Mediterranean Pot Stickers Recipes

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.

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

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.

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.

VEGETARIAN POT STICKERS

Steps:

• In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
• Serve with dipping sauce.
• Combine all.

MEXICAN POTSTICKERS

Steps:

• Combine onion and 2 teaspoons oil in a 10-12" non-stick pan.
• Stir often over med-high heat until onion is browned, about 10 minutes.
• Add turkey, crushed chilies, cumin and oregano. Stir just until turkey is
• no longer pink and liquid evaporates, 5-8 minutes.
• Add green chilies, cilantro and broth with the 1 T. of flour. Stir until boiling. Let cool.
• Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded
• teaspoon turkey filling in the center of each.
• Moisten wrapper edge with water. Fold edge of a wrapper over filling and press against opposite edge. Pinch rim to seal. Repeat to seal remaining pot- stickers.
• Cover wrappers not in use with plastic.
• As potstickers are shaped, set pinched rim up, and push down gently to.
• flatten bottoms.
• Place slightly apart on lg. flat pans.(If making ahead, chill up to 4 hours.
• To store longer, freeze on pans, then transfer to freezer containers, seal and freeze up to 3 months.).
• Heat 1/2 the remaining oil in a non-stick 10-12" frying pan over med-high heat.
• Fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down.
• Cook, uncovered, until bottoms are golden, 1 1/2-3 minutes.
• Add 1/3 cup water to pan.
• Reduce heat, cover tightly, and simmer until skins look translucent, about 4 minutes.
• Uncover, and boil over high heat until liquid evaporates.
• Transfer to a platter as cooked, and keep warm.
• Repeat, using remaining oil to cook the rest of the potstickers.
• Serve with a dollop of sour cream.

VEGETARIAN POTSTICKERS RECIPE BY TASTY

Steps:

• Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
• Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
• Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
• Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
• Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
• Fold in half and pinch together, pleating the dough as you go.
• Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
• Enjoy!

MEDITERRANEAN POT STICKERS

Steps:

• Combine the lentils, feta cheese, onion, capers, dill, garlic, lemon peel and pepper in a medium mixing bowl; set aside.
• Cover egg roll skins with plastic wrap to prevent drying. Place 2 tablespoons lentil mixture on bottom half of one circle, 1/4" from edge.
• Brush edges lightly with water. Fold top half over, pressing with fingers to seal. Bring the corners of half circle together, overlapping slightly. Brush lightly with water to seal. (Keep pot stickers covered.) Repeat with remaining filling and egg roll skins.
• Spray a 12" skillet with cooking spray. Heat oil over medium heat; add pot stickers. Cook 2-3 minutes or until bottoms of pot stickers are light golden brown. Add hot water. Cover and reduce heat to medium-low. Simmer 8-10 minutes or until water boils off and bottom of pot stickers are golden brown. Serve warm with a dollop of plain yogurt, if desired.
• Makes 6 servings.