Pot Sticker Dumplings And Soy Vinegar Sauce Recipes

SIMPLE SOY DIPPING SAUCE

Steps:

• Combine all ingredients thoroughly.
• Add a pinch of hot red pepper flakes if you like heat.

POT STICKER DUMPLINGS AND SOY-VINEGAR SAUCE

Steps:

• In a small bowl, combine all ingredients for the dipping sauce. Set aside.
• In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
• Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used.
• To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

SOY-GINGER DIPPING SAUCE

Steps:

• In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

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 OR DUMPLING SAUCE

Steps:

• Combine all ingredients.
• Mix well.
• Serve with potstickers or dumplings.

POT STICKER DUMPLINGS

Steps:

• Finely grate 1 piece of ginger, then finely shred second piece.
• Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1 1/2 tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
• Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 2 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance and stored covered in the fridge.
• Preheat oven to 150°C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.
• Serve with bowls of red vinegar combined with the shredded ginger, for dipping.

SHRIMP AND PORK POT STICKERS WITH A SOY-VINEGAR DIPPING SAUCE

Steps:

• Cut 15 shrimp into 3rds, crosswise. Set aside in the refrigerator.
• Chop the remaining shrimp. Transfer to a large bowl. Add the pork, shallot, soy sauce, rice wine, ginger, salt, and pepper. Mash the ingredients together, using your hands. Cover and refrigerate for about 2 hours to firm up the filling.
• Fill each wrapper with about 1/2 tablespoon of filling and add a piece of shrimp. Enclose by folding the wrapper in half and pinching together in the middle. Lift left corner and fold toward the center twice and seal. Repeat on the right side. Gently press the dumpling into a crescent shape and transfer to a baking sheet. Repeat with the rest of the wrappers.
• At this point, you can freeze these dumplings until you are ready to fry them.
• Combine the sauce ingredients listed above and refrigerate until ready to serve
• Coat the bottom of a 12-inch nonstick skillet with 2 tablespoons of oil. Arrange the dumplings in a circle with an outer ring and an inner ring. Add a few in the middle.
• Add 3 tablespoons of water to the pan, and set over medium heat. Cover with a glass lid. Let the dumplings cook. You will hear popping while the dumplings are cooking.
• Once the water has evaporated, after about 7 minutes for fresh dumplings, and 10 minutes for frozen dumplings, the sound will change from popping to steady crackling.
• Use a thermometer to check the temperature of the contents of the dumplings. They should be about 165 degrees F.
• Turn off the stove. Using a fish spatula, loosen the dumplings from the pan. Cover the pan with a large plate and flip the plate and pan over to deposit the dumplings onto the plate, like a tarte tatin.

SOY DIPPING SAUCE (FOR POT STICKERS OR EGG ROLLS)

Steps:

• Whisk all ingredients together. Top with green onion slices as a garnish.