FRIED POT STICKERS
I had fried pot stickers once on vacation and I have been trying to mimic their taste ever since. Serve with hoisin sauce.
Provided by TINKERBELL6778
Categories Appetizers and Snacks Wraps and Rolls
Time 28m
Yield 3
Number Of Ingredients 12
Steps:
- Combine turkey, 1 tablespoon beaten egg, water chestnuts, green onion, soy sauce, ginger, black pepper, salt, garlic powder, and red pepper flakes in a bowl.
- Use a 3-inch biscuit cutter to cut wonton wrappers into circles. Place 1 1/2 teaspoon of the turkey filling in the center of each wonton wrapper. Brush one side of each wrapper with beaten egg. Fold wrapper over filling, pleating edges as you seal.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pot stickers, 6 at a time, until browned, 3 to 6 minutes. Drain on paper towels.
Nutrition Facts : Calories 241 calories, Carbohydrate 19.5 g, Cholesterol 92.8 mg, Fat 12.4 g, Fiber 0.8 g, Protein 12.9 g, SaturatedFat 2.3 g, Sodium 471.6 mg, Sugar 0.3 g
PERFECT POT STICKERS
Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g
POT STICKERS TRADITIONAL
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Provided by SAILIN
Categories Appetizers and Snacks Meat and Poultry Pork
Time 7h10m
Yield 15
Number Of Ingredients 14
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.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g
POT STICKERS
Provided by Grace Young
Categories Ginger Pork Appetizer Fry Cabbage Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes about 30 pot stickers. Serves 6 to 8 as part of a multicourse lunch
Number Of Ingredients 13
Steps:
- In a small saucepan bring the broth to a boil over high heat. Boil on high heat, uncovered , 5 to 10 minutes, or until the broth is reduced to about 1/4 cup. Pour the broth into a small bowl and refrigerate until firm.
- Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.
- Trim 1/4 inch from the stem end of each cabbage leaf and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch-wide shreds to make about 8 cups. Add salt and toss to combine. Transfer the cabbage to a colander and drain. About 1 cup of liquid will be released, especially if you squeeze the cabbage from time to time.
- In a medium bowl, combine the pork, scallions, 1 tablespoon minced ginger, soy sauce, sesame oil, 2 teaspoons vegetable oil, rice wine, and sugar. Set aside.
- After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into an even rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.
- The chicken broth should be firm by now. Roughly chop the broth into bite-sized pieces. Refrigerate until ready to use.
- Squeeze any excess moisture from the cabbage. The cabbage should have the appearance of having been cooked. Add the cabbage and chopped chicken broth to the pork mixture. Place about 2 teaspoons of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the other end of the dough to seal the dumpling. If necessary, brush a little water to help the dough stick together. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.
- Heat a 14-inch flat-bottomed wok or skillet over medium-high heat until hot but not smoking. Add 1 tablespoon oil, and carefully add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. The dumplings should be served immediately. Place the vinegar and the remaining shredded ginger in little condiment dishes and serve with the dumplings. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.
PAN FRIED POT STICKERS
Make and share this Pan Fried Pot Stickers recipe from Food.com.
Provided by Chef Patric
Categories Meat
Time 32m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Brown garlic, shallots, ginger and sausage drain. Add to bowl with peanut butter brown sugar, basil and cilantro and chili paste. Let marinate for 2 hours in fridge. Place 1 tbsp mixture in center of wrapper, wet sides with water. Fold into a triangle forcing out air and sealing well. Bring 2 corners together and pinch together. Repeat until filling is gone. In large skillet heat 2 cups peanut oil. Fry until golden brown and delicious.
Nutrition Facts : Calories 94.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 7.6, Sodium 160.3, Carbohydrate 8.2, Fiber 0.6, Sugar 2.6, Protein 3.4
GYOZA (JAPANESE POTSTICKERS)
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.
Provided by ehagood10
Categories Main Dish Recipes Dumpling Recipes
Time 54m
Yield 6
Number Of Ingredients 16
Steps:
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 26.2 g, Cholesterol 59 mg, Fat 10.6 g, Fiber 1.5 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 763.8 mg, Sugar 0.9 g
More about "pan fried pot stickers recipes"
HOW TO MAKE PAN-FRIED DUMPLINGS, A STEP …
From tasteofhome.com
Estimated Reading Time 4 mins
ALL ABOUT POTSTICKERS (CHINESE DUMPLINGS)
From thespruceeats.com
EASIEST PORK AND CABBAGE POTSTICKERS …
From thewoksoflife.com
HOW TO FRY POT STICKERS: 10 STEPS (WITH …
From wikihow.com
POTSTICKERS - A COZY KITCHEN
From acozykitchen.com
POTSTICKERS (鍋貼) | MADE WITH LAU
From madewithlau.com
Category Main CourseTotal Time 1 hr 10 mins
PORK POTSTICKERS RECIPE (WITH SAUCE) - VALENTINA'S CORNER
From valentinascorner.com
AIR FRYER POTSTICKERS - THECOOKFUL
From thecookful.com
CHINESE PORK DUMPLINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGAN POTSTICKERS (PAN-FRIED DUMPLINGS/煎饺) - THE PLANT-BASED …
From theplantbasedwok.com
POTSTICKERS MADE FROM SCRATCH (PAN FRIED DUMPLINGS) - YOUTUBE
From youtube.com
RECIPE: POTSTICKER STIR-FRY | KITCHN
From thekitchn.com
HOW TO PAN-FRY PERFECT POTSTICKERS | SAVEUR
From saveur.com
FROZEN POTSTICKERS IN AIR FRYER - RECIPES FROM A PANTRY
From recipesfromapantry.com
POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
SHRIMP POTSTICKERS (BEST HOMEMADE RECIPE) - RASA MALAYSIA
From rasamalaysia.com
MAKE PAN-FRIED CHICKEN POT STICKERS AT HOME | FOODAL
From foodal.com
HOMEMADE POTSTICKERS - DINNER, THEN DESSERT
From dinnerthendessert.com
You'll also love