Meal Prep Made Easy: How to Prep 5 Recipes in 2 Hours

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© Thinsktock

Monday (A): Shrimp potstickers

Start the week with this popular Asian dumpling (also known as jiaozi in Chinese cuisine and gyoza in Japanese cuisine). They're practical for making ahead, so all you have to do is steam them on Monday night and serve with a refreshing cabbage salad and savory dipping sauce.

Makes about 12 ravioli

• 2/3 cup flour
• 1/3 cup corn starch
• 1/2 to 1/3 cup boiling water
• 1 tbsp neutral oil
• 7 oz. uncooked shrimp (net weight), 1/2 diced and the other 1/2 minced
  
• 1 carrot, peeled and finely grated
• 1 piece of ginger, about the size of half a thumb, peeled and finely minced
• 1 scallion, green parts only, thinly sliced
• 1/3 cup bamboo shoots, chopped into a small dice
• 1 garlic clove, peeled and pressed
• 1 tbsp fish sauce

For the cabbage salad:

• 1/2 head of white cabbage, grated
• Sesame seeds, toasted

For the dressing:

• 2/3 cup rice wine vinegar
• 3 tbsp cane sugar

For the dipping sauce:

• 3 tbsp rice wine vinegar
• 2 tbsp Mirin (sweet Japanese rice wine)
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 3 tbsp olive oil

Storage: Store the uncooked gyoza for 1 day in the refrigerator, covered with cling film. The cabbage salad will keep for 3 days in an airtight container in the refrigerator.