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With all of their intricate crimps and folds, dumplings like potstickers can seem intimidating to the home cook. Luckily, Food Orleans demonstrates that while these pretty little packages may be time-consuming, they can be made at home with relative ease. Try her Cajun spin on the Asian nibble, or follow her step-by-step photos using your filling of choice.

Paul and I love to eat treats! Anything small, bite-sized, warm, and savory pretty much does the trick. And the best thing about these potstickers is that they're easy to cook—really, really easy. You have to be in a bit of a crafting mood to fill them and pleat their little edges, but the cooking itself is easy-peasy.

Normally, potstickers are filled with raw pork or shrimp and cabbage, and the filling gets cooked as the dumplings steam. . . but I always have trouble getting the filling to cook through before the wonton wrappers become sad little soggy flaps. Using a cooked filling, such as boudin (sausage made from minced pork and rice), solves the cooking problem PLUS makes great use of local ingredients, or even leftovers. If you don't have boudin or greens, or don't like one or both of those things, use other cooked meats, seafood, or vegetables. Just make sure everything is chopped really fine before stuffing the potstickers.

Keep reading for step-by-step photos and the recipe.

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Just like the way we cook, we all take different approaches to organization, and arranging cookbooks is no different. Whether you have mountains of cookbooks or just a few favorites, here are some ideas for how to make the most out of those palatable pages.

• Don't be afraid to take them out of the kitchen. Instead of keeping all of your cookbooks in one place, prioritize. Try selecting ones that you will be using the most at any given time, depending on the season and the holiday, and have those handy in the kitchen. There's nothing wrong with placing the rest in a different bookshelf and rotating them out.
• Keep it stylish. For the cookbooks that do stay inside the kitchen, place them on a shelf or table alongside some of your cutest cooking tools, like a sugar bowl, for some culinary pizzazz. The more you notice your cookbooks, the more likely you are to use them.
• Know how you cook. When you get ready to make a dish, do you get inspiration from a certain author? A type of cuisine? Depending on your answer, organize along those themes: international, grilling, alphabetical, etc. If you want to take things one step further, you can then arrange by color or size.

How do you keep your cookbook collection in check?

Lamenting the long wait till fresh pea season? Take a cue from Aimee3242 and whip up this minty pea dip using frozen peas, a favorite freezer-aisle staple.

This pesto like dip/spread/appetizer literally came out of what I had in my freezer and pantry. We were hosting an impromptu wine Wednesday night and I didn't have time to go to the grocery store beforehand and it was just a small party, so I winged it. This dip was nutty and sweet with a little bit of heat from the red pepper flakes and it had a lovely green color. Perfect with pita chips, toasted bread, or crackers with some cheese.

For the recipe, check out her blog and then be sure to share your food photos through our Savory Sights community group or by starting your own blog. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.