POT STICKERS (CHINESE DUMPLINGS) RECIPE - FOOD.COM
I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 25-30 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 10 ingredients in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
- Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
- When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
- Remove from pan.
- Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
- Keep warm on a plate covered.
Nutrition Facts : Calories 79.4, FatContent 4.4, SaturatedFatContent 1.6, CholesterolContent 21.2, SodiumContent 152.4, CarbohydrateContent 5.2, FiberContent 0.2, SugarContent 0.1, ProteinContent 4.4
CHINESE POT STICKERS RECIPE - FOOD.COM
These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 64 Potstickers
Number Of Ingredients 16
Steps:
- Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
- Squeeze out any liquid from the shrimp.
- Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
- On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
- In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
- Repeat for the remaining 32 dumplings.
- Mix the dipping sauce and serve with warm or hot dumplings.
Nutrition Facts : Calories 48.8, FatContent 1.7, SaturatedFatContent 0.3, CholesterolContent 9.5, SodiumContent 174.5, CarbohydrateContent 5.1, FiberContent 0.2, SugarContent 0.1, ProteinContent 3
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