Best Tgi Fridays Pot Stickers Recipes

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T.G.I. FRIDAY'S POT STICKERS



T.g.i. Friday's Pot Stickers image

Make and share this T.g.i. Friday's Pot Stickers recipe from Food.com.

Provided by Starfire aka Wendy

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 1/2 cups flour (dough)
1/2 teaspoon salt
1 cup hot water
1 tablespoon vegetable oil
1 lb ground pork (filling)
2 tablespoons Kikkoman soy sauce or 2 tablespoons tamari soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons ginger, grated fresh
1/4 teaspoon sugar
1 dash salt and pepper, to taste
3 green onions, chopped
1 egg
1 tablespoon cornstarch
1 (9 ounce) can water chestnuts, finely chopped
1 garlic clove, minced
1/2 cup Kikkoman soy sauce (Dipping Sauce)
1/4 cup rice wine vinegar
1 teaspoon chili oil (OR a small spoonful of Hunan sauce)
1 green onion, finely chopped (greens too)

Steps:

  • Combine flour, salt, hot w ater and oil in a medium bowl; make a smooth dough. Allow the dough.
  • to rest for 20 minutes, covered.
  • Combine the dipping sauce ingredients in a small bow l; set.
  • aside.
  • Combine the filling ingredients. Roll the dough out about 1/8" thick. Use a biscuit cutter or.
  • a glass to cut out 3" circles.
  • Brush a little water around the edges of the circles. Place about 2.
  • teaspoons filling in center. Fold the circles in half and press to seal, making sure to squeeze out any.
  • air.
  • To cook, bring a pot of saltedw ater to boil, and boil the dumplings until cooked through,.
  • about 5 minutes. Drain well. (The dumplings may be frozen at this point to use later.) This about.
  • 8 dozen or so. If not frozen, heat a skillet or wok until hot, add about 2 T. oil and heat.
  • Add dumplings and fry themuntil nicely brow ned on one side. Drain on paper towels. Serve with the.
  • dipping sauce.

COPYCAT TGI FRIDAY'S POT STICKERS



Copycat TGI Friday's Pot Stickers image

While on vacation in Vegas, I tried the pot stickers at TGI Friday's several years ago and LOVED THEM. I came home and searched on-line and found this recipe. They are a bit finicky to make but worth it. They really do taste like the pot stickers at TGI Friday's. They are a great "make-ahead" appetizer.

Provided by Alice C

Categories     Meat Appetizers

Time 25m

Number Of Ingredients 17

POT STICKERS
2 pkg wonton wrappers
1 lb ground pork
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp grated ginger
1 pinch sugar
1 tsp salt & pepper to taste
1 large egg
1 Tbsp corn starch
1 can(s) water chestnuts, finely chopped
1 clove garlic, minced
DIPPING SAUCE
1/2 c soy sauce
1/4 c white vinegar
1 tsp chili oil or paste
1 medium green onion, chopped

Steps:

  • 1. Combine the dipping sauce ingredients and set aside.
  • 2. Start a large pot of water to boil. Combine the filling ingredients. Brush a little water on the edges of wrappers. Place about 2 teaspoons filling in centre. Fold in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely.
  • 3. When water is boiling, drop in the dumplings (not too many at a time or they will start sticking together). Boil til done (about 5 minutes). Drain well. The dumplings may be frozen at this point in time for future use.
  • 4. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels. Serve with the dipping sauce.

PERFECT POT STICKERS



Perfect Pot Stickers image

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

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

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

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