Thanksgiving Potstickers Recipes

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.

PERFECT POTSTICKERS

Steps:

• Preheat oven to 200 degrees F.
• Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

POT STICKERS

Steps:

• Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
• In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

THANKSGIVING POTSTICKERS

Steps:

• Whisk cranberry sauce, wine, and sugar over medium heat until desired consistency is attained. Lower heat and keep warm until ready to serve.
• Combine turkey, stuffing, and gravy in a bowl; mix well.
• Place a teaspoon of turkey mixture in the center of each wonton wrapper. Wet the edges with cold water and press firmly to seal dumplings.
• Heat vegetable oil in a large skillet over medium heat. Place dumplings in the skillet and sear for about 30 seconds. Slowly add water, then cover and cook for 4 minutes. Uncover and stir dumplings gently until bottoms are browned, about 3 minutes more.
• Serve dumplings with warm cranberry dipping sauce.

CHARD POTSTICKERS

Steps:

• In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add chard, mushrooms, scallions, and garlic and cook until chard stems are crisp-tender and liquid has evaporated, 3 to 4 minutes. Squeeze excess liquid from chard. Transfer to a bowl; stir in vinegar, sesame oil, and soy sauce; season with salt and pepper. Wipe skillet dry and set aside.
• Place 1 rounded teaspoon filling towardthe edge of a dumpling wrapper.Moisten one edge with water usingyour finger. Bring two edges together,forming a half moon and enclosingfilling. Pinch a couple of small pleatsalong top layer of wrapper. Seal bypressing pleated and unpleated edgestogether. Place on a parchment-linedbaking sheet. Repeat. Keep dumplingsand unused wrapperscovered withdamp paper towels while working.
• Heat remaining tablespoon vegetable oil in reserved skillet over medium-high heat. Arrange dumplings in pan, tightly, flat-side down, and cook until deep golden brown, 2 to 3 minutes. Remove from heat. Add 1/2 cup of water. Return to heat. Cover and cookuntil heated through, all the water has evaporated, and bottoms are crisp, 4 to 6 minutes more (remove the lid for the last 30 seconds of cooking). Slide dumplings onto a serving platter, and serve with dipping sauce.