Pot Sticker Dipping Sauce Recipes

POT STICKER DIPPING SAUCE

Steps:

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

POTSTICKER SAUCE

Steps:

• Whisk all ingredients together in a small bowl, or shake up in a sealed jar. Leftovers can be refrigerated in an air tight container for one month.

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).

POT STICKERS WITH SWEET SOY DIPPING SAUCE

Steps:

• Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
• Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a "hat" shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
• In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
• Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.

BAKED POT STICKERS WITH DIPPING SAUCE

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 9 ingredients. Place 2 teaspoons of filling in center of a wonton wrapper. (Cover rest of wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wrappers and filling., Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12-15 minutes or until edges are golden brown., Meanwhile, place jelly in a small microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve sauce with pot stickers.

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

CHICKEN POT STICKERS WITH DIPPING SAUCE

Steps:

• For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
• Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
• For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
• To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
• Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
• For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
• Serve the dumplings with the dipping sauce

JAPANESE POTSTICKER DIP

Steps:

• In a small bowl or ramekin, stir together the soy sauce and rice vinegar. Drip in the chili oil to taste. Stir with chopsticks, and dip away!

POTSTICKER DIPPING SAUCE

Steps:

• Mix together

POTSTICKER DIPPING SAUCE

Steps:

• Combine the soy sauce, water, rice vinegar, green onions, toasted sesame oil, brown sugar, minced garlic, ginger, and sriracha sauce together in a small bowl or glass jar; whisk until well combined.
• Cover and set aside for at least 30 minutes for the flavors to mingle. Whisk very well before serving.
• Serve as a dipping sauce for potstickers, egg rolls, gyoza, or wontons. Enjoy.