Braised Brisket Pot Stickers With Citrus Dipping Sauce Recipes

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POT STICKERS



Pot Stickers image

Provided by Food Network

Categories     appetizer

Time 2h40m

Yield 100 to 120 pot stickers

Number Of Ingredients 20

1/4 cup garlic cloves
1-inch piece fresh ginger, peeled
2 tablespoons peanut oil
1/4 cup dried fruits (apricots, cherries or raisins)
1/2 bunch cilantro leaves, minced
1/2 bunch green onions, minced
Salt and pepper
Pinch sugar
1/4 cup oyster sauce
1 tablespoon chile paste
1 tablespoon sesame oil
2 pounds pork butt, cubed
Round wonton wrappers
1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping sauce, recipe follows
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar

Steps:

  • In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified.
  • Make the pot stickers. Separate the wonton wrappers and brush edges with eggwash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
  • Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.
  • Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.
  • Yield: approximately 1 1/2 cups

BBQ POT STICKERS



BBQ Pot Stickers image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 25 to 30 dumplings

Number Of Ingredients 15

1/2 pound ground pork
1/4 cup finely chopped green onions
2 cloves garlic, finely chopped
2 tablespoons Neely's BBQ sauce, plus an additional 1/4 cup
1 teaspoon Neely's BBQ seasoning, recipe follows
1 teaspoon yellow mustard
Dash Worcestershire sauce
Dash hot sauce
Kosher salt and freshly ground black pepper
25 to 30 small square wonton wrappers
Canola oil, for frying
1 cup chicken stock
3/4 cup sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder

Steps:

  • In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot sauce, salt and pepper. Mix together with a wooden spoon until incorporated
  • Lay 3 wonton wrappers at a time out on your work surface. Cover the others with a damp paper towel to keep them from drying out. Dip your finger in a small ramekin of water and brush the edges of the wrapper lightly with water. Drop a teaspoon of the filling into the center of the wonton, add a drop of BBQ sauce, approximately a teaspoon, on top of the filling. Bring 2 opposite points together and seal, then bring the next 2 points together and pleat the top, making a little purse. As you go, set the filled dumplings on a sheet tray and cover with another damp paper towel. Repeat until all the filling is used.
  • Heat a large skillet over medium heat. Add just enough canola oil to cover the bottom of the pan. Once hot, add the dumplings to the pan. Make sure they are not touching or crowded together. Let the dumplings cook, for 2 minutes. Add 1/3 cup of the chicken stock and cover. Reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once done, gently remove the dumplings from the pan.
  • Repeat with the remaining dumplings. Transfer to a serving platter and serve.
  • Mix all the ingredients together and store in an airtight container.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE



Grilled Shrimp with Citrus Dipping Sauce image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

1 cup rice, regular or instant, cooked according to package directions
Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
1/2 teaspoon garlic powder

Steps:

  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
  • Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

SPICE-RUBBED BRAISED BRISKET



Spice-Rubbed Braised Brisket image

With its assertive coffee and spice rub, this brisket cooks long enough to become very tender. A final sear under the broiler thickens the sauce into a glaze for the top. This recipe calls for the lean first cut, also known as the flat cut, and works with the much fattier second cut, sometimes labeled the point cut or deckle. This dish is delicious the day it's made, but tastes even better prepared ahead of time. After chilling, the meat is easier to slice and the fat a snap to remove.

Provided by Susan Spungen

Categories     dinner, meat, project, roasts, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 21

2 tablespoons finely ground coffee
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 1/2 teaspoons kosher salt
1 (4- to 5-pound) first-cut brisket
2 tablespoons olive oil
1 large onion, sliced
6 garlic cloves, peeled
1/2 cup dry red wine
1 1/2 cups pomegranate juice
1 cup chicken stock or water
1 1/2 pounds cipollini onions or small shallots, peeled
1 cup lightly packed Italian parsley leaves with tender stems
1 teaspoon lemon juice (from 1 lemon)
2 teaspoons olive oil
Kosher salt and black pepper
1/2 cup pomegranate seeds
Mashed potatoes, for serving

Steps:

  • Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
  • Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
  • Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
  • Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
  • Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
  • Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
  • Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
  • To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

SHRIMP SHUMAI AND PORK POT STICKERS WITH DIPPING SAUCE



Shrimp Shumai and Pork Pot Stickers with Dipping Sauce image

Provided by Anne Burrell

Time 45m

Yield 6 servings

Number Of Ingredients 28

2 large egg whites
1 tablespoon cornstarch
2 pounds large shrimp, peeled, deveined and coarsely chopped
2 large cloves garlic, smashed and finely chopped
2 scallions, chopped
1 lemon, zested and juiced
1 1/2 tablespoons peeled and grated fresh ginger
1 tablespoon soy sauce, plus more if needed
1 teaspoon toasted sesame oil
1 tablespoon canola oil
1 pound ground pork
3 tablespoons soy sauce, plus more if needed
1 1/2 tablespoons peeled and grated fresh ginger
1 teaspoon sambal oelek
4 cloves garlic, smashed and finely chopped
4 scallions, chopped
2 large egg whites
One 4-ounce can water chestnuts, drained and minced
1/2 orange bell pepper, finely diced
1/2 bunch fresh cilantro, chopped
1 tablespoon canola oil
1/2 cup rice wine vinegar
1/4 cup fish sauce
1 tablespoon sugar
1 teaspoon sambal oelek
One 10-ounce package round wonton wrappers
4 large napa cabbage leaves, optional
2 tablespoons canola oil, or more as needed

Steps:

  • For the shrimp shumai filling: Whisk to combine the egg whites and cornstarch in a medium bowl and set aside.
  • Add the shrimp to a food processor and pulse into a chunky paste. Transfer the shrimp to a medium bowl and stir in the cornstarch and egg white mixture.
  • Stir in the garlic, scallions, lemon zest, lemon juice, ginger, soy sauce and toasted sesame oil.
  • To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
  • For the pork pot sticker filling: Mix to combine the pork, soy sauce, ginger, sambal, garlic, scallions, egg whites, water chestnuts, bell pepper and cilantro in a large bowl.
  • To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
  • To make the dipping sauce: Combine the rice wine vinegar, fish sauce, sugar and sambal in a container, then cover and shake to combine. Set the dipping sauce aside while you assemble the dumplings.
  • To cook: Place half of the wonton wrappers on a clean surface and add about 2 teaspoons of the shrimp filling to the center of each wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shumai on your work surface, flattening the bottom and allowing it to stand upright, and form into a basket shape.
  • Place the remaining half of the wonton wrappers on a clean work surface and add about 2 teaspoons of the pork filling to the center of each wrapper. Working one at a time, brush the edges of the wrapper with water and fold over to make a half-moon. Pinch the edges to pleat and close the filling into the center.
  • Line each tray of a bamboo steamer with a round of perforated steamer parchment paper or the cabbage leaves, if using, and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
  • Working in batches, place the shrimp shumai in the steamer and cover with the lid. Steam the shumai until cooked through, 6 to 7 minutes.
  • Heat the canola oil in a large nonstick skillet over medium-high heat. Working in batches, add the pork pot stickers and pour in 1/4 cup water. Cover the skillet and cook for about 5 minutes, then remove the cover and cook until the remaining water has evaporated and the bottom of the pot stickers are golden and crisp.
  • Serve the shrimp shumai and the pork pot stickers with the dipping sauce.

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