HOT POT PACKET RECIPES

HOMEMADE HOT POCKETS® RECIPE | ALLRECIPES

Homemade Hot Pockets® Recipe | Allrecipes image

My mom wanted me to make dinner and I was tempted to go into the frozen food isle and buy hot pockets. Then I thought to myself...why not make my own! My family raved over them and now I make them all the time. Very quick, low-cost dinner, yet delicious and addicting. Easy to add or subtract ingredients in each separate pocket to please everyone's taste. Very simple recipe. Familiar name...better taste.

Provided by Lisa Minor

Categories Main Dishes Savory Pie Recipes

Total Time 49 minutes

Prep Time 25 minutes

Cook Time 19 minutes

Yield 4 pockets

Number Of Ingredients 6

Ingredients

2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®, divided
1?½ teaspoons vegetable oil, or as needed
1?½ heads broccoli, cut into small florets, or more as needed
1 (8 ounce) package sliced fresh mushrooms, or to taste
1 cup cooked ham chunks, or to taste
1 (8 ounce) package shredded sharp Cheddar cheese, divided

Steps:

Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.

Nutrition Facts : Calories 407.2 calories, CarbohydrateContent 27 g, CholesterolContent 38.8 mg, FatContent 25.6 g, FiberContent 1.7 g, ProteinContent 16.5 g, SaturatedFatContent 10.2 g, SodiumContent 850.5 mg, SugarContent 5.6 g

THE ULTIMATE GUIDE TO HOT POT AT HOME | MADE WITH LAU

The Ultimate Guide to Hot Pot at Home | Made With Lau image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Total Time 90 minutes

Prep Time 90 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 46

Ingredients

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

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