Baked Pot Stickers With Dipping Sauce Food

BAKED POT STICKERS WITH DIPPING SAUCE

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.

CHICKEN POT STICKERS WITH DIPPING SAUCE

Steps:

• For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
• Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
• For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
• To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
• Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
• For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
• Serve the dumplings with the dipping sauce

BAKED POT STICKERS- SWEET ASIAN DIPPING SAUCE - CHICKEN EGG ROLL

Steps:

• Preheat oven to 425°F.
• In a large bowl, combine chicken, water chestnuts, green onions, carrot, ginger, soy sauce, egg white, mayo and garlic. Mix well.
• To assemble potstickers, place 12 wonton wrappers onto a smooth, clean and dry surface. Lightly brush the edges of each wonton with water. Place about 1 tablespoon of filling onto the center of each wonton. Fold corners of the wonton to the middle to secure the filling inside (envelope style works well, but you can be creative).
• Place wontons on a cookie sheet and lightly spray with Pam or olive oil. Repeat with remaining wontons.
• Bake 12-15 min until golden brown.
• For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 sec or until warm. Add vinegar and soy sauce. Whisk until well blended.
• Serve potstickers with dipping sauce and enjoy!

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.

BRAISED BRISKET POT STICKERS WITH CITRUS DIPPING SAUCE

Steps:

• For the citrus dipping sauce: Place all ingredients in a large bowl and whisk until well combined. Season, to taste, with salt and pepper.
• For the brisket pot stickers: In a large pot place the brisket piece and peanut oil and cook on low heat for approximately 7 hours until brisket begins to fall apart. Remove cooked brisket from the oil and allow to slightly cool. While brisket is cooling, saute the diced onion with the butter until translucent. Place the onions in a large bowl. Once the brisket has cooled, chop into a small dice and add to the onions. Add the chiles, garlic and cilantro and season the mixture with salt and pepper, to taste.
• Fill each dumpling wrapper with a small amount of the brisket mixture. Seal the edges with the beaten egg.
• Bring a medium size pot of water to boil. Place the pot stickers in the boiling water and cook for approximately 2 minutes. Once the pot stickers are cooked, transfer them to a paper towel-lined plate to drain before adding them carefully to the hot saute pan. At the same time, in a medium size saute pan, heat a little olive oil until slightly smoking. Working in batches, sear both sides of the pot stickers until golden brown. Remove from the pan and place on more paper towels to soak up excess oil. Repeat with remaining pot stickers. Serve immediately with a side of the citrus dipping sauce.

PERFECT POTSTICKERS

Steps:

• Preheat oven to 200 degrees F.
• Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

POT STICKER DIPPING SAUCE

Steps:

• 1. In a saucepan, heat 2 Tablespoons of toasted sesame oil to medium-high heat. Add scallion, garlic and red pepper flakes. Lower heat to medium and continue stirring about 3 - 5 minutes or until garlic starts browning.
• 2. Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
• 3. Add dark brown sugar and stir until sugar is dissolved.
• 4. Lower heat to low and cook for 10 minutes, stirring often.
• 5. Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).

CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE

Steps:

• Make the sauce: In a small bowl whisk together the first 6 ingredients (soy sauce through water).
• To Make the Pot Stickers: Chop the green onion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
• In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and green onion. Season with salt and pepper.
• Put 6 wonton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
• In a large nonstick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
• Serve pot stickers with dipping sauce.

POT STICKER DIPPING SAUCE

Steps:

• Mix ingredients and serve with Chiao Tzu (Pot Stickers).

BAKED CHICKEN POT STICKERS WITH SWEET ASIAN DIPPING SAUCE

Steps:

• Preheat oven to 425. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerrott, egg white, mayonnaise, and garlic. Mix well.
• To assemble potstickers, place 12 wonton wrappers on a smooth surface. Lightly brush edges with water. Place a mounded scoop of filling into the center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. Repeat with remaining two points, folding envelope style. Place potstickers on oven-safe pan. Lightly spray with oil. Repeat with remaining wontons.
• Bake 12-15 minutes, or until potsticker edges are golden brown.
• For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until blended.
• Serve potstickers with dipping sauce.