Pot Stickers With Spicy Sauce Recipes

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POT STICKER DIPPING SAUCE



Pot Sticker Dipping Sauce image

Make and share this Pot Sticker Dipping Sauce recipe from Food.com.

Provided by Michael Kinsel

Categories     Asian

Time 25m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 8

1 cup soy sauce
3/4 cup rice wine vinegar
1 1/4 cups water
4 tablespoons dark brown sugar
2 medium scallions, minced
4 teaspoons minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons hot red pepper flakes

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



Pot Stickers with Sweet Soy Dipping Sauce image

Serve these delicious appetizers at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 24

Number Of Ingredients 11

1/2 lb lean ground pork
1/2 cup chopped green onions (8 medium)
1 tablespoon grated gingerroot
24 wonton skins (about 3 1/4-inch square)
3 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1/2 teaspoon sesame oil
1/8 to 1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 1 g, TransFat 0 g

SIMPLE SPICY POTSTICKER DIPPING SAUCE



Simple Spicy Potsticker Dipping Sauce image

Provided by Economical Chef

Number Of Ingredients 8

1cup soy sauce
3⁄4cup rice wine vinegar
1 1⁄4cups water
4tablespoons dark brown sugar
2medium scallions, minced
4teaspoons minced garlic cloves
2tablespoons toasted sesame oil
2teaspoons hot red pepper flakes

Steps:

  • 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.
  • Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
  • Add dark brown sugar and stir until sugar is dissolved.
  • Lower heat to low and cook for 10 minutes, stirring often.
  • Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).

POTSTICKER SAUCE



Potsticker Sauce image

This potsticker sauce is a basic, no cook recipe that is tangy and spicy. Since you're making it from scratch, you can always adjust the flavors to your taste. Add more sriracha to turn up the heat. Or mix in some honey if you want your sauce to be sweet.

Provided by Diana Johnson

Categories     condiment

Time 5m

Number Of Ingredients 6

1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon sriracha
1/2 teaspoon sesame oil
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

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.

Nutrition Facts : Calories 8 calories, ServingSize 8 Servings, Sodium 418 grams sodium

POTSTICKERS WITH SPICY DIPPING SAUCE



Potstickers with Spicy Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 24 dumplings

Number Of Ingredients 18

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
1/4 pound ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnuts
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaves
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
Dash ground white pepper
24 potsticker wrappers
3 tablespoons cooking oil
2/3 cup chicken broth or water

Steps:

  • To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
  • To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
  • To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
  • To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
  • Serve the potstickers warm accompanied by the dipping sauce.

POT STICKERS WITH SPICY DIPPING SAUCE



Pot Stickers With Spicy Dipping Sauce image

I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!

Provided by cookiedog

Categories     Lunch/Snacks

Time 35m

Yield 24 dumplings

Number Of Ingredients 18

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
1/4 lb ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnut
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaf
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
1 dash white pepper
24 dumpling wrappers (potsticker)
3 tablespoons cooking oil
1/2-2/3 cup chicken broth or 1/2-2/3 cup water

Steps:

  • To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
  • To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
  • To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
  • To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
  • Serve the potstickers warm accompanied by the dipping sauce.

POT STICKERS WITH SPICY SAUCE



Pot Stickers with Spicy Sauce image

This recipe makes a lot of pot sticker filling, so I freeze the extra for later.-Alison Barnett, New York, New York, www.alibabka.com

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 4 dozen (1 cup sauce).

Number Of Ingredients 23

1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons sesame oil
2 teaspoons sugar
2 teaspoons Sriracha chili sauce
2 garlic cloves, minced
POT STICKERS:
1 egg, lightly beaten
1 small onion, finely chopped
1 medium carrot, shredded
1/4 cup sliced water chestnuts, finely chopped
1 green onion, thinly sliced
2 tablespoons sesame oil
2 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
48 pot sticker or gyoza wrappers
3 tablespoons canola oil, divided
1 cup water, divided
TOPPINGS:
2 green onions, sliced diagonally
Sesame seeds

Steps:

  • In a small bowl, mix the first six ingredients. In a large bowl, combine the first nine pot sticker ingredients. Add chicken; mix lightly but thoroughly. Place 1 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 canola 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 water (water may splatter); reduce heat to medium-low. Cook, covered, 4-5 minutes or until water is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining pot stickers. , Sprinkle with green onions and sesame seeds before serving. Serve with sauce.

Nutrition Facts :

BEEF POT STICKERS WITH DIPPING SAUCES



Beef Pot Stickers with Dipping Sauces image

Ground Beef, mushrooms, garlic and green onions inside a wonton wrapper-served with your choice of sauce.

Provided by BIWFD

Categories     Appetizer

Time 1h45m

Yield Makes 40 pot stickers

Number Of Ingredients 11

1 pound Ground Beef (95% lean)
1 tablespoon sesame oil
1-1/3 cups finely chopped button mushrooms
1 tablespoon minced garlic
1/4 cup chopped green onions
1 tablespoon minced fresh ginger
1/2 teaspoon pepper
1/4 cup reduced-sodium soy sauce
40 wonton wrappers (3-1/4 to 3-1/2-inch squares or 3-1/2-inch rounds)
2 cups water, divided
Maple-Wasabi, Citrus, Thai Peanut and Spicy Sweet-and-Sour Dipping Sauces (recipes follow)

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

Nutrition Facts : Calories 50

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