PERFECT POT STICKERS
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
Time 1h
Yield 6
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, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g
BUDDAKAN POT STICKERS
Make and share this Buddakan Pot Stickers recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 40m
Yield 30 dumplings
Number Of Ingredients 19
Steps:
- Combine all filling ingredients in a large nonreactive mixing bowl and mix by hand, aggressively slamming the mixture against the side of the bowl until thoroughly combined and very sticky.
- Working one wrapper at a time, put a tablespoon of filling in the center of a wrapper. Brush water on one side of the circle.
- Holding the dumpling between the thumb and forefinger of your left hand (or right hand, if left-handed), use your dominant hand to pleat and seal the edges of the sealed dumpling. If you can't pleat the dumplings, just seal. It's going to taste great no matter what you do.
- Stand sealed dumplings on an even surface, gently pressing to flatten their bottoms, and cover gently with a damp cloth or paper towel.
- When all the dumplings are filled and sealed, heat 1/2 of the vegetable oil in a flat-bottomed, lidded skillet until hot but not smoking.
- Arrange half the dumplings flat-side down in the hot oil and cook, uncovered (3 minutes). Add the water, cover tightly with the lid, and reduce heat to medium.
- Cook 10 minutes, until all the liquid has evaporated and the dumplings are crisp on the bottom. Shake pan to loosen dumplings; turn out onto a plate and cover with foil.
- Repeat with remaining dumplings. Serve warm with soy and chili sauce for dipping.
Nutrition Facts : Calories 95, Fat 6.1, SaturatedFat 1.6, Cholesterol 11.6, Sodium 638.8, Carbohydrate 6.2, Fiber 0.4, Sugar 0.2, Protein 3.8
BIBIMBAP (KOREAN VEGETARIAN NOODLES)
This recipe is from a chef who operated the restaurant, Korean Temple Cuisine, in New York, New York. Bibimbap (mixed up rice) history is lost to time but some theories abound. One theory was when royal cooks attempted to assemble something beautiful under less-than-ideal conditions for a 13th-century king on the run from Mongolian invaders. Another theory is that it was a harvest time dish eaten from a communal bowl by farmers working out in the field.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- In a bowl, whisk gochujang, lemon-lime soda, miso, corn syrup, sesame oil, garlic, ginger, vinegar and sesame seeds until smooth. Set aside.
- Bring a 4-qt saucepan of water to a boil and add sprouts. Cook until crisp tender (30 seconds). Transfer to a bowl of ice water, drain and dry with paper towels. Set aside.
- Repeat procedure with spinach (squeeze out as much liquid as possible when draining). When finished, pour boiling water into a bowl and add mushrooms. Let soften for 30 minutes. Drain, remove stems, and slice 1/4 inch thick. Set aside.
- Heat 1 tbsp canola oil and 1/2 tsp sesame oil in a 10 inch nonstick skillet over medium heat. Add 1 tsp garlic, 1/2 tsp ginger and mushrooms. Season with salt and pepper. Cook until hot (2 minutes). Transfer to a bowl. Set aside.
- Repeat procedure, using same amounts of canola oil, sesame oil, garlic, and ginger with the gosari, squash, carrot and radish. Season each with salt and pepper. Set each aside in separate bowls and add 1/4 tsp sesame seeds to radishes.
- Add 1 1/2 tsp garlic, 1/4 tsp sesame oil, salt, and pepper each to sprouts and spinach and stir well.
- Heat remaining canola oil in skillet and add tofu. Cook, turning once, until browned (4-6 minutes). Transfer to a plate and cut each in half.
- When ready to serve, place 1 cup rice each in center of 4 bowls, drizzle a little sesame oil over each mound of rice and top each with a fried egg. Place 1/4 of mushrooms in a mound in each bowl over the rice.
- Working clockwise, arrange 1/4 each squash, carrot, radish, spinach, sprouts, gosari, chicory, and lettuce. Place tofu on lettuces and sprinkle with sesame seeds and scallions. Serve with sauce on the side.
- Each diner should stir their bibimbap vigorously before eating. Bibimbap is considered Korean therapy food which makes sense given that the notion of food as medicine is a fundamental one in Korean cooking and the stirring helps to relieve stress.
Nutrition Facts : Calories 1295.1, Fat 48.1, SaturatedFat 6.5, Cholesterol 186, Sodium 174.6, Carbohydrate 187.2, Fiber 11.3, Sugar 10.4, Protein 31.4
SWEET AND SOUR PORK
The recipe is from New York's best Chinese Chef, Chun Lee. Its very authentic, easy to make, and tastes fantastic.
Provided by Suzin
Categories Pork
Time 30m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the pork into 1 inch cubes. Mix the flour, 3/4 cup water and the egg in a medium bowl to make a batter. Add the pork and mix well.
- Heat a large wok over high heat. Add enough oil to come about 2 inches up the side of the wok and heat to 375°F Add the pork one piece at a time so the pieces do not stick together. Fry until golden brown and crisp.
- When pork is crisp and golden, remove from wok, and drain. Remove all but 2 tablespoons of oil from the wok, and add the bell pepper and onion and fry for about 30 seconds until soft. Remove from the wok and set aside.
- Combine the ketchup, vinegar, sugar, sherry (or rice wine) and salt in a bowl. Set aside. In a separate bowl, dissolve the corn starch with a little water, and set aside.
- Return the wok to high heat, and add the ketchup mixture and bring to te boil. Return the pork, bell pepper and onion, lychees and pineapple, and lastly the cornstarch mixture to thicken the sauce. Stir fry until the pork is coated with the sauce (about 20 seconds) Serve immediately with steamed rice.
Nutrition Facts : Calories 533.5, Fat 15.2, SaturatedFat 5.1, Cholesterol 109.5, Sodium 554.8, Carbohydrate 69.9, Fiber 2.2, Sugar 38.8, Protein 22
RATNER'S VEGETABLE CUTLETS
This easy vegetarian patty was one of the most popular dishes at the New York's restaurant, Ratner's. The recipe was printed (in 1975!) in "The World Famous Ratner's Meatless Cookbook", by Judith Gethers and Elizabeth Lefft. Recipe is Kosher for Passover. These reheat very well.
Provided by blucoat
Categories Potato
Time 1h
Yield 15 cutlets
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
- Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
- Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
- Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
- Bake for 45 minutes, or until lightly golden browned. Serve hot.
GYOZA ( POT STICKERS)
Gyoza, or potstickers, are a huge hit in my household. We enjoy this recipe so much that sometimes our entire meal consists only of potstickers and rice.
Provided by Heirloom
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- While still mostly frozen, and using a very sharp knife, mince the pork loin until it resembles ground pork.
- In a medium mixing bowl mix all ingredients until thoroughly combined.
- On a dry surface lay out a Gyoza wrapper and place a teaspoonful of pork mixture in the center. Wet just the tip of your finger and run around the edge of the wrapper. Fold over and pinch the sides together so it looks like a semi-circle.
- Repeat until the pork mixture is gone.
- In a large non-stick frying pan with a lid (I use a 4 1/2 quart Sauteusse)heat a teaspoonful of oil and place 10-12 gyoza in the pan.
- Cook for two minutes without touching them.
- Pour a half cup of water into the pan and cover immediately.
- Cook for 5-7 minutes, undisturbed, or until all water is gone.
- Remove from pan with tongs.
- Repeat with rest of gyoza.
Nutrition Facts : Calories 22.8, Fat 1, SaturatedFat 0.3, Cholesterol 31, Sodium 186.2, Carbohydrate 1.9, Fiber 0.6, Sugar 0.9, Protein 1.7
POT STICKERS TRADITIONAL
This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Provided by SAILIN
Categories Appetizers and Snacks Meat and Poultry Pork
Time 7h10m
Yield 15
Number Of Ingredients 14
Steps:
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g
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