Mexican Potstickers Food

POTSTICKERS

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.

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.

POTSTICKERS (CHINESE DUMPLINGS)

Steps:

• Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

POTSTICKERS

Steps:

• Mix vegetables, pork and all seasonings.
• Place 2 - 3 teaspoons of filling in the center of a wrapper. Dampen the edge of wrapper with water and fold it in half. Press the top of the wrapper and make creases on both sides (see pictures). Place the wrapped potstickers on a cookie sheet thinly coated with corn starch.
• Pour a few tablespoons of oil in a non-stick frying pan, line the pot stickers up and pan fry them in medium low heat for 2 - 3 minutes until bottom of the pot stickers are slightly browned. (Do not over crowd the pan and make sure every potsticker will brown properly)
• Mix 1 teaspoon of flour into 2 cups of water and pour it into the pan. Cover the pan and cook potstickers in medium high heat for 5 - 10 minutes until all water is evaporated and the bottoms of the potstickers are crisp. Repeat the process until all potstickers are cooked.
• Serve immediately with Potsticker sauce if desired.

POTSTICKERS

Steps:

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

WHAT TO SERVE WITH POTSTICKERS: 13 ASIAN SIDES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian side dish in 30 minutes or less!

POTSTICKERS

Steps:

• Add cabbage to food processor and process until fine. Add diced cabbage to a fine mesh sieve and toss with 1/2 teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)
• Add mushrooms, green onions, ginger and garlic to food processor (you don't need to clean it out) and pulse until finely chopped. Add mixture to one side of a large bowl. To the other side of the bowl add egg yolk and whisk. Add cabbage, ground pork and all remaining filling ingredients and mix with your hands until thoroughly combined. Cover with plastic and either freeze for 15 minutes or refrigerate at least 30 minutes (or up to 24 hours) to chill mixture.
• Line a baking tray with parchment paper and prepare some damp paper towels or a damp cloth (to cover assembled pot stickers and keep them from drying out). Keep all wrappers covered in plastic wrap when you are not using them. Fill a small bowl with water.
• Working with 2-4 wrappers at a time (depending on how fast you are), add 1 tablespoon filling to the middle of each wrapper. Dip your finger in water and run it around the edge of HALF the wrapper. At this point you can either 1) Fold wrapper over in half to create a half-moon shape, pinch the edges firmly together to seal and crimp with a fork OR 2) create 4 pleats (instructions below).
• To create pleats: keep the back, moistened wrapper flat, and work with the front moistened wrapper (you are pleating just ONE side of the wrapper). Start with one side and work across to the other side. First, create one pleat with the front ummoistened wrapper by taking a small portion of dough, making a little fold and tucking it back. Firmly press completed pleat into back of wrapper to seal edges. Repeat for 4 pleats. *SEE PHOTOS IN POST*
• Place filled wrappers on prepared baking tray and cover with damp paper towels/cloth. Repeat with remaining wrappers.
• Place paper towels on a baking tray to place cooked potstickers. Heat 1 tablespoon oil in a large NONSTICK skillet (that has a lid) over medium high heat.
• Add about 12 dumplings to skillet flat side down, enough that will comfortably fit. Cook without touching until the underside is lightly golden, approx. 2 minutes. Watch closely so they don't burn! - check the bottom of a potsticker occasionally and adjust heat if needed.
• Turn heat to LOW. Stand back and use one hand holding the lid as a shield, as you pour 1/3 cup chicken broth around the dumplings then quickly place the lid on. You can even remove skillet from heat for 30 seconds if this will make you more comfortable against splattering.
• Cook until chicken broth has completely evaporated. Remove lid, increase heat to medium and cook 1-2 additional minutes to crisp up bottoms. Transfer potstickers to a paper towel lined baking tray. Repeat until all potstickers are cooked. Best served warm with Dipping Sauce.
• Whisk together Dipping Sauce ingredients. Add chili sauce to taste if desired.

MEXICAN POTSTICKERS

Steps:

• Combine onion and 2 teaspoons oil in a 10-12" non-stick pan.
• Stir often over med-high heat until onion is browned, about 10 minutes.
• Add turkey, crushed chilies, cumin and oregano. Stir just until turkey is
• no longer pink and liquid evaporates, 5-8 minutes.
• Add green chilies, cilantro and broth with the 1 T. of flour. Stir until boiling. Let cool.
• Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded
• teaspoon turkey filling in the center of each.
• Moisten wrapper edge with water. Fold edge of a wrapper over filling and press against opposite edge. Pinch rim to seal. Repeat to seal remaining pot- stickers.
• Cover wrappers not in use with plastic.
• As potstickers are shaped, set pinched rim up, and push down gently to.
• flatten bottoms.
• Place slightly apart on lg. flat pans.(If making ahead, chill up to 4 hours.
• To store longer, freeze on pans, then transfer to freezer containers, seal and freeze up to 3 months.).
• Heat 1/2 the remaining oil in a non-stick 10-12" frying pan over med-high heat.
• Fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down.
• Cook, uncovered, until bottoms are golden, 1 1/2-3 minutes.
• Add 1/3 cup water to pan.
• Reduce heat, cover tightly, and simmer until skins look translucent, about 4 minutes.
• Uncover, and boil over high heat until liquid evaporates.
• Transfer to a platter as cooked, and keep warm.
• Repeat, using remaining oil to cook the rest of the potstickers.
• Serve with a dollop of sour cream.