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
STEAMED BEEF & GINGER POT STICKERS
These dumplings have a hearty filling that's easy to make and a dipping sauce that's too irresistible to pass up. I prepare them in advance and freeze them. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 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 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through., Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 115mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
POT STICKERS AND STEAMED VEGETABLES
One dish meal modified from Real Simple. I'll most likely substitute one package stir fry vegetables for the sugar snap peas, and carrots. If using the bamboo shoots, you might add them to the pot while the vegetables steam! Make this a more substantial meal by adding hot cooked rice to each bowl before topping with the vegetables, pot stickers, and sauce.
Provided by KerfuffleUponWincle
Categories One Dish Meal
Time 19m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with ½ inch of water). Bring the water to a boil.
- Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes.
- Add the snap peas, carrots, and water chestnuts. (Substitute stir fry vegetables for the snap peas and carrots, if desired.) Cover pot and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
- Meanwhile, in a small bowl, combine the soy sauce, sesame oil, and optional honey.
- Add hot cooked white rice to bowls, if desired.
- Divide the bean sprouts among bowls and top with the pot stickers and vegetables. (If substituting bamboo shoots, you might add them to the pot while the vegetables steam.).
- Sprinkle with the peanuts and scallions. Serve with the sauce.
Nutrition Facts : Calories 197, Fat 9.2, SaturatedFat 1.3, Sodium 852.8, Carbohydrate 25.2, Fiber 6.7, Sugar 6.8, Protein 7.8
STEAMED POT STICKERS
Make and share this Steamed Pot Stickers recipe from Food.com.
Provided by KJK 5
Categories Pork
Time 45m
Yield 20 Pot Stickers, 4 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Mix all filing together. Place one rounded teaspoon into center of won ton wrapper. Brush edges of wrapper with water and pinch ends up to seal and form a little pouch around the filling. Steam for about 5 minutes.
- Sauce:.
- Sauté red pepper flakes in sesame oil, add remaining ingredients, heat through. Drizzle over pot stickers or use as a dipping sauce.
EASY SHRIMP POTSTICKERS
Provided by Sunny Anderson
Time 55m
Yield 40 potstickers
Number Of Ingredients 12
Steps:
- Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way.
- To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag.
- Dipping sauce: Stir all the ingredients together in a small serving bowl.
- When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce.
PORK AND GINGER POT STICKERS
Steps:
- Sprinkle cabbage with the 1/2 tablespoon of 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 all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
- GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
- In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out 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.
- MAKING 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.) 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 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
- COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, 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. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
- Combine all and serve in a small bowl.
- PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
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.
SHRIMP POT STICKERS (DUMPLINGS)
I found this recipe to be comparable to PF CHANG's!!!! I make these steamed shrimp wonton wraps as appetizers, served with a soy sauce and they disappear fast. Really easy to make, throw everyting in a food processer makes them come together in no time. You'll want to double this recipe, your guest will want more than one ;)
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 2 dumplings, 5 serving(s)
Number Of Ingredients 15
Steps:
- Filling Prep:.
- Puree raw shrimp in food processor until a smooth paste forms.
- Add carrot, green onion, ginger, garlic, salt, sugar and pulse a couple of times.
- Measure a heaping Tbls of filling into the center of wonton wrapper, brush beaten egg on top of the four edges and bring corners together and press to seal. Let sit in refrigerator for 10 min so that the egg glue sets.
- Prepare a steamer with hot water. Once steaming drop a couple dumplings in and steam for 15 minutes -- remove.
- Serve with Sauce:.
- Make sauce by simmering ingredients over medium heat for 1-2 minutes, remove from heat and set aside.
- Delicious served hot or cold.
Nutrition Facts : Calories 140.4, Fat 2, SaturatedFat 0.5, Cholesterol 112.9, Sodium 1095.5, Carbohydrate 16.3, Fiber 0.5, Sugar 5.7, Protein 13.7
CHICKEN POT STICKERS
Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. -Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers. Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 374mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHINESE DIM SUM POT STICKERS
A recipe from my worn out copy of Jeff Smith's The Frugal Gourmet Cooks 3 Ancient Cuisines. With this recipe, which I adapted from a soup to pot stickers, you have the choice of steaming or pan frying the dumplings. Dim sum (also known more commonly as gyoza) wrappers are shaped like wonton wrappers except they are round not square. The wrappers can be found at any Asian market and many grocery chains. We always serve the dim sum with both a sweet dipping sauce, (usually a purchased plum sauce) and a salty dipping sauce. You can also use freshly made dim sum wrappers, but as I am not to that confidence level in Asian cooking I will leave that to the culinary experts. In the meantime I will take itty-bitty baby steps when it comes to cooking Asian food.
Provided by COOKGIRl
Categories Vegetable
Time 1h20m
Yield 60 dim sum
Number Of Ingredients 20
Steps:
- *NOTE: the original recipe specified ground lean pork. Either type of meat will work. However, we prefer equal parts of both ground chicken and ground pork.
- DIPPING SAUCE: In a small non-reactive bowl combine the dipping sauce and set aside to marinate. Best prepared several hours in advance.
- MEAT FILLING: In a large bowl combine the filling ingredients. Cover and refrigerate at least 1 hour.
- To make a simple paste for sealing the wrappers, in another small bowl combine a few tablespoons of water and roughly 1 teaspoon cornstarch. Stir to blend. Place about 3/4 tablespoon of the meat mixture on one dim sum wrapper. Using your fingers or a pastry brush, add a little bit of the water/cornstarch mixture to the edge of the wrapper. Fold over the wet edges so they meet and they should look like mini-turnovers. Be sure edges are sealed firmly so that the dim sum do not fall apart during cooking.
- (If you own a dim sum wrapper maker use that. If you don't own one, considering investing in a dim sum wrapper. They are inexpensive and come in very handy! A small turnover maker will also work.).
- Place the filled dim sum singly on parchment or waxed paper lined cookie sheet. Fill all the dim sum wrappers.
- FRYING THE DIM SUM: In large saute pan, on medium-high heat the peanut oil, approximately 1 tablespoon. Add the dim sum in batches, DO NOT crowd, and fry until golden on both sides, about 5 minutes.
- Once golden, add 1/4 cup of broth or water, cover pan and bring to boil. Reduce heat to simmer and cook for about 20 minutes or until liquid is evaporated and dim sum are tender but not gummy . Serve immediately.
- STEAMING THE DIM SUM: Place a large bamboo steamer inside a large stock pot. Fill with water so that the water does not exceed the bottom of the first level or tier of the steamer basket. Lightly oil the inside of the bamboo steamer basket so that the gyoza do not stick. Arrange the dim sum singly in the bamboo steamer, cover and bring water to boil. FYI- Don't put the cover on the stock pot, only the bamboo steamer.
- Reduce heat to low-medium and cook for about 20 minutes or until dim sum are tender but not gummy. Make sure the water does not evaporate, checking periodically and adding more if necessary. Serve hot.
- Serve the dim sum with your favorite dipping sauces.
- Yield is estimated.
- The meat mixture can be prepared in advance and frozen until ready to use. Any leftover meat mixture can also be placed in the freezer for later use.
Nutrition Facts : Calories 16.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 9.6, Sodium 107.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 1.6
POTSTICKERS (CHINESE DUMPLINGS)
An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.
Provided by Ayeen
Categories Main Dish Recipes Dumpling Recipes
Time 1h2m
Yield 12
Number Of Ingredients 13
Steps:
- Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
- To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
- Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 16.1 g, Cholesterol 151.5 mg, Fat 22.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 7.7 g, Sodium 454.2 mg, Sugar 0.8 g
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