HOMEMADE POTSTICKER DOUGH RECIPES

More about "homemade potsticker dough recipes"

POT STICKERS TRADITIONAL - ALLRECIPES

Pot Stickers Traditional - Allrecipes image

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 Pork Appetizers

Total Time 7 hours 10 minutes

Prep Time 1 hours 0 minutes

Cook Time 10 minutes

Yield 15 servings

Number Of Ingredients 14

Ingredients

½ pound ground pork
½ medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
½ teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
¾ cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

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, CarbohydrateContent 17.3 g, CholesterolContent 12.1 mg, FatContent 8.2 g, FiberContent 1.3 g, ProteinContent 5.7 g, SaturatedFatContent 1.7 g, SodiumContent 378.3 mg, SugarContent 1.2 g

PERFECT DUMPLING DOUGH (FOR BEGINNERS) - THE FLAVOR BENDER

Nov 03, 2014 · Making dumpling dough and homemade wrappers is a time-consuming process. But if you make a big batch at once, you can store these in the freezer for quick and easy meals for a good long while! Why I love this recipe. I LUUUUV eating dumplings! Homemade dumplings made with homemade dumpling dough …
From theflavorbender.com

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BRIOCHE BREAD RECIPE - THE FLAVOR BENDER

Nov 29, 2019 · Retard proofing the dough. This is the name for letting the dough proof in the fridge. This low temperature proofing is a much longer process, and helps develop the flavor of the dough. In a more practical sense, it makes the dough far easier to handle when it’s time to shape the loaves, plus it allows the dough …
From theflavorbender.com

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GLUTEN FREE CINNAMON ROLLS - SWEET, TENDER, PERFECT!

The consistency of the cinnamon roll dough is like very soft play dough so don't be surprised or discouraged when it doesn't look or feel like traditional cinnamon roll dough. Don't roll the dough …
From iowagirleats.com

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GLUTEN FREE CINNAMON ROLLS - SWEET, TENDER, PERFECT!

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PERFECT DUMPLING DOUGH (FOR BEGINNERS) - THE FLAVOR BENDER

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POT STICKERS TRADITIONAL - ALLRECIPES

These were wonderful--a lot of work though but worth it. I combined two recipes together. I only used 1/2 c. chopped cabbage, using the blender method to chop. It was easy this way, just make sure you squeeze the water out before adding it to the mixture. I also didn't precook my pork, just mixed and let it sit while I made the dough.
From allrecipes.com

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