POTSTICKERS
Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.
Provided by Nagi
Categories Mains
Time 55m
Number Of Ingredients 14
Steps:
- Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
- Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
- Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.
Nutrition Facts : ServingSize 27 g, Calories 78 kcal
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP
Dumplings aren't just something I fill up on when I'm hungry but a comfort food that fills me up with memories. Making them is a weekend activity that everyone in my family has a part in. Growing up, we'd sit around the kitchen table with our assigned tasks. I graduated from mixing ingredients in a bowl to pan-frying the dumplings to golden-brown delicious. The best part about having the extra hands to help is you can make a big batch and freeze half for the future, whenever you're longing for some serious belly comfort.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 52 dumplings (enough for 4 servings)
Number Of Ingredients 16
Steps:
- Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
- Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
- Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.
PAN-FRIED DUMPLINGS (CHINESE POTSTICKERS)
Pan-Fried Dumplings, or Chinese Potstickers made with wonton wrappers and a filling of shrimp/prawns and pork, and a kick of garlic, spring onions and ginger. They are the best dim sums/appetizers for every party, and can be ready in about 15-20 minutes. Why not try them this Chinese New Year?
Provided by Daniela Apostol
Categories Appetizer
Time 20m
Number Of Ingredients 16
Steps:
- To make the dumplings, mix all the ingredients together.
- Get a wrapper, brush its edges with water, then add about a teaspoon of the filling, making sure you don't overfill.
- Fold the wrapper in half, then make a pleat in the top part of the wrapper, pinching it against the flat edge of the wrapper at the back.
- Make a few more pleats on the right side of the wrapper, then pleat on the other side now.
- Repeat with the rest of the wrappers, until the filling is used up.
- Heat up the vegetable oil in a large frying pan, add the dumplings, making sure you don't overcrowd the pan.
- Fry for 3 to 5 minutes or until the bottom of the dumplings is golden brown and crispy, then add the water, place the lid on, and leave the dumplings to steam for about 5 minutes until the water is evaporated and the dumplings are cooked through.
- To make the dipping sauce, mix all the ingredients together, then stir.
- Serve the dumplings hot.
Nutrition Facts : Calories 50 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, Cholesterol 11 mg, Sodium 160 mg, ServingSize 1 serving
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
CHINESE PORK DUMPLINGS
In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.
Provided by Allrecipes
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
Steps:
- Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
- Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 50.2 g, Cholesterol 103.2 mg, Fat 24.6 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 6.6 g, Sodium 2372.9 mg, Sugar 0.7 g
PAN FRIED DUMPLINGS
Pan Fried Dumplings - The best and easiest way to cook amazingly crisp potstickers! After this, you'll never want take-out dumplings ever again. Promise!
Time 2h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic. Reserve 2 tablespoons and set aside.
- In a gallon size Ziploc bag or large bowl, combine gochujang mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat. Thread chicken onto skewers; brush with canola oil.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved gochujang mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with green onion and sesame seeds.
PAN FRIED DUMPLINGS
Affectionately known as Potstickers in the West and Guo Tie in the East, the pan fried dumpling is a crispy and juicy package that bursts with flavour, thanks to the fillings of pork, prawns, ginger and seasoning. The trick is to fry the dumpling till it is golden, then steam it quickly with the right amount of water. Eat it hot with some ginger-soaked sauce made of soy sauce, black vinegar and sesame oil.
Provided by Asian Food Network
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield 20 dumplings
Number Of Ingredients 16
Steps:
- Make dumpling filling. In a bowl, combine ground pork, prawns, chives, spring onion, minced ginger, sesame oil, Shaoxing wine, white pepper and salt together until well mixed.
- Fold dumpling. Take a wrapper and place a tablespoon of filling onto the centre. Moisten the edges of the wrapper with water. Fold the dumpling into a half-moon shape. Crimp the edges and pinch it together to seal it tightly. Place dumplings on a plate lined with parchment paper.
- Pan Fry the dumplings. In a pan on medium heat, heat 2 tbsp oil and fry dumplings for 2 -3 minutes, until the bottom turns light brown. To the same pan, increase to high heat and add 30ml water. Cover the pan to steam for 3 -5 minutes until water has completely evaporated.
- Plate.In a sauce dish, add 3 tbsp soy sauce, 1 tbsp black vinegar, ½ tsp sesame oil and 10 g julienned ginger.
FRIED PORK DUMPLINGS
These are so simple to make...and the best thing is children can actually help make them. Great finger food.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the pork mince, green onions, hoisin sauce, soya sauce, water chestnuts and egg into a bowl.
- Stir until combined.
- Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper.
- Place 2 teaspoons of the pork mixture in the middle of the wrapper.
- Fold over to enclose the filling in a trangle shape and pinch the edges together to seal.
- Repeat with the remaining mixture and wonton wrappers.
- NOTE:Make sure you pinch the dumplings well.
- If air is in the wrapper, when they are deep fried, they will open up.
- Heat the oil in a pan, and deep fry the dumpling till golden brown (NOTE: Do not put too many in at once, the heat of the oil will drop too drastically).
- you can serve this with sweet chilli sauce.
CHINESE PAN-FRIED DUMPLINGS
Steps:
- Gather the ingredients.
- In a large bowl, combine the filling ingredients. Use your fingers to mix everything together. If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use.
- Gather the ingredients.
- Place a dumpling wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Add a heaping teaspoon of the filling to the middle of the pot sticker wrapper and use your finger to spread it out toward the sides. Be sure not to overfill or spread the filling too close to the edge of the wrapper.
- To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch to make it easier to seal. Use the optional egg white instead if you'd prefer.
- Gently lift the edges of the moistened wrapper over the filling and bring it together at the top center. Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wrappers and filling. Keep the dumplings covered lightly with plastic wrap or a slightly damp clean kitchen towel as you work to avoid drying out.
- Heat a wok or nonstick skillet over medium-high heat and add the oil. Add 10 to 12 pot stickers at a time and cook for 2 to 3 minutes until the bottoms are browned.
- Add 1/3 cup water, cover, and steam the dumplings until cooked through and the liquid is absorbed, about 5 minutes.
- Remove and cook the remaining dumplings in the same manner. Usually, 1/3 cup of water is enough to steam 10 to 12 dumplings, but use more if needed.
- Serve alone or with a dipping sauce .
Nutrition Facts : Calories 447 kcal, Carbohydrate 35 g, Cholesterol 107 mg, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, Sodium 869 mg, Sugar 2 g, Fat 20 g, ServingSize 48 dumplings (8 servings), UnsaturatedFat 0 g
FRIED PORK DUMPLINGS
Provided by Food Network Kitchen
Time 40m
Yield 36 servings
Number Of Ingredients 14
Steps:
- Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.
- Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.
- Ponzu Dipping Sauce
- Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
SWEET PORK DUMPLINGS
Pork Dumplings are sausage, cabbage and sweet ginger filled dough wraps that are scrumptious fried or steamed. They are traditionally served with a super easy Asian dipping sauce.
Provided by Beth Pierce @smalltownwoman
Categories Meat Appetizers
Number Of Ingredients 14
Steps:
- Combine beaten egg, sausage, cabbage, ginger, garlic, 2 tablespoons soy sauce, 1 tablespoon mirin and 1/2 teaspoon sesame oil in medium bowl. After mixing place in refrigerator for 30 minutes.
- When working with the wraps cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out. Holding the wrapper in one hand, dip your index on your free hand in cold water. Moisten 1/2 of the wrap with that finger making a 180 degree circle around the edge of the wrap that is furthest from you. Now place a rounded teaspoonful of the meat mixture in the middle. Fold over and gently seal one end to the other; pressing the wrap together to close tightly. Repeat until meat mixture is gone; placing them on a lightly greased cookie sheet and covering with moistened paper towels.
- Add 2 tablespoons vegetable oil to large skillet over medium heat. Add a batch of about ten dumplings and cooked until browned on one side; approximately 2-3 minutes. Add 2/3 cup of water to the skillet, cover and cook for 3 minutes. Uncover the pan flip the dumplings and cook until the water is gone and other side of the dumpling has browned; approximately 3-5 minutes.
- Mix 2/3 cup soy sauce, 1/3 cup mirin and 1/8 teaspoon sesame oil in small bowl to serve with the dumplings. Sprinkle several tablespoons of chopped green onion on the sauce.
- Sprinkle remaining green onions on the dumplings right before serving.
- You can also steam these dumplings in a bamboo steamer or metal steamer for 12-15 minutes. Adding a little bit of sesame oil (1/2 teaspoon) to the skillet after the water cooks away helps to brown the other side of the dumpling and it gives them a fantastic flavor. Mirin (sweetened sake) and sesame oil can be found in the Asian food section of your grocery store. If you can not find mirin you can substitute 1 teaspoon sugar mixed with 1 tablespoon of sherry.
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PORK DUMPLINGS [VIDEO!] - MIDWEST FOODIE
From midwestfoodieblog.com
5/5 (30)Calories 141 per servingCategory Main Dish
- Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined.
- Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper.
- Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this.
- Fold the wrapper in half and press the edges together to seal the dumpling into a half moon shape.
FRIED PORK DUMPLINGS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hr 40 minsCategory AppetizerCalories 47 per serving
- Combine all the ingredients in a blender and blend quickly until combined but not totally smooth. Store in an airtight container in the refrigerator for up to 1 month. Stir well before using.
- Fill a small bowl with warm water. Place a dumpling wrapper on a clean work surface and scoop a scant tablespoon of the filling into the center of the wrapper. Dip your finger in the water and paint all around the edge of the wrapper to moisten. Fold the wrapper over in half to look like a half-moon. Pinch just the top of the wrapper together, leaving the sides exposed and open. To start pleating the left side of the dumpling, hold the dumpling on the top, fold a pleat on one side of the wrapper about halfway down the arc toward the center of the dumpling and press it into the facing side of the wrapper. Repeat the pleating almost to the bottom of the arc so that you have two pleats on the left side of the dumpling. Repeat the pleating process on the right side of the dumpling, again pleating toward the center. When the dumpling is completely pleated, you should be able to sit the dumpling on its bottom and it will look like a little love seat. The smooth side of the dumpling will be t
- To cook the dumplings, heat a large, heavy, flat-bottomed skillet with a lid or a nonstick skillet with a lid over medium-high heat and add 2 tablespoons oil. When the oil starts to shimmer, carefully add as many dumplings as will comfortably fit in the skillet with space between them and turn the heat down to medium. You'll need to cook the dumplings in batches. Cook the dumplings, without moving the skillet, until the bottoms are golden brown, about 3 minutes. Check by lifting them up with your fingers and peeking underneath.
FRIED PORK DUMPLINGS COMPLETELY FROM SCRATCH - DAD …
From dadwithapan.com
Cuisine AsianTotal Time 1 hr 40 minsCategory DinnerCalories 94 per serving
- In a abowl, combine flower and salt. Slowly stir in water until dough can be formed into a ball but, isn’t wet enough to be sticking to your hands. You want it to be similar texture of pizza dough.
- In a large bowl, salt Swift Meats ground pork, then add in water 1 tbsp at a time. Stirring in one direction with a fork or chopsticks until the ground pork has fully absorbed the water and is nice and stick.
- After your dumpling dough has rested, place it on a countertop, dusted with flour. with your thumb, work a hole in the center. Then your use your hands to work it into a doughnut shape, with the dough being about an inch and a half in diameter. Make one cut to turn this into a long roll of dough.
- In a large pan over medium high heat, add 2 tbsp of oil. Add in as many dumplings as your pan can handle while keeping dumplings from touching. Fry for a couple minutes until the bottoms are golden brown
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MOMO (FOOD) - WIKIPEDIA
From en.wikipedia.org
Place of origin East Asia and South AsiaCourse Appetizers or entreesRegion or state Nepal, Tibet, BhutanVariations Steam-momo, Kothey momo, Jhol momo, C-momo, Fry-momo, Open-momo, fried momo
HOMEMADE DUMPLINGS: THE ULTIMATE GUIDE ... - I AM A FOOD BLOG
From iamafoodblog.com
5/5 (7)Total Time 2 hrsCategory MainCalories 322 per serving
- Add the flour to a large bowl and create a well in the middle. Pour the very warm water into the well and use a pair of chopsticks to whisk, incorporating the flour little by little until everything comes together into a very shaggy dough.
- Toss the cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.
- After the dough has rested, poke the center of the dough with your finger and stretch it out to create a bagel shape. Keep stretching and rotating it out into a large, thin ring.
- In a nonstick pan, over medium heat, heat up a touch of oil. When hot, lay the potstickers in the pan, in one layer. Cook, until slightly browned, then add 2-4 tablespoons of water and cover and cook for 3-4 minutes. When the water has cooked off, lift off the lid and continue cooking until the bottoms are brown and crisp. Enjoy hot, with soy sauce and chili oil!
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Reviews 9Category AppetizerCuisine Asian, Chinese
- Sift the flour into a medium bowl; set aside. In a separate bowl or liquid measuring cup, combine the boiling water and salt, and stir until the salt is completely dissolved. Slowly stir ½ cup of the hot, salted water into the flour, stirring with a rubber spatula (add additional water one tablespoon at a time if the dough is too dry).
- In a large bowl combine the pork, chives, cabbage, ginger and rice vinegar. Season with salt and mix by hand until just combined. Let sit for about 15 minutes so the cabbage wilts just a bit.
- Working one wrapper at a time, scoop about 1 tablespoon of the pork filling in the center of one of the dough wrappers. Fold the dough up and around the filling, pleating and pinching around the top until sealed. Place on a parchment paper- lined baking sheet with a bit of cornstarch so the dumplings don’t stick. Repeat with the remaining filling and wrappers.
CHINESE PORK DUMPLINGS RECIPE - DUMPLING CONNECTION
From dumplingconnection.com
Cuisine ChineseCategory Appetizer, Main CourseServings 4
- Start by making the dough for the dumpling wrappers. Sift the flour into a large bowl and then stir the salt in. Slowly add the cold water and stir. Add as much as is necessary to form a smooth dough.
- After the water has been incorporated, knead the dough into a smooth ball. Then cover it and let it rest for at least 30 minutes.
- While the dough is resting, start making the filling. Combine the meat, soy sauce, salt, rice wine and white pepper.
- Wash and dry the napa cabbage. Then finely shred it with a food processor or with a knife. Squeeze out as much water as possible.
PORK DUMPLINGS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 48Calories 51 per servingCategory Starters
- To prepare filling, heat oil in a medium non-stick frypan over medium heat. Add carrot, shallots, ginger and garlic; sauté until vegetables are softened, about 2 - 3 minutes. Remove from heat and transfer carrot mixture to a large heatproof bowl; cool completely, stirring occasionally.
- Lightly brush border of 1 won ton wrapper with water. Place a 1 tbsp ball of filling on centre of wrapper. Pull two opposite corners of wrapper together over filling. Pull up one of remaining corners and pinch edges of wrapper together to seal while gently squeezing out air; repeat step with remaining corner. Twist corners together over filling. Repeat procedure with remaining won ton wrappers, water and filling.
- Dumplings may be prepared to this point and cooked or frozen. If freezing, place dumplings in a single layer on a tray; cover and freeze. Once frozen, transfer dumplings to airtight containers and freeze for up to 2 months. Do not thaw before cooking.
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5/5 (2)Category Appetizer, Main Course, Side DishCuisine ChineseTotal Time 1 hr 10 mins
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