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
PERFECT POT STICKERS (ALTON BROWN)
I finally got around to making these last night and, while my photos don't exactly reflect it, they were AWESOME! I made a very simple dipping sauce of about 2 parts Yamasa soy sauce to 1 part rice wine vinegar with some sesame seeds sprinkled on top. I froze the extra prepared, but uncooked pot stickers on a cookie sheet, each layer separated by waxed paper, then put them in a vacuum sealed Food Saver bag and back into the freezer. These got pretty consistent 5 star ratings on the FoodTV.com site.
Provided by Sandi From CA
Categories Pork
Time 1h10m
Yield 35-40 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.
Nutrition Facts : Calories 57.6, Fat 2.9, SaturatedFat 0.8, Cholesterol 11, Sodium 147.4, Carbohydrate 5.3, Fiber 0.2, Sugar 0.4, Protein 2.3
BEST VEGETARIAN POT STICKERS
If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.
Provided by Izzy Knight
Categories Vegetable
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a wok or large saute pan, add a little oil and saute onions and ginger.
- Add the mushrooms and stir.
- Add the cabbage, carrots and chives.
- Season.
- When mixture is soft, place in colander to drain.
- Add the sesame oil and cilantro when mixture is cooled.
- Check for seasoning.
- Using the gyoza skins, make half moon dumplings keeping the bottom flat.
- In a hot non-stick pan, coat with oil and place dumplings.
- When bottom gets brown, add 1/4 cup of water and immediately cover.
- This will steam the dumplings.
- Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
- Serve hot with soy sauce and vinegar for dipping.
A.1. POT STICKERS WITH CHILI PINEAPPLE DIPPING SAUCE #A1
A.1. Original Sauce Recipe Contest Entry. This is a new twist on traditional Asian pot stickers. They are savory, spicy and a little sweet. The all in one perfect bite!
Provided by joseel
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
- To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. Original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
- In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let pot stickers steam for 5 to 7 minutes.
- While pot stickers are cooking to a food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until combine into a sauce.
- Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.
Nutrition Facts : Calories 271.3, Fat 10.2, SaturatedFat 2, Cholesterol 43, Sodium 361.7, Carbohydrate 28.9, Fiber 1.4, Sugar 2.5, Protein 16
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