Copycat Tgi Fridays Pot Stickers Food

T.G.I. FRIDAY'S POT STICKERS

Steps:

• Combine flour, salt, hot w ater and oil in a medium bowl; make a smooth dough. Allow the dough.
• to rest for 20 minutes, covered.
• Combine the dipping sauce ingredients in a small bow l; set.
• aside.
• Combine the filling ingredients. Roll the dough out about 1/8" thick. Use a biscuit cutter or.
• a glass to cut out 3" circles.
• Brush a little water around the edges of the circles. Place about 2.
• teaspoons filling in center. Fold the circles in half and press to seal, making sure to squeeze out any.
• air.
• To cook, bring a pot of saltedw ater to boil, and boil the dumplings until cooked through,.
• about 5 minutes. Drain well. (The dumplings may be frozen at this point to use later.) This about.
• 8 dozen or so. If not frozen, heat a skillet or wok until hot, add about 2 T. oil and heat.
• Add dumplings and fry themuntil nicely brow ned on one side. Drain on paper towels. Serve with the.
• dipping sauce.

TGI FRIDAY'S POT STICKERS W/ DIPPING SAUCE

Steps:

• Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered.
• Combine the filling ingredients. Combine the dipping sauce ingredients.
• Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely.
• To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels.
• Serve with the dipping sauce.

PORK POT STICKERS

Steps:

• In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth, gather ends together, and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add pork, ginger, carrots, scallions, and garlic and stir to combine.
• In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.
• On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
• In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 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 large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.