Best Lamb Ginger Pot Stickers With A Ponzu Dipping Sauce Recipes

Pot Stickers With Spicy Dipping Sauce image

Provided by cookiedog

Time 35m

Yield 24 dumplings

Number Of Ingredients 18

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
1/4 lb ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnut
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaf
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
1 dash white pepper
24 dumpling wrappers (potsticker)
3 tablespoons cooking oil
1/2-2/3 cup chicken broth or 1/2-2/3 cup water

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.

Ponzu Sauce for Dipping image

Provided by Food Network

Time P1D

Yield 2 1/2 cups

Number Of Ingredients 7

Juice of 4 lemons
1/3 cup plus 2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari sauce
3 tablespoons mirin
1/3-ounce dried bonito flakes
2-inch square giant kelp (konbu)

Steps:

Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.

Homemade Potsticker Sauce with Garlic and Ginger image

Provided by Jonathan

Time 10m

Yield 6

Number Of Ingredients 9

½ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 tablespoon finely grated ginger, or more to taste
1 clove garlic, minced
2 teaspoons white sugar
1 teaspoon toasted sesame oil
1 teaspoon gochujang (Korean hot sauce)
½ teaspoon thinly sliced green onion
⅛ teaspoon toasted sesame seeds

Steps:

Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar with a lid. Shake until sugar has dissolved.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 746.3 mg, Sugar 1.8 g

Ginger Ponzu Sauce (to Be Served Over Pink Snapper) image

Provided by Food Network

Categories dessert

Time 15m

Number Of Ingredients 11

4 cups shoyu, yamasa
1 1/2 cups sugar
1 cup mirin
1 1/2 cups lime juice
8 tablespoons sesame seeds, toasted
3 tablespoons ginger, peeled, grated
3/4 cup daikon, grated
2 cups water
White wash
1 ounce cornstarch
2 1/2 ounces cold water