Pork Chive Pot Stickers Recipes

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

Ingredients

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

PORK & CHIVE POT STICKERS

Pork & Chive Pot Stickers image

Here's my top make-ahead appetizer. My three kids are old enough to cook these themselves, right from the freezer. They're a lot more nutritious than the ones you get at a restaurant. -Marisa Raponi, Vaughan, Ontario

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 5 dozen.

Number Of Ingredients 11

Ingredients

2 medium carrots, finely chopped
1 small onion, finely chopped
1/2 cup finely chopped water chestnuts
1/3 cup minced fresh chives
1 large egg white, lightly beaten
3 tablespoons reduced-sodium soy sauce
1/2 teaspoon pepper
1 pound ground pork
60 pot sticker or gyoza wrappers
3 tablespoons canola oil, divided
1 cup chicken broth, divided

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.

Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 66mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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