Pork Pot Stickers With Chipotle Honey Sauce Recipes

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PORK POT STICKERS WITH CHIPOTLE HONEY SAUCE



Pork Pot Stickers with Chipotle Honey Sauce image

Looking for a famous Asian appetizer that's ready in about an hour? Then check out these delicious pork pot stickers served with chipotle honey sauce.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 48

Number Of Ingredients 17

1 cup honey
4 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
2 tablespoons adobo sauce (from can of chiles)
4 medium dried black mushrooms
1 lb lean ground pork
1/3 cup finely chopped canned bamboo shoots
4 medium green onions, finely chopped (1/4 cup)
1 tablespoon dry white wine or nonalcoholic wine
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sesame oil
Dash of white pepper
2 cups all-purpose flour
1 cup boiling water
1/2 cup vegetable oil
2 cups water

Steps:

  • In small bowl, mix all sauce ingredients; set aside.
  • In another small bowl, soak mushrooms in enough hot water to cover 20 minutes or until soft, drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; chop caps finely.
  • In large bowl, mix mushrooms, pork, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, sesame oil and white pepper.
  • In medium bowl, mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough in half. Shape each half into a 12-inch-long roll; cut each roll into 24 slices, each about 1/2 inch thick.
  • Roll 1 slice of dough into a 3-inch circle on lightly floured surface. (If the circle springs back, cover the slices with a towel and let rest about 10 minutes or until slice is easy to roll and stays in a circle.) Place 1 tablespoon pork mixture on center of circle. Pinch 5 pleats on edge of one half of circle. Fold circle in half, pressing pleated edge to unpleated edge. (Or instead of pleating the edge, you can fold the circle in half and press edges together with a fork.) Place the dumpling, pleated edge up, on cookie sheet. Gently press dumpling to flatten the bottom. Repeat with remaining slices of dough.
  • Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place about 12 dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Serve with sauce.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 6 g, TransFat 0 g

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

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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