POTSTICKER SALAD
Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.
Provided by CHRISTYJ
Categories Salad Pasta Salad Asian Pasta Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.
- Heat the oil in a large frying pan over medium heat, cook potstickers until golden brown, turning once or twice. Add the water to the pan, reduce heat to low, cover, and cook for another 3 minutes, or until liquid has evaporated. Rinse with cold water to cool, drain, and cut in half.
- In a large mixing bowl, toss together the water chestnuts, baby corn, carrot, mushrooms, peanut sauce, noodles, and potstickers. Chill 1 hour. Toss with peanuts just before serving.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 59.9 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 6.3 g, Protein 15.5 g, SaturatedFat 1.8 g, Sodium 803.6 mg, Sugar 2.7 g
POTSTICKER NOODLE BOWLS
Potsticker Noodles Bowls taste just like potstickers without the tedious sealing and steaming. This gluten free dinner recipe is ready in 30 minutes!
Provided by Iowa Girl Eats
Categories 30 minute meal, entree, kid friendly, stir fry
Yield serves 5
Number Of Ingredients 12
Steps:
- Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari then mix with your hands to combine and set aside.
- To a small mixing bowl add remaining 1/2 cup + 2 Tablespoons gluten free Tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.
- Prepare rice noodles according to package directions. The Thai Kitchen brand I recommend instructs you to boil them for 4-6 minutes before draining and rinsing under cold running water - I like to boil the noodles until they're al dente vs on the more firm side.
- While the noodles are boiling, heat a large wok or 12" skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
- Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
- Let dish cool for at least 10 minutes before scooping into bowls and serving - you'll taste the flavors so much better when the food isn't piping hot!
POT STICKER SALAD
This yummy recipe is easy to make. This makes a great appetizer as well as a small meal.
Provided by Kelly Yu
Categories Salad 100+ Pasta Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet over medium heat. Place the pot stickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Add the edamame and pour in the water. Cover, and bring to a simmer over medium-high heat. Cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes.
- Scrape the pot stickers and edamame into a mixing bowl, and add the lettuce and salad dressing. Season to taste with salt, and toss to mix. Serve immediately.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 37.6 g, Fat 10.1 g, Fiber 2.4 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 557.7 mg, Sugar 5.8 g
POTSTICKER PASTA SALAD
Steps:
- Cook snap pie and edamame and cool. Cook pasta and potstickers or tortellini according to directions on package, drain, and cool.
- You can use a premade dressing like Kraft Asian Toasted Sesame or make the dressing above.
- In a large bowl, combine the cooked and cooled pasta and potstickers or tortellini, snap peas, onion, edamame, carrots, and dressing. Toss.
- Serve immediately or refrigerate and serve cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 363 kcal, Carbohydrate 39 g, Protein 11 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 496 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
POTSTICKERS
Homemade potstickers are easier than you might think and taste better than your favorite restaurant! These Potstickers are stuffed with juicy pork, cabbage, shiitake mushrooms, ginger and garlic. They are steamed then pan fried to create an irresistible contrast between the top tender wrapper, golden crispy underside and rich, juicy filling. You can swap out the pork for your favorite protein and you can crimp the potstickers to seal instead of pleating. I also use a never-seen-before food processor technique for the filling so you have practically NO chopping and your filling comes together in minutes. These potstickers freeze beautifully, so you can they make fabulous instant lunches or dinners whenever you need a dumpling fix.
Provided by Jen
Categories Appetizer
Time 1h45m
Number Of Ingredients 21
Steps:
- Add cabbage to food processor and process until fine. Add diced cabbage to a fine mesh sieve and toss with 1/2 teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)
- Add mushrooms, green onions, ginger and garlic to food processor (you don't need to clean it out) and pulse until finely chopped. Add mixture to one side of a large bowl. To the other side of the bowl add egg yolk and whisk. Add cabbage, ground pork and all remaining filling ingredients and mix with your hands until thoroughly combined. Cover with plastic and either freeze for 15 minutes or refrigerate at least 30 minutes (or up to 24 hours) to chill mixture.
- Line a baking tray with parchment paper and prepare some damp paper towels or a damp cloth (to cover assembled pot stickers and keep them from drying out). Keep all wrappers covered in plastic wrap when you are not using them. Fill a small bowl with water.
- Working with 2-4 wrappers at a time (depending on how fast you are), add 1 tablespoon filling to the middle of each wrapper. Dip your finger in water and run it around the edge of HALF the wrapper. At this point you can either 1) Fold wrapper over in half to create a half-moon shape, pinch the edges firmly together to seal and crimp with a fork OR 2) create 4 pleats (instructions below).
- To create pleats: keep the back, moistened wrapper flat, and work with the front moistened wrapper (you are pleating just ONE side of the wrapper). Start with one side and work across to the other side. First, create one pleat with the front ummoistened wrapper by taking a small portion of dough, making a little fold and tucking it back. Firmly press completed pleat into back of wrapper to seal edges. Repeat for 4 pleats. *SEE PHOTOS IN POST*
- Place filled wrappers on prepared baking tray and cover with damp paper towels/cloth. Repeat with remaining wrappers.
- Place paper towels on a baking tray to place cooked potstickers. Heat 1 tablespoon oil in a large NONSTICK skillet (that has a lid) over medium high heat.
- Add about 12 dumplings to skillet flat side down, enough that will comfortably fit. Cook without touching until the underside is lightly golden, approx. 2 minutes. Watch closely so they don't burn! - check the bottom of a potsticker occasionally and adjust heat if needed.
- Turn heat to LOW. Stand back and use one hand holding the lid as a shield, as you pour 1/3 cup chicken broth around the dumplings then quickly place the lid on. You can even remove skillet from heat for 30 seconds if this will make you more comfortable against splattering.
- Cook until chicken broth has completely evaporated. Remove lid, increase heat to medium and cook 1-2 additional minutes to crisp up bottoms. Transfer potstickers to a paper towel lined baking tray. Repeat until all potstickers are cooked. Best served warm with Dipping Sauce.
- Whisk together Dipping Sauce ingredients. Add chili sauce to taste if desired.
CHICKEN POTSTICKERS
Chicken Potstickers - Ground chicken, cabbage coleslaw, scallions, soy sauce and plenty of savory seasonings are nestled in a dumpling wrapper and fried to perfection.
Provided by Katerina | Easy Weeknight Recipes
Categories Side Dish
Time 3h15m
Number Of Ingredients 17
Steps:
- In a medium skillet, heat 1 tablespoon of olive oil. Add 3 cups of coleslaw mix and minced garlic. Cook about 5 minutes or until coleslaw is wilted and garlic is fragrant.
- In a mixing bowl, add the ground chicken, egg, diced scallions, soy sauce, cooked coleslaw mixture, salt and pepper. Using your hands, mix together until well combined. Set aside.
- Prepare your workspace by laying out a small pile of potsticker wrappers and filling a small dish with water (to use for sticking the edges of the wrappers together).
- Place three wrappers out on the table or work surface. Using your finger, gently wet all the way around the edge of the wrapper. Place roughly 1 teaspoon of chicken mixture in the middle of each.
- Start by folding and pinching one end of the wrapper and gently pleat on one side of the wrapper, pressing together the tops of the edges until completely closed. (Use a bit more water to seal the edges if needed). Place each folded potsticker on a separate plate or baking sheet until all are completed. Once all are folded, you can either cook right away or freeze for later use (see notes below).
- If cooking all of the potstickers at the same time, you will need to cook your potstickers in batches.
- For your first batch, heat 2 tablespoons of olive oil in a frying pan over medium heat.
- Place 12 potstickers (pleated-side up) in the frying pan and cook uncovered for 3 minutes or until the bottoms are nicely browned. Then, add 4 cups of water in the pan and cover. Continue cooking for 6 minutes.
- Uncover and flip the potstickers to the other side. Continue to cook for an additional 4 minutes. Repeat in small batches until all the potstickers are cooked.
- Garnish with chopped green onions and sesame seeds. Serve.
- Combine all ingredients for the dipping sauce in a small dish.
- Serve with warm potstickers and enjoy!
Nutrition Facts : ServingSize 1 potsticker, Calories 73 kcal, Carbohydrate 6 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g
EVERYTIME I TAKE THIS SALAD TO A PARTY IT'S DEVOURED IMMEDIATELY!
A summer classic with a twist, Potsticker Pasta Salad is loaded with healthy vegetables and topped with toasted sesame dressing.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Cook snap pie and edamame and cool. Cook pasta and potstickers or tortellini according to directions on package, drain, and cool.
- You can use a premade dressing like Kraft Asian Toasted Sesame or make the dressing above.
- In a large bowl, combine the cooked and cooled pasta and potstickers or tortellini, snap peas, onion, edamame, carrots, and dressing. Toss.
- Serve immediately or refrigerate and serve cold.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
More about "potsticker pasta salad recipes"
PORK POTSTICKERS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
5/5
PORK AND GINGER POTSTICKERS | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5
10 BEST CHEESE TORTELLINI PASTA SALAD RECIPES | YUMMLY
From yummly.com
POTSTICKER SALAD – THE DINNER SHIFT
From thedinnershift.com
POTSTICKER AND ROASTED PEPPER SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 377 per serving
- In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or cook as package directs.)
10 EASY WAYS TO TURN FROZEN POTSTICKERS INTO WEEKNIGHT ...
From thekitchn.com
- Make a stir-fry with them. Prepare the potstickers according to the package directions and add them to your favorite saucy stir-fry. You can vary the sauce and vegetable combination and never have the same thing twice.
- Serve them with an Asian-style slaw. Cabbage is a wonderfully affordable vegetable and works well in Asian-style dishes. Stir up a big bowl of slaw and top it with potstickers.
- Stir them into soup. Potstickers are similar to wontons, so why not use them as a substitute in your next batch of broth? You’ll have more frequent requests for soup night.
- Top a rice bowl with them. Rice bowls are quick and easy suppers that allow you to use whatever you’ve got on hand. Stir up a batch of fried rice and feature potstickers as the main attraction.
- Make a pasta salad with them and your favorite Asian-style dressing. If one can make a pasta salad with tortellini or ravioli, why not with potstickers?
- Make pad Thai with them instead of noodles. Love the flavors of pad Thai? Swap out the noodles and use potstickers instead. The dumpling filling adds an extra dimension of flavor and texture.
- Toss them into a salad. As you might top a salad with fried ravioli, you can do the same with fried dumplings. Assemble the fixings of your favorite Asian-style salad and toss a few potstickers on top for good measure.
- Cook them on the grill. Can’t stand the heat? Get out of the kitchen. Coat potstickers with oil and cook them on a hot grill, turning every few minutes until cooked through.
- Serve an Asian-inspired appetizer dinner. Assemble your favorite Asian-style appetizers, such as egg rolls, summer rolls, teriyaki meatballs, and lettuce wraps.
- Dip them in sauce and call it good. Potstickers are so delicious on their own, there’s no harm in just serving them as is. Be sure to make your own sauce, though — the stuff in the frozen packets is for the birds.
RECIPE: POTSTICKER SALAD - RECIPELINK.COM
From recipelink.com
Category Salads-Potato, PastaReply to RecipeFrom Betsy at Recipelink.com, 05-29-2005Title Recipe
POTSTICKER PASTA SALAD | PASTA SALAD RECIPES, EASY PASTA ...
From pinterest.ca
TRADER JOE'S POTSTICKER RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
POTSTICKER PASTA SALAD | SUMMER PASTA SALAD RECIPES COLD ...
From pinterest.com
HOMEMADE POTSTICKERS : RECIPES - REDDIT
From reddit.com
RECIPE | MEXICAN POT STICKERS WITH HAMAMA MICROGREENS
From hamama.com
POT STICKER SALAD RECIPES
From tfrecipes.com
POTSTICKER PASTA SALAD | SALAD RECIPES, DELICIOUS SALADS ...
From pinterest.co.uk
POTSTICKER PASTA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
POTSTICKER PASTA SALAD | BEST VEGETABLE RECIPES ...
From pinterest.co.uk
POTSTICKER SALAD RECIPES
From tfrecipes.com
POT STICKER SALAD WITH SNAP PEAS RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN POTSTICKER SALAD - LOVIN' FROM THE OVEN
From lovintheoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love