POT STICKERS
This basic potsticker recipe is easy to master once you gather all the ingredients, and leaves lots of room for improvisation. Making your own dumplings from scratch can be a fun and delicious way to celebrate the weekend, just be sure to make extra to freeze for last minute dinners.
Provided by Meggan Hill
Categories Appetizer
Time 2h15m
Number Of Ingredients 24
Steps:
- Soak the dried mushrooms in warm water in covered bowl for 30 minutes. Drain, remove stems, and mince the mushroom caps.
- Meanwhile, In a large bowl, toss together the cabbage and salt and let stand for 30 minutes. This will help leach the water out of the cabbage. With your hands, wring out as much of the water from the cabbage as possible. Discard water and place cabbage in a new bowl.
- Add mushrooms, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and pepper and mix with a rubber spatula to combine.
- To fill each pot sticker, place a wonton wrapper on a work surface and brush the edges with water; keep the other wrappers covered with a slightly damp kitchen towel to prevent them from drying out.
- Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge, pressing damp edges together firmly. Repeat with remaining filling and wrappers.
- Preheat the oven to 250 degrees. In a large nonstick frying pan over medium-high heat, heat 1 tablespoon canola oil. Add 10-12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 3-4 minutes.
- Pour 1/4 cup broth in the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender but still firm, and the filling is cooked through, 4-5 minutes.
- Transfer to a platter, cover with aluminum foil, and keep warm in the oven. Cook the remaining pot stickers and broth in three more batches. Serve with the ginger soy dipping sauce.
- In a medium non-reactive bowl, whisk together vinegar, soy sauce, water, sugar, sesame oil, and Sriracha until sugar is dissolved.
- Whisk in ginger, garlic, and chile. Use immediately or cover and refrigerate for up to 2 days. Makes about 1 1/4 cups.
Nutrition Facts : ServingSize 4 dumplings, Calories 584 kcal, Carbohydrate 63 g, Protein 18 g, Fat 29 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 28 mg, Sodium 2796 mg, Fiber 3 g, Sugar 6 g
PERFECT POT STICKERS
Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
- Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
- When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
- Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
- Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
- Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g
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
PERFECT POTSTICKERS
Provided by Alton Brown
Categories appetizer
Time 1h10m
Yield 35 to 40 potstickers
Number Of Ingredients 15
Steps:
- Preheat oven to 200 degrees F.
- Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
- Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
VEGETARIAN POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS
Provided by Ming Tsai
Categories appetizer
Time 2h
Yield 20 to 24 pot stickers
Number Of Ingredients 18
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- Make the vegetarian filling: Heat the oil in a wok or large saute pan over medium-high heat, then saute the onions and season with a pinch of salt and 1 teaspoon white pepper. Add the ginger and mushrooms and saute 1 to 2 minutes. Add the cabbage, carrots and chives and season to taste. When the mixture is soft, place in a colander to drain. Add the cilantro and sesame oil when mixture is cooled. Check for seasoning.
- Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
- Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of water to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The water will steam the pot stickers. Check them in 5 minutes as more water may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the water will evaporate and the bottoms will crisp-up again. You can listen to the point no water is left, that is when you can take the lid off.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.
POT STICKERS
Provided by Food Network
Categories appetizer
Time 2h40m
Yield 100 to 120 pot stickers
Number Of Ingredients 20
Steps:
- In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified.
- Make the pot stickers. Separate the wonton wrappers and brush edges with eggwash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
- Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.
- Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.
- Yield: approximately 1 1/2 cups
FAST POT-STICKERS
What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.
Provided by Mark Bittman
Categories appetizer
Time 1h
Yield 4 main-course or 8 appetizer servings
Number Of Ingredients 10
Steps:
- Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
- To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
- To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
- Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.
POT STICKERS (YOU PICK YOUR PROTEIN)
Adapted from several recipes I've combined (as usually do) and changed to suit my need to find ways to "make everything healthier"....sometimes it works, sometimes it doesn't ;-) but this recipe finally hit a home run.
Provided by LKAFraz
Categories Asian
Time 50m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- Dough:.
- (Note: You can skip this part if you like by purchasing premade wonton wraps from your local grocer. You will find them in the cold/produce section typically).
- Sift flour and salt into a large bowl.
- Make a well in the middle and begin pouring boiling water -- about 1/4 cup at a time.
- Mix with a spoon and continue to add boiling water until the dough begins to be sticky.
- Flour your hands and working surface well.
- Remove dough from bowl and hand knead about 5-10 minutes until it is pretty smooth and elastic.
- Once kneaded into a ball, place a glass bowl or plastic wrap over it and let sit for 30 minutes or so.
- Roll into long tube and cut into 24 equal sized pieces.
- Roll those pieces out with a rolling pin into about 3-4" rounds.
- Filling:.
- Combine all of the ingredients from above filling ingredients and mix well with a spoon.
- Assembly:.
- Scoop about 1 Tbsp of mixture and place into the middle of the dough round.
- Pull up opposite sides of dough and fold over and pinch down. Pinch the ends and flute with your fingers.
- Cooking:.
- Heat oil in skillet over medium to medium high.
- Put pot stickers in batches into the hot oil and pan fry until the bottoms brown -- remove the batches as they finish and place on a plate
- Once all are pan fried and over medium heat, place them all back into the frying pan with the remaining oil, add about 1/2 cup warm water into the pan
- Cover and steam for about 5-8 minutes or until the pot sticker is well steamed.
- Serve immediately with a soy or sweet and sour dip of your choice.
Nutrition Facts : Calories 57.9, Fat 2.7, SaturatedFat 0.4, Sodium 93.5, Carbohydrate 7.4, Fiber 0.3, Sugar 0.2, Protein 0.9
WHOLE SHRIMP POTSTICKERS
There's nothing wrong with the traditional method of making potsticker filling with ground or finely chopped meat, but something wonderful happened when I experimented with whole shrimp. A minimal approach to seasoning the filling enhances the flavor, while allowing the shrimp to be the stars of the show. And my favorite thing about potstickers is the contrast between one browned, crispy side and one softer, chewier, steamed side, which is how I cooked these, although you can crisp both sides if preferred. I just recommend you pick these up and eat them with your hands so you can enjoy every bit of the juicy, delicious filling.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes Food Wishes®
Yield 2
Number Of Ingredients 15
Steps:
- Place 2 1/2 cups flour for dough in a bowl. Add salt and hot water and stir with a wooden spoon until it all comes together into a shaggy dough. Transfer to a work surface and knead until dough is very soft but not super sticky. Knead, roll, and stretch dough until smooth and fairly elastic, about 3 more minutes. Wrap dough with plastic wrap and let rest at room temperature for about 1 hour.
- Meanwhile, combine shrimp, green onions, garlic, soy sauce, sesame oil, and Sriracha in a non-reactive bowl; toss until shrimp are thoroughly and evenly covered. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
- Combine rice vinegar, soy sauce, chile sauce, and green onions for dipping sauce in a bowl. Stir and set aside until needed.
- Unwrap dough and cut off a small piece. Roll it into a ball and then press it into a flat disc on a floured surface. Use a rolling pin to roll it into a 3 1/2-inch circle, about 1/8 inch thick. Dip your finger into some cold, fresh water and moisten the edge of the circle. Spoon 1 shrimp into the center, along with a little bit of green onion and marinade. Fold dough around the shrimp and press edges together until perfectly sealed. Trim any excess dough from the ends and either discard or reuse. Crimp the edges a bit with your fingers, if desired. Transfer to a flour-dusted plate and refrigerate while you assemble the remaining potstickers.
- Brush a 10-inch nonstick pan with 2 teaspoons oil and place over medium-high heat. Once hot, place 6 potstickers in the pan with the flat sides down. Cook for 1 minute, then add 2 teaspoons butter to the pan. Tilt the pan as the butter melts to distribute it evenly and cook until the bottoms of the potstickers are golden brown, about 30 seconds. Add 2 to 3 tablespoons water and quickly cover with the lid. Steam dumplings until cooked through and most of the water has evaporated, 2 to 3 minutes. Remove from the heat and repeat to cook the remaining 6 potstickers with remaining oil and butter.
- Serve immediately with dipping sauce on the side.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 124.1 g, Cholesterol 211.3 mg, Fat 20.5 g, Fiber 4.7 g, Protein 37.7 g, SaturatedFat 7 g, Sodium 1647.2 mg, Sugar 2 g
POT STICKERS TRADITIONAL
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Provided by SAILIN
Categories Appetizers and Snacks Meat and Poultry Pork
Time 7h10m
Yield 15
Number Of Ingredients 14
Steps:
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g
More about "pot stickers you pick your protein recipes"
12 POTSTICKER RECIPES TO ADD TO YOUR ASIAN COOKING …
From skillshare.com
- Quick and Easy Chicken Potstickers. In need of a quick weeknight meal? This easy chicken potstickers recipe uses bagged coleslaw mix to save you a ton of prep time and get dinner on the table in a snap.
- Spicy Sesame Chicken Potstickers. Keep things hot with a spicy sesame chicken potsticker paired with an umami-bomb of a dipping sauce.
- Lemon Chicken Potstickers. A tablespoon of freshly squeezed lemon juice brings a lot of brightness to this chicken potsticker filling. Dip in a ginger-honey sauce for a great balance of sweet and sour.
- Vegetable Potstickers With Gochujang. Gochujang is a spicy Korean condiment that lends itself beautifully to these otherwise conventionally Chinese vegetarian potstickers.
- Vegetable Potstickers Recipe With Toasted Sesame Honey Soy Sauce. When your filling is simple, you’ve got more room to go big and bold with your dipping sauce.
- Golden Bottom Vegetable Potstickers. In addition to giving some good advice for getting an extra crispy bottom on your dumplings, this recipe for vegetarian potstickers also includes some not-so-typical potsticker ingredients like eggplant, green beans, and miso.
- Red Cabbage Tofu Potstickers. Firm tofu adds a healthy dose of protein to these succulent potstickers, while red cabbage creates a filling (and pretty) bite.
- Basic Shrimp Potstickers Recipe. There’s nothing fancy about this recipe, but there doesn’t need to be. Basic ingredients come together into something that’s simple and yummy—and that will definitely end up on your regular meal rotation.
- Whole Shrimp Potstickers. You’ll almost always find minced ingredients inside of a potsticker, so this whole shrimp version is a fun twist. The result is a much heartier bite, plus a dumpling that can easily hold its own as a full meal.
- Ginger-Shrimp Potstickers With Spicy Peanut Dipping Sauce. Based on the recipe title alone, it’s hard to see where you could go wrong with this shrimp potstickers recipe.
POTSTICKERS RECIPE | SPOON FORK BACON
From spoonforkbacon.com
HOW TO MAKE POT STICKERS - BOWL ME OVER
From bowl-me-over.com
KETO POTSTICKERS - KIRBIE'S CRAVINGS
From kirbiecravings.com
POT STICKERS ⋆ REAL HOUSEMOMS
From realhousemoms.com
BEST POT STICKERS RECIPE - HOW TO MAKE HOMEMADE POT …
From delish.com
POTSTICKERS RECIPE | HOW TO MAKE POT STICKERS + 3 …
From twosleevers.com
PORK POTSTICKERS - EATINGWELL
From eatingwell.com
MAKE PAN-FRIED CHICKEN POT STICKERS AT HOME | FOODAL
From foodal.com
AN EASY, APPETIZER-WORTHY CHICKEN POT STICKERS RECIPE
From eatthis.com
GRAIN-FREE POTSTICKERS - REAL HEALTHY RECIPES
From realhealthyrecipes.com
POTSTICKER SOUP (QUICK & EASY) - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
EASY POT STICKERS RECIPE > CALL ME PMC
From callmepmc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love