Pan Fried Pot Stickers Recipes

PERFECT POT STICKERS

Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories Appetizers and Snacks Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

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.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

FRIED POT STICKERS

Fried Pot Stickers image

I had fried pot stickers once on vacation and I have been trying to mimic their taste ever since. Serve with hoisin sauce.

Provided by TINKERBELL6778

Categories Appetizers and Snacks Wraps and Rolls

Time 28m

Yield 3

Number Of Ingredients 12

Ingredients

¼ pound ground turkey
1 egg, beaten, divided
1 teaspoon minced water chestnuts
1 teaspoon minced green onion
½ teaspoon light soy sauce
½ teaspoon minced fresh ginger
½ teaspoon freshly ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
12 wonton wrappers
vegetable oil for frying

Steps:

Combine turkey, 1 tablespoon beaten egg, water chestnuts, green onion, soy sauce, ginger, black pepper, salt, garlic powder, and red pepper flakes in a bowl.
Use a 3-inch biscuit cutter to cut wonton wrappers into circles. Place 1 1/2 teaspoon of the turkey filling in the center of each wonton wrapper. Brush one side of each wrapper with beaten egg. Fold wrapper over filling, pleating edges as you seal.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pot stickers, 6 at a time, until browned, 3 to 6 minutes. Drain on paper towels.

Nutrition Facts : Calories 241 calories, Carbohydrate 19.5 g, Cholesterol 92.8 mg, Fat 12.4 g, Fiber 0.8 g, Protein 12.9 g, SaturatedFat 2.3 g, Sodium 471.6 mg, Sugar 0.3 g

POTSTICKERS

Potstickers image

Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.

Provided by Nagi

Categories Mains

Time 55m

Number Of Ingredients 14

Ingredients

5 - 6 dried shiitake mushrooms ((Note 1))
1 ½ cups finely chopped Chinese cabbage ((Napa cabbage))
½ tsp salt
250 g / 0.5 lb fatty pork mince ((20 - 30% fat ideal - Note 2))
¼ cup garlic chives (, finely chopped*)
2 tsp light soy sauce ((light or dark soy also ok))
1 1/2 tsp Chinese wine ((Note 4))
½ tsp sesame oil*
¼ tsp white pepper ((black also ok))
1 garlic clove (, minced)
½ tsp grated fresh ginger*
30 - 35 round dumpling wrappers ((Note 5))
1/2 cup water per batch
4 - 6 tsp vegetable oil

Steps:

Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

Nutrition Facts : ServingSize 27 g, Calories 78 kcal

PAN FRIED POT STICKERS

Pan Fried Pot Stickers image

Make and share this Pan Fried Pot Stickers recipe from Food.com.

Provided by Chef Patric

Categories Meat

Time 32m

Yield 50 serving(s)

Number Of Ingredients 10

Ingredients

1 lb spicy sausage
2 tablespoons minced garlic
1/2 cup light brown sugar
2 tablespoons shallots, minced
1 cup crunchy peanut butter
3 -4 tablespoons sriracha hot chili sauce
2 tablespoons fresh grated gingerroot
2 tablespoons fresh basil
2 tablespoons fresh cilantro
50 wonton wrappers

Steps:

Brown garlic, shallots, ginger and sausage drain. Add to bowl with peanut butter brown sugar, basil and cilantro and chili paste. Let marinate for 2 hours in fridge. Place 1 tbsp mixture in center of wrapper, wet sides with water. Fold into a triangle forcing out air and sealing well. Bring 2 corners together and pinch together. Repeat until filling is gone. In large skillet heat 2 cups peanut oil. Fry until golden brown and delicious.

Nutrition Facts : Calories 94.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 7.6, Sodium 160.3, Carbohydrate 8.2, Fiber 0.6, Sugar 2.6, Protein 3.4

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