With all the ingredients of a delicious dumpling, these Potsticker Sloppy Joes taste like your favorite dim sum in a quick and delicious sloppy joe recipe.
This is one of the other recipes I was teasing y’all with last weekend. Remember the #SundaySupper Waffles! Event? Where I shared those scallion waffles? Yeah. This recipe was the deliciousness that was sitting on top of those waffles in the background. And let me tell you this is PURE deliciousness. Like, wanted to lick the plate deliciousness.
Originally, I was going to barbecue some sticky sesame sorghum chicken thighs to put on top, but that just didn’t happen. I forgot to add the chicken thighs to the grocery list. Um…yeah. My original thought was, “I have chicken in the freezer!” Then it turned into, “I have chicken BREASTS in the freezer. Not chicken thighs. Not the same cut of meat.” So, I rescheduled that recipe but that left me high and dry on what to put with the scallion waffles.
Then it hit me like a MAC truck. I was planning on making an Asian style sloppy joe recipe anyway. Which to me seemed kind of strange to put on a regular hamburger bun. I racked my brain trying to think of some way to jazz up the bun or find another type of bun? Maybe a steamed bun? But aren’t those usually small and I don’t even know how to make those anyway. Then I had one of those V-8 moments; put the Potsticker Sloppy Joes on the Scallion Waffles! WIN WIN! I think I still have a mark where I hit myself on the head. I really don’t know my own strength sometimes.
It was like the busiest Thursday in the kitchen that day, too. I had the waffles that I needed to make to Sunday. I had the #FreakyFriday recipe that I needed to make for, well Friday. And I had the sloppy joes I needed to make for dinner. One cannot live on scallion waffles and brie bites alone. Or can they?
So, I had the waffle batter ready to go and let it sit while the waffle maker heated up. I stacked the phyllo and made some cups for the brie bites. I had the pork and ingredients in a bowl just waiting. Next, I blended the pork and started frying it up. Popped the phyllo cups to bake and started the waffles. Then I chopped up the apples and brie for the bites while browning the pork. I got the rest of the pork sauce ready to go. All the while I was checking the waffle maker to see when it was time for the next batch to be cooked up. The poor hubs probably thought I was mad.
This is the result when work kicks your a – er butt – so hard you just come home like a lump of putty and don’t even want to do anything but drink your dinner. That’s sort of the way it’s been lately. We’re now short about 4 people – technically 5 but one will be back mid-July – for a workload that probably could use about 6 people to do it effectively. But I’m struggling, seriously struggling, with keeping my head above water right now. And while I have tripled my workload in one area, it hasn’t decreased in others.
Yes. I know. I complain about work too much. I’m not so much complaining as trying to explain why and how I do what I do on this blog. And it’s because of this that I cannot seem to get on a regular schedule of posts. Which is my ultimate goal. Consistency. If I learned anything at the Food and Wine Conference it was BE CONSISTENT!! Which I cannot seem to do when work just kills me. I sometimes have an hour in the morning before work and then maybe I get about 2 hours at night to write, edit, create, take pictures, etc.
How in the world is one supposed to be a successful blogger if they only have 3 hours a day to “work” on the blog?? How? No, really, I want to know?? If this is you, please email me. We should band together and start a support group. Bloggers Without Time to Blog. Or something like that.
Inspite of all of this, when I’m on my game, I come up with amazing recipes like this one. I mean, it was, to quote Gordon Ramsey, “Spot on!” It had all the flavors I was looking for in a good dumpling. It had ginger, garlic, soy, sesame, green onion, and cabbage. All combined with savory, ground pork. The sauce that the pork is simmered with reminds me of the dumpling dipping sauce. It has all the same flavors with a little kick from some crushed red pepper. Love that little kick of heat there. If you’re like me and addicted to potstickers, then you will love this recipe as much as I did.
Of course, you don’t have to serve this on the waffles. BUT I highly recommend you do so. They hold the sauce in pretty well and make for a tasty, unique experience. You can use regular buns, or those onion Kaiser buns, or even find some wraps to use? Put it over rice! Or make some scallion pancakes. I hear they’re really easy to make. Or some mu shu pancakes. Even easier. Or just eat it straight of the pan because you’re too tired to dish it out. No. No, I haven’t done that…ever.
However you serve this recipe up, you will love the flavors of these potsticker sloppy joes.
- 1 pound ground pork
- 1/2 cup green onion
- 1/2 cup cabbage
- 1/2 cup shiitake
- 2 tablespoons minced ginger
- 2 teaspoons minced garlic
- 1/4 cup chicken or vegetable broth
- 1/8 cup soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1/2 teaspoon chili sauce
- In a mixing bowl, combine the pork with the next six ingredients (green onion through garlic). Using your hands, combine well.
- Heat a large skillet coated with cooking spray over medium-high heat. Add the pork to the pan and cook until browned; crumbling with your spoon as it cooks.
- Combine the remaining ingredients in a small mixing bowl. Once the pork is browned, add the sauce, bring to a boil, and simmer until thickened.
- Serve on top of Scallion Waffles.