Asian Style Fried Dumpling Appetizers Recipes

POTSTICKERS

Potstickers image

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

Ingredients

5 - 6 dried shiitake mushrooms ((Note 1))
1 ½ cups finely chopped Chinese cabbage ((Napa cabbage))
½ tsp salt
250 g / 0.5 lb fatty pork mince ((20 - 30% fat ideal - Note 2))
¼ cup garlic chives (, finely chopped*)
2 tsp light soy sauce ((light or dark soy also ok))
1 1/2 tsp Chinese wine ((Note 4))
½ tsp sesame oil*
¼ tsp white pepper ((black also ok))
1 garlic clove (, minced)
½ tsp grated fresh ginger*
30 - 35 round dumpling wrappers ((Note 5))
1/2 cup water per batch
4 - 6 tsp vegetable oil

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-STYLE FRIED DUMPLING APPETIZERS

Asian-Style Fried Dumpling Appetizers image

These are so easy to make just mix, stuff in the wrappers and fry! Do not cook the pork or shrimp before using in this recipe, they will cook while frying, do not add in more than 1 tablespoon filling into each wrapper or the filling will not cook properly, also you can add in 1/2 teaspoon salt (or to taste) if desired to the filling. Serve the cooked dumplings on the side with your favorite hot chili dipping sauce!

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 34m

Yield 40 dumplings (approx)

Number Of Ingredients 13

Ingredients

1 lb ground pork, uncooked
1/2 lb raw shrimp (shelled, deveined and finely chopped or minced)
1/2 cup water chestnut, finely chopped
2 1/2 tablespoons minced fresh gingerroot
1 green onion, minced (use only white part)
3 tablespoons soy sauce
1 tablespoon rice wine
1 1/2 teaspoons sesame oil
1/4 teaspoon black pepper
2 tablespoons cornstarch
40 dumpling wrappers or 40 gyoza skins
cornstarch, for dusting
corn oil (for frying)

Steps:

Prepare a large baking sheet that has been dusted with cornstarch.
In a large bowl mix together the first 10 ingredients (ground pork through the 2 tablespoons cornstarch) mix well with a wooden spoon to combine.
Place 1 tablespoon filling into the center of each dumpling skin/wrapper.
Moisten the edge with a little water, then fold over to enclose the filling.
Press edges to seal, then transfer to the baking sheet or tray that has been dusted with cornstarch.
Heat a wok or skillet then add in oil; heat to 350 degrees.
Add in 6-7 dumplings and fry turning constantly until a deep golden colour (about 4 minutes).
Remove and drain briefly in a colinder; transfer to paper towels.
Serve with chili sauce.

Nutrition Facts : Calories 139.1, Fat 3.1, SaturatedFat 1, Cholesterol 22.2, Sodium 275.5, Carbohydrate 19.5, Fiber 0.7, Sugar 0.1, Protein 7.4

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