Chef Joeys Easy Sauerkraut Won Tons Recipes

EASY HOMEMADE SAUERKRAUT

Steps:

• Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
• Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
• Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

CHEF JOEYS EASY SAUERKRAUT WON TONS

Steps:

• Drain the liquid out of the sauerkraut.
• Add the sour cream and fennel seeds. Stir it well so the sour cream covers all the sauerkraut.
• Add a heaping tablespoon of the sauerkraut mixture on each won ton.
• Brush two sides of the won ton wrapper with the beaten egg. Fold to form a triangle.
• Fold the two bottom pieces of the triangle together and seal with some egg wash.
• Bring the top of the triangle down and seal with egg. Brush all over with more egg wash.
• Bake at 350'F for 15-18 minutes.
• Cool slightly and serve with more vegan sour cream.
• Bon Appetit!

CHEF JOEY'S EASY TOFU MARINADE

Steps:

• Press you blocks of tofu. Twenty minutes on one side and fifteen on the other.
• Cut tofu into cubes. Coat with marinade for at least 1 hour.
• Broil, sauté or grill the tofu.

NANCY'S HOMEMADE CANNED SAUERKRAUT

Steps:

• Core cabbage and thinly slice. Divide cabbage into 2 large bowls. Sprinkle 1/2 of the pickling salt into each bowl; toss well. Let sit for at least 15 minutes.
• Massage cabbage with your hands to release liquids. Transfer to a large crock or jar and let sit for 24 hours.
• If juice does not cover sauerkraut in 24 hours, combine water and salt to make a 2.5% brine. Add brine as needed to cover sauerkraut. Keep at room temperature until fermentation stops, about 5 to 6 weeks, adding more brine as needed.
• Inspect pint-sized glass canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
• Pack sauerkraut into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Lower heat to keep water hot but do not boil. Process 15 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

JUDY'S SAUERKRAUT

Steps:

• Place the sauerkraut, bacon drippings, and onion into a slow cooker. Pour in the beef broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine.
• Cook on Low 8 hours.

CHEF JOEY'S VEGAN RUGELACH

Steps:

• Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again.
• Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this.
• Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours.
• Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside.
• Put your jam into a small bowl and stir it to get any lumps out of it.
• Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn.
• Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
• Set this aside.
• Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do.
• Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
• Roll from the outside in and place with seam side down on your covered cookie sheet.
• Brush with the soy creamer and sprinkle with some sugar.
• Bake for about 20 minutes. Keep an eye on these, they can burn easily.
• Cool on a metal cookie rack.
• Repeat with the second batch of cookies.
• You can also sprinkle other sugars on these, icing, or fruit might be nice.
• Bon Appetit.

EASY PORK WON TONS

Steps:

• Mix together first six ingredients.
• Wrap one teaspoon of meat mixture in each won ton wrap (following package directions to seal wraps securely).
• Fry in small amount of oil, turning until golden brown.
• Serve hot with sweet and sour sauce.