Potsticker Salad Recipes

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.

POTSTICKER SALAD

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.

POTSTICKER SALAD

Steps:

• Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). If using a metal steamer basket, spray the bottom with nonstick cookig spray. Bring the water to a boil. Place the potstickers in the basket (or skillet) followed by the carrots, cover, and steam for 4 minutes. Add the snap peas and edamame, cover, and steam until the potstickers are cooked through and the vegetables are tender, 4 to 6 minutes. Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, red chili paste and sesame oil. Divide the bean sprouts among bowls and top with the potstickers and vegetables. Sprinkle with the scallions, peanuts and cilantro. Serve with the sauce (I topped each bowl with 1-2 T sauce). Serves 4. Adapted from Real Simple.

CHICKEN POTSTICKER SALAD

Steps:

• To make the salad: Toss all ingredients, excluding the potstickers. Pan fry the potstickers on the stove according to the box directions.
• To make the dressing: Whisk all of the ingredients together, slowly pouring in the oil last. Drizzle over salad as desired.

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.