1/19/2011

I just had my Admin1 class. I love that class. Its so easy. LOL! I should say its easy because of the teacher (& that's a major part of it) but its all stuff & learned years ago.  He is so funny. He was telling a story about a client & it took him 10mins to finish. I realize that its not just me that takes forever to tell a story its being IT that makes you tell every little detail. LOL!

We got to reinstall XP pro & learned how to partition. Its a lot more simple then it sounds. Its about 15 steps & your done in 20mins. Most of that time is the pc coping files. He walked us through it & the whole time we were waiting he talked about anti-virus software & the pros & cons of paid vs free. I schooled him on what the difference was. I rock! You know it! LOL!

I just have my technical writing class tomorrow & I am done for the weekend. I am caught up on all my home work (3+hours for my HTML lab work). I am really proud of myself. I just hope I can keep this up. I will really try. It makes  enjoying the weekend all the more fun without home work.

Chinese Boiled Pork Dumplings –So good!

Ingredients:
350 grams Chinese Cabbage, chopped
1/2 teaspoon Salt
1 teaspoon finely grated fresh ginger
1/4 cup minced Green Onions (or Chives)
335 grams ground Pork
1/8 teaspoon ground Pepper
1 1/2 Tablespoons Soy Sauce
1 Tablespoon Chinese Rice Wine
2 teaspoons Sesame Oil
1 package frozen round dumpling wrappers (gyoza/potsticker wrappers), defrosted at room temperature for 1 hour (I had to use Wonton wrapers)
for the slurry: 1 tablespoon cornstarch + 1/2 cup water
Directions:
Place the cabbage in a food processor and process until finely minced. Place in a large bowl and sprinkle with salt and set aside for 10 minutes.
In the mean time, add the ginger, green onions, pork, pepper, soy sauce, rice wine, and sesame oil to the food processor. Process a few times until mixed well and remove the blade from the food processor (so you don’t cut your hand in the next step). Set aside.
Grab a handful of salted cabbage and squeeze out as much liquid as possible (if you skip this it will be overly salted!) and place the squeezed-out cabbage into the pork mixture. Continue until all the cabbage is on the pork mixture and fold in to combine.
Mix together the slurry. Take a dumpling wrapper, add a tablespoon of filling to the center. Using your finger, “paint” the edges of the wrapper with the slurry. Fold and press the dumpling together making sure that no air pockets remain inside. Place dumpling on a plate in a single layer – not touching one another.
Bring a pot of water to boil, add 1/4 of the dumplings to the water, and when the water returns to a boil, simmer for 6-8 minutes. Remove with a slotted spoon. Enjoy with hot chili sauce or in your favorite soup!
Makes about 50 dumplings.
This serves about 5-6 as a main dish.