Game Day BBQ Chicken Pizza — Fight On!

BBQ Chicken Pizza

Alright y’all….this is a last minute post so please excuse the quality of the photos and any typos.

But it’s the SEASON OPENER today for my boys and kick-off is in less than 5 hours–a GOOD LUCK post was a must!


BBQ Chicken Pizza

Growing up, football always had a “shadow” presence in my childhood. We lived in Minnesota–land of the mighty Minnesota Vikings. So when football season came along in the fall, Sundays and Monday-nights were off limits for the TV.

Dad held permanent residence in front of the sole family tube during the season.

And as funny as it is now for me to think it, I didn’t really enjoy the game at that time. All I knew was that I had an unquestionable loyalty to the Vikes.

BBQ Chicken Pizza

Then I found myself as a cheerleader all throughout high school (2-year varsity cheer captain–thank you very much! Go BRAHMAS!!) and spent every Friday night cheering for a CIA Champ Football Team. By then, my own appreciation and understanding for the sport had taken shape which only catapulted and grew a MILLION times when I went to school at the University of Southern California during the Coach Pete Carroll/Carson Palmer years.

It was extraordinary…

It’s been over a decade since I’ve been at USC but my loyalties have never waned. In fact, it’s such a serious thing for me during the season that I will rarely watch a game in public at a sports bar (unless I’m at the game) because this 5’2″ gal gets so heated, I become a sailor!

Well, my potty mouth becomes a sailor.

BBQ Chicken Pizza

To cheer on my boys as they face Arkansas State tonight, I made a quick pizza using ingredients that take on the spirit of College Football tailgating– BBQ Chicken Pizza!!

I know, BBQ Chicken Pizza is so “1990’s”–but after all this time, it’s still dang good!

And with that, I’ve got to get back to my usual game day rituals.

Here’s to an incredible College Football season– GO TROJANS!!!!!!

Game Day BBQ Chicken Pizza
Serves 2


6 ounces fresh pizza dough, rested and at room temperature
all purpose flour
¾ cup barbeque sauce, divided
1 tablespoon minced garlic
½ teaspoon red chili pepper flakes, divided
1 cup sliced red onions
1/3 pound thinly sliced fresh mozzarella cheese
¼ cup diced scallions, divided
1 cup diced cooked chicken
1 cup grape tomatoes, halved
½ tablespoon corn meal
¼ cup chopped cilantro leaves

Preheat oven to 500 degrees F.

Take the pizza dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust to about ¼ of an inch thickenss. Transfer the rolled out dough to a pizza paddle or lightly floured cutting board.

Spread ½ cup of the barbeque sauce over the dough. Next, top the sauce with the minced garlic and ¼ teaspoon red chili pepper flakes. Cover the pizza with the red onions, mozzarella cheese, 2/3 of the scallions, chicken, and tomatoes. Drizzle the remaining barbeque sauce over the top of the pizza.

Sprinkle the corn meal over a baking sheet. Carefully slide the pizza onto the baking sheet and transfer to the oven. Bake the pizza for 15-20 minutes until the crust becomes golden brown and the cheese is bubbly.

Remove the pizza from the oven. Sprinkle the remaining red chili pepper flakes, scallions and cilantro over the top. Slice the pizza and serve warm.

Pan-Roasted Rosemary Chicken Thighs

Pan-Roasted Rosemary Chicken Thighs

The thing is, I’m kind of obsessed with rosemary.

Nearly every time I pass by a bunch at the market, I always stop to smell them. If I come across a rosemary bush during my walks with Bella, I always brush my hand across the top so that the oils will release and the scent will stay with me.

I’ve got issues, I know.

Pan-Roasted Rosemary Chicken Thighs

At the farmers market last Saturday, I grabbed a huge bunch and decided that my meals for the week would all feature rosemary. I marinated prawns in them to top some pizzas, roasted some pistachios with chopped rosemary and garlic, brined some pork chops with rosemary and lemon, bottled some rosemary infused olive oil, and made a huge batch of pan-roasted rosemary chicken thighs in my cast iron skillet.

This recipe is a nod to all of those delicious spots that make European-style rotisserie chicken. A whole chicken is marinated in fresh herbs (yep-rosemary!) and garlic, which are then slowly spun and roasted. Extra bonus? The establishments that place a tray of new potatoes underneath the spinning chicken so that all of those spectacularly flavored juices fall down and infuse the potatoes.

I’m drooling.

Pan-Roasted Rosemary Chicken Thighs

Since I don’t happen to own a rotisserie (ahem…birthday is in May folks!), I decided to turn to my trusty cast irons to sear and render down some chicken before roasting them in the oven. But before any of that happened, I marinated the chicken (I prefer chicken thighs) in an obscene amount of fresh rosemary, garlic, lemon zest and a few other spices overnight. If you don’t have that kind of time, you could do it for about 6 hours but overnight is best. After the chicken has roasted, the skillet is quickly deglazed with wine and stock for a light sauce.

The end results? Perfectly moist and aromatic chicken.

If you prefer white meat, you could substitute with chicken breast. But do yourself a favor and make sure you use bone-in. You’ll get SO much more flavor and the meat tends to be more moist.

Now excuse me as I go enroll myself in a Rosemary Addiction Group.


Pan-Roasted Rosemary Chicken Thighs

½ cup chopped rosemary
¼ cup minced garlic
zest of 1 lemon
½ teaspoon red chili flakes
1 tablespoon kosher salt
½ teaspoon black pepper
¼ cup olive oil
2 pounds chicken thighs (bone-in, skin on)
2 tablespoons vegetable oil
½ cup low sodium chicken stock
½ cup white wine
1 tablespoon unsalted butter (optional)

In a bowl, mix together the rosemary, garlic, lemon zest, red chili flakes, salt, pepper and olive oil. Place the chicken in a large shallow dish or gallon sized resealable bags. Pour the herb mixture over the chicken and turn to coat well. Cover and refrigerate for 6-8 hours, or preferably overnight.

Remove the chicken from the refrigerator about 30 minutes before cooking. Preheat oven to 450 degrees F.

Heat the vegetable oil in a large cast iron skillet or other oven proof skillet over medium heat. When the oil begins to shimmer, take each chicken thigh and wipe off any excess marinade. Carefully lay each piece into the skillet, skin side down. Allow the skin to crisp and become golden brown, about 5-7 minutes. Once browned, turn each chicken thigh over. Since a good amount of the fat would have rendered out of the chicken, carefully spoon out and discard. Transfer the skillet to the oven.

Roast the chicken for an additional 10-15 minutes depending on the size. If pierced with the tip of a knife, the juices should run clear or use a thermometer and roast until internal temperature reaches 160-165 degrees F.

Pull the skillet from the oven and transfer the chicken to a plate. Cover with foil. Return the skillet to the stove and over medium-high heat, pour in the chicken stock and white wine. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the liquids to come to a boil and reduce for 2-3 minutes. Stir in the butter (optional). Adjust with additional kosher salt or pepper as needed.

Place the chicken back into the skillet and serve. Alternatively, you can spoon the pan sauce over chicken thighs and serve.



Slow Cooker BBQ Pulled Chicken Sandwiches

Slow Cooker BBQ Pulled Chicken Sandwiches

I know, I know.

It’s kind of silly that I’m even posting this recipe as it’s a near no-brainer.

But if any of you are like me and have been running around like crazy with holiday errands, festivities, tasks, etc —then you know how clutch it is to have a “set it and forget it” kind of meal in your back pocket.


Slow Cooker BBQ Pulled Chicken Sandwiches

And that’s where slow cookers are my saving grace.

I got up pretty darn early this past Saturday with coffee in hand and a heavy to-do list that needed to be tackled. But before I dashed out of the house, I threw some chicken, aromatics and a couple of glugs of BBQ sauce in the slow cooker pot, flipped the switch on and let it do its magic while I battled crazy holiday shoppers.

I’m still sporting the wounds from some ‘bows being thrown at the toy store.



Slow Cooker BBQ Pulled Chicken Sandwiches

But my quick 5 minute prep in the morning was rewarded when I got home to a pot of delicious chicken ready to be piled on to some soft Kings Hawaiian buns.

So tender, so tangy, so delicious and so dang easy.


Slow Cooker BBQ Pulled Chicken Sandwiches

Slow cooker pulled chicken is definitely one of those fab dishes that you can add or omit whatever you may have handy in your pantry or fridge. Crushed tomatoes, canned chili, cream of mushroom soup, bell peppers, root veggies—whatever goes! But if you do opt for the BBQ sauce route, don’t skip the liquid smoke. It adds that wonderful smokey element you can’t get if you don’t use a smoker or outdoor grill.

This time around, I topped the chicken with lightly pickled onions and shredded lettuce. But definitely use whatever toppings you like. Or in my case, whatever I managed to scrounge up from the fridge.

And with that dear friends, let me wish you and your loved ones a very, very….

Happy Hanukkah!
Joyous Kwanzaa!
Merry Christmas!
Cheerful Winter Solstice!

and a Happy Festivus for the Rest of Us!!!


Slow Cooker BBQ Pulled Chicken Sandwiches
Serves approximately 8


2 pounds boneless, skinless chicken breasts
½ tablespoon kosher salt, more to taste
½ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon cayenne pepper
½ small white onion, sliced
1 tablespoon minced garlic
2 dried bay leaves
1 4-ounce can diced green chiles
2 cups BBQ sauce, divided (homemade or bottled)
4-5 dashes liquid smoke
8 large hamburger buns/rolls
optional: cole slaw, pickles, cheese, shredded lettuce, pickled onions, avocado, etc.

Season the chicken with kosher salt, pepper, paprika and cayenne. Place in the slow cooker and top with the onions, garlic and bay leaves. Pour in the can of chiles and 1 cup of the BBQ sauce. Cover the pot and cook on low for about 6 hours or on high for 3 hours.

Once done, carefully remove the chicken from the slow cooker and place on a platter or large dish. Use two forks to shred the meat into bite sized pieces. Spoon the onions, garlic and chiles from the slow cooker over the chicken. Pour the remaining BBQ sauce over the meat and stir in the liquid smoke. Taste and season with additional salt as needed.

Assemble each sandwich by placing a large mound of the pulled chicken and sauce on top of each bun/roll. Serve with additional toppings/condiments as desired.


Cobb Salad – Taste the Rainbow

Cobb Salad

I made a Rainbow.

Well….a huge salad that looked like a Rainbow.

Cobb Salad

And the thing is….I wasn’t intending to write about it but after I assembled everything, I said to myself:

“Damn. That is a good-looking bowl o’ goodness.”

Cobb Salad

So here it is.

My Cobb Salad.

Nothing crazy, nothing shocking but darn delicious. And like all great Foodies and Nutritionists will tell ya –each meal should cover the Rainbow.


Cobb Salad
Serves 2


1 tablespoon finely minced shallots
1 garlic clove, finely minced
2 tablespoons finely minced parsley
1/2 teaspoon lemon zest
1/4 teaspoon red pepper flakes
1 heaping teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/8 teaspoon black pepper
1/4 teaspoon kosher salt

5 cups roughly chopped Romaine lettuce
1 cup arugula leaves
1/2 cup diced cucumbers
1 small avocado, diced
1/2 cup diced bell peppers (I like to use orange and yellow peppers)
1/2 cup grape tomatoes, sliced in half
1 cup diced grilled chicken
1/4 cup thinly sliced red onions
1/4 cup blue cheese crumbles
3 crispy bacon strips, roughly chopped
2 hard boiled eggs, sliced

In a bowl, whisk together all of the ingredients of the vinaigrette. Taste and add more kosher salt and black pepper as needed. (I also like to add the ingredients into a mason jar and shake it up–it’s a wonderful alternative to emulsify the vinaigrette but it serves as the perfect storage vessel for the remaining dressing.)

In a large bowl, add the Romaine lettuce and arugula. Add enough of the vinaigrette to lightly coat the greens. Toss to evenly cover and plate between two bowls.

Divide the remaining ingredients between the two bowls. Serve additional vinaigrette alongside each bowl. Enjoy!

Tequila Chili-Lime Chicken

Tequila Chili-Lime Chicken

So here’s the thing.

I’ve never claimed to have a blog about figure-friendly, low-calorie recipes. I mean, c’mon now. I believe in BUTTER….BACON…and BOOZE!

My kitchen’s Holy Trinity.

Tequila Chili-Lime Chicken

But even this gal has to be a bit health-conscious sometimes. Eating (or drinking) lots of fresh veggies, getting in some regular workouts and finagling lean proteins into the menu as often as possible.

Now I’ll be the first to admit, I don’t naturally gravitate towards chicken breasts–especially boneless/skinless chicken breast. And don’t even get my brother started on his feelings on chicken. But the proof is in the puddin‘ — chicken breast is one of the leanest proteins you can put in your tummy.

Tequila Chili-Lime Chicken

And since we all know that it can so easily dry out and taste like sandpaper, here are my two no-brainer tips to combating the chicken blues.

First, you’ve got to pump the chicken with as much flavor as possible. We’re talking a boom-pow marinade and let the chicken soak in it as long as possible. And if you want to get crazy– brine it!

Second, smother it with goodness! Yup, it’s condiments time – and you know how much I love condiments! Things like pico de gallos, salsas, marinaras, and chimichurris are fantastic over grilled chicken.

My Tequila Chili-Lime Chicken is a standard way I like to marinate my chicken breasts overnight before throwing them on the grill. The tequila and limes help to break down the chicken and as long as you’re not going rogue on the grill, it stays nice and juicy. It’s also a great method for chicken wings—just put a bit of the marinade aside and when you start cooking, baste the wings with it.

Over a salad, inside quesadillas/burritos, in sammies or as a stand alone, my Tequila Chili-Lime Chicken has helped me {in a delicious way} with my skinless-chicken breast aversion.


Tequila Chili-Lime Chicken
Serves 6

1 large bunch fresh cilantro
1 small white onion
4 large garlic cloves
1-2 jalapeno peppers (depending on heat preference)
zest of 1 lime
½ cup fresh lime juice
½ cup tequila
1 tablespoon honey or agave
1 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon red pepper flakes
¾ tablespoon kosher salt
1 teaspoon black pepper
½ cup olive oil
6 boneless skinless chicken breasts*
vegetable oil
lime wedges

In a food processor or blender, add the first 15 ingredients. Pulse several times until the fresh aromatics have broken down. Place the chicken breasts into a gallon size resealable bag. Pour the marinade over the chicken and massage it through. Be sure to get most of the air out of the bag before sealing it. Put the chicken in the refrigerator and marinate overnight.

An hour before you start cooking the chicken, pull it from the refrigerator to take the chill off of it. Heat your grill to medium-high. Brush the grates of your grill with the vegetable oil. Place the chicken breast on the grill and cook for about 5-6 minutes on the first side before flipping. Cook for an additional 4-5 minutes on the 2nd side until cooked through and the internal temperature reaches approximately 165 degrees F. Remove the chicken from the grill and loosely tent with aluminum foil. Allow it to rest for about 5 minutes.

Serve warm with fresh lime wedges and your choice of condiments.

*Bone-in chicken breast can also be used but adjust the cooking times as needed.

Braised Sage Chicken with Kale & Chickpeas

Braised Sage Chicken with Kale & Chickpeas

I adore “one-pot” meals.

Not only do you cut down on the extra dirty dishes (I detest washing dishes!) but it also gives me a great excuse to use some of my fab dutch ovens, braisers, and other pots that can go straight from the stove/oven and directly to the serving table.

These types of cooking gear are fantastic to braise proteins in as they allow for an even, slow cooking process. And since I happened to catch a great deal on chicken thighs and drumsticks at the grocery store the other week, I decided to throw them into one of my fav Le Creuset Braisers for an easy Sunday night meal.

Braised Sage Chicken with Kale & Chickpeas

After browning the chicken for a few minutes, I cooked down some onions, garlic and chopped sage–an herb that pairs wonderfully with poultry. A bit of white wine and a few cups of chicken stock go into the braiser. And then the chicken goes back into the liquids for a slow, bubbling bath in the oven.

Finally, with just a few minutes left of braising, I throw in fresh kale leaves and chickpeas for that extra level of earthiness.

Braised Sage Chicken with Kale & Chickpeas

The chicken is super tender, flavorful and plays off well with the kale and chickpeas. The final touch of fresh lemon juice adds a bit of brightness to round out the hearty dish.

All in all, a winning one-pot meal that’s easy to pull together and totally satisfying.

I’m all about it.


Braised Sage Chicken with Kale & Chickpeas
Serves 4-5


3-4 pounds bone-in chicken (I prefer thighs and drumsticks)
kosher salt
black pepper
2 tablespoons olive oil
1 small white onion, thinly sliced
2 garlic cloves, minced
½ teaspoon red chili flakes
8 fresh sage leaves, minced
1 cup dry white wine
2 cups chicken stock
1 can (15 ounces) garbanzo beans, rinsed and drained
4 heaping cups chopped kale leaves
juice ½ lemon

Preheat oven to 350 degrees F.

Liberally season the chicken with salt and pepper. In a large dutch oven (or other oven proof pot with a lid), heat olive oil to medium. In batches, brown the chicken pieces on both sides and transfer to a plate. Discard all but 1 tablespoon of the leftover grease.

Add the onions and cook until they have softened and are translucent. Add the garlic, chili flakes, sage and sauté for an additional minute.  Pour in the wine and with a wooden spoon, scrape the brown bits from the bottom of the pot. Continue cooking until the wine has reduced by half. Pour in the chicken stock and bring to a boil.

Return the chicken to the pot with the skin side up. Place the lid on and transfer to the oven.

Bake for 25 minutes and remove from the oven. Carefully remove the lid and use a spoon to skim off and discard any excess fat and grease. Add the kale and chickpeas to the pot, cover with the lid, and place it back into the oven. Continue cooking for 5-10 minutes until the meat is tender and pulls away from the bone.

Remove the pot from the oven. Taste the broth and adjust for seasonings as needed. Squeeze the fresh lemon juice over the dish and serve warm.

Pan-Fried Ginger Chicken Dumplings – Happy Lunar New Year!

Pan-Fried Ginger Chicken Dumplings

Today marks the first day of Tết {Vietnamese Lunar New Year} – so allow me to say Chúc Mừng Năm Mới!!

Like the good Vietnamese gal I am, I’ve spent the past several days cleaning up the house, running to the bank to get “new money” to stuff in the red envelopes for lì xi (lucky money), paying off my bills and finishing everything else Mom used to tell us to do in preparation for Tết. Hey- I do what I can to deflect any bad ju-ju!

I expect that our clan’s Tết celebration on Sunday will be filled with a lot of shenanigans, new year’s wishes, a bit of gambling and a whole lot of eating! Braised bamboo, crab, sticky rice, roast pork, stuffed rice cakes and a ton more. I CAN’T WAIT!

Pan-Fried Ginger Chicken Dumplings

To get in the new year’s spirit, I decided to make some dumplings. Truthfully, this style of dumpling isn’t traditional for Tết but they’re quite common for Chinese New Year celebrations. Dumplings are eaten because they symbolize wealth & richness as their shape resembles Chinese gold ingots.

This time around I decided to fill the dumplings primarily with ground chicken, shiitake mushrooms, cabbage, some aromatics and a TON of fresh ginger. I often use a pork & shrimp filling as well but you could use almost anything that tickles your fancy. Just one thing, you’ll want to cook a bit of the filling before you start assembling the dumplings so that you can adjust the seasonings. Trust me, you don’t want to stuff 100 dumplings before you discover that your filling is bland.

Pan-Fried Ginger Chicken Dumplings

As for the dumpling skins/wrappers, let me be the first to admit that I never make my own and I’m happy to just grab a package of the pre-made ones. I’m sure there’s a lot of pros of going 100% homemade but the thought of rolling out all of those super thin rounds is just too daunting. But one day I’ll give it a try— ya know….bragging rights and all.

If you opt to buy the packaged skins, I’d recommend the egg-less Shanghai style wrappers. But if you’re in a bind or live in an area where it’s difficult to procure Shanghai style wrappers, you could use wonton skins. The texture and flavor will be a bit different though as those are typically are made with eggs.

Pan-Fried Ginger Chicken Dumplings

Once you’ve mixed up the filling, you’re ready to assemble the little dumplings.

  • Wet the edges to help seal the edges,
  • Add a heaping teaspoon of filling,
  • Fold in half and pinch the center,
  • Fold 3-4 pleats to the right and then pinch and crease the end to seal,
  • Fold 3-4 pleats to the left and then pinch and crease the end to seal.

And that’s it! The filled dumplings should form a slight crescent shape and be able to sit upright. Alternatively you can fold the dumplings so that they lay flat. Instructions on how to fold a flat dumpling can be found here.

Man…I have the most wrinkly fingers and desperately need a manicure— but I digress.

Pan-Fried Ginger Chicken Dumplings

Keep on filling, folding, and pleating…..don’t worry, it gets faster once you get the rhythm down.

At this point, you can either pan-fry the dumpling right away or freeze them so that you can have them whenever you have a dumpling hankering. If you do choose to freeze them, be sure to freeze them in a single layer on a baking sheet for a few hours before stacking them in a container. If you don’t, they’ll clump up together while they freeze.

Pan-Fried Ginger Chicken Dumplings

Once you’re ready to cook up these little buggers, grab a skillet that has a fitted lid and fry them in a single layer for a minute or two. You’ll then want to add a bit of water and slap on the lid to allow the dumplings to steam and finish cooking.

Pan-Fried Ginger Chicken Dumplings

And that’s it! Deliciously juicy and flavorful dumplings that are ready to be dunked into a quickly made sauce of soy, rice wine vinegar and a few other goodies.

Pan-Fried Ginger Chicken Dumplings

Well Friends, let me again say – Chúc Mừng Năm Mới!! I wish you all an incredible Year of the Horse filled with health, prosperity, wisdom, and joy!!


Pan-Fried Ginger Chicken Dumplings
Makes approximately 50 dumplings


2 cups finely chopped Napa cabbage
1/2 teaspoon salt
1 pound ground chicken
1 cup minced shiitake mushrooms
1/2 cup chopped scallions, plus more for garnish
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
2 tablespoons finely minced ginger
2 tablespoons soy sauce (more, if needed)
1 tablespoon rice wine
2 teaspoons toasted sesame seed oil
1/2 teaspoon black pepper
1 package Shanghai-style dumpling skins (50 count)
vegetable oil
1/4 teaspoon toasted sesame seeds, plus more for garnish

Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/2 tablespoons toasted sesame seed oil
1/2 teaspoon sugar
1 scallion, chopped
1 garlic clove, finely minced
1/2 teaspoon finely minced ginger
1/4 teaspoon chili powder
1/4 teaspoon toasted sesame seeds

Place the cabbage in a large bowl, sprinkle it with salt and let sit for about 20 minutes. Wrap the cabbage in a cheesecloth or clean kitchen towel. Squeeze out and discard the excess liquid and place the drained cabbage back in the bowl.

Add the ground chicken, mushrooms, scallions, shallots, ginger, garlic, soy sauce, rice wine, sesame seed oil, and black pepper to the bowl. Using cleans hands, mix the filling until thoroughly combined. To test for seasoning, take a small spoonful of the mixture and pan fry in a non stick skillet for 1-2 minutes on each side. Taste and if needed, add more soy sauce to the uncooked filling.

Begin assembly of the dumplings. Lay one dumpling wrapper on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 heaping teaspoon of the filling in the center of the dumpling skin. Pick up the dumpling, fold it in half and pinch the center together. Starting from the center, make about 3-4 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. This will also create a flat bottom to allow the dumpling to sit upright and form a slight crescent shape. Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.

Prepare the dipping sauce by whisking together all the sauce ingredients. Set aside.

To cook the dumplings, heat a large frying pan to medium-high heat with 1 tablespoon of oil. Place a single layer of the dumplings in the pan. Fry the dumplings for 1-2 minutes until the bottoms are golden. Carefully pour in about 1/4 cup of water and immediately place a tight fitting lid on the pan. Lower the heat to medium-low and allow the dumplings  to steam for 4-5 minutes. Remove the lid and cook until all the water has evaporated. Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds. If you need to fry the dumplings in batches, use a paper towel to wipe the frying pan clean before repeating the above process. Serve warm with the dipping sauce.

*If you would like to freeze the dumplings, place the baking sheet directly into freezer for 4-5 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings have froze, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when pan-frying frozen dumplings.*