperature is 48.0°F, the dew point is 47.5°F, the heat index is 48.0°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 kilometers with horizon to horizon overcast skies at the moment.

The UV index is 0 placing the average person at low risk, the solar radiation reading is 23.1W/m2, the moon phase is waning Gibbous and the moon is 88% illuminated. Sunrise is 6:52 AM, sunset is 6:00 PM, moonrise is 7:58 PM, Moonset is 11:02 AM and we’ll have 11 hours 8 minutes of daylight today.

Our next Full Moon is on November 8, and our next new moon will be on October 25.

 

This is another potsticker recipe that uses ground pork and is an excellent “teach the kids how to cook” recipe that won’t burn the kitchen down.

 

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.