A recipe from Halfhill
I liberated these babies from my dad’s garden. Thanks dad!
3 tablespoons olive oil
1 large clove garlic, minced
2 carrots cut into strips
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 teaspoons lemon juice
In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.
Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.
1/2 c water
Mix until combined then knead for 5 minutes.
Add a tablespoon of water at a time if needed.
Let rest for 10 minutes.
Knead for another 5 minutes then roll out on a lightly floured surface.
Using a round cookie cutter or a glass cut into circles.
1lb ground beef
1lb pork (I used chicken)
2 cellery stocks, chopped
1 medium onion, chopped
1/2 tsp ginger
1/4 c soy sauce
1 clove of garlic, minced
Mix the ground beef and chicken in a bowl. Add soy sauce, celery stocks, onion and ginger; mix well.
Place meat mixture into a skillet and brown. Chop the meat up as small as you can.
By tablespoon add the meat mixture into the center of the dough circle.
Fold top and bottom together and pinch.
Set up a steamer. Dont have one? Don’t worry. Here is how I made mine.
I used a soup pot and a trivet. I put water in the bottom of the pan and place the trivet over the water.
Cover and place on medium heat, steam for 10-15 minutes.