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 (CHINESE DUMPLINGS)
I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.
Provided by jb41848
Categories Pork
Time 30m
Yield 25-30 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 10 ingredients in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
- Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
- When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
- Remove from pan.
- Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
- Keep warm on a plate covered.
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.
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
POT STICKERS
Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
- In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.
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
EASY AND DELICIOUS POT STICKERS
I was watching "Everyday Food" on PBS one day and they were making these pot stickers. They looked so easy and delicious that I had to try making them myself. They turned out just as great as they looked on tv and have become one of my favorite meals. I serve them with Recipe #62708.
Provided by Pismo
Categories Pork
Time 30m
Yield 24 pot stickers, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.
- Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
- Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.
- Mix well with a fork or use your hands.
- Work with one wrapper at a time, and keep the rest covered with a damp towel.
- Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).
- With dampened fingers, wet the four edges.
- Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).
- Transfer to an oiled plate; cover with a damp towel to keep moist.
- Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days).
- In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
- Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
- Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
- Repeat with remaining tablespoon oil and wontons.
- Serve with soy sauce or your favorite dipping sauce.
More about "potstickers recipes"
POTSTICKERS (CHINESE PAN FRIED DUMPLINGS!) | RECIPETIN EATS
From recipetineats.com
5/5 (66)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.
WHAT TO SERVE WITH POTSTICKERS: 14 TASTY SIDE DISHES FOR 2022
From lacademie.com
4.8/5 (9)Category Side Dishes
ALL ABOUT POTSTICKERS (CHINESE DUMPLINGS) - THE SPRUCE EATS
From thespruceeats.com
POTSTICKERS (鍋貼) - CHINESE FOODY
From chinesefoody.com
10 EASY WAYS TO TURN FROZEN POTSTICKERS INTO WEEKNIGHT …
From thekitchn.com
CRAZY GOOD POTSTICKERS WITH 3-INGEDIENT SAUCE RECIPE - LITTLE …
From littlespicejar.com
HOW TO MAKE POTSTICKERS | PORK + VEGGIE | MANDY OLIVE CO.
From mandyolive.com
POTSTICKERS - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST POTSTICKERS (STEP-BY-STEP PHOTOS, TIPS, TRICKS, FREEZER …
From carlsbadcravings.com
POT STICKERS - FREE FOOD AND RESTAURANT STICKERS
From flaticon.com
WHAT TO SERVE WITH POTSTICKERS: 22 LUSCIOUS SIDES!
From foodsgal.com
BEST VEGETABLE POTSTICKERS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT ARE POTSTICKERS? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
O ORGANICS POTSTICKERS VEGETABLE - 16 OZ - SAFEWAY
From safeway.com
CLASSIC POTSTICKERS RECIPE - HOW TO MAKE POTSTICKERS | HANK SHAW
From honest-food.net
POTSTICKERS 5 WAYS (VEGAN DUMPLING RECIPE) - THE FOODIE TAKES …
From thefoodietakesflight.com
THE BEST PREMADE POTSTICKERS | MYRECIPES
From myrecipes.com
NUTRITION INFORMATION FOR POTSTICKERS | HEALTHFULLY
From healthfully.com
HOMEMADE VEGETABLE POTSTICKERS OR DUMPLINGS (VEGAN RECIPE)
From thefoodietakesflight.com
THE BEST WAY TO COOK FROZEN POTSTICKERS - AILEEN COOKS
From aileencooks.com
WHAT TO SERVE WITH POTSTICKERS: 13 ASIAN SIDES - INSANELY GOOD
From insanelygoodrecipes.com
WHAT TO SERVE WITH POTSTICKERS (QUICK & DELICIOUS)
From realmenuprices.com
PERFECT DUMPLING DOUGH (FOR BEGINNERS) - THE FLAVOR BENDER
From theflavorbender.com
PERFECT POTSTICKERS. MEAT AND VEGETABLE DUMPLING RECIPE.
From sammywongskitchen.com
POTSTICKERS N' CURRY TAKE OUT AND DELIVERY RESTAURANT
From potstickersncurry.com
VEGETABLE POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
VEGETABLE POTSTICKERS
From more.ctv.ca
WHAT TO SERVE WITH POTSTICKERS? 10 BEST SIDE DISHES
From eatdelights.com
DUMPLINGS VS POTSTICKERS: THE DISTINCTION BETWEEN THESE DELICIOUS …
From wideopeneats.com
POTSTICKERS (AUTHENTIC AND EASY RECIPE) | HOW TO FEED A LOON
From howtofeedaloon.com
PORK AND VEGGIE POTSTICKERS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
WHAT TO SERVE WITH POTSTICKERS: 3 EASY FROZEN POTSTICKER DINNER …
From topflightfamily.com
POTSTICKERS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOW TO MAKE POTSTICKERS DOUGH IN 5 MINUTES WITH VIDEO TUTORIAL
From howtothisandthat.com
POTSTICKER SAUCE RECIPE SO EASY, YOU'LL NEVER BUY IT AGAIN!
From eatingrichly.com
POTSTICKERS - APPETIZER DINNER HAMBURGER FAMILY FRIENDLY EASY
From themaverickobserver.com
HOW TO COOK POT STICKERS : 7 STEPS - INSTRUCTABLES
From instructables.com
PERFECT POTSTICKERS - EASY PORK POT STICKERS RECIPE - YOUTUBE
From youtube.com
POTSTICKERS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
You'll also love