Beef Pot Stickers Food

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SESAME-BEEF POT STICKERS



Sesame-Beef Pot Stickers image

I enjoy having these potstickers as a late-night snack. They also work well as a quick appetizer for family parties. -Carolyn Turner, Reno, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

3/4 pound lean ground beef (90% lean)
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
2-1/4 teaspoons chili garlic sauce
2 teaspoons onion powder
1 teaspoon garlic salt
1/4 teaspoon dried parsley flakes
24 pot sticker or gyoza wrappers
1 large egg, lightly beaten
3 teaspoons sesame or olive oil, divided
1/2 cup water, divided

Steps:

  • In a large bowl, combine the first 7 ingredients. Place 1 tablespoon beef mixture in center of each pot sticker wrapper. (Cover wrappers with a damp towel until ready to use.), Moisten wrapper edges with egg. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large skillet, heat 1-1/2 teaspoons sesame oil over medium-high heat. Arrange half of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are lightly browned. Carefully add 1/4 cup water (water may spatter); reduce heat to medium. Cook, covered, 3-5 minutes or until water is almost absorbed and filling is cooked through., Cook, potstickers, uncovered, 1-2 minutes or until bottoms are crisp and water is completely evaporated. Repeat with remaining pot stickers.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 164mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

BEEF POT STICKERS RECIPE



Beef Pot Stickers Recipe image

These quick & easy beef pot stickers (gyoza) are sure to be a hit! They're pan fried, then steamed in a delicious sesame soy sauce.

Provided by LifeMadeSimpleTeam

Categories     Main Course

Time 30m

Number Of Ingredients 13

1 lb ground beef
1 medium carrot (finely grated)
1/4 yellow onion (finely minced)
2 cloves garlic (finely minced)
1/2 tsp ground black pepper
2 tsp cornstarch
1 tbsp soy sauce
1 tsp sesame oil
1 package wonton wrappers
2 tbsp canola oil (OR vegetable oil)
1/4 cup water
1/4 cup soy sauce
1 tbsp sesame oil

Steps:

  • In a large mixing bow, combine the ground beef, carrot, onion, garlic, black pepper, cornstarch, soy sauce, and sesame oil. Mix everything together.
  • Place a scant tablespoon of filling into the center the wrapper. Dab your finger in warm water and drag it across two edges of the wrapper. fold over and press to seal. Then, using a fork, crimp the edge so that the wrapper really sticks together (this eliminates the need to pleat the edges). Repeat with remaining ingredients.
  • Place a large skillet over medium-high heat and or vegetable oil. SEE NOTES if your using a smaller pan. When the oil is hot add the prepared gyoza and fry both sides until brown. Once they're cooked on both sides, add the water, soy sauce and sesame oil to the pan. Cover and reduce heat to medium-low. Steam for about 5 minutes. Serve with rice and vegetables, garnish with sesame seeds and sliced green onions, if desired.

Nutrition Facts : ServingSize 6 serving, Calories 497 kcal, Carbohydrate 47 g, Protein 22 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1195 mg, Fiber 2 g, Sugar 1 g

BEEF POT STICKERS



Beef Pot Stickers image

Provided by Fuchsia Dunlop

Categories     Beef     Fry     Cocktail Party     Meat     Ground Beef     Pan-Fry     Gourmet

Yield Makes 24 dumplings

Number Of Ingredients 16

For dough
1 3/4 to 2 cups all-purpose flour
3/4 cup boiling-hot water
For filling
1/4 lb ground beef chuck (1/2 cup)
1 1/2 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1 teaspoon Chinese sweet bean paste
2 cups finely chopped yellow or green garlic chives (6 oz)
For panfrying
1 tablespoon peanut oil
1/3 cup warm water
Special Equipment
a 6-inch (3/4-inch-diameter) rolling pin or dowel

Steps:

  • Make dough:
  • Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.
  • Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.
  • Make filling while dough stands:
  • Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
  • Form and fry dumplings:
  • Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
  • Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
  • Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

PERFECT POTSTICKERS



Perfect Potstickers image

Provided by Alton Brown

Categories     appetizer

Time 1h10m

Yield 35 to 40 potstickers

Number Of Ingredients 15

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

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.

FAST POT-STICKERS



Fast Pot-Stickers image

What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield 4 main-course or 8 appetizer servings

Number Of Ingredients 10

3/4 pound ground pork or other meat
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoons minced garlic
6 scallions, the white and green parts separated, both minced
1/2 cup plus 2 tablespoons good soy sauce
48 dumpling wrappers
1 egg, lightly beaten in a bowl
4 tablespoons peanut oil or vegetable oil, more or less
1/4 cup rice vinegar or white vinegar

Steps:

  • Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
  • To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
  • To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
  • Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

POT STICKERS



Pot Stickers image

Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 5

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 tablespoons vegetable oil
2 scallions, finely chopped (optional)
1/3 cup reduced-sodium soy sauce, for serving

Steps:

  • Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
  • 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. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

PERFECT POT STICKERS



Perfect Pot Stickers image

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

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

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

POT STICKERS TRADITIONAL



Pot Stickers Traditional image

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

½ pound ground pork
½ medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
½ teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
¾ cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

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

POT STICKERS (CHINESE DUMPLINGS)



Pot Stickers (Chinese Dumplings) image

I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

Provided by jb41848

Categories     Pork

Time 30m

Yield 25-30 serving(s)

Number Of Ingredients 13

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 garlic clove, minced
1 egg, beaten
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
peanut oil
1 cup chicken broth, divided
25 -30 wonton skins

Steps:

  • Mix first 10 ingredients in a bowl.
  • Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
  • Moisten edges with water, fold over and press to seal edges.
  • Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
  • When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
  • Remove from pan.
  • Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
  • Keep warm on a plate covered.

STEAMED BEEF & GINGER POT STICKERS



Steamed Beef & Ginger Pot Stickers image

These dumplings have a hearty filling that's easy to make and a dipping sauce that's too irresistible to pass up. I prepare them in advance and freeze them. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 15

4 green onions, thinly sliced
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
1/4 teaspoon coarsely ground pepper
1 pound ground beef
48 pot sticker or gyoza wrappers
DIPPING SAUCE:
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1 garlic clove, minced

Steps:

  • In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through., Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.

Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 115mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

EASY AND DELICIOUS POT STICKERS



Easy and Delicious Pot Stickers image

I was watching "Everyday Food" on PBS one day and they were making these pot stickers. They looked so easy and delicious that I had to try making them myself. They turned out just as great as they looked on tv and have become one of my favorite meals. I serve them with Recipe #62708.

Provided by Pismo

Categories     Pork

Time 30m

Yield 24 pot stickers, 4-6 serving(s)

Number Of Ingredients 9

1/2 cup napa cabbage or 1/2 cup savoy cabbage, finely chopped
1/2 teaspoon coarse salt or 1/4 teaspoon table salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
24 rectangular or square wonton wrappers (3 1/2-by-3-inch)
2 tablespoons vegetable oil

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.

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From simplechinesefood.com


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1. Make a stir-fry with them. Prepare the potstickers according to the package directions and add them to your favorite saucy stir-fry. You can vary the sauce and vegetable combination and never have the same thing twice. Get a recipe: 6 Stir-Fry Sauces. 2.
From thekitchn.com


CHINESE BEEF POT STICKERS WITH DIPPING SAUCES | KANSAS FARM FOOD ...
Pot Stickers Makes 40 1 pound ground beef (95% lean) 1 tablespoon sesame oil 1-1/3 cups finely chopped button mushrooms 1 tablespoon minced garlic 1/4 cup chopped green onions 1 tablespoon minced fresh ginger 1/2 teaspoon pepper 1/4 cup reduced-sodium soy sauce 40 wonton wrappers (3-1/4 to 3-1/2-inch squares or 3-1/2-inch rounds) 2 cups water, divided …
From kansasfarmfoodconnection.org


THE BEST PREMADE POTSTICKERS | MYRECIPES
Here are our rankings, from best to worst. Best Overall. Pagoda Pork Potstickers ( $3.97 for 9.49 oz) Credit: Kroger. Kroger. These pork potstickers are a bit on the sweet side, but that’s our one complaint. Otherwise, the pork is juicy and well-seasoned, and the wontons are definitely tender. While the box only contains instructions for ...
From myrecipes.com


BEEF POTSTICKERS - ALEX BECKER MARKETING
Steamed Beef & Ginger Pot Stickers Recipe: How to … Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired. In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a …
From alexbecker.org


BEEF POT STICKERS WITH DIPPING SAUCES - IDBEEF.ORG
Serve pot stickers with dipping sauce(s). Maple-Wasabi Dipping Sauce: Combine 6 tablespoons maple syrup, 1/4 cup reduced-sodium soy sauce, 1 tablespoon wasabi paste and 2 teaspoons minced fresh ginger in small bowl.Makes about 2/3 cup Citrus Dipping Sauce: Combine 1/2 cup fresh tangerine or orange juice, 1/4 cup mirin (sweet rice wine), 2 tablespoons reduced-sodium …
From idbeef.org


POT STICKER RECIPE FOR COOKING WITH KIDS - URBAN FOOD SCENE
Wet the edge of the wrapper with a little water and then fold to make the dumping. Crimp the edge. On medium-high heat, add a tablespoon of oil to a large pan. Place 4-6 dumplings in the hot pan. Brown the bottoms for about 2 minutes. Carefully add about 2 tablespoons of water to the pan and cover.
From urbanfoodscene.com


26 THE PERFECT GOURMET POTSTICKERS IDEAS | POTSTICKERS, FOOD, RECIPES
Oct 23, 2019 - Explore Frankie Norwood's board "The Perfect Gourmet Potstickers" on Pinterest. See more ideas about potstickers, food, recipes.
From pinterest.com


HOMEMADE POTSTICKERS {WITH DIPPING SAUCE!} | LIFE MADE SIMPLE
FRY. Place a large skillet over medium-high heat and add oil. Once the oil is hot add the prepared potstickers. Fry both sides until brown. STEAM. Once cooked on both sides, add the water, soy sauce, and sesame oil to the pan. Cover and reduce heat to medium-low. Steam for about 5 minutes. SERVE.
From lifemadesimplebakes.com


POT STICKERS HOMEMADE - PERFECT PARTY FOOD FOR A FUN NIGHT!
Find a pot your bamboo steamer will fit in and fill with about two inches of water. Turn on high and bring to a boil. While the water is coming to a boil, line the bamboo steamer with lettuce or kale leaves. Set the pot stickers on the lettuce and do not overcrowd. Steam for 15-20 minutes until the pot stickers are cooked.
From taketwotapas.com


BEEF POT STICKERS RECIPE - SIMPLE CHINESE FOOD
Beef Pot Stickers. Northerners like to eat noodles. Our dumplings, steamed buns and pot stickers are often made. My father-in-law especially likes pot stickers, meat and seafood, so I usually pack more of these two kinds of stuffing. In fact, potstickers usually have pork, cabbage and mutton radish with meat filling, but the worst is beef drip ...
From simplechinesefood.com


BEEF AND GINGER POT STICKERS - SETH MCGINN'S CANCOOKER
Directions. In a large mixing bowl combine onions, soy sauce, hoisin sauce, garlic, rice vinegar, gingerroot and CanCooker Onion Pepper Seasoning. Add beef and mix thoroughly. Place 1 tablespoon filling in center of each wrapper. Cover remaining wrappers with a damp paper towel until ready to use. Moisten wrapper edges with water.
From cancooker.com


BEEF POT STICKERS WITH DIPPING SAUCES
Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers. Step 4 Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once ...
From beeflovingtexans.com


BEEF POT STICKERS WITH DIPPING SAUCES | RECIPE | RECIPES, TAILGATE …
Aug 5, 2017 - Ground Beef, mushrooms, garlic and green onions inside a wonton wrapper—served with your choice of sauce. Aug 5, 2017 - Ground Beef, mushrooms, garlic and green onions inside a wonton wrapper—served with your choice of sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


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