Best Wonton Pot Stickers With Soy Reduction Recipes

POT STICKER DUMPLINGS AND SOY-VINEGAR SAUCE

Steps:

• In a small bowl, combine all ingredients for the dipping sauce. Set aside.
• In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
• Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used.
• To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

PERFECT POT STICKERS (ALTON BROWN)

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.

PORK & CHIVE POT STICKERS

Steps:

• 7In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Place a scant 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 large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, 2-3 minutes or until broth is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and broth is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce. Freeze option: Place uncooked pot stickers on waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook frozen pot stickers as directed, increasing broth to 1/2 cup and simmering time to 4-6 minutes when cooking each batch.