POT STICKERS WITH A CHILI PINEAPPLE DIPPING SAUCE #A1
A.1. Original Sauce Recipe Contest Entry. This is a new twist on traditional Asian pot stickers. They are savory, spicy and a little sweet. The all in one perfect bite!
Provided by joseel
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
- To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
- In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let wontons steam for 5 to 7 minutes.
- While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
- While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
- Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.
Nutrition Facts : Calories 151.5, Fat 9.5, SaturatedFat 1.9, Cholesterol 39.2, Sodium 383.6, Carbohydrate 4.9, Fiber 0.7, Sugar 2.7, Protein 12.2
POTSTICKERS WITH SPICY DIPPING SAUCE
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.
A.1. POT STICKERS WITH CHILI PINEAPPLE DIPPING SAUCE #A1
A.1. Original Sauce Recipe Contest Entry. This is a new twist on traditional Asian pot stickers. They are savory, spicy and a little sweet. The all in one perfect bite!
Provided by joseel
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
- To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. Original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
- In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let pot stickers steam for 5 to 7 minutes.
- While pot stickers are cooking to a food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until combine into a sauce.
- Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.
Nutrition Facts : Calories 271.3, Fat 10.2, SaturatedFat 2, Cholesterol 43, Sodium 361.7, Carbohydrate 28.9, Fiber 1.4, Sugar 2.5, Protein 16
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
A.1. POT STICKERS WITH A CHILI PINEAPPLE DIPPING SAUCE #A1
A.1. Original Sauce Recipe Contest Entry. This is a new twist on traditional Asian pot stickers. They are savory, spicy and a little sweet. The all in one perfect bite!
Provided by joseel
Categories Sauces
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large non- stick frying pan on medium high heat add 1 tablespoon olive.
- oil, spinach, onion and salt & pepper. Sauté until onions are tender and.
- spinach is wilted. Set aside.
- To a large mixing bowl add ground turkey, garlic, ginger paste, 2.
- tablespoons A.1. Original sauce and the sautéed spinach mix all until well.
- incorporated. On a clean surface lay out wonton wrappers a dozen at a time.
- place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet.
- your finger fingers with water and brush a little water on the edge of.
- wonton wrappers fold over the filling and with a back of a fork press wonton.
- together to seal the pot stickers well repeat until you run out of wonton.
- wrappers and filing.
- In two large nonstick frying pan add to each pan 1 tablespoons oil on.
- medium high heat when oil is hot add pot stickers to the pans fry 2 minutes.
- turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover.
- with lids lower heat to low and let pot stickers steam for 5 to 7 minutes.
- While pot stickers are cooking to a food processer add soya sauce, red chili.
- pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar,.
- 1/3 cup water, cilantro and green onions pulse until combine into a sauce.
- Serve pot stickers warm with side of dipping sauce. You may garnish with.
- chopped chives.
Nutrition Facts : Calories 280.6, Fat 10.2, SaturatedFat 2, Cholesterol 43, Sodium 627.4, Carbohydrate 30.9, Fiber 1.6, Sugar 3.7, Protein 16.5
POT STICKERS WITH SPICY SAUCE
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
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 :
A.1. CHILI
Wonder why it's called chili when it's so good at warming you up? Dig into this delicious A.1. Chili and learn there's nothing chilly about this chili.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Brown meat with peppers, onions and garlic in large saucepan. Stir in chili powder; cook and stir 1 min.
- Stir in tomatoes and water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
- Add beans and steak sauce; mix well. Simmer, covered, 5 min.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
POT STICKERS WITH SPICY DIPPING SAUCE
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
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.
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