DESSERT POTSTICKERS RECIPES

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STRAWBERRY POT STICKERS RECIPE: HOW TO MAKE IT



Strawberry Pot Stickers Recipe: How to Make It image

My wife and daughter love this unusual dessert. Strawberries are my favorite fruit and marrying them with chocolate and cinnamon in this dim sum dish is a surprising treat for everyone.—Rick Browne, Ridgefield, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 32 pot stickers (2/3 cup sauce).

Number Of Ingredients 14

3 ounces milk chocolate, chopped
1/4 cup half-and-half cream
1 teaspoon butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
POT STICKERS:
2 cups chopped fresh strawberries
3 ounces milk chocolate, chopped
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
32 pot sticker or gyoza wrappers
1 large egg, lightly beaten
2 tablespoons canola oil, divided
1/2 cup water, divided

Steps:

  • Place chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla and cinnamon. Cool to room temperature, stirring occasionally., For pot stickers, in a small bowl, toss strawberries and chopped chocolate with brown sugar and cinnamon. Place 1 tablespoon mixture in center of one gyoza wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edge with egg. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Repeat with remaining wrappers and filling. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large skillet, heat 1 tablespoon oil over medium-high heat. Arrange half of the pot stickers, flat side down, in concentric circles in pan; cook 1-2 minutes or until bottoms are golden brown. Add 1/4 cup water; bring to a simmer. Cook, covered, 3-5 minutes or until water is almost absorbed and wrappers are tender., Cook, uncovered, 1 minute or until bottoms are crisp and water is completely evaporated. Repeat with remaining pot stickers. Serve with sauce.

Nutrition Facts : Calories 58 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 8g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch

PERFECT POT STICKERS | ALLRECIPES



Perfect Pot Stickers | Allrecipes image

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

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 32 pot stickers

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1?½ cups finely chopped green cabbage
2?½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

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, CarbohydrateContent 46.2 g, CholesterolContent 54.5 mg, FatContent 18.8 g, FiberContent 2.4 g, ProteinContent 19.8 g, SaturatedFatContent 6.3 g, SodiumContent 1453.3 mg, SugarContent 3.5 g

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