Category Archives: Recipes

A Margarita Recipe with a Twist: Ken Fulk’s Favorite Cocktail Tips

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What’s Ken Fulk’s biggest weakness? “My number one guilty pleasure would be my fondness for a really well-made margarita,” says Ken.  “I don’t think there’s a time that I would say no to one. I tend to be pretty good and not over-indulge, but, it’s like a reward at the end of a hectic day. I’m not a chocolate guy, I’m not a french fry guy — but I’m a margarita guy.”

His refreshing margarita recipe — named after two of his three beloved golden retrievers — gets an effervescent twist thanks to mint and soda. Watch him make this delicious cocktail and get the full margarita recipe below.

Delilah & Hubbell

1.5 oz Don Julio Reposado
1 oz Pink Grapefruit Juice
¾ Fresh Lime Juice
7 Mint Leaves
.5 oz Agave Syrup
Top with Soda
Garnish: Mint Leaves

Prep: In a shaker, add the mint and agave syrup and lightly muddle. Add the remaining ingredients except the soda, add ice and shake until chilled. Double strain into a highball glass filled with fresh ice and top with soda and stir. Garnish with mint.

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PS: Want the scoop behind these amazing malachite walls during our Ken Fulk catalog shoot? Ken worked with the talented decorative painter Caroline Lizarraga to custom design this stunning paint treatment. “I have a great love of malachite,” says Ken. “I love the color, the sort of swirling marbleized quality of it.” Ken’s own collection of malachite bar accessories and a 15-foot malachite painted wall in his studio led to the creation of this version for our shoot with Douglas Friedman for the exclusive Pottery Barn and Ken Fulk collection.

See the full collection here.

Black Radish Salad and Honey Gin Fizz Recipe from Sunday Suppers

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Did you catch see our dinner party with Karen of Sunday Suppers? If you haven’t, check it out here ASAP. Okay, ready? Good. Now, time to stop drooling over those amazing food photos, and tackle some of those recipes yourself. 036_2L0A07442L0A0744

BLACK RADISH SALAD
walnuts and tarragon

Black Radish Salad
serves 2-4

3 to 4 small to medium black radishes
1/3 cup of walnuts, coarsely chopped
Olive oil
6-8 sprigs of fresh tarragon
Flaky sea salt
Cracked black pepper

Wash and dry black radishes and trim the ends. Starting with the wide, trimmed end, use a mandoline with a guard to carefully slice each radish into thin rounds, about 1-2mm thick.

On a family style platter, arrange the radish slices in an overlapping pattern of choice. Scatter with chopped walnuts and drizzle with good olive oil. Garnish with roughly torn fresh tarragon, freshly ground pepper and sea salt to taste.

Enjoy!

Recipe | adapted from Sunday Suppers, Recipes + Gatherings by Karen Mordechai

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HONEY + SAGE GIN FIZZ
pink himalayan salt rim

For the Cocktail |
3 ounces gin
1/2 – 1 ounce honey sage syrup
Juice from 1 lime
5 ounces club soda
fresh sage leaves for garnish

Honey sage syrup |
1/2 cup honey
1/2 cup water
5-6 fresh sage leaves

To make the syrup, combine the honey, water and sage leaves in a saucepan and bring to a boil, stirring constantly. Reduce heat to a simmer and stir until all of the honey has dissolved. Remove saucepan from heat and let the syrup cool to room temperature. Remove sage leaves from the saucepan and discard.

Pour enough pink salt onto a small plate to cover it (remaining salt can always be poured back into it’s container). Run the cut side of a slice of lime around the rim of the glass. Dip the rim into the salt on the plate so that it adheres to the glass.

Fill the glass with a few sage leaves and ice cubes, then add gin, 1/2 ounce of syrup and lime juice, stirring well. Pour in club soda, stirring a bit more, then taste and determine if the drink has enough sweetness. If not, add a bit more. Garnish with an extra sage leaf and serve. Enjoy!

Father’s Day Grilling Recipes: Blistered Potatoes, Peppers and Chicken Skewers

Entertaining, Recipes | | | 3 Replies

Written exclusively for Inside & Out by Alison from Two of a Kind
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Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin, Fry Basket Serve Bowl, Great White Rectangular Tray

Father’s Day is just a few days away — do you know how you’re going to treat your guy this weekend? We love the idea of taking advantage of summer weather and hosting something at home for Father’s Day, so we worked with Alison of Two of Kind to host a Father’s Day BBQ at home, with some delicious Father’s Day Grilling Recipes. Take a look at Alison’s five tips for putting together an easy meal for dad — plus her amazing recipes, served on some of our favorite outdoor dinnerware.

  • Bring it in. You don’t need a fancy outdoor grill to make perfectly seared meat. A cast-iron grill pan set over a hot flame works just as well.
  • Think outside the steak. Sure, your pop may enjoy a juicy rib eye or New York strip, but why not surprise him with something a little different? Chicken kebabs smothered in a smoky “bacon paste” and homemade BBQ sauce is a delicious alternative. Just ask my dad!
  • Stick to simple but sensational sides. Crispy smashed potatoes and blistered Shishito peppers look fancy, yet require minimal ingredients, prep and cooking time. Fresh fruit is another effortless option.
  • Don’t forget the drinks. Beer is an obvious choice, but consider offering a non-alcoholic beverage, like sparkling mint lemonade. For something even simpler, serve carbonated water over fruit-studded ice.
  • Get nostalgic. Want a sure-fire way to put a smile on Dad’s face? Comb through old photo albums and pull out a favorite print of the two of you to use as table decor. Just be sure to set the photo aside if it’s an original once the food is served!

Note: These recipes can easily be doubled or tripled for a larger crowd.

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Seen above: Water Hyacinth Round Place Mat, Great White Rectangular Tray

Grilled Chicken Kebabs with Bacon and BBQ Sauce
Makes 3 servings

INGREDIENTS

BBQ sauce:

  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated onion
  • 1 tablespoon light or dark brown sugar
  • 1 tablespoon Sriracha sauce (optional)

Kebabs:

  • 2 large boneless, skinless chicken breast halves, cut into bite-size pieces
  • 2 teaspoons sea salt
  • 2 tablespoons sweet paprika
  • 2 teaspoons smoked paprika
  • 4 teaspoons granulated sugar
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 strips apple smoked bacon, cut into lardons

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Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin

INSTRUCTIONS:

Prepare the BBQ sauce:

  1. In a small sauce pan, combine all the sauce ingredients. Bring to a boil. Then reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat and set aside.

Prepare and cook the kebabs:

  1. In a medium bowl, combine the chicken and salt. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 1 hour.
  2. Meanwhile, in a small bowl, combine the sweet paprika, smoked paprika, sugar and cayenne pepper, if using.
  3. In a food processor, purée the bacon until smooth. Add the spice mixture and pulse a few times until well combined.
  4. Pat the chicken dry with paper towels. Add the bacon paste to the chicken and use your hands to mix until well combined. Thread the chicken onto 6 skewers.
  5. Heat a grill pan over medium heat. Place skewers in the pan, cover and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
  6. Transfer about 1/2 cup BBQ sauce to a small bowl to serve with cooked chicken. Brush the top of the kebabs with some of the remaining BBQ sauce, flip and cook for 1-2 minutes. Brush with more BBQ sauce, flip and cook for 1-2 minutes.
  7. Remove kebabs from pan and let rest for 5 minutes; serve with reserved BBQ sauce.

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Seen above: Water Hyacinth Round Place Mat, Fry Basket Serve Bowl, Great White Rectangular Tray

Crispy Smashed Potatoes
Makes 3 servings

INGREDIENTS

  • 1 1/2 pounds baby Dutch yellow potatoes
  • 4 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 1 teaspoon fresh thyme leaves

INSTRUCTIONS:

  1. Bring a large pot of salted water to a boil. Add potatoes, cover and cook over medium-high heat until just tender, about 10 minutes. Drain and let cool slightly, about 10 minutes.
  2. Preheat oven to 450 degrees.
  3. Place potatoes about 3 inches apart on a baking sheet lined with parchment paper.
  4. Gently smash each potato with the heel of your hand to about 1/2-inch thickness.
  5. Brush potatoes with olive oil. Season with salt and pepper and sprinkle with thyme.
  6. Bake potatoes, rotating sheet halfway through, until lightly browned and crispy, 30-35 minutes.

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Seen above: Fry Basket Serve Bowl

Blistered Shishito Peppers
Makes 3 servings

INGREDIENTS

  • 1 teaspoon bacon fat or olive oil
  • 6 ounces Shishito peppers
  • sea salt and freshly ground black pepper
  • granulated honey (optional)

INSTRUCTIONS:

  1. Heat bacon fat or olive oil in a fry pan over medium heat. Add peppers and cook, turning occasionally, until they begin to blister on all sides, 3-5 minutes.
  2. Remove from heat and season with salt, pepper and granulated honey, if using.

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Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin, Fry Basket Serve Bowl

See more of our favorite recipes here, and check out more of Alison’s amazing dishes here.

TGIF! Summer Cocktail Recipe: Summer Songster

Entertaining, Recipes | | | 1 Reply

Summer’s just around the corner — it’s time to step up our cocktail game! This season, we’re mixing up our summer cocktails in some of our favorite drink dispensers. These yummy drinks are super easy to mix up (this one with Bulleit Rye is especially delicious) and serve to a crowd. Even better — you can easily make these into a zero-proof, family-friendly punch by just leaving out the liquor.

Get the recipe for this summer cocktail, below. drinks-1

drinks-3See more of our favorite cocktail recipes on our Cheers! Pinterest board. 

 

Summer Cocktail Time: Watermelon Mojito Recipe from Kiel James Patrick and Sarah Vickers

Entertaining, Recipes | | | 2 Replies

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In need of a drink (or two) to kick off the long weekend? Look no further than this refreshing summer cocktail recipe from Kiel James Patrick and Sarah Vickers. (PS: If you haven’t seen our feature with them yet, check out their dreamy beach party here and here.)

Watermelon, mint and a splash of white rum served in a mason jar mug — We couldn’t imagine anything more perfect for summer, can you? Read on to get the full recipe. Plus, don’t forget to check out their feature on PotteryBarn.com. 

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Watermelon Mojito
(Note: Can be also be served non-alcoholic)

Ingredients:
16 Mint Sprigs
2 Limes, juiced
2oz Simple Syrup
16oz Seedless Watermelon, cut into 1/2 inch cubes, plus 4 wedges to garnish
8oz of White Rum (optional — try Captain Morgan or Myers’ White rum)
2 Cups of Ice
1 Can of Club Soda (Replace club soda with one can of Sprite for non-alcoholic)

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Directions:
1. In a glass pitcher combine 12 sprigs of coarsely ripped mint leaves, juice from 2 limes, and simple sugar.
2. Blend watermelon cubes and add to the pitcher. Muddle until mint leaves are broken down.
3. Add rum, club soda, and ice cubes. Stir. (For non-alcholic version add Sprite and ice cubes only.)
4. Pour into mason jar mugs. Garnish with watermelon wedge and one sprig of mint. Enjoy!

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Lonny Magazine’s Summer Brunch Recipes

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Did you catch Lonny’s colorful summer brunch party yesterday? The average mimosa and bagel bar was taken to a whole new level with the magazine editorial team’s stylish party tips and twists.

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Ready to take their ideas and turn out your own stylish fête? We’ve got everything you’ll need to host your own colorful brunch in Lonny’s Shop at PotteryBarn.com — plus, an easy group brunch recipe and one bubbly cocktail 

Photos by Davide Luciano, food styling by Claudia Ficca Screen Shot 2015-03-26 at 5.02.41 PM 

Claudia’s Baked Eggs
1 tablespoon olive oil (plus more for bread)
2 spicy Italian sausages, sliced
2 cloves garlic, minced
1 white onion, diced
1 can diced tomatoes
6 eggs
½ cup ricotta cheese
Basil leaves
Salt and pepper to taste
Crusty bread, toasted in grill pan

Preheat oven to 400°F. Heat olive oil in an oven-safe medium-size skillet (preferably cast iron) over medium-high heat. Cook sliced sausage for approximately 3 minutes per side until nicely browned.

Lower heat to medium and add garlic and onions; season with salt and pepper and sauté for 3 minutes. Add diced tomatoes and bring to a boil; reduce heat and allow to simmer for 10 minutes. Taste for seasoning.

Using a spoon, make six wells into the tomato sauce and gently crack eggs into the skillet. Place the skillet into the oven and bake until egg whites are set, about 15 minutes. Remove from oven and add dollops of ricotta around the eggs. Sprinkle with basil leaves. Serve with toasted bread drizzled with olive oil and sprinkled with salt.

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Bubbly Grapefruit Blossom
1 oz Tanqueray No. Ten Gin
1 oz Sweet Vermouth
1 oz Grapefruit Juice
1.5 oz Stellina Di Notte Prosecco

Glass: Champagne flute
Garnish: Grapefruit wedge
Prep: Pour each ingredient, with the exception of the Prosecco, in to a shaker.  Add ice, shake until chilled, strain into a flute and top with chilled Prosecco.

See the rest of the party here and here!

Summer Cocktail Recipe: A Turquoise Margarita

Entertaining, Recipes | | | 1 Reply

Okay, so the snow might’ve just melted outside your front door — but that doesn’t mean you can’t sip on something summery and imagine it’s warm outside, right? Yesterday, we paired up with one of our favorite mixologists, Elayne Duff, to serve up one of our favorite summer cocktails this year.

What is it? A blue (yes, blue!) margarita. This version abandons its classic shade of green for our favorite summer hue. How’s it work? Elayne uses a dash of Curacao to accomplish this extra-tropical shade.

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Take a look at this summer cocktail recipe, below!
You can print the recipe here, too. 

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 See more of our favorite summer cocktail recipes here. 

 

Party Perfect: Three Flavorful and Festive Recipes for a Summer Party

Entertaining, Parties, Recipes | | | 2 Replies

Spicy Margarita Don Julio Justina Blakeney

When the weather’s hot (Summer’s coming, we promise!) it’s hard not to crave something simple, refreshing and thirst quenching. We love how Justina Blakeney‘s menu for her fabulous Summer party for Pottery Barn does just that. Smoky and spicy margaritas, cool and crisp watermelon agua frescas and easy crab guacamole and chips are all it takes to quiet an appetite on a hot summer day.

Take a look at Justina’s delicious recipes below, and see her full Pottery Barn feature (plus all the dinner/glassware in the photos) here.

Turquoise Summer Party

Photography by Danae Horst

Smoky Serrano Infused Margarita
Serves 6

For the Serrano-Infused Tequila:
1 medium sized serrano pepper
10 oz tequila (we used Don Julio Anejo)

Slice pepper in half lengthwise, leaving veins and seeds intact. Place pepper and tequila in a jar or bottle with a lid and let sit 24 hours (or longer, depending upon how spicy you like it).

For the Margarita:
1.5 cups fresh lime juice
1 orange, juiced
1/2 c simple syrup
1 c serrano infused tequila
1/2 c orange liqueur (Grand Marnier, triple sec, etc)
1 c soda water
Smoked sea salt
Lime wedges
Ice

In a pitcher, combine lime juice, orange juice and simple syrup- stir. Add tequila, triple sec, and soda water.

DIY Margarita Recipe

To prepare glasses, make a small slit in the lime wedges and place salt on a small plate or bowl. Run lime wedge around the rim of each glass, then dip glass into salt, turning until rim is coated.

Add ice to each glass and fill.

Summer Cocktail Recipe Justina Blakeney

Watermelon Lime Agua Fresca
Serves 6

4 cups watermelon, cubed, seeds removed
1/2 cup freshly squeezed lime juice
4 T sugar
Lime slices for garnish

Summer Spritzer Justina Blakeney

Add watermelon, lime juice, and sugar to blender pitcher. Puree until smooth. Serve over ice and garnish with lime slices.

Crab Guacamole Recipe on Pottery Barn Tray

Guacamole con Cangrejo: Crab Guacamole
Serves 6

2 perfectly ripe large avocados (or 3-4 small ones)
1/2 large white onion
1-2 roma tomatoes (depending on size)
1 bunch cilantro, washed and trimmed
1 lime
6 oz crab meat
Salt

Dice the tomato and onion and rough chop the cilantro- mix together in a small bowl. Set aside.

To prep the avocados, slice them in half lengthwise and remove the pits. Now make 4 lengthwise cuts to each half, without cutting through the skin, essentially scoring each half. This makes it easy to remove the flesh with a spoon. Once you’ve scored all your avocado, scoop the flesh out with a spoon into a large bowl. With a pastry blender or potato masher, mash the avocado slightly- there should still be chunks of avocado visible.

Crab Guacamole Recipe

Now, gently fold the tomato-onion mixture and the crab meat into the avocado, careful not to over mix or break up the crab meat too much. Add the juice of one lime, and salt, to taste. Serve with tortillas chips.

*Safety note: Because of the crab meat, be sure to keep this guacamole on ice during your party. 

See the rest of Justina’s summer party & tips here.

A Coconut Cake Recipe Inspired by Our Latest Catalog

Behind the Scenes, Entertaining, Recipes | | | 11 Replies

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When the weather starts to get warmer (I know — for some of us it feels like it might never move past freezing), the heavy desserts we once craved during the holidays don’t seem quite right anymore. That’s why we love this light, airy and fluffy coconut cake recipe from Melina of Sugary & Buttery — inspired by this cake on our Vintage Carved Wood Cake Stand from our latest Spring collection:

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Orange Coconut Cream Cake

For the cake:
2¼ cups cake flour
¾ cups granulated sugar
2 teaspoons baking powder
pinch of teaspoon salt
1½ sticks butter, at room temperature
6 egg whites
1 cup sweetened condensed milk
1 cup sweetened shredded coconut
Zest of 1 orange
1 vanilla bean

For the Frosting:
3 sticks butter, at room temperature
1 pack (8oz) cream cheese
1½ cups powdered sugar, sifted
1 tablespoon milk
2 cups shredded coconut

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Make the Cake:
Preheat oven to 350° F and grease two 8-inch round cake pans; set aside.

Sift the cake flour into the bowl of an electric mixer. Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine.

Cut the butter into pieces, add to the batter and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.

In a separate medium bowl, whisk together the egg whites, condensed milk, orange zest and shredded coconut until combined.

Cut the vanilla bean lengthwise; scrape the seeds into the mixture and whisk.

Add half of the wet ingredients to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the wet ingredients and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.

Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center. Let the cakes cool completely in the pans on a wire rack.

Make the Frosting:
Beat the cream cheese with the electric mixer on high speed for about 5 minutes, scrape down sides.

Add sifted powdered sugar and keep beating on medium speed, then add the milk.

Cut the butter into pieces.

Turn the mixer back up to high speed and add the butter pieces. Keep beating for at least 5 minutes until the frosting is light and fluffy.

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Assemble the Cake:
Cut off the tops of the cooled cakes if necessary and layer them with the cream cheese frosting.

Frost around the cake, about ½ thick, and cover the cake with shredded coconut.

See more of our favorite recipes here. 

Celebrate The Lunar New Year with These Recipes

Entertaining, Recipes | | | 4 Replies

Written exclusively for Pottery Barn by Jonathan Stiers of The Stiers Aesthetic.

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Chinese Lunar New Year or Spring Festival as it’s also known, is the single, most important social and economic holiday in China. It is a time of celebration — gathering together with family, relaxing and most importantly, feasting! So, what better way to join in the celebration than with a few, classic Chinese recipes and of course, a signature cocktail?!

Lucky Cat Martini (Makes 1 Martini)

Ingredients:

  • 2 ounces Smirnoff® Vanilla Vodka (or other brand of choice)
  • 0.5 ounce Chambord Liquer (inspired by raspberries!)
  • 2/3 cup pineapple juice
  • Bamboo skewers, fresh raspberries & pineapple leaves for garnish

Directions:

1. Using a cocktail shaker filled halfway with ice; combine the vodka and pineapple juice, and shake vigorously until combined – about 20 seconds.

2. Strain into a chilled, Schott-Zwiesel martini glass, topping glass off with leftover foam. (Martini glasses may be chilled in the freezer, 30 minutes prior to serving)

3. Sink Chambord to the bottom of the glass. To do so, hold the cap, spout or jigger up against the inside of the glass and slowly pour, letting the Chambord sink to the bottom.

4. Using a bamboo skewer, garnish with a fresh pineapple leaf and raspberry.

5. Serve on the Harrison bar tray, sprinkled with Chinese fortune cookies.

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Chicken & Broccoli Stirfry (Makes 4 Servings)

Ingredients

  • 1 pound chicken breast (about 2 breasts), cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1 -inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon, plus 1 tablespoon cornstarch
  • 1 1/4 teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • About 1/3 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 1 teaspoon red chili flakes
  • 1 tablespoon hoisin sauce
  • Garnish: toasted sesame seeds

Directions:

1. In a medium bowl, toss the chicken with the scallion whites, half of the garlic, half of the ginger, 1 tablespoon of soy sauce, 2 tablespoons of sugar, 1 teaspoon of the cornstarch (you’ll use the remaining TABLESPOON later), 1 teaspoon of the salt, 1 tablespoon of sherry, and 1 tablespoon of sesame oil. Marinate at room temperature for 15 minutes.

2. Mix the remaining cornstarch with 1/3 cup water and set aside.

3. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for about 30 seconds (make sure your broccoli doesn’t have any excess water to avoid a lot of unwanted popping ‘n such when you add to the pan). Add the broccoli florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

4. When the skillet is HOT again, heat 2 more tablespoons of oil. Add the chicken and chili flakes and stir-fry, until the chicken loses its raw color and gets a little brown; about 3 minutes.

5. Add the hoisin sauce and return the broccoli to the pan, tossing to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. If needed, add a little water to thin the sauce.

6. Taste and season with salt and pepper and garnish with sesame seeds and scallions; serve with Jasmine rice. (Try serving it on something super colorful, like this turquoise Cambria Dinnerware.)

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Sauces

Plum, chili garlic, hot mustard and of course, soy round out this must list of dipping sauces, perfect for these classic, Chinese Pork Dumplings; recipe below.

Dumplings

Chinese Pork Dumplings

Ingredients:

  • 3.5 rounded potsticker wraps – OR – wonton wrappers cut in to circles
  • 1 1/4 lbs ground pork
  • 1 tablespoon minced ginger root
  • 4 cloves minced garlic
  • 2 tablespoons thinly slice green onion
  • 4 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 egg, beaten
  • 4 cups, finely shredded cabbage

Directions:

1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage, stirring until well mixed.

2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edge of ONE HALF with water and fold edges over to form a half-moon shape. Roll edges and pinch slightly to seal in filling.

3. Meanwhile, fill a wok, 3/4 of the way with water and bring to a boil.

4. Place dumplings in a bamboo steamer, lined with parchment paper.

5. Place steamer on top of wok and steam dumplings for 20 minutes (No peeking!).

6. Serve immediately.

Check out more of Jonathan’s entertaining tips and recipes here, and more of our favorite recipes here.