SEAFOOD POTSTICKERS
Steps:
- In a medium bowl, mix together the salmon, scallions, soy sauce, pepper, and ginger.
- In a small bowl, mix together the dipping sauce ingredients. I'm sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like.
- Fill each wonton wrapper with 1 tbsp of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
- Add 1.5 tbsp of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.
- Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.
- Cover with 1/4 inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes. Remove the lid.
- Gently peel them from the pan and serve with the dipping sauce.
Nutrition Facts : Calories 694 kcal, Carbohydrate 67 g, Protein 46 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 1057 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PERFECT POTSTICKERS
Provided by Alton Brown
Categories appetizer
Time 1h10m
Yield 35 to 40 potstickers
Number Of Ingredients 15
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.
SHRIMP POTSTICKERS
The first potsticker was created accidentally when the water boiled away from a pot of dumplings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes about 30
Number Of Ingredients 19
Steps:
- Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside.
- In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste. Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper, and mix well.
- Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring the edges together, forming a taco shape, and pinch them together only in the top center to seal. Pinch 6 small pleats (3 on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.
- In a small serving bowl, whisk together ingredients for dipping sauce.
- Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes. Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven. Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.
PERFECT POT STICKERS
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
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
SEAFOOD POTSTICKERS
Make and share this Seafood Potstickers recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grind seafood. By hand, mince cilantro, thinly slice green onions, and chop water chestnuts. Combine seafood, ginger, cilantro, green onions and water chestnuts with remaining ingredients and mix well.
- Cook a little of this mixture and taste and adjust seasonings to taste.
- Make potstickers using 1 tablespoon filling and fold in half and brush with beaten egg and press together. Repeat this step until done.
- Boil approximately 10 minutes and pour into a colander to drain and run cold water over the potstickers to cool and place a large nonstick skillet and light oil and then pan fry in batches to a golden brown.
Nutrition Facts : Calories 124.6, Fat 2.1, SaturatedFat 0.4, Cholesterol 121.4, Sodium 1252.4, Carbohydrate 5.3, Fiber 0.3, Sugar 1.4, Protein 20
FISH POTSTICKERS
My husband nets herring every year in Northern Minnesota, and this is a great way to use it! Any whitefish will work. These make a great appetizer or a meal served with an Asian slaw. Garnish with 2 chopped scallions and serve with dipping sauce (see recipe in footnote).
Provided by KIERSA
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a skillet over medium heat. Add fish. Cook, flipping halfway, until lightly browned and flakes easily with a fork, 7 to 10 minutes.
- Place 1/2 the fish in a food processor. Add carrots, scallions, egg white, soy sauce, cilantro, garlic, sesame oil, chile oil, salt, ginger, and black pepper. Process until a paste forms; transfer to a bowl. Roughly chop remaining fish and add to the bowl.
- Place 1 tablespoon fish paste into the center of a wonton wrapper. Moisten the edge with water; fold wrapper over the filling and press to seal, making pleats along the edge of the dumpling. Repeat with remaining filling and wrappers. Cover dumplings with a damp kitchen towel to keep from drying out.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange 1/2 the dumplings tightly together in the skillet. Cook until deep golden brown, about 2 minutes. Add 1 cup hot water, cover, and cook until water has mostly evaporated and dumplings are tender, 4 to 5 minutes. Reduce heat to medium, uncover, and cook until remaining water evaporates, about 3 minutes more. Repeat with remaining dumplings.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 23.9 g, Cholesterol 26.1 mg, Fat 6.5 g, Fiber 1.3 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 540.6 mg, Sugar 0.8 g
BEEF-AND-PORK POTSTICKERS
The steam-fried Chinese dumplings known as potstickers are hearty, satisfying and a lot of fun to make. In this recipe I use a mixture of both beef and pork to create a complex meaty flavor. The wrapping of each potsticker takes a little practice, but once you get the hang of it, it's a piece of cake!
Provided by Food Network
Categories side-dish
Time 40m
Yield About 40 potstickers
Number Of Ingredients 18
Steps:
- In a large bowl, combine the beef, pork, tofu, chives, mushrooms, garlic, ginger, egg, soy sauce, mirin, fish sauce, sesame oil, sugar, onion powder and cornstarch. Gently fold all the ingredients together with a wooden spoon until well blended.
- Place about 1 tablespoon of filling just off center on one side of a dumpling wrapper. Dab some water on the edges of the wrapper with your fingertip and fold the wrapper in half with the filling in the middle. Fold the corners up to the top of the potsticker and pinch the edges with your fingers to seal.
- To cook, heat 2 tablespoons of canola oil in a large nonstick skillet over medium heat. Place as many potstickers into the skillet as possible without crowding it. Cook until the bottoms are golden, about 3 minutes.
- Carefully pour in enough water to reach a third way up the potstickers and cook until the water is absorbed, 4 to 5 minutes. Flip the potstickers and crisp up the other side for 2 minutes.
- Repeat with the remaining potstickers, adding more oil to the pan as needed. Serve with the dipping sauce of your choice and enjoy!
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