Pot Stickers You Pick Your Protein Recipes

POT STICKERS

Steps:

• Soak the dried mushrooms in warm water in covered bowl for 30 minutes. Drain, remove stems, and mince the mushroom caps.
• Meanwhile, In a large bowl, toss together the cabbage and salt and let stand for 30 minutes. This will help leach the water out of the cabbage. With your hands, wring out as much of the water from the cabbage as possible. Discard water and place cabbage in a new bowl.
• Add mushrooms, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and pepper and mix with a rubber spatula to combine.
• To fill each pot sticker, place a wonton wrapper on a work surface and brush the edges with water; keep the other wrappers covered with a slightly damp kitchen towel to prevent them from drying out.
• Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge, pressing damp edges together firmly. Repeat with remaining filling and wrappers.
• Preheat the oven to 250 degrees. In a large nonstick frying pan over medium-high heat, heat 1 tablespoon canola oil. Add 10-12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 3-4 minutes.
• Pour 1/4 cup broth in the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender but still firm, and the filling is cooked through, 4-5 minutes.
• Transfer to a platter, cover with aluminum foil, and keep warm in the oven. Cook the remaining pot stickers and broth in three more batches. Serve with the ginger soy dipping sauce.
• In a medium non-reactive bowl, whisk together vinegar, soy sauce, water, sugar, sesame oil, and Sriracha until sugar is dissolved.
• Whisk in ginger, garlic, and chile. Use immediately or cover and refrigerate for up to 2 days. Makes about 1 1/4 cups.

PERFECT POT STICKERS

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.

POT STICKERS TRADITIONAL

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.

FRIED POT STICKERS

Steps:

• Combine turkey, 1 tablespoon beaten egg, water chestnuts, green onion, soy sauce, ginger, black pepper, salt, garlic powder, and red pepper flakes in a bowl.
• Use a 3-inch biscuit cutter to cut wonton wrappers into circles. Place 1 1/2 teaspoon of the turkey filling in the center of each wonton wrapper. Brush one side of each wrapper with beaten egg. Fold wrapper over filling, pleating edges as you seal.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pot stickers, 6 at a time, until browned, 3 to 6 minutes. Drain on paper towels.

POTSTICKERS

Steps:

• Place dried mushrooms in a small bowl and cover with 1/2 cup very hot water. Let sit for 20 minutes, until mushrooms are full and soft. Drain and discard the liquid. Roughly chop the mushrooms. Set aside.
• Heat sesame oil in a medium skillet over medium heat. Add ginger and cook until very fragrant, about 15 seconds. Stir in the five-spice powder, the reconstituted mushrooms and the shiitake mushrooms and cook for 1 minute, stirring constantly. Add carrots, leeks, and scallions. Stir to combine. Add the sherry and stir well. Add the soy sauce and salt and pepper to taste. Transfer to a bowl to cool slightly, 5 to 10 minutes. Stir in the pork.
• Line a baking sheet with a parchment paper. Work on 1 dumpling at a time, keeping the remaining wrappers covered with plastic wrap. Place about 2 teaspoons of filling in the middle of a wrapper. Using your fingers, moisten the edges of the wrapper with water and fold in the middle to form a crescent shape. Squeeze the edges together to seal the dumpling. Place filled potsticker on prepared baking sheet and cover with plastic wrap. Repeat with remaining ingredients until all the wrappers are filled.
• Heat 1 1/2 tablespoons oil in a cast-iron skillet over medium-high heat for 3 to 4 minutes. Arrange half of potstickers, pleat-side up, snugly together in heated pan. Cook until dumplings are a deep golden brown on the bottom, 1 to 2 minutes. Add 1 cup of hot water, partially cover and cook for 4 to 5 minutes. Reduce heat to medium and cook until bottoms are dark brown, crisp and all the water has evaporated, about 5 to 6 minutes. Slide a spatula under dumplings to loosen. Serve immediately. Wash and dry the pan and repeat cooking process with remaining dumplings and oil.

EASY AND DELICIOUS POT STICKERS

Steps:

• In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.
• Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
• Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.
• Mix well with a fork or use your hands.
• Work with one wrapper at a time, and keep the rest covered with a damp towel.
• Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).
• With dampened fingers, wet the four edges.
• Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).
• Transfer to an oiled plate; cover with a damp towel to keep moist.
• Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days).
• In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
• Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
• Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
• Repeat with remaining tablespoon oil and wontons.
• Serve with soy sauce or your favorite dipping sauce.

POT STICKERS (YOU PICK YOUR PROTEIN)

Steps:

• Dough:.
• (Note: You can skip this part if you like by purchasing premade wonton wraps from your local grocer. You will find them in the cold/produce section typically).
• Sift flour and salt into a large bowl.
• Make a well in the middle and begin pouring boiling water -- about 1/4 cup at a time.
• Mix with a spoon and continue to add boiling water until the dough begins to be sticky.
• Flour your hands and working surface well.
• Remove dough from bowl and hand knead about 5-10 minutes until it is pretty smooth and elastic.
• Once kneaded into a ball, place a glass bowl or plastic wrap over it and let sit for 30 minutes or so.
• Roll into long tube and cut into 24 equal sized pieces.
• Roll those pieces out with a rolling pin into about 3-4" rounds.
• Filling:.
• Combine all of the ingredients from above filling ingredients and mix well with a spoon.
• Assembly:.
• Scoop about 1 Tbsp of mixture and place into the middle of the dough round.
• Pull up opposite sides of dough and fold over and pinch down. Pinch the ends and flute with your fingers.
• Cooking:.
• Heat oil in skillet over medium to medium high.
• Put pot stickers in batches into the hot oil and pan fry until the bottoms brown -- remove the batches as they finish and place on a plate
• Once all are pan fried and over medium heat, place them all back into the frying pan with the remaining oil, add about 1/2 cup warm water into the pan
• Cover and steam for about 5-8 minutes or until the pot sticker is well steamed.
• Serve immediately with a soy or sweet and sour dip of your choice.