PERFECT POT STICKERS | ALLRECIPES
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
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
POT STICKER DUMPLINGS RECIPE - FOOD.COM
Make and share this Pot Sticker Dumplings recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 48 dumplings
Number Of Ingredients 12
Steps:
- Finely grate 1 piece of ginger, then finely shred second piece.
- Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1 1/2 tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
- Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 2 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance and stored covered in the fridge.
- Preheat oven to 150°C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.
- Serve with bowls of red vinegar combined with the shredded ginger, for dipping.
Nutrition Facts : Calories 69.5, FatContent 3.4, SaturatedFatContent 0.9, CholesterolContent 6.3, SodiumContent 122.3, CarbohydrateContent 7, FiberContent 0.3, SugarContent 0.1, ProteinContent 2.5
More about "non stick paper for stickers recipes"
CHICKEN AND KALE POTSTICKERS - LE CREUSET RECIPES
From lecreuset.co.za
Reviews 1
Total Time 95 minutes
Cuisine Asian
To make the dipping sauce, mix the ingredients together.
To make the filling, blitz the chicken breasts in a food processor with the ginger, garlic and chilli to form a mince. Remove and place in a large bowl, add the kale, spinach, spring onions and soy sauce. Season, then fry off a spoonful to check the flavour.
To form a potsticker, hold a wrapper in your palm, lightly brush the edges with a little water to act as a “glue”. Add a heaped teaspoon of filling to the middle. Secure the potsticker by bringing up each side to make a taco shape, then press together. Fold and pinch to pleat and seal the edges. Alternatively, you can purchase ready-made potstickers from the freezer sections of your local Asian supermarket or restaurants. To cook, bring a saucepan of salted water to the boil. Simmer the potstickers in batches for 3-4 minutes. Drain and toss in vegetable or coconut oil to prevent sticking.
Just before serving, heat a little vegetable oil or coconut oil in a Le Creuset Signature Buffet Casserole over a medium heat. Sauté the potstickers in batches, for 2 – 3 minutes a side. Do not turn until properly browned to prevent sticking.
Drizzle with sesame oil and serve immediately with the dipping sauce, garnish with radishes and micro herbs.
PORK AND SHRIMP POT STICKERS RECIPE BY A.L. - COOKEATSHARE
From m.cookeatshare.com
Reviews 5
Cuisine Asian
Calories 709 per serving
- Mix all ingredients, except wrappers and chicken stock, thoroughly. In a small dish, make a thin slurry of cornstarch and water for sealing the wrappers. Place a wrapper on the dumpling press, put a teaspoon of the filling in the center, then moisten edges with a bit of the slurry. Press handles together firmly, and voila! you have a pot sticker. Hold it by the top pleat and just press down gently to flatten the bottom of each one. This is the way they will sit in the skillet or wok. Continue until all wrappers and filling is used up. Heat 2 Tbsp. oil in a well-seasoned wok or 12 inch non-stick skillet over medium high heat. Let them brown gently until golden on the bottom. Pour the chicken stock over the pot stickers and cover immediately, cooking over medium heat until almost all of the liquid is gone. Uncover, and let them cook until the liquid is completely absorbed and the dumplings are a lovely golden brown on the bottom. Serve with a dipping sauce of 3 Tbsp soy sauce, 1 tsp sesame oil and 1 1/2 Tbsp vinegar.
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