BAKED POT STICKERS- SWEET ASIAN DIPPING SAUCE - CHICKEN EGG ROLL
This is one of my all-time favorite recipes from Pampered Chef. They're quick, easy and can be made in bulk and frozen for later. Such an attractive appetizer, too! From a pampered chef invitation I received from a friend.
Provided by wyojess
Categories < 30 Mins
Time 30m
Yield 24 wontons, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- In a large bowl, combine chicken, water chestnuts, green onions, carrot, ginger, soy sauce, egg white, mayo and garlic. Mix well.
- To assemble potstickers, place 12 wonton wrappers onto a smooth, clean and dry surface. Lightly brush the edges of each wonton with water. Place about 1 tablespoon of filling onto the center of each wonton. Fold corners of the wonton to the middle to secure the filling inside (envelope style works well, but you can be creative).
- Place wontons on a cookie sheet and lightly spray with Pam or olive oil. Repeat with remaining wontons.
- Bake 12-15 min until golden brown.
- For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 sec or until warm. Add vinegar and soy sauce. Whisk until well blended.
- Serve potstickers with dipping sauce and enjoy!
POTSTICKERS AND EGG ROLLS
Filling for both the Egg Roll and the Potsticker!
Provided by David Frank
Categories Appetizers Asian
Time 1h
Number Of Ingredients 22
Steps:
- Chop mushrooms into a fine dice. Place into large bowl.
- Chop cabbage into a dice. Sprinkle salt over cabbage and let sit for 30 minutes. Moisture will release out of the cabbage. Squeeze cabbage until all moisture has released and place into the same bowl as the mushrooms.
- Thinly slice green onions on the bias and place into the same bowl.
- Place remaining filling ingredients into bowl and lightly combine. Do not overwork the mixture. The dumpling will be dense if you do. If the mix is dry, add a little broth to the mixture.
Nutrition Facts :
SOY DIPPING SAUCE (FOR POT STICKERS OR EGG ROLLS)
This is a recipe from the side of a Trader Joe's Eggroll box, which I edited for taste of course. It is exactly what I have been searching for, so I just had to post it here!
Provided by januarybride
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk all ingredients together. Top with green onion slices as a garnish.
PERFECT POT STICKERS
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
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
FAST POT-STICKERS
What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.
Provided by Mark Bittman
Categories appetizer
Time 1h
Yield 4 main-course or 8 appetizer servings
Number Of Ingredients 10
Steps:
- Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
- To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
- To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
- Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.
BAKED POT STICKERS WITH DIPPING SAUCE
Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. -Taylor Marsh, Algona, Iowa
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 dozen (3/4 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 9 ingredients. Place 2 teaspoons of filling in center of a wonton wrapper. (Cover rest of wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wrappers and filling., Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12-15 minutes or until edges are golden brown., Meanwhile, place jelly in a small microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve sauce with pot stickers.
Nutrition Facts : Calories 52 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 101mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
POT STICKER EGG ROLLS
My wife went crazy over these when I made them for her today. I only steamed half of them and froze the other half.
Provided by Lee in Texas
Categories Chinese
Time 50m
Yield 12 Egg rolls, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a wok over medium high heat.
- When hot add all vegetables and stir fry for two minutes.
- Add shrimp and crab and continue cooking for two more minutes.
- Make cooking sauce of 1 tsp sherry, 1 tsp soy sauce, 1 tsp sesame oil, dash of sugar, dash of salt and 1/2 tsp corn starch.
- Add to shrimp mixture and cook until sauce bubbles and thickens.
- Set aside to cool Roll 2 tbsps of the filling in an egg roll wrapper and fold up sealing the edge with egg whites.
- Spray a skillet liberally with cooking spray, and heat to medium high.
- Place egg rolls in skillet six at a time and brown on all sides (about 10 minutes).
- Add 1/2 cup chicken broth, reduce heat to low and cover steaming 10 minutes.
- Uncover and serve with chinese mustard.
Nutrition Facts : Calories 341.7, Fat 6, SaturatedFat 0.9, Cholesterol 106.5, Sodium 723.1, Carbohydrate 46.1, Fiber 3.6, Sugar 4.6, Protein 26.1
POT STICKERS TRADITIONAL
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Provided by SAILIN
Categories Appetizers and Snacks Meat and Poultry Pork
Time 7h10m
Yield 15
Number Of Ingredients 14
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.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g
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