POTSTICKER SAUCE
This potsticker sauce is a basic, no cook recipe that is tangy and spicy. Since you're making it from scratch, you can always adjust the flavors to your taste. Add more sriracha to turn up the heat. Or mix in some honey if you want your sauce to be sweet.
Provided by Diana Johnson
Categories condiment
Time 5m
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a small bowl, or shake up in a sealed jar. Leftovers can be refrigerated in an air tight container for one month.
Nutrition Facts : Calories 8 calories, ServingSize 8 Servings, Sodium 418 grams sodium
POTSTICKERS WITH SPICY DIPPING SAUCE
Steps:
- To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
- To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
- To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
- To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
- Serve the potstickers warm accompanied by the dipping sauce.
POTSTICKER DIPPING SAUCE
Make and share this Potsticker Dipping Sauce recipe from Food.com.
Provided by Michelle Figueroa
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together.
Nutrition Facts : Calories 53, Fat 1.5, SaturatedFat 0.2, Sodium 1342.4, Carbohydrate 6.4, Fiber 0.2, Sugar 4.9, Protein 2.6
BAKED POT STICKERS WITH DIPPING SAUCE
Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. -Taylor Marsh, Algona, Iowa
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 dozen (3/4 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 9 ingredients. Place 2 teaspoons of filling in center of a wonton wrapper. (Cover rest of wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wrappers and filling., Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12-15 minutes or until edges are golden brown., Meanwhile, place jelly in a small microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve sauce with pot stickers.
Nutrition Facts : Calories 52 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 101mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
POT STICKERS WITH SWEET SOY DIPPING SAUCE
Serve these delicious appetizers at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
- Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a "hat" shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
- In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
- Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
- In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 1 g, TransFat 0 g
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- Pour cold water into a small bowl. Working on a clean, flat surface, lay a potsticker wrapper down. Place a ½-1 tablespoon of the prepared mixture in the center. Dip your fingertip in water and trace it along the edge of the gyoza wrapper. Fold the wrapper over the filling to make a half-moon shape. You want to pinch or make pleats with the wrapper between your fingers and seal the edges. Make sure to work out any air pockets before sealing. Repeat with the remaining wrappers and filling.
- Heat a tablespoon of oil in a deep skillet or pan over medium high heat. Add as many potstickers in a single layer as possible, about 1/2 inch apart from each other and allow them to cook for 2-3 minutes. Pour 1/3 cup of water into the pan and quickly cover with a lid to prevent splatter. Lower the heat to medium and allow the potstickers to steam for 6-7 minutes or until you hear a loud frying or popping noise from the pan. Remove to a plate and keep warm.
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