Easy And Delicious Pot Stickers Recipe Pork

PORK POTSTICKERS

Steps:

• Place green onions on a flat work surface. Slice whites and about 1 inch of the green parts thinly. Reserve 1 tablespoon sliced green onions for the sauce.
• Combine pork, egg yolk, green onion, garlic, cilantro, and salt in a bowl. Mix filling thoroughly by hand.
• Separate and place wonton wrappers onto your work surface. Spoon about 1 teaspoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal the potsticker, removing any air pockets.
• Bring a large pot of water to a boil. Add a few potstickers; cook until they float to the top, about 2 minutes. Remove potstickers with a slotted spoon and place on baking sheet or plate to dry. Repeat with remaining potstickers.
• Mix soy sauce, sesame oil, and rice vinegar together in a small bowl with a fork to make sauce. Add the reserved green onions. Serve sauce alongside the potstickers.

POTSTICKERS

Steps:

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

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.

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.

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.

EASY ASIAN POTSTICKERS RECIPE

Steps:

• In a large bowl, gently combine all of the filling ingredients with a wooden spoon.
• Prepare a wrapping station by lining two large baking sheets with parchment paper. Lay as many wonton wrappers as will fit onto one baking sheet. Add a scant tablespoon of filling to the center of each wrapper.
• Fill a small bowl with water and set it next to your workstation. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you. Form the potsticker by bringing two sides of the wrap together to form a half moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker on the second baking sheet. Repeat with remaining wonton wrappers until all of the filling is used.
• Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add 1/2 cup water. Recover the pan, turn the heat down to medium low and steam until cooked through (another 5-7 minutes or so).
• Serve with dipping sauce.