Best Pierogies Pot Stickers With Orange Soy Dipping Sauce Recipes

PORK POTSTICKERS WITH CITRUS-SOY DIPPING SAUCE

Steps:

• In a food processor, combine the pork, cabbage, ginger, garlic, shallots, scallions, soy sauce, rice wine vinegar, brown sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Process the mixture until it is smooth.
• Place a flat 1 tablespoon of the filling in the center of each wrapper. Dip your finger in water and moisten one edge of the wrapper. Fold the wrapper in half then pinch it firmly to seal it shut. (The potstickers can be cooked as is, or you can go the additional step of folding pleats into each potsticker.) Arrange the formed potstickers upright (forming a flattened bottom with the folds on top) on a baking sheet and cover them with a damp cloth while you finish assembling the remaining potstickers.
• Add the vegetable oil to a large sauté pan set over medium-high heat. Swirl the oil to coat the bottom of the pan then add a portion of the potstickers in a single layer and sear the bottoms until they are golden brown and crunchy.
• Once the potstickers are browned on the bottom, add about 1/4 cup water to the pan and cover it immediately to steam the potstickers for 5 minutes or until the mixture is cooked through.
• Remove the lid and continue cooking while swirling the potstickers in the pan until all of the water has evaporated.
• Transfer the potstickers to a paper towel-lined plate then repeat the searing and steaming process with the remaining potstickers.
• In a medium bowl, whisk together all of the ingredients until combined. Serve the potstickers with the sauce for dipping.
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BAKED POT STICKERS WITH DIPPING SAUCE

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 9 ingredients. Place 2 teaspoons of filling in center of a wonton wrapper. (Cover rest of wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wrappers and filling., Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12-15 minutes or until edges are golden brown., Meanwhile, place jelly in a small microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve sauce with pot stickers.

PIEROGIES POT STICKERS WITH ORANGE-SOY DIPPING SAUCE

Steps:

• To prepare dipping sauce; combine soy sauce, orange juice, rice wine vinegar, crystallized ginger, hot chili oil and minced garlic in a small mixing bowl; set aside.
• Cut 6 green onions into 5" lengths. Make into "brushes": slice into thin strips, leaving bottoms intact; immerse in a bowl of ice water and set aside.
• Chop remaining 2 of the green onions.
• In a large nonstick skillet over high heat, bring broth, 1/2 cup water, peanut oil or canola oil or butter, and ginger to a boil.
• Add pierogies in a single layer.
• Reduce heat to med-high.
• Cook uncovered, until all liquid is absorbed and pierogies begin to sizzle, about 10 minutes.
• Remove ginger.
• Add chopped green onions.
• Continue to cook, shaking pan often without turning peirogies, until golden and crisp on the bottom, 3-5 minutes, rearranging pierogies for even browning, but do not turn.
• Remove to platter; sprinkle with chopped cilantro and toasted sesame seed.
• Serve with Orange-Soy Dipping Sauce and drained green onion "brushes".

SWEET SOY DIPPING SAUCE

Steps:

• Mix all ingredients together thoroughly. Serve with your favorite meal.

POT STICKER DIPPING SAUCE

Steps:

• Mix ingredients and serve with Chiao Tzu (Pot Stickers).

SIMPLE SOY DIPPING SAUCE

Steps:

• Combine all ingredients thoroughly.
• Add a pinch of hot red pepper flakes if you like heat.

POT STICKERS WITH SWEET SOY DIPPING SAUCE

Steps:

• Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
• Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a "hat" shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
• In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
• Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.

GINGER SOY DIPPING SAUCE

Steps:

• Mix all ingredients well with wire whisk in a small bowl.
• Refrigerate unused portion.