PORK AND GINGER POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS
Provided by Ming Tsai
Categories appetizer
Time 1h40m
Yield 20 to 24 pot stickers
Number Of Ingredients 16
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- Make the pork and ginger filling: Sprinkle the cabbage with the 1 teaspoon salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl, thoroughly mix the cabbage with the pork, soy sauce, ginger, garlic and sesame oil and season with salt and pepper. Cook a tester to check the seasoning.
- Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
- Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of stock to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. You can listen to the point no stock is left, that is when you can take the lid off.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.
POT STICKER PORK AND CORIANDER DUMPLINGS WITH DIPPING SAUCE
I haven't tried this yet, but it sounds like a intruguing south-east Asian twist on the classic dumpling!
Provided by melting pot
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the dipping sauce, place the lime juice, sugar and fish sauce and chilli in a bowl and stir until the sugar dissolves. Set aside.
- To make the dumplings, place the mince, onions, ketjap manis, sweet chilli sauce, ginger, coriander and eggwhite in a bowl and mix until combined.
- Place a heaped teaspoon of the pork mixture in the centre of each wrapper. Brush the edges with waterm fold to enclose the filling and pinch the edges to seal. Repeat until all the wrappers have been used.
- Cook the dumplings in a large saucepan of boiling water for 2-3 min or until cooked through. Drain on absorbent paper.
- Heat a non-stick frying pan over high heat. Add the ol and cook the dumplings for 1 min each side or until golden. Serve with dipping sauce.
Nutrition Facts : Calories 290.1, Fat 13.6, SaturatedFat 4.4, Cholesterol 39.8, Sodium 362.9, Carbohydrate 27.6, Fiber 1.2, Sugar 3, Protein 13.4
PORK POT STICKERS W/ GINGER DIPPING SAUCE
These are fabulous! I love the ones at TGIF's and these are even better! They are so easy to make! We just love them! Great appetizer to make ahead for a party. Just heat them slighty in a microwave before serving and use a fondue pot to keep the dipping sauce warm on your table. Everyone will gobble them up them!
Provided by Little Bee
Categories Meat
Time 23m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients together, by hand, in a large bowl.
- Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
- Fold Wonton over the filling making a half moon shape Press edges and moisten with a little water for better adhering.
- Saute in Peanut oil on medium heat till bottoms are golden.
- Add enough chicken broth to barely cover wontons.
- Cover and simmer approximately 8 minutes.
- Serve immediately with some dipping sauce.
- I have given you measurements but I usually just wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.
HOMEMADE PORK DUMPLINGS
I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. -Emma Lovewell, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.
Nutrition Facts : Calories 49 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 222mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "pot sticker pork and coriander dumplings with dipping sauce recipes"
PORK POTSTICKERS WITH DIPPING SAUCE RECIPE | A FARMGIRL'S …
From afarmgirlsdabbles.com
4.5/5 (4)Calories 105 per servingCategory Appetizers
- In a medium bowl, mix together the pork, cabbage, green onion, garlic, ginger, rice vinegar, oyster sauce, cornstarch, and black pepper.
- Place a rounded teaspoon of pork mixture onto the center of a potsticker wrapper. Have a small bowl of water near and dip your finger into it. Run your wet finger around the outer perimeter of the potsticker wrapper.
CHINESE DUMPLINGS - PORK (POTSTICKERS) | RECIPETIN EATS
From recipetineats.com
5/5 (70)Total Time 55 minsCategory MainsCalories 78 per serving
- Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
- Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
- Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.
- Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.
PORK AND CORIANDER POT STICKER DUMPLINGS | NZ PORK
From pork.co.nz
Servings 4Category International
PORK POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
POTSTICKER SAUCE RECIPE SO EASY, YOU'LL NEVER BUY IT …
From eatingrichly.com
EASY POTSTICKER DIPPING SAUCE RECIPE - SAUCE FANATIC
From saucefanatic.com
POTSTICKERS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
PORK POTSTICKERS RECIPE - I AM HOMESTEADER
From iamhomesteader.com
POTSTICKER DUMPLINGS WITH DIPPING SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ChineseCategory Starters & NibblesServings 12
- To make the dough, put the flour and salt into a large bowl and gradually incorporate the hot water, mixing all the time with a fork or chopsticks until all the water is absorbed.
- Roll the dough into a long sausage shape and, using a dough scraper, divide into 12 roughly equal pieces. Roll into balls, place on a tray, cover with a clean damp tea towel and leave to rest while you make the filling.
- For the filling, mix the chicken mince with the rice wine, soy sauce, sesame oil, sugar, cornflour and 1 teaspoon of cold water. Add the pak choi, spring onion and ginger and mix through.
- Roll each dough ball into a thin disc, around 10cm/4in in diameter. As you roll them out, keep the discs covered with a tea towel to prevent drying out.
- Place about a teaspoon of the filling in the centre of each dough circle and lightly moisten the edges with water. Fold the dough over the filling and pinch together to seal, pinching pleats around the edge of the dumpling.
- Heat a large, lidded non-stick frying pan over a medium–high heat. Add the vegetable oil, place the dumplings flat-side down into the pan and cook for about 2 minutes, until the bottoms of the dumplings are lightly browned and crisping.
- Carefully add 50ml/2fl oz water and immediately cover the pan; steam for about 5 minutes, until most of the liquid is absorbed. Check halfway through and add more water if necessary.
- While the dumplings cook, make the dipping sauce. Put the soy sauce, vinegar, sugar, sesame oil and ½ tablespoon of water in a small bowl and stir until the sugar has dissolved, then add the spring onions and stir.
5 EASY DIPPING SAUCE RECIPES FOR YOUR DUMPLINGS - SERIOUS EATS
From seriouseats.com
CRISPY GLUTEN-FREE PORK POTSTICKERS WITH SESAME DIPPING SAUCE
From foodandwine.com
POTSTICKERS - A COZY KITCHEN
From acozykitchen.com
BEST POT STICKERS RECIPE - HOW TO MAKE PORK DUMPLINGS - FOOD52
From food52.com
POTSTICKER DUMPLINGS RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: PORK POT STICKERS (THE DUMPLING SISTERS) | FUSS FREE FLAVOURS
From fussfreeflavours.com
POT STICKER PORK AND CORIANDER DUMPLINGS WITH DIPPING SAUCE …
From food-recipe.info
PORK AND SHIITAKE POT STICKERS RECIPE | MYRECIPES
From myrecipes.com
PORK POTSTICKERS WITH SPICY DIPPING SAUCE - HOST THE TOAST
From hostthetoast.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #lunch #snacks #pork #asian #easy #beginner-cook #dinner-party #finger-food #spring #winter #seasonal #meat #number-of-servings #presentation #served-hot
You'll also love