PF CHANG POTSTICKERS
Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. These potstickers can also be fried in a lightly oiled saute pan or even dropped into a simple broth with some of your favorite vegetables (thinly cut carrots, bok choy, or even chinese cabbage.) Use the dipping sauce if you steam or fry them. My personal preference is for the thinner gyoza wrappers (they also come in squares.). These things come in different thicknesses and different quantities. The recipe says 8 servings but doesn't say how many are in a serving; most restaurants I've been to serve 3-6 per serving. I have my own recipe that I make that uses about a pound of meat; it makes about 50 gyoza. I don't see how they can put 2 tsp in a wrapper as they aren't that big, so keep in mind that you may have to adjust how much you put in each.
Provided by marisk
Categories < 60 Mins
Time 38m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients of the pork filling and mix together well.
- In a separate bowl, mix all the ingredients of the dipping sauce together and set aside.
- In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges. At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling consistent so cook times remain even.
- Steam for 8 minutes or until cooked through. Optional: Pan-fry in a non stick sauté pan with a little oil until bottoms are golden brown.
- Serve with a side of dipping sauce.
Nutrition Facts : Calories 99.5, Fat 6.4, SaturatedFat 2.3, Cholesterol 20.4, Sodium 1124.1, Carbohydrate 4.5, Fiber 0.1, Sugar 3.9, Protein 5.9
POTSTICKERS WITH SPICY DIPPING SAUCE
Steps:
- To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
- To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
- To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
- To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
- Serve the potstickers warm accompanied by the dipping sauce.
PERFECT POTSTICKERS
Provided by Alton Brown
Categories appetizer
Time 1h10m
Yield 35 to 40 potstickers
Number Of Ingredients 15
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.
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