GOOD SIDES FOR POTSTICKERS RECIPES

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POTSTICKER AND VEGETABLE STIR FRY RECIPE



Potsticker and Vegetable Stir Fry Recipe image

This family-pleasing recipe is heart-healthy and doesn't take a lot of effort or ingredients.

Provided by Woman's Day Kitchen

Categories     low-calorie    low-fat    appetizers    dinner    main dish    side dish

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

2 tbsp.

canola oil

16

frozen pork potstickers

1 tbsp.

reduced-sodium soy sauce

1 tsp.

honey

3

medium carrots, thinly sliced on a diagonal

2

bell peppers (1 red, 1 yellow), thinly sliced

2

clove garlic, finely chopped

1 tbsp.

finely chopped fresh ginger

1

medium Red Onion, thinly sliced

1/4

medium green cabbage, very thinly sliced (4 cups)

3 oz.

snow peas, sliced on a diagonal into thirds

Toasted sesame seeds

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add the potstickers and cook until lightly browned on all sides, 4 to 6 minutes. Add 2 tablespoons water to the skillet, cover, and cook until the water has evaporated and the potstickers are heated through, 1 to 2 minutes. In a small bowl, whisk together the soy sauce and honey; set aside. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the carrots, peppers, garlic, and ginger and cook, tossing occasionally, for 5 minutes. Add the onion, cabbage, and snow peas and cook, tossing occasionally, until the vegetables are just tender, about 2 minutes more. Divide the vegetables and potstickers among bowls and drizzle with the soy sauce mixture. Sprinkle with toasted sesame seeds, if desired.

Nutrition Facts : Calories 311 calories

PERFECT POTSTICKERS RECIPE | ALTON BROWN | FOOD NETWORK



Perfect Potstickers Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     appetizer

Total Time 1 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 35 to 40 potstickers

Number Of Ingredients 15

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

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.

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