POT STICKERS TRADITIONAL
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Provided by SAILIN
Categories Appetizers and Snacks Meat and Poultry Pork
Time 7h10m
Yield 15
Number Of Ingredients 14
Steps:
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 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
ROUND 2 RECIPE - CHICKEN POT STICKERS
Steps:
- Chop the chicken into small pieces. Slice the 2 grilled scallions and combine them with the chopped chicken. Slice the uncooked scallion and set aside for garnish.
- Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients.
- Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes.
- Whisk together the soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl. Stir until the sugar has dissolved and set aside.
- Arrange the pot stickers on a serving platter, garnish with the reserved sliced scallions and serve with the dipping sauce.
PORK-AND-CHIVE POT STICKERS
Toss the take-out menu and cook up this Chinese-American favorite on your skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
- Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20).
- In 2 batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.
Nutrition Facts : Calories 200 g, Fat 8 g, Fiber 1 g, Protein 9 g
GINGER PORK POT STICKERS
Although I have not tried these yet, the recipe looks promising. This is from the Raley's Something Extra winter 2007. Time is an estimate
Provided by cookiedog
Categories Pork
Time 1h15m
Yield 50 pot stickers
Number Of Ingredients 8
Steps:
- Stir together pork, cabbage, green onions, teriyaki sauce and ginger in a medium bowl.
- Place a heaping teaspoon of filling in the center of each pot sticker wrapper. Brush water around the edges and fold up to enclose filling. Press firmly until edges are sealed well.
- To cook, heat 1 tablespoons oil in a large skillet. Place half of pot stickers in a skillet, seam side up. Cook for 2 minutes or until bottoms are golden brown, tipping skillet to evenly distribute oil.
- Add 1/3 cup chicken broth to the skillet; cook, covered, over medium heat for about 8 to 10 minutes until liquid has been absorbed and pork is cooked through.
- Remove from skillet and repeat with remaining oil, pot stickers, and broth.
Nutrition Facts : Calories 57.3, Fat 2.6, SaturatedFat 0.8, Cholesterol 9.3, Sodium 118, Carbohydrate 5, Fiber 0.2, Sugar 0.2, Protein 3.3
POT STICKERS ASIAN POT STICKERS
Best regards to Tom Chen MD for this recipe. It does take a little time, but you will never get any POT STICKERS this good! Follow directions step by step, maybe get a little help and a couple glasses of wine, then your set!
Provided by Timothy H.
Categories Pork
Time 50m
Yield 3 dozen
Number Of Ingredients 14
Steps:
- Brown the ground round and pork, drain set aside.
- Mix the cabbage,zucchini,soy sauce,ginger root,sesame oil,salt,pork and ground round in a bowl set aside.
- Place the flour in a large bowl and make a well in the middle. Add 1 cup water and stir until it forms a stiff dough. Turn dough on a lightly floured surface, knead for 8-10 minutes or until smooth and elastic. (NOTE: THIS CAN BE DONE IN YOUR KITCHEN AID MIXER.) Cover dough and chill for 30 minutes.
- Divide dough into thirds.Roll each portion of dough in to a 1 inch wide log.Set 2 logs aside.Slice remaining log into 1/2 inch thick slices.Roll each slice on a floured surface to a 3 inch circle. Place 1 teaspoon of meat mixture in the center of each circle.Moisten edges of circles with a little water to seal.
- Fold circles, and press edges together with a fork dipped in flour.Repeat procedure with remaining logs and meat mixture. Place 2 tablespoons vegetable oil in a skillet over medium heat.Add 1/3 of the dumplings, and brown on all sides. Add 1/2 cup water to dumplings in skillet; cover and simmer 10 minutes or until water evaporates.
- Repeat procedure with remaining dumplings and additional vegetable oil and water. Serve with the mixture of soy sauce,chili oil and vinegar to taste.
Nutrition Facts : Calories 777.8, Fat 26.6, SaturatedFat 7.3, Cholesterol 62.4, Sodium 1267.2, Carbohydrate 99.9, Fiber 4.8, Sugar 2.7, Protein 32
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