Lamb Ginger Pot Stickers With A Ponzu Dipping Sauce Recipes

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SOY GINGER DIPPING SAUCE (FOR DUMPLINGS OR POT STICKERS)



Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers) image

Make and share this Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers) recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 7m

Yield 1 cup

Number Of Ingredients 7

1/4 cup soy sauce
1/4 cup rice wine vinegar
2 1/2 teaspoons sugar
1/2 medium scallion, minced
2 teaspoons minced fresh gingerroot
1/2 teaspoon toasted sesame oil
1/2 teaspoon hot red pepper flakes

Steps:

  • Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
  • Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
  • Makes about one cup.

POT STICKER DIPPING SAUCE



Pot Sticker Dipping Sauce image

This is a version of the dark dipping sauce to serve with Pot Stickers. I learned this recipe in Chinese Cooking Class that I attended while we were stationed on Okinawa in the 1970's. We called the fried, steamed dumplings Chiao Tzu. I can give you the recipe for the dumplings if you would like.

Provided by BubbasMom Wetmore

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 tablespoon sesame oil
1/2 cup soy sauce, plus
3 tablespoons soy sauce (I use Yamasa Brand soy sauce.)
1/3 cup vinegar
2 hot peppers, chopped with seeds

Steps:

  • Mix ingredients and serve with Chiao Tzu (Pot Stickers).

GINGER PONZU SAUCE (TO BE SERVED OVER PINK SNAPPER)



Ginger Ponzu Sauce (to Be Served Over Pink Snapper) image

Provided by Food Network

Categories     dessert

Time 15m

Number Of Ingredients 11

4 cups shoyu, yamasa
1 1/2 cups sugar
1 cup mirin
1 1/2 cups lime juice
8 tablespoons sesame seeds, toasted
3 tablespoons ginger, peeled, grated
3/4 cup daikon, grated
2 cups water
White wash
1 ounce cornstarch
2 1/2 ounces cold water

Steps:

  • Combine all ingredients and bring to a boil. Thicken with white wash. Serve.

PORK AND GINGER POT STICKERS



Pork and Ginger Pot Stickers image

Provided by Ming Tsai

Categories     appetizer

Time 1h40m

Number Of Ingredients 17

2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Steps:

  • Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
  • GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
  • In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out 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.
  • MAKING 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.) 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 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
  • COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
  • Combine all and serve in a small bowl.
  • PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.

PONZU SAUCE FOR DIPPING



Ponzu Sauce for Dipping image

Provided by Food Network

Time P1D

Yield 2 1/2 cups

Number Of Ingredients 7

Juice of 4 lemons
1/3 cup plus 2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari sauce
3 tablespoons mirin
1/3-ounce dried bonito flakes
2-inch square giant kelp (konbu)

Steps:

  • Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.

PORK POT STICKERS W/ GINGER DIPPING SAUCE



Pork Pot Stickers W/ Ginger Dipping Sauce image

These are fabulous! I love the ones at TGIF's and these are even better! They are so easy to make! We just love them! Great appetizer to make ahead for a party. Just heat them slighty in a microwave before serving and use a fondue pot to keep the dipping sauce warm on your table. Everyone will gobble them up them!

Provided by Little Bee

Categories     Meat

Time 23m

Yield 12 serving(s)

Number Of Ingredients 15

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
1/2 clove crushed garlic
1 egg
1 tablespoon cornstarch
1 pinch salt (be careful the soy sauce is already quite salty)
1/4 teaspoon pepper
2 (10 ounce) packages wonton wrappers
8 ounces soy sauce
1/2 teaspoon freshly grated ginger
2 tablespoons rice vinegar
1 chopped green onion (just the green part)

Steps:

  • Mix all ingredients together, by hand, in a large bowl.
  • Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
  • Fold Wonton over the filling making a half moon shape Press edges and moisten with a little water for better adhering.
  • Saute in Peanut oil on medium heat till bottoms are golden.
  • Add enough chicken broth to barely cover wontons.
  • Cover and simmer approximately 8 minutes.
  • Serve immediately with some dipping sauce.
  • I have given you measurements but I usually just wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.

SHRIMP POT STICKERS WITH GINGER-LEMON SAUCE



Shrimp Pot Stickers with Ginger-Lemon Sauce image

Making homemade pot stickers is much easier than it sounds, and the little extra effort is well worth it. These pot stickers can be refrigerated or frozen until you are ready to use them. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield serves 6 to 8.

Number Of Ingredients 14

1/2 pound shrimp, peeled and deveined
1/4 cup thinly sliced scallions
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
24 to 30 round wonton (or gyoza) wrappers
4 tablespoons canola oil
DIPPING SAUCE:
3 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
1 tablespoon barbecue sauce
1 teaspoon fresh grated ginger
1 teaspoon toasted sesame oil
1 scallion, thinly sliced

Steps:

  • In a food processor, pulse shrimp until ground. Transfer to a mixing, bowl. Add scallions, egg, salt and pepper., Place 1 level teaspoon shrimp mixture onto each wonton wrapper. Brush edge with water and fold into a half moon to seal., In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings seam side up and cook 2 minutes. Add 1/4 cup water, cover and let steam 3 to 4 minutes. Cook the dumplings a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of the dumplings., For dipping sauce: Whisk lemon juice, soy sauce, barbecue sauce, ginger and sesame oil. Stir in scallion.

Nutrition Facts : Calories 177 calories, Fat 9g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 546mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE



Crab Pot Stickers with Sesame-Ginger Dipping Sauce image

Categories     Ginger     Appetizer     Fry     Quick & Easy     Crab     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 15

For dipping sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon Asian sesame oil
1/4 teaspoon grated peeled fresh gingerroot
2 1/2 teaspoons water
1 scallion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon grated peeled fresh gingerroot
12 won ton or gyoza wrappers, thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil

Steps:

  • Make dipping sauce:
  • In a small bowl whisk together all dipping sauce ingredients.
  • Chop scallion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
  • In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and gingerroot to seeds and lightly beat. Gently stir in crab and scallion and season with salt and pepper. Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
  • In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
  • Serve pot stickers with dipping sauce.

HOMEMADE POTSTICKER SAUCE WITH GARLIC AND GINGER



Homemade Potsticker Sauce with Garlic and Ginger image

I threw this together when I had a bunch of leftover chopped ginger - it was a hit!

Provided by Jonathan

Time 10m

Yield 6

Number Of Ingredients 9

½ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 tablespoon finely grated ginger, or more to taste
1 clove garlic, minced
2 teaspoons white sugar
1 teaspoon toasted sesame oil
1 teaspoon gochujang (Korean hot sauce)
½ teaspoon thinly sliced green onion
⅛ teaspoon toasted sesame seeds

Steps:

  • Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar with a lid. Shake until sugar has dissolved.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 746.3 mg, Sugar 1.8 g

SHRIMP POT STICKERS WITH SRIRACHA-GINGER DIPPING SAUCE



Shrimp Pot Stickers with Sriracha-Ginger Dipping Sauce image

These addictive shrimp pot stickers are the perfect party appetizer. Feel free to double the dipping sauce recipe and use it later as a tangy stir-fry sauce or as a marinade for chicken, pork, or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 13

1/2 cup soy sauce
5 tablespoons white vinegar
4 teaspoons Sriracha sauce
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon toasted sesame oil
Scallion greens (optional), for garnish
2 scallions, cut into 1-inch pieces
1 medium carrot, diced medium
1 large egg white
1 pound large shrimp, peeled and deveined
36 wonton wrappers
Nonstick cooking spray

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil; set dipping sauce aside.
  • Make pot stickers: In a food processor, process scallions, carrot, egg white, and half the shrimp until a paste forms. Transfer to a medium bowl. Roughly chop remaining shrimp and add to bowl. Stir in 3 tablespoons dipping sauce.
  • Working with one wonton wrapper at a time, place 1 scant tablespoon shrimp mixture in center. With a wet finger, moisten edge of wrapper, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while you work.
  • Lightly coat a large nonstick skillet with cooking spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1 to 2 minutes per side. Carefully add 1/2 cup water to skillet, cover, and cook until water has almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until remaining water evaporates (reduce heat to medium if dumplings are overbrowning). Transfer pot stickers to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce if desired and serve alongside pot stickers.

Nutrition Facts : Calories 198 g, Fat 4 g, Fiber 2 g, Protein 17 g

STEAMED BEEF & GINGER POT STICKERS



Steamed Beef & Ginger Pot Stickers image

These dumplings have a hearty filling that's easy to make and a dipping sauce that's too irresistible to pass up. I prepare them in advance and freeze them. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 15

4 green onions, thinly sliced
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
1/4 teaspoon coarsely ground pepper
1 pound ground beef
48 pot sticker or gyoza wrappers
DIPPING SAUCE:
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1 garlic clove, minced

Steps:

  • In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 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 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through., Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.

Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 115mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE



Crab Pot Stickers With Sesame-Ginger Dipping Sauce image

Make and share this Crab Pot Stickers With Sesame-Ginger Dipping Sauce recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Crab

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon sesame oil
1/4 teaspoon fresh ginger, peeled and grated
2 1/2 teaspoons water
1 green onion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon fresh ginger, peeled and grated
12 wonton wrappers or 12 gyoza skins, thawed if necessary
cornstarch, for dusting plate
1 tablespoon vegetable oil

Steps:

  • Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water).
  • To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
  • In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper.
  • Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
  • In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
  • Serve pot stickers with dipping sauce.

POT STICKERS WITH SPICY DIPPING SAUCE



Pot Stickers With Spicy Dipping Sauce image

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

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
1/4 lb ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnut
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaf
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
1 dash white pepper
24 dumpling wrappers (potsticker)
3 tablespoons cooking oil
1/2-2/3 cup chicken broth or 1/2-2/3 cup water

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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From proportionalplate.com


PONZU DIPPING SAUCE RECIPES ALL YOU NEED IS FOOD
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.
From tutdemy.com


HOW TO MAKE VEGETARIAN POT STICKERS WITH DIPPING SAUCE - RECIPES
Arrange filled pot stickers in a single layer in the skillet; cook over medium heat until the bottoms of the pot stickers are browned. Add 1/4 cup water; cover and cook on low heat for 6 minutes, or until water is evaporated. Repeat until all pot stickers are cooked. Serve with dipping sauce. Makes about 24 pot stickers. CHERRY BLOSSOM FESTIVAL RECIPES (FEbrUARY 1995) …
From mobirecipe.com


EASY POTSTICKER DIPPING SAUCE RECIPE - SUBURBIA UNWRAPPED
2020-06-23 Instructions. Mix soy sauce, water, rice wine vinegar, sesame oil, and sriracha in a small bowl with a fork or small whisk. Add more sriracha to taste. Pour into small bowls for serving. Sprinkle with white sesame seeds.
From suburbia-unwrapped.com


PONZU DIPPING SAUCE RECIPES ALL YOU NEED IS FOOD
Jan 14, 2022 · Rack of Lamb Sauce Recipes 27,240 Recipes. Last updated Jan 14, 2022. ... Thai Peanut Dipping Sauce KitchenAid. fish sauce, water, raw skinned peanuts, coconut milk, tamarind paste and 8 more. ... Ponzu Sauce BLEgan. lime juice, apple cider vinegar, soy sauce. Pasta Sauce …
From stevehacks.com


GARLIC GINGER CHICKEN POTSTICKERS - DAMN DELICIOUS
2018-05-23 Directions: In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper.
From damndelicious.net


QUICK POTSTICKERS WITH DIPPING SAUCE - GOOD CHEAP EATS
2020-02-04 Instructions. Cook the potstickers in a large skillet with a lid, according to the package directions. While the potstickers are cooking, combine the soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, and peppers in a glass dish and microwave until warm. Alternatively, heat over low heat in a small sauce pot.
From goodcheapeats.com


PORK & GINGER POT STICKERS - A TASTY PORK DUMPLING RECIPE
2014-03-31 Place a large non-stick skillet over medium-high heat. Add in a light coating of peanut oil to the bottom of the skillet. Once the oil is hot, add as many dumplings that will fit in a single layer. Let the dumpling cook for 2-3 minutes until the bottoms get browned, then carefully pour in 1/4 cup of water and cover the skillet quickly.
From mantitlement.com


LAMB GINGER POT STICKERS WITH A PONZU DIPPING SAUCE
2018-02-16 For the dipping sauce: In a small bowl, whisk together the soy sauce, ponzu vinegar, black vinegar, sambal and brown sugar until the sugar is dissolved, about 1 minute. Step 2. For the pot stickers: Fill a large, deep skillet just under halfway with oil and heat to 350 degrees F. Step 3
From recipenet.org


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