T.G.I. FRIDAY'S POT STICKERS
Make and share this T.g.i. Friday's Pot Stickers recipe from Food.com.
Provided by Starfire aka Wendy
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine flour, salt, hot w ater and oil in a medium bowl; make a smooth dough. Allow the dough.
- to rest for 20 minutes, covered.
- Combine the dipping sauce ingredients in a small bow l; set.
- aside.
- Combine the filling ingredients. Roll the dough out about 1/8" thick. Use a biscuit cutter or.
- a glass to cut out 3" circles.
- Brush a little water around the edges of the circles. Place about 2.
- teaspoons filling in center. Fold the circles in half and press to seal, making sure to squeeze out any.
- air.
- To cook, bring a pot of saltedw ater to boil, and boil the dumplings until cooked through,.
- about 5 minutes. Drain well. (The dumplings may be frozen at this point to use later.) This about.
- 8 dozen or so. If not frozen, heat a skillet or wok until hot, add about 2 T. oil and heat.
- Add dumplings and fry themuntil nicely brow ned on one side. Drain on paper towels. Serve with the.
- dipping sauce.
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
TGI FRIDAY'S POT STICKERS W/ DIPPING SAUCE
Make and share this Tgi Friday's Pot Stickers W/ Dipping Sauce recipe from Food.com.
Provided by bnpros
Categories < 30 Mins
Time 20m
Yield 8 dozen, 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered.
- Combine the filling ingredients. Combine the dipping sauce ingredients.
- Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely.
- To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels.
- Serve with the dipping sauce.
Nutrition Facts : Calories 506.4, Fat 21.9, SaturatedFat 7.2, Cholesterol 85.5, Sodium 1933.7, Carbohydrate 53, Fiber 3.1, Sugar 2.8, Protein 23.1
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