HOMEMADE PONZU SAUCE RECIPE - FOOD.COM
Make and share this Homemade Ponzu Sauce recipe from Food.com.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.
Nutrition Facts : Calories 208.4, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 5551.5, CarbohydrateContent 44.6, FiberContent 1.3, SugarContent 31, ProteinContent 10.8
PORK AND GINGER POT STICKERS RECIPE | MING TSAI | FOOD NETWORK
Provided by Ming Tsai
Categories appetizer
Total Time 1 hours 40 minutes
Prep Time 1 hours 30 minutes
Cook Time 10 minutes
Number Of Ingredients 17
Steps:
- Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
- GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
- In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
- COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
- Combine all and serve in a small bowl.
- PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
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PORK AND GINGER POT STICKERS RECIPE | MING TSAI | FOOD NETW…
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 40 minutes
Category appetizer
Cuisine asian
Reviews 4.8
Total Time 1 hours 40 minutes
Category appetizer
Cuisine asian
- PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
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