CHICKEN POT STICKERS WITH DIPPING SAUCE
Steps:
- For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
- Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
- For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
- To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
- Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
- For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
- Serve the dumplings with the dipping sauce
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.
POT STICKERS WITH SWEET SOY DIPPING SAUCE
Serve these delicious appetizers at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
- Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a "hat" shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
- In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
- Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 1 g, TransFat 0 g
PIEROGIES POT STICKERS WITH ORANGE-SOY DIPPING SAUCE
These potstickers are wonderful and very flavorful! This is a new way to cook and prepare them and I thought you might enjoy! Found these on "That's My Home" web site. Prepare the dipping sauce first.
Provided by Manami
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dipping sauce; combine soy sauce, orange juice, rice wine vinegar, crystallized ginger, hot chili oil and minced garlic in a small mixing bowl; set aside.
- Cut 6 green onions into 5" lengths. Make into "brushes": slice into thin strips, leaving bottoms intact; immerse in a bowl of ice water and set aside.
- Chop remaining 2 of the green onions.
- In a large nonstick skillet over high heat, bring broth, 1/2 cup water, peanut oil or canola oil or butter, and ginger to a boil.
- Add pierogies in a single layer.
- Reduce heat to med-high.
- Cook uncovered, until all liquid is absorbed and pierogies begin to sizzle, about 10 minutes.
- Remove ginger.
- Add chopped green onions.
- Continue to cook, shaking pan often without turning peirogies, until golden and crisp on the bottom, 3-5 minutes, rearranging pierogies for even browning, but do not turn.
- Remove to platter; sprinkle with chopped cilantro and toasted sesame seed.
- Serve with Orange-Soy Dipping Sauce and drained green onion "brushes".
Nutrition Facts : Calories 129.1, Fat 9.1, SaturatedFat 1.6, Sodium 1373.2, Carbohydrate 8, Fiber 1.6, Sugar 2.6, Protein 5.7
ORANGE ZEST AND HONEY POT STICKER DIPPING SAUCE
This goes great with my Sesame Tofu Pot Sticker recipe. or any Potsticker recipe you might have. Sweet and tangy and all around a dipping sauce that will be good for almost any Asian dish your putting together. This one is my twist off of a Food Network Recipe. ENJOY from Chef Travis W Holland
Provided by Chef Travis W Holla
Categories Sauces
Time 10m
Yield 1 sauce, 1 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together tamari, honey, ginger, garlic, orange zest, sesame oil and red pepper flakes in a small bowl. Cover; chill. Then stir in sesame seeds and green onions. Best Served Chilled.
- "This is my twist off a Food Network Recipe".
- By: Chef Travis W. Holland.
Nutrition Facts : Calories 563.4, Fat 28.6, SaturatedFat 4.1, Sodium 4028.2, Carbohydrate 76.2, Fiber 1.7, Sugar 70.5, Protein 8.6
PIEROGIES POT STICKERS WITH HERBS AND SOUR CREAM
This recipe is taken from Rachael Ray's "Cooking 'Round the Clock" cookbook. It turns the frozen pierogies you get at any grocery store into a fantastic, cripsy alternative to the usual soggy, boiled ones and makes a yummy snack or sidedish. Make these on game day and your guests will kiss the ground you walk on! Feel free to experiment with different herbs and spices - basil or crushed red pepper might be good.
Provided by SkinsFan
Categories Lunch/Snacks
Time 15m
Yield 12 pierogies, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover the bottom of a skillet with softened butter. Arrange pierogies in the pan in a single layer. Add 1 cup water. Cover pan and place over medium-high heat. Cook, covered, 8 minutes.
- Remove lid and cook out any remaining liquid. Let the pierogies stick to the pan and brown in the butter as the liquid evaporates. (I find that this usually takes at least 5 minutes. Try to gently nudge a pierogi - if it doesn't move easily, then it's not done yet.) Remove crisp pierogies from heat and add chopped herbs and season with salt and pepper. Turn to coat and serve with sour cream on the side. Yum!
- NOTE: If you're using a smaller pan for this and must make two separate batches, I recommend that you wipe out the "old" butter and recoat with fresh butter before starting the second batch.
Nutrition Facts : Calories 188.6, Fat 20, SaturatedFat 12.1, Cholesterol 52.8, Sodium 125.1, Carbohydrate 1.9, Fiber 0.1, Sugar 2.1, Protein 1.4
POT STICKERS WITH SPICY SAUCE
This recipe makes a lot of pot sticker filling, so I freeze the extra for later.-Alison Barnett, New York, New York, www.alibabka.com
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4 dozen (1 cup sauce).
Number Of Ingredients 23
Steps:
- In a small bowl, mix the first six ingredients. In a large bowl, combine the first nine pot sticker ingredients. Add chicken; mix lightly but thoroughly. Place 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 large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup water (water may splatter); reduce heat to medium-low. Cook, covered, 4-5 minutes or until water is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining pot stickers. , Sprinkle with green onions and sesame seeds before serving. Serve with sauce.
Nutrition Facts :
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