Orange Zest And Honey Pot Sticker Dipping Sauce Recipes

POT STICKER DIPPING SAUCE

Steps:

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

POT STICKER DIPPING SAUCE

Steps:

• 1. In a saucepan, heat 2 Tablespoons of toasted sesame oil to medium-high heat. Add scallion, garlic and red pepper flakes. Lower heat to medium and continue stirring about 3 - 5 minutes or until garlic starts browning.
• 2. Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
• 3. Add dark brown sugar and stir until sugar is dissolved.
• 4. Lower heat to low and cook for 10 minutes, stirring often.
• 5. Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).

ORANGE ZEST AND HONEY POT STICKER DIPPING SAUCE

Steps:

• Whisk together tamari, honey, ginger, garlic, orange zest, sesame oil and red pepper flakes in a small bowl. Cover; chill. Then stir in sesame seeds and green onions. Best Served Chilled.
• "This is my twist off a Food Network Recipe".
• By: Chef Travis W. Holland.

BEEF POT STICKERS WITH DIPPING SAUCES

Steps:

• Prepare desired Dipping Sauce(s); set aside.
• Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add Ground Beef and soy sauce; mix lightly but thoroughly.
• Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
• Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
• Serve pot stickers with dipping sauce(s). Maple-Wasabi Dipping Sauce: Combine 6 tablespoons maple syrup, 1/4 cup reduced-sodium soy sauce, 1 tablespoon wasabi paste and 2 teaspoons minced fresh ginger in small bowl. Makes about 2/3 cupCitrus Dipping Sauce: Combine 1/2 cup fresh tangerine or orange juice, 1/4 cup mirin (sweet rice wine), 2 tablespoons reduced-sodium soy sauce, 1 tablespoon chopped green onion, 2 teaspoons sesame seeds and 1 teaspoon minced fresh ginger in small bowl. Makes about 1 cupThai Peanut Dipping Sauce: Combine 1/3 cup light coconut milk, 1/4 cup creamy peanut butter, 2 teaspoons fresh lime juice, 2 teaspoons reduced-sodium soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger and 1/4 teaspoon ground red pepper in small bowl until smooth. Makes about 2/3 cupSpicy Sweet-and-Sour Dipping Sauce: Combine 1/2 cup water, 1/4 cup sugar, 1 tablespoon rice vinegar, 1 tablespoon reduced-sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon minced fresh ginger and 1/2 teaspoon chili garlic sauce in small saucepan; bring to a boil, stirring occasionally. Boil about 2 minutes or until slightly thickened; cool slightly before serving. Makes about 1/2 cup

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.