CHIVE STICKERS RECIPES

Name: Pork & Chive Pot Stickers
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 5 dozen.
Cuisine: Asia, Chinese
Ingredients: 2 medium carrots, finely chopped; 1 small onion, finely chopped; 1/2 cup finely chopped water chestnuts; 1/3 cup minced fresh chives; 1 large egg white, lightly beaten; 3 tablespoons reduced-sodium soy sauce; 1/2 teaspoon pepper; 1 pound ground pork; 60 pot sticker or gyoza wrappers; 3 tablespoons canola oil, divided; 1 cup chicken broth, divided

PORK & CHIVE POT STICKERS RECIPE: HOW TO MAKE IT

Pork & Chive Pot Stickers Recipe: How to Make It image

Here's my top make-ahead appetizer. My three kids are old enough to cook these themselves, right from the freezer. They're a lot more nutritious than the ones you get at a restaurant. —Marisa Raponi, Vaughan, Ontario

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 05 minutes

Prep Time 60 minutes

Cook Time 5 minutes

Yield 5 dozen.

Number Of Ingredients 11

Ingredients

2 medium carrots, finely chopped
1 small onion, finely chopped
1/2 cup finely chopped water chestnuts
1/3 cup minced fresh chives
1 large egg white, lightly beaten
3 tablespoons reduced-sodium soy sauce
1/2 teaspoon pepper
1 pound ground pork
60 pot sticker or gyoza wrappers
3 tablespoons canola oil, divided
1 cup chicken broth, divided

Steps:

7In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Place a scant tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, 2-3 minutes or until broth is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and broth is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce.
Freeze option: Place uncooked pot stickers on waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook frozen pot stickers as directed, increasing broth to 1/2 cup and simmering time to 4-6 minutes when cooking each batch.

Nutrition Facts : Calories 39 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.

CHINESE CHIVE POTSTICKERS | CHINA SICHUAN FOOD

Chinese Chive Potstickers | China Sichuan Food image

Simple and step to step guide to make chive and pork pot sticker at home.

Provided by Elaine

Categories staple food

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 18

Ingredients

50 to 60 dumpling wrappers
250 g minced pork (,with some fat)
300 g to 500g Chinese chives (,remove the hard ends)
1 egg
1 tbsp. cooking wine
1/2 tsp. white pepper
1 tbsp. light soy sauce
1 tbsp. oyster sauce
2 tbsp. hot oil
1/4 cup chopped scallion
2 tsp. sesame oil
1 tablespoon soy sauce
1 teaspoon chili oil (,I use laoganma crispy chili oil this time)
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon stock or clean water
1 teaspoon roasted sesame seed
Chopped scallion and coriander (optional)

Steps:

In a mixing bowl, add ground pork, a small pinch of salt, ginger, egg, cooking wine, light soy sauce, white pepper, and then oyster sauce . Mix well.
Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky and lighter in color. Set aside for 1 hour or cover with plastic wrapper and overnight.
Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
Add around 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
Heat over medium fire until one side becomes browned. For a even crisper version, slow down the fire and turn over the dumpling and fry the pleats side until golden brown too.Swirl around 1/4 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
Heat over slowest fire until the bottom becomes crispy and golden brown.
Serve directly or dipping sauce.

Nutrition Facts : Calories 160 kcal, CarbohydrateContent 2 g, ProteinContent 7 g, FatContent 13 g, SaturatedFatContent 3 g, CholesterolContent 42 mg, SodiumContent 451 mg, FiberContent 1 g, ServingSize 1 serving

More about "chive stickers recipes"

PORK & CHIVE POT STICKERS RECIPE: HOW TO MAKE IT

Here's my top make-ahead appetizer. My three kids are old enough to cook these themselves, right from the freezer. They're a lot more nutritious than the ones you get at a restaurant. —Marisa Raponi, Vaughan, Ontario
From preprod.tasteofhome.com
Total Time 01 hours 05 minutes
Category Appetizers
Cuisine Asia, Chinese
Calories 39 calories per serving

7In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Place a scant tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, 2-3 minutes or until broth is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and broth is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce.
Freeze option: Place uncooked pot stickers on waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook frozen pot stickers as directed, increasing broth to 1/2 cup and simmering time to 4-6 minutes when cooking each batch.

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