Belly Stickers Recipes

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POTSTICKERS



Potstickers image

Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.

Provided by Nagi

Categories     Mains

Time 55m

Number Of Ingredients 14

5 - 6 dried shiitake mushrooms ((Note 1))
1 ½ cups finely chopped Chinese cabbage ((Napa cabbage))
½ tsp salt
250 g / 0.5 lb fatty pork mince ((20 - 30% fat ideal - Note 2))
¼ cup garlic chives (, finely chopped*)
2 tsp light soy sauce ((light or dark soy also ok))
1 1/2 tsp Chinese wine ((Note 4))
½ tsp sesame oil*
¼ tsp white pepper ((black also ok))
1 garlic clove (, minced)
½ tsp grated fresh ginger*
30 - 35 round dumpling wrappers ((Note 5))
1/2 cup water per batch
4 - 6 tsp vegetable oil

Steps:

  • Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
  • Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
  • Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

Nutrition Facts : ServingSize 27 g, Calories 78 kcal

REALLY STICKY RIBS



Really sticky ribs image

This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 1h35m

Number Of Ingredients 6

500g carton passata
2 garlic cloves , crushed
2 tbsp reduced-salt soy sauce
1 tbsp Worcestershire sauce
1kg small, lean pork ribs
3 tbsp honey

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
  • Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
  • Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium

POT STICKER DUMPLINGS



Pot Sticker Dumplings image

These fried chicken filled dumplings taste just like they are from a Chinese restaurant.

Provided by PATTY5

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
½ teaspoon salt
3 tablespoons vegetable oil
boiling water
4 ounces ground chicken
4 water chestnuts, drained and finely chopped
3 green onions, finely chopped
½ teaspoon Chinese five-spice powder
1 tablespoon reduced-sodium soy sauce
1 teaspoon white sugar
1 teaspoon sesame oil
½ cup oil for frying

Steps:

  • Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
  • Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
  • In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
  • Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
  • Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 5.2 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 147.3 mg, Sugar 0.6 g

BELLY STICKERS



Belly Stickers image

"This is an old Amish/Mennonite recipe that I have had for years. I tried to see if there were similar versions online but couldn't find any. I saw other people who were looking for this recipe so I decided to post it. It is very simple and delicious! Enjoy!!"

Provided by tamimcelrath

Categories     Breads

Time 35m

Yield 20-25 rolls, 12-15 serving(s)

Number Of Ingredients 4

1 loaf frozen bread dough
1/2 cup whipping cream (not cool whip)
3/4 cup sugar
1 teaspoon cornstarch

Steps:

  • Thaw frozen bread dough. Pinch off pieces and roll into 1 inch ball. Place in 9 x 13 pan, greased. Let rise until double. Mix whipping cream, sugar and cornstarch. Pour over bread in pan. Bake at 400 for 20 minute Remove and invert pan on plate to cool.

Nutrition Facts : Calories 83.4, Fat 3.7, SaturatedFat 2.3, Cholesterol 13.6, Sodium 3.8, Carbohydrate 13, Sugar 12.5, Protein 0.2

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