October Girls' Birthday Dinner

This is the month my mother-in-law-, one of our nieces (she's turning 14!), and I were born. To make it more fun, we celebrate with one family party. Tonight we were in Huntsville to celebrate. I made Pork Dumplings, which my sister had requested for her birthday, and Sesame Noodles. My m-o-l and niece made a yummy chocolate pudding-brownie trifle. The original recipe for the dumplings is from Southern Living, but I've evolved it a bit. These take a good amount of time to make but are totally worth it. Trust me! The recipe makes a ton (about 116) and they freeze well. (Don't be turned off by the length of the ingredients list!) Sesame Noodles are a good accompaniment.

Pork Dumplings
1 1/2 lbs. ground pork
1 (16-oz.) package sausage
1 1/2 tsp. salt
1 can water chesnuts, drained and chopped
1 Tbsp. minced fresh ginger
1/2 cup cornstarch
2 tsp. soy sauce
1/2 cup chicken broth
4 Tbsp. sugar
1 tsp. teriyaki sauce
2 tsp. chile-garlic sauce
1 tsp. sesame oil
4 green onions, thinly sliced
2 (16-oz.) package wonton skins (in the produce section of the grocery store near the tofu)
Peanut oil

1. Combine ground pork and next 11 ingredients. (I use my hands to make sure it's well incorporated.) Spoon 1/2 Tbsp. mixture into center of one wonton skin. Bring up the four corners over meat mixture and squeeze closed. Repeat procedure with remaining meat mixture and wonton skins.
2. Pour peanut oil into a large skillet to cover the bottom. Heat oil over medium-high heat. Cook dumplings, in batches, in hot oil for 8 minutes on one side; turn over dumplings, and cook 8 more minutes or until wonton skin is crispy and meat mixture is done. Drain dumplings on paper towels. Serve warm with chile-garlic sauce.

Sesame Noodles
2 tsp. peanut oil
6 carrots, peeled and sliced
2 red bell peppers, chopped
2 cups broccoli florets
1 lb. vermicelli or spaghetti, cooked and drained
2 garlic cloves, minced
1 Tbsp. minced fresh ginger
3 Tbsp. sesame oil
1/4 cup soy sauce
2 tsp. chile-garlic sauce
1 1/2 balsamic vinegar
1 1/2 Tbsp. sugar
2 Tbsp. sesame seeds
1 bunch cilantro, chopped
Juice of 2 limes

1. Sauté carrots in hot oil 10 minutes or until carrots begin to caramelize. Add in chopped peppers, and cook 10 more minutes. Add garlic and ginger, and sauté 2 more minutes.
2. Place broccoli in a microwave-safe bowl; add a small amount of water to bowl. Microwave broccoli at HIGH 6 to 8 minutes.
3. Combine hot cooked pasta, broccoli, and carrot mixture in a large bowl. Stir in sesame oil and remaining ingredients. Serve immediately.