Beef Pot Stickers Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. Place 1 tablespoon beef mixture in center of each pot sticker wrapper. (Cover wrappers with a damp towel until ready to use.), Moisten wrapper edges with egg. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large skillet, heat 1-1/2 teaspoons sesame oil over medium-high heat. Arrange half of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are lightly browned. Carefully add 1/4 cup water (water may spatter); reduce heat to medium. Cook, covered, 3-5 minutes or until water is almost absorbed and filling is cooked through., Cook, potstickers, uncovered, 1-2 minutes or until bottoms are crisp and water is completely evaporated. Repeat with remaining pot stickers.

Steps:

• Sprinkle the beef with salt and pepper. Add the oil to a wok or a large cast-iron or saute pan over high heat. Once heated, add the seasoned beef and sear, stirring quickly, until cooked through, about 2 minutes, then remove from the wok and set aside. In the same pan, add the onions, garlic and ginger over medium heat and cook until caramelized, about 5 minutes. Season with salt and pepper. Add the hot onions to the cooked beef. Taste for seasoning, adjusting if needed. Store in the fridge to cool, at least 20 minutes or up to 1 hour. Fold in the cheese prior to making dumplings.
• To form potstickers, line a sheet tray with parchment paper and set aside. Lay out a dumpling wrapper on your work surface. Using your finger or a pastry brush, wipe water around the top edge of the wrapper. Spoon about 1/2 tablespoon filling in the center. (Make sure not to get filling on the edges of the wrapper, which prevents proper sealing.) Fold the wrapper in half to form a half-moon shape. Seal the top center by pressing between fingers and starting at the center, then making three pleats, working toward the bottom right corner. Repeat, working toward the bottom left corner. Press the dumpling gently on a work surface to flatten the bottom. Repeat with the remaining wrappers and filling. Hold the dumplings on the lined sheet tray.
• Heat a large saute pan over high heat. Add 2 tablespoons oil and swirl to coat. When the oil shimmers, add the potstickers, flat-side down, in 2 snug rows of 5 and cook, in batches, without disturbing, until the bottoms have browned, 4 to 6 minutes. Add about 1/2 cup water and immediately cover the pan to avoid splattering. Lift the cover and make sure about 1/8 inch water remains; if not, add a bit more. Steam until the potstickers are puffy, yet firm, and the water has evaporated, 8 to 10 minutes. If the water evaporates before the potstickers are done, add more in 2- to 3-tablespoon increments. If the potstickers seem done but water remains, drain the water and return the pan to the stovetop. Continue to cook over high heat to allow the potstickers to re-crisp on the bottom, 2 to 3 minutes. Transfer to a platter and serve hot with Dijon mustard.

Steps:

• Make dough:
• Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.
• Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.
• Make filling while dough stands:
• Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
• Form and fry dumplings:
• Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
• Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
• Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

Steps:

• Preheat oven to 200 degrees F.
• Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through., Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.

Steps:

• In a large bowl, combine the beef, pork, tofu, chives, mushrooms, garlic, ginger, egg, soy sauce, mirin, fish sauce, sesame oil, sugar, onion powder and cornstarch. Gently fold all the ingredients together with a wooden spoon until well blended.
• Place about 1 tablespoon of filling just off center on one side of a dumpling wrapper. Dab some water on the edges of the wrapper with your fingertip and fold the wrapper in half with the filling in the middle. Fold the corners up to the top of the potsticker and pinch the edges with your fingers to seal.
• To cook, heat 2 tablespoons of canola oil in a large nonstick skillet over medium heat. Place as many potstickers into the skillet as possible without crowding it. Cook until the bottoms are golden, about 3 minutes.
• Carefully pour in enough water to reach a third way up the potstickers and cook until the water is absorbed, 4 to 5 minutes. Flip the potstickers and crisp up the other side for 2 minutes.
• Repeat with the remaining potstickers, adding more oil to the pan as needed. Serve with the dipping sauce of your choice and enjoy!

Steps:

• Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
• Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
• When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
• Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
• Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
• Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Steps:

• Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
• To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
• To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
• Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

Steps:

• Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Steps:

• Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
• Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
• In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
• In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.