[Jamestown1630]

Well,I don’t have any experience with outdoor grilling; and certainly deep-frying over propane would be a ‘bridge too far’ for me ;-)

But the potstickers turn out pretty good, with a little experience, on the kitchen stove or in an electric fryer.

-JT

[Roos_Girl]

haha, well apparently it was too far for me also. Won’t be doing that again ever I hope. Plus, I hate the clean-up from frying.

[Liz]

The dip you posted sounds fab. I love Asian food and have a huge file of Asian recipes. I especially love their dips....makes even the simplest dish into a meal. I came across this just the other day.

Chile Jam (Homemade Habanero Sauce)
Nice glaze over chicken breasts, or, if you're brave, spread on toast as Asians do. Uses red Habanero (spiciest chile ever), red Thai chiles, small roasted red bell pepper to temper the heat. The jam will taste better if sealed jar steeps a week before opening. Fridge/consume in the next couple of weeks.

METHOD Proc/pulse roughly 10 pulses 1/2 lb washed chili peppers, roasted red pepper, cup of pint apple cider vinegar, 1/4 tea salt. Transfer to pan. Add 6 c sugar, rest of pint vinegar. BTB; Cook/stir 10 min w/ wooden spoon. Add 6 oz liquid pectin. BTB, then simmer on med-low 2 min til syrupy.

[tet68]

We usually cook ours in a pan or grill, cook, lightly
brown, then sprinkle with Sake and cover. Gives them
a nice delicate flavor.