EASY ASIAN POTSTICKERS RECIPE
This Easy Asian Potstickers recipe fills wonton wrappers with a flavorful mixture of ground pork, vegetables, and hoisin sauce!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 1h
Number Of Ingredients 16
Steps:
- In a large bowl, gently combine all of the filling ingredients with a wooden spoon.
- Prepare a wrapping station by lining two large baking sheets with parchment paper. Lay as many wonton wrappers as will fit onto one baking sheet. Add a scant tablespoon of filling to the center of each wrapper.
- Fill a small bowl with water and set it next to your workstation. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you. Form the potsticker by bringing two sides of the wrap together to form a half moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker on the second baking sheet. Repeat with remaining wonton wrappers until all of the filling is used.
- Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add 1/2 cup water. Recover the pan, turn the heat down to medium low and steam until cooked through (another 5-7 minutes or so).
- Serve with dipping sauce.
Nutrition Facts : ServingSize 1 serving, Calories 41 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 66 mg, UnsaturatedFat 2 g
POTSTICKERS
Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.
Provided by Nagi
Categories Mains
Time 55m
Number Of Ingredients 14
Steps:
- Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
- Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
- Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.
Nutrition Facts : ServingSize 27 g, Calories 78 kcal
ASIAN ESSENTIALS: AWESOME DIPPING SAUCE
This really is an essential dipping sauce for things like pot stickers, eggrolls, and other Asian related items. I got it from a chef that worked at Chiam's in Chicago's Chinatown when I was just a kidding. That does not make it any type of state secret. It basically has the elements of a tangy sauce with just a hint of sweet that you will find in most similar sauces. Sadly, Chiam's no longer exists, it was torn down several years ago and replaced with a bank. Gone in reality; preserved in my memories. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- You will need a saucepan and a good non-reactive jar to store it in.
- Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If stored correctly (in the fridge), it should last 6 - 8 weeks.
- The sugar in the recipe mitigates the tartness of the vinegar and tamari; however, sometimes I prefer it tart, so I leave the sugar out.
- If you are looking for a good eggroll recipe, look no further: https://www.justapinch.com/recipes/main-course/main-course-pork/chef-andy-s-cooking-class-the-perfect-eggroll.html?r=4
- Gather your ingredients (mise en place).
- Add the sauce ingredients to a small saucepan over medium heat.
- When it comes up to a simmer, remove from the heat, and add the sesame seeds and red pepper flakes. Then allow to come to room temperature before storing.
- PLATE/PRESENT
- Use as a dipping sauce for your favorite Asian foods. Enjoy.
- Keep the faith, and keep cooking.
POTSTICKERS (CHINESE DUMPLINGS)
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.
Provided by Ayeen
Categories Main Dish Recipes Dumpling Recipes
Time 1h2m
Yield 12
Number Of Ingredients 13
Steps:
- Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
- To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
- 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.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 16.1 g, Cholesterol 151.5 mg, Fat 22.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 7.7 g, Sodium 454.2 mg, Sugar 0.8 g
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13 ASIAN SIDE DISHES TO EAT WITH POT STICKERS FOR DELICIOUS FLAVORS
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Reviews 8Published Feb 4, 2022Category Side Dishes
- Som Tum (Thai Green Papaya Salad) Okay, so pot stickers are Chinese and this side dish is Thai. That means it might not be the most traditional or authentic combination out there.
- Pai Huang Gua (Chinese Cucumber Salad) This light, refreshing salad works perfectly as an appetizer or as a side dish. It blends smashed cucumber chunks with a healthy dose of garlic in a dressing of soy sauce, Chinkiang vinegar, sugar, and sesame oil for an absolutely addictive taste.
- Egg Drop Soup. This is another Chinese side dish that’s served with just about anything you can imagine, and it’s simple to prepare. The name comes from the fact that you have to drop a raw egg into the hot soup, which cooks it.
- Crunchy Asian Slaw. If we’re being strict, this one is more “Asian inspired” than Asian, but that’s close enough, right? Anyway, it’s a great side dish.
- Thai Pineapple Fried Rice. As you can see, we’re back in Thailand for this next side dish, but Thailand is in Asia, okay? Pineapple fried rice is such a fun dish – in restaurants it’s often served in a hollowed out pineapple, and you can absolutely do the same if you’re making it for yourself.
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