STEAMED POTSTICKERS CALORIES RECIPES
GYOZA (JAPANESE POTSTICKERS) RECIPE | ALLRECIPES
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too.
Provided by ehagood10
Categories Main Dishes Dumpling Recipes
Total Time 54 minutes
Prep Time 40 minutes
Cook Time 14 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
- Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
- Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
- Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.
Nutrition Facts : Calories 253.5 calories, CarbohydrateContent 26.2 g, CholesterolContent 59 mg, FatContent 10.6 g, FiberContent 1.5 g, ProteinContent 12.8 g, SaturatedFatContent 2.9 g, SodiumContent 763.8 mg, SugarContent 0.9 g
CHICKEN POT STICKERS RECIPE: HOW TO MAKE IT
Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. —Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Total Time 55 minutes
Prep Time 50 minutes
Cook Time 5 minutes
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers.
Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.
Nutrition Facts : Calories 39 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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POTSTICKERS (CHINESE DUMPLINGS) RECIPE | ALLRECIPES
An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.
From allrecipes.com
Reviews 4.4
Total Time 1 hours 2 minutes
Category Main Dishes, Dumpling Recipes
Calories 411.1 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 1 hours 2 minutes
Category Main Dishes, Dumpling Recipes
Calories 411.1 calories per serving
- Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
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