PORK & CHIVE POT STICKERS
Here's my top make-ahead appetizer. My three kids are old enough to cook these themselves, right from the freezer. They're a lot more nutritious than the ones you get at a restaurant. -Marisa Raponi, Vaughan, Ontario
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- 7In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Place a scant 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 large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, 2-3 minutes or until broth is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and broth is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce. Freeze option: Place uncooked pot stickers on waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook frozen pot stickers as directed, increasing broth to 1/2 cup and simmering time to 4-6 minutes when cooking each batch.
Nutrition Facts : Calories 39 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 66mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PORK-AND-CHIVE POT STICKERS
Toss the take-out menu and cook up this Chinese-American favorite on your skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
- Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20).
- In 2 batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.
Nutrition Facts : Calories 200 g, Fat 8 g, Fiber 1 g, Protein 9 g
PORK AND GINGER POT STICKERS
Steps:
- Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
- GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
- In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
- COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
- Combine all and serve in a small bowl.
- PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
PORK AND CHIVE DUMPLINGS WITH DRIED SHRIMP
Provided by Anita Lo
Categories Wine Pork Steam Lunch Lunar New Year Shrimp Pan-Fry Chive Cabbage Sesame Soy Sauce Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Makes about 40 dumplings
Number Of Ingredients 29
Steps:
- Make dough
- In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
- While dough rests, make filling
- In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.
- Roll out wrappers
- Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.
- Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
- Fill and pleat dumplings
- Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
- Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
- To steam dumplings
- In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
- To pan-fry dumplings
- In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking. Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
- While dumplings are cooking, make dipping sauce
- In medium bowl, stir together all ingredients.
- Serve dumplings warm with dipping sauce.
PORK POTSTICKERS
A delicious pork-filled potsticker recipe which has 2 ways it can be made and a delightful sauce to go with it! These are great as either an appetizer or a main course.
Provided by Sarah Lindeman
Categories Main Dish Recipes Dumpling Recipes
Time 37m
Yield 4
Number Of Ingredients 10
Steps:
- Place green onions on a flat work surface. Slice whites and about 1 inch of the green parts thinly. Reserve 1 tablespoon sliced green onions for the sauce.
- Combine pork, egg yolk, green onion, garlic, cilantro, and salt in a bowl. Mix filling thoroughly by hand.
- Separate and place wonton wrappers onto your work surface. Spoon about 1 teaspoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal the potsticker, removing any air pockets.
- Bring a large pot of water to a boil. Add a few potstickers; cook until they float to the top, about 2 minutes. Remove potstickers with a slotted spoon and place on baking sheet or plate to dry. Repeat with remaining potstickers.
- Mix soy sauce, sesame oil, and rice vinegar together in a small bowl with a fork to make sauce. Add the reserved green onions. Serve sauce alongside the potstickers.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 30.8 g, Cholesterol 92.4 mg, Fat 13.4 g, Fiber 1.3 g, Protein 16.3 g, SaturatedFat 4 g, Sodium 1060.2 mg, Sugar 0.4 g
More about "pork and chive pot stickers food"
PORK AND CHIVE POTSTICKERS - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 40 minsCategory MainsCalories 573 per serving
- 1 In a jar or small bowl, combine soy sauce, chilli oil, spring onion, sesame seeds and chilli flakes, if using. Set aside.
- 3 Dust a surface with rice flour. In the centre of each dumpling wrapper, place a heaped teaspoon of the pork mixture. Moisten wrapper edges with a wet brush or finger and fold over to form a semi-circle. Press edges to seal, then pleat the sealed edges. Place on prepared rice flour surface.
- 4 In a large pan, heat sesame oil over medium-high. In batches, cook dumplings in the pan for 2 minutes, or until golden and crispy. Turn dumplings over and cook for a further 2 minutes. Add ½ cup boiling water to the pan and cover. Cook for 8-10 minutes.
CHINESE CHIVE POTSTICKERS | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (4)Total Time 40 minsCategory Staple FoodCalories 160 per serving
- In a mixing bowl, add ground pork, a small pinch of salt, ginger, egg, cooking wine, light soy sauce, white pepper, and then oyster sauce . Mix well.
- Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
- Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky and lighter in color. Set aside for 1 hour or cover with plastic wrapper and overnight.
- Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
PORK AND CHIVE POT STICKERS - MARTHA.COM
From martha.com
Cuisine ChineseTotal Time 30 mins
2 FOR 1 PORK AND GINGER POTSTICKERS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Iris L TsaiSteps 4Difficulty Easy
CHINESE PORK DUMPLINGS (POT STICKERS) RECIPE - FOOD NEWS
From foodnewsnews.com
PORK AND SHRIMP POT STICKERS RECIPE - MING TSAI - FOOD & WINE
From foodandwine.com
POT STICKERS – CHIVE AND PORK | RECIPE | RECIPES, FOOD ...
From pinterest.nz
PORK AND CHIVE POTSTICKERS | FAVORITE RECIPES, PORK, RECIPES
From pinterest.com
POT STICKERS-CHIVE AND PORK #DINNERRECIPE #FOOD # ...
From bahan12345.blogspot.com
CULINARY IN THE DESERT: PORK-AND-CHIVE POT STICKERS...
From desertculinary.blogspot.com
POT STICKER DUMPLING RECIPE AND SIMILAR PRODUCTS AND ...
From listalternatives.com
PORK & CHIVE POT STICKERS – THE WAY TO HIS HEART
From thewaytohisheartblog.com
PORK AND CHIVE POTSTICKER-STYLE DUMPLINGS | FOOD TO LOVE
From foodtolove.co.nz
PORK POT STICKERS WITH CHIVES - HONEST COOKING
From honestcooking.com
PRAWN AND CHIVE POTSTICKERS - FOOD NETWORK
From foodnetwork.co.uk
PORK & CABBAGE POT STICKERS | PORK RECIPES | JAMIE OLIVER ...
From jamieoliver.com
R/FOOD - [HOMEMADE] PORK AND CHIVE POT STICKERS WITH ...
From reddit.com
SIMPLE POT STICKERS - CHIVE AND PORK - GOING MY WAYZ
From goingmywayz.com
CHIVE AND PORK POT STICKERS (GUOTIE) - LAUREL & FERN
From laurelandfern.com
CHIVE STICKERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POTSTICKERS (CHINESE PAN FRIED DUMPLINGS!) | RECIPETIN EATS
From recipetineats.com
PORK AND CHIVE POT STICKERS - TFRECIPES.COM
From tfrecipes.com
CHINESE FOOD: CHIVE AND PORK POTSTICKERS
From chinesefoodnearme.blogspot.com
YUMMY FOOD DANCE: PORK AND CHIVE POT STICKERS
From yummyfooddance.blogspot.com
PORK CHIVE DUMPLINGS (AND HOMEMADE DUMPLING WRAPPERS ...
From thewoksoflife.com
PORK POT STICKERS AND SIMILAR PRODUCTS AND SERVICES LIST ...
From listalternatives.com
POT STICKERS RECIPE FOR EASY CRISPY CHINESE FRIED DUMPLINGS
From grantourismotravels.com
PORK-AND-CHIVE POT STICKERS RECIPE | RECIPE | FOOD ...
From pinterest.ca
POT STICKERS-CHIVE AND PORK BREAKFAST | FOOD RECIPES
From cakeyammy.blogspot.com
PRAWN AND CHIVE POTSTICKERS RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
PAN FRIED PORK AND CHIVE POTSTICKERS - SPOONACULAR
From spoonacular.com
DUMPLINGS RECIPES | FOOD & WINE
From foodandwine.com
POT STICKERS-CHIVE AND PORK | FOOD, RECIPES, LOVE FOOD
From pinterest.ca
RECIPE FOR PORK POT STICKERS - ALL INFORMATION ABOUT ...
From therecipes.info
WHAT TO SERVE WITH POTSTICKERS: 13 ASIAN SIDES - INSANELY GOOD
From insanelygoodrecipes.com
LITTLE TING'S DUMPLINGS | ORDER ONLINE | BELLEVUE, WA ...
From littletingsdumplingsbellevue.com
TAIWAN FOOD - PORK AND CHIVE DUMPLINGS CALORIES, CARBS ...
From myfitnesspal.com
PORK & CHIVE POT STICKERS - CRECIPE.COM
From crecipe.com
PORK & CHIVE POT STICKERS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CHINESE PORK POT STICKER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PINEAPPLE GRASS: PORK AND CHIVE POT STICKERS | SAVOURY ...
From pinterest.com
HEALTHY DUMPLING RECIPES | COOKING LIGHT
From cookinglight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love