POT STICKER DIPPING SAUCE
Make and share this Pot Sticker Dipping Sauce recipe from Food.com.
Provided by Michael Kinsel
Categories Asian
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a saucepan, heat 2 Tablespoons of toasted sesame oil to medium-high heat. Add scallion, garlic and red pepper flakes. Lower heat to medium and continue stirring about 3 - 5 minutes or until garlic starts browning.
- 2. Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
- 3. Add dark brown sugar and stir until sugar is dissolved.
- 4. Lower heat to low and cook for 10 minutes, stirring often.
- 5. Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).
POTSTICKERS WITH SPICY DIPPING SAUCE
Steps:
- To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
- To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
- To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
- To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
- Serve the potstickers warm accompanied by the dipping sauce.
CHICKEN POT STICKERS WITH DIPPING SAUCE
Steps:
- For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
- Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
- For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
- To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
- Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
- For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
- Serve the dumplings with the dipping sauce
POT STICKER DIPPING SAUCE
This is a version of the dark dipping sauce to serve with Pot Stickers. I learned this recipe in Chinese Cooking Class that I attended while we were stationed on Okinawa in the 1970's. We called the fried, steamed dumplings Chiao Tzu. I can give you the recipe for the dumplings if you would like.
Provided by BubbasMom Wetmore
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix ingredients and serve with Chiao Tzu (Pot Stickers).
POTSTICKER SAUCE
This potsticker sauce is a basic, no cook recipe that is tangy and spicy. Since you're making it from scratch, you can always adjust the flavors to your taste. Add more sriracha to turn up the heat. Or mix in some honey if you want your sauce to be sweet.
Provided by Diana Johnson
Categories condiment
Time 5m
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a small bowl, or shake up in a sealed jar. Leftovers can be refrigerated in an air tight container for one month.
Nutrition Facts : Calories 8 calories, ServingSize 8 Servings, Sodium 418 grams sodium
POT STICKERS WITH SWEET SOY DIPPING SAUCE
Serve these delicious appetizers at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
- Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a "hat" shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
- In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
- Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 1 g, TransFat 0 g
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
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
HOMEMADE POTSTICKER SAUCE WITH GARLIC AND GINGER
I threw this together when I had a bunch of leftover chopped ginger - it was a hit!
Provided by Jonathan
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar with a lid. Shake until sugar has dissolved.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 746.3 mg, Sugar 1.8 g
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