I am spending the day with my little brother and he loves Asian food. OK he’s not that little, 6’3 and he’s almost thirty but to me he will always be my baby brother.
I am making him Pot Stickers Creole Style.
My brother Darnell and I have a very special relationship. I am ten years older than him so he was like my little son growing up.
Darnell is Autistic, he was diagnosed when he was three years old way back in the 1980’s when a lot of people did’nt know much about Autism.
Thanks to Dr. Lovass, and his wonderful team at UCLA, Darnell received excellent care, and I was trained as a young child on how to help Darnell be highly functional.
This training at UCLA lead me to become a special education teacher, which allowed me to help other children like Darnell.
Although Darnell is not very verbal except when he really wants something, he understands everything.
I have always been able to understand him and I am fully aware that Asian food is his favorite food to eat.
I make Darnell Asian food all the time and whenever he comes to visit, which is almost everyday, and yes, he expects to eat Asian food.
Yes, often times I cook two different meals, one for Darnell and one for Big Goo and Baby Girl.
Baby Girl does get jealous sometimes, and refers to Darnell as the “King of All Foods,” because he gets to eat whatever he likes, yes, he is spoiled but so is Baby Girl.
Today I am making Darnell Pot Stickers which he loves and I am serving my pot stickers with spicy dipping sauce and steamed rice.
The pot stickers are ready to eat, and I froze half of them to cook next time.
Creole Pot Stickers with Andouille and Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 50 pot stickers
2 boneless, skinless, chicken breast, diced in big chunks
1/2 lb. andouille sausage, fresh or smoked
2 c. shredded cabbage
1/2 bunch green onions
1 small red onion, diced
1 inch piece of ginger
2 Thai Chili
1 tsp. black pepper
1 tsp. creole seasoning or seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. soy sauce
1 tsp. maggi seasoning
1 tsp. rice wine vinegar
Spicy Dip (recipe below)
In a blender or food processor add all the vegetables and grind well, pour vegetable mixture into a large and set aside. Add chicken breast to food processor and grind well, add to vegetable mixture.
If using fresh andouille remove from casing and add to chicken vegetable mixture. If using smoked andouille add to food processor and coarse chop. Add andouille to chicken mixture.
Add all seasonings to mixture, soy sauce, maggi and rice wine vinegar. Mix well. Add about 2 tablespoons of cooking oil to skillet over medium high heat.
Add meat vegetable mixture and cook about 5 minutes. Transfer mixture to bowl and allow to cool. I put my mixture in the refrigerator uncovered to cool quickly.
Get a small bowl of water and a pastry brush.
Lay wonton wrappers on flat surface, baste with water around entire wrapper, place 1 teaspoonful of mixture in the center and seal shut, repeat.
Keep wontons covered with a damp towel to prevent them from drying out.
Heat a skillet on medium heat, add about 1 tablespoon of cooking oil, place wonton in pan, allow to brown about 2 minutes, add about 1/4 cup of water to pot and cover pot and allow wontons to steam about 3 minutes more are until cooked through.
Serve with a side of spicy dip.