Doughless Pot Stickers Recipes

POT STICKERS

Steps:

• Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
• In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

PERFECT POTSTICKERS

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.

POT STICKERS TRADITIONAL

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.

DOUGHLESS POT STICKERS

Steps:

• Stir together 3 tablespoons soy sauce, 3 tablespoons water, vinegar, 1 teaspoon sesame oil, and sliced chiles in a small bowl.
• Heat broiler. Mix together 1 1/2 teaspoons soy sauce, the ginger, garlic, and the chopped scallion and chile in a medium bowl. Mix in turkey until just combined.
• Form mixture into 24 balls, dipping hands in water if needed to prevent sticking. Brush meatballs with 1 teaspoon sesame oil on a baking sheet. Broil 8 inches from heat source until golden brown and cooked through, 5 to 7 minutes.
• Meanwhile, heat remaining teaspoon sesame oil in a large nonstick skillet over medium-high heat. Cook mushrooms until just starting to brown, about 2 minutes. Reduce heat to medium. Cook, covered, until tender, about 3 minutes more. Add remaining 1 1/2 teaspoons soy sauce. Toss to coat.
• Arrange lettuce leaves on a platter, and top each with 1 meatball. Top with mushrooms, and sprinkle with sliced scallion. Serve with dipping sauce.

EASY AND DELICIOUS POT STICKERS

Steps:

• In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.
• Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
• Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.
• Mix well with a fork or use your hands.
• Work with one wrapper at a time, and keep the rest covered with a damp towel.
• Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).
• With dampened fingers, wet the four edges.
• Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).
• Transfer to an oiled plate; cover with a damp towel to keep moist.
• Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days).
• In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
• Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
• Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
• Repeat with remaining tablespoon oil and wontons.
• Serve with soy sauce or your favorite dipping sauce.

POT STICKERS

Steps:

• In a small saucepan bring the broth to a boil over high heat. Boil on high heat, uncovered , 5 to 10 minutes, or until the broth is reduced to about 1/4 cup. Pour the broth into a small bowl and refrigerate until firm.
• Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.
• Trim 1/4 inch from the stem end of each cabbage leaf and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch-wide shreds to make about 8 cups. Add salt and toss to combine. Transfer the cabbage to a colander and drain. About 1 cup of liquid will be released, especially if you squeeze the cabbage from time to time.
• In a medium bowl, combine the pork, scallions, 1 tablespoon minced ginger, soy sauce, sesame oil, 2 teaspoons vegetable oil, rice wine, and sugar. Set aside.
• After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into an even rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.
• The chicken broth should be firm by now. Roughly chop the broth into bite-sized pieces. Refrigerate until ready to use.
• Squeeze any excess moisture from the cabbage. The cabbage should have the appearance of having been cooked. Add the cabbage and chopped chicken broth to the pork mixture. Place about 2 teaspoons of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the other end of the dough to seal the dumpling. If necessary, brush a little water to help the dough stick together. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.
• Heat a 14-inch flat-bottomed wok or skillet over medium-high heat until hot but not smoking. Add 1 tablespoon oil, and carefully add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. The dumplings should be served immediately. Place the vinegar and the remaining shredded ginger in little condiment dishes and serve with the dumplings. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.