Mongolian Potstickers Recipes

MONGOLIAN POTSTICKERS

Steps:

• Mix all of the filling ingredients in a medium bowl.
• Place approximately 1 tablespoon of the mixture in the middle of a wonton wrapper. Wipe some beaten egg along the inner edge and fold the wonton wrapper together, pressing firmly, to create a tight seal. Repeat with the remaining filling.
• Heat a large nonstick skillet on medium high heat. Add the oil. When the oil is warm, add the potstickers to the skillet, careful not to overlap them (but you can crowd the pan). Cook until they are just starting to brown, approximately 2-3 minutes.
• Add 1/4 cup of water and immediately cover with a tight lid. Cook until most of the water is evaporated, approximately 5-7 minutes. Remove the lid and let the remaining water cook off as the wrapper shrinks onto the filling, just a minute or two longer.
• Repeat if necessary and serve warm with additional sauce for dipping.

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

POTSTICKERS (鍋貼)

Steps:

• Cut chicken
• Mix ginger, vegetables and meat together, including sesame oil.
• Set up your wrapping station by having water within reach, the bowl with filling, a designated place for the wrapper, and a tray to place wrapped potstickers.
• Add oil and place potstickers in the pan. You'll want to evenly space the potstickers around the pan without touching each other.
• In a small bowl, mix vinegar, chili oil, and sugar.
• Taste to adjust the flavors of the sauce and plate once it's to your taste! This is usually served on a large serving plate and everyone can take the amount they want.

PF CHANG POTSTICKERS

Steps:

• Combine all ingredients of the pork filling and mix together well.
• In a separate bowl, mix all the ingredients of the dipping sauce together and set aside.
• In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges. At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling consistent so cook times remain even.
• Steam for 8 minutes or until cooked through. Optional: Pan-fry in a non stick sauté pan with a little oil until bottoms are golden brown.
• Serve with a side of dipping sauce.