Caramelized Onion Pork Pot Stickers Recipes

PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 8-10 minutes or until browned. Season with salt and pepper. Remove chops to serving platter. Keep warm.
• Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, 8-10 minutes or until onions are caramelized. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened.
• Return chops to pan; continue cooking 4-5 minutes or until pork reaches at least 145°F and is no longer pink.

CARAMELIZED-ONION PORK

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally., Place the pork in a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Top with onion mixture., Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

EASY CARAMELIZED ONION PORK CHOPS

Steps:

• Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
• In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
• Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

CARAMELIZED ONION SMOTHERED PORK CHOPS

Steps:

• Brine the chops: Combine the water, 1/4 cup kosher salt , and 1/4 cup brown sugar in a medium saucepan over low heat, stirring to dissolve the salt and sugar. When the salt and sugar are dissolved, take the saucepan off the heat and add the rosemary sprig and iced water. Keep stirring until the brine is completely cooled down.
• Put the pork chops in a large zip-top plastic bag, and pour in the brine. Squeeze the air out of the plastic bag and seal tightly. Lay the bag in a baking dish (in case there's any leakage) and refrigerate 4 hours and up to 8 hours. (Alternatively, arrange the pork chops in a baking dish in a single layer, pour the brine over the chops and cover with plastic wrap. Halfway through the brining time, turn the chops over.)
• One hour before cooking, take the pork chops out of the refrigerator, drain and discard the brine and rosemary sprig. Pat the pork chops dry and cover loosely with paper towels.
• Make the caramelized onions: Melt the butter and 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Add the onions and sprinkle with 1 tablespoon brown sugar, about 1 teaspoon kosher salt, and several good grinds of fresh pepper. Cover for 10 minutes.
• Remove the cover and stir the onions. Sauté for another 15 or 20 minutes, stirring the onions occasionally and watching that they don't burn. When the onions have caramelized to your liking, take the pan off the heat.
• Preheat oven to 400 F. Lightly season the pork chops with kosher salt and freshly ground pepper, then sprinkle the minced rosemary over both sides of all the chops, pressing down lightly to adhere the rosemary to the pork.
• Heat the 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Brown the pork chops on both sides, 2 minutes per side. Cover the pork chops with the caramelized onions, then put the skillet into the oven.
• Bake the chops 15 minutes until their internal temperature reaches 138 F on an instant-read thermometer . Remove the skillet from the oven, and let the chops rest 5 minutes before serving.

BBQ POT STICKERS

Steps:

• In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot sauce, salt and pepper. Mix together with a wooden spoon until incorporated
• Lay 3 wonton wrappers at a time out on your work surface. Cover the others with a damp paper towel to keep them from drying out. Dip your finger in a small ramekin of water and brush the edges of the wrapper lightly with water. Drop a teaspoon of the filling into the center of the wonton, add a drop of BBQ sauce, approximately a teaspoon, on top of the filling. Bring 2 opposite points together and seal, then bring the next 2 points together and pleat the top, making a little purse. As you go, set the filled dumplings on a sheet tray and cover with another damp paper towel. Repeat until all the filling is used.
• Heat a large skillet over medium heat. Add just enough canola oil to cover the bottom of the pan. Once hot, add the dumplings to the pan. Make sure they are not touching or crowded together. Let the dumplings cook, for 2 minutes. Add 1/3 cup of the chicken stock and cover. Reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once done, gently remove the dumplings from the pan.
• Repeat with the remaining dumplings. Transfer to a serving platter and serve.
• Mix all the ingredients together and store in an airtight container.

INSTANT POT CARAMELIZED ONIONS

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
• Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.

PORK LOIN WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
• Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
• Sprinkle with salt and pepper.
• Top with onion mixture.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
• Let stand for 5 minutes before slicing.

PORK POT STICKERS

Steps:

• In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.
• In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.
• On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
• In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

CARAMELIZED ONION & GARLIC PASTA

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

BALSAMIC GLAZED PORK WITH CARAMELIZED ONIONS

Steps:

• *Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
• I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
• Combine all dry spice ingredients.
• Sprinkle on both sides of the ribs, rub into meat surface.
• Let stand at room temperature for 1/2 hour.
• In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
• When the butter has melted, add the ribs.
• Cook for approximately 5 minutes, and then turn over and sear the other side.
• You want to get a nice crust from the spices on each side.
• Add the chopped onion.
• Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
• Pour the balsamic vinegar over everything in the skillet.
• Turn the heat down to medium-low and cover the skillet.
• Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
• Occasionally stir the onions and turn the meat.
• You want to really caramelize the onions, until they become slightly charred.
• They take on a lovely, sweet and smoky flavor.
• Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
• Temperature should be 170 degrees.
• Remove the pork and onions to a platter.
• Turn the heat up to medium-high.
• Add the wine to the skillet.
• Stir up the browned bits in the skillet with a wooden spoon.
• Cook until the wine is reduced by about half, five minutes.
• Take the skillet off of the heat, and add 1 tablespoon butter.
• Stir the sauce until the butter has melted, and season with salt and pepper.
• Pour the sauce over the pork ribs and onions.

PERFECT POT STICKERS

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.