I have so many. Like when my mom and Nan would spend all day making Chinese short ribs, or my Papa would get up at the crack of dawn to peel a gazillion onions, or watching my mom make chopped chicken liver (which is amazing, and cannot be beat by anyone else including all the Jewish deli’s around the world. I swear!)
What’s even better for me is watching my mom cook with her grandchildren. The look on their face when they get to crack eggs, when they get to mix flour, or when they get to smush hamburger meat with their bare hands! It’s so exciting. And I see their joy, as I once experienced it.
My mom used to make handmade dumplings and egg rolls when I was growing up. It pretty much took all day and was like an event! I used to watch her prepare the filling, but then she set it up like an assembly line, and I was a proud assembler.
Now I have my own kids involved in the kitchen all the time. I make dumplings from scratch occasionally and they help me. Sometimes I just sit and watch them; transports me back 30 years.
But homemade dumplings are a weekend project. During the week, I am more than happy to serve up store-bought ones. Especially when they taste like homemade.
Have you ever tried Monterey Gourmet Foods products? They’re all natural pastas, which use the highest quality of ingredients.
They have a wide variety to choose from, too, all with distinct flavors that are great for the family or a friendly gathering.
Three of my favorites are their Butternut Squash ravioli, Shrimp and Lobster ravioli, and of course Pierogi. Never had Pierogi? It’s a dough dumpling stuffed with potato and cheese. Pillows of deliciousness.
I made up a batch and served them with a side of sautéed cabbage and apples, which pairs perfectly. I even let Haley peel the apples. She’s still talking about it a week later! See, fond childhood memories…
Prep time: 10 minutes
Cook time: 10 minutes
• 1 (16 ounce) package Monterey Pasta Potato and Cheese Pierogi
• 2 tablespoons unsalted butter
• 1 medium sweet onion, sliced thin
• 1 large apple, cut into 1/2 inch pieces
• 1 (10 ounce) bag shredded green cabbage
• 1 tablespoon white balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• sour cream, optional
Cook the pierogi according to the pan-fry package directions.
In the meantime, heat the butter in a large nonstick sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4-5 minutes. Add the apple and cook for 1 minute.
Add in the cabbage, vinegar, sugar, salt, and pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, about 2-3 minutes.
Divide the cabbage mixture among plates. Serve with the pierogi and sour cream on the side, if desired.
(adapted from Real Simple)
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