Medicated Polish Perogies
Jul07

Medicated Polish Perogies

It was a wonderful winter afternoon in Glenwood Springs Colorado when I found myself in the local dispensary. Looking to find a couple grams before hitting the world famous hot springs. I met a wonderful and knowledgeable store owner that not only directed me towards some firey purple smurfberry, but also the  best Polish restaurant in town! At Polanka you can find borcht, stuffed cabbage, juicy Polish Sausage, sweet cream cheese blintz’s and of course….fried perogies! I was seriously in heaven! I will stop in at that dispensary and Polish restaurant anytime I visit the wonderful town of Glenwood. However, it being at least a 3 hours drive through the mountain from where I currently reside in Colorado Springs I had to find a good recipe & made it medicated! These Medicated Polish Perogies will only pack a small punch when it comes to potency, but it’s a sure cure for some serious munchies. Bonus! This is a perfect make-ahead Stoner Sunday  meal because you can freeze about 50 of these savory snacks for later....

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Chinese Dumplings (non-medicated)
Jan26

Chinese Dumplings (non-medicated)

These Chinese Dumplings are the perfect non-medicated recipe to combine with a cannabutter infused Pork & Noodle Stir-Fry.  Prep Time: 20 Minutes Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes Servings: 5 INGREDIENTS: 1/2 cup soy sauce 1 tablespoon seasoned rice vinegar 1 tablespoon finely chopped Chinese chives 1 tablespoon sesame seeds 1 teaspoon chile-garlic sauce (such as Sriracha®) 1 pound ground pork 3 cloves garlic, minced 1 egg, beaten 2 tablespoons finely chopped Chinese chives 2 tablespoons soy sauce 1 1/2 tablespoons sesame oil 1 tablespoon minced fresh ginger 50 dumpling wrappers 1 cup vegetable oil for frying 1 quart water, or more as needed DIRECTIONS: 1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside. 2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling. 3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.  Recipe Curtsy of All...

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