LAMB GINGER POT STICKERS WITH A PONZU DIPPING SAUCE
Provided by Matthew Grunwald
Categories main-dish
Time 40m
Yield 20 pot stickers
Number Of Ingredients 11
Steps:
- For the dipping sauce: In a small bowl, whisk together the soy sauce, ponzu vinegar, black vinegar, sambal and brown sugar until the sugar is dissolved, about 1 minute.
- For the pot stickers: Fill a large, deep skillet just under halfway with oil and heat to 350 degrees F.
- In a large bowl, mix together the lamb, ginger, scallions and 2 teaspoons each salt and pepper. Fill each wonton wrapper with 1 tablespoon of the filling. Moisten an index finger in water and run it around the perimeter of each wrapper. Fold the wrappers corner to corner into triangles, press out the excess air from the center and then pinch the sides together.
- In batches of five, fry the pot stickers for 2 to 3 minutes, turning halfway through cooking, until golden and cooked through. Remove with a slotted spoon and drain on paper towels. Serve hot with the dipping sauce.
JAPANESE PONZU SAUCE (WITH VARIATIONS)
Steps:
- Gather the ingredients.
- Combine mirin, vinegar, soy sauce, and bonito flakes in a saucepan and bring it to a boil over medium heat.
- Remove from the heat and let cool.
- Pour sauce through a strainer into a bowl and discard bonito flakes. Add yuzu juice. This recipe appears in Asian Grilling, by Su-Mei Yu, reprinted with permission.
Nutrition Facts : Calories 39 kcal, Carbohydrate 7 g, Cholesterol 1 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 252 mg, Sugar 7 g, Fat 0 g, ServingSize 1/4 cup (4 servings), UnsaturatedFat 0 g
PONZU-GINGER DIPPING SAUCE
This recipe is from Niki Achitoff-Gray of Serious Eats: This no-cook dipping sauce features ponzu, the citrus- and soy-spiked Japanese sauce, that's enlivened with ginger, scallions, and sesame oil. It's reminiscent of teriyaki, but substantially more complex. Try it with dumplings, simply cooked chicken, or steamed or roasted...
Provided by Beth Renzetti
Categories Other Sauces
Time 5m
Number Of Ingredients 6
Steps:
- 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.
PONZU SAUCE FOR DIPPING
Provided by Food Network
Time P1D
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.
GINGER PONZU SAUCE (TO BE SERVED OVER PINK SNAPPER)
Steps:
- Combine all ingredients and bring to a boil. Thicken with white wash. Serve.
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