PORK AND GINGER POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS
Provided by Ming Tsai
Categories appetizer
Time 1h40m
Yield 20 to 24 pot stickers
Number Of Ingredients 16
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the 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.
- Make the pork and ginger filling: Sprinkle the cabbage with the 1 teaspoon 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 the pork, soy sauce, ginger, garlic and sesame oil and season with salt and pepper. Cook a tester to check the seasoning.
- Make 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.) Lightly brush the top half edge with water and 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 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
- Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of stock to the bottom of the pan and 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. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. You can listen to the point no stock is left, that is when you can take the lid off.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.
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
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
POT STICKER: GINGER PORK
Steps:
- In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined.
- In a medium stock pot, boil 2 quarts of water.
- Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the end and fold in half. Repeat with the remaining wrappers.
- Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack.
- When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned.
PORK POT STICKERS
Provided by Ming Tsai
Categories Garlic Leafy Green Onion Pork Vegetable Appetizer Christmas New Year's Eve Fall Winter Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Makes 30 potstickers
Number Of Ingredients 15
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.
GINGER PORK POT STICKERS
Although I have not tried these yet, the recipe looks promising. This is from the Raley's Something Extra winter 2007. Time is an estimate
Provided by cookiedog
Categories Pork
Time 1h15m
Yield 50 pot stickers
Number Of Ingredients 8
Steps:
- Stir together pork, cabbage, green onions, teriyaki sauce and ginger in a medium bowl.
- Place a heaping teaspoon of filling in the center of each pot sticker wrapper. Brush water around the edges and fold up to enclose filling. Press firmly until edges are sealed well.
- To cook, heat 1 tablespoons oil in a large skillet. Place half of pot stickers in a skillet, seam side up. Cook for 2 minutes or until bottoms are golden brown, tipping skillet to evenly distribute oil.
- Add 1/3 cup chicken broth to the skillet; cook, covered, over medium heat for about 8 to 10 minutes until liquid has been absorbed and pork is cooked through.
- Remove from skillet and repeat with remaining oil, pot stickers, and broth.
Nutrition Facts : Calories 57.3, Fat 2.6, SaturatedFat 0.8, Cholesterol 9.3, Sodium 118, Carbohydrate 5, Fiber 0.2, Sugar 0.2, Protein 3.3
PORK POT STICKERS W/ GINGER DIPPING SAUCE
These are fabulous! I love the ones at TGIF's and these are even better! They are so easy to make! We just love them! Great appetizer to make ahead for a party. Just heat them slighty in a microwave before serving and use a fondue pot to keep the dipping sauce warm on your table. Everyone will gobble them up them!
Provided by Little Bee
Categories Meat
Time 23m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients together, by hand, in a large bowl.
- Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
- Fold Wonton over the filling making a half moon shape Press edges and moisten with a little water for better adhering.
- Saute in Peanut oil on medium heat till bottoms are golden.
- Add enough chicken broth to barely cover wontons.
- Cover and simmer approximately 8 minutes.
- Serve immediately with some dipping sauce.
- I have given you measurements but I usually just wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.
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 GINGER POTSTICKERS
Super easy, freezer-friendly potstickers made completely from scratch. So hearty AND healthier than take-out!
Provided by Chungah Rhee
Yield 40 potstickers
Number Of Ingredients 14
Steps:
- In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar 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.
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BEST POT STICKERS RECIPE - HOW TO MAKE HOMEMADE ... - DELISH
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5/5 (2)Occupation Senior Food EditorCuisine AmericanTotal Time 1 hr 35 mins
- Make dumplings: In a large bowl, combine pork, broth, white parts of green onions, garlic, soy sauce, sesame oil, ginger, fish sauce if using, and egg.
- Place 4 dumpling wrappers on your work surface, and keep remaining wrappers covered with a clean kitchen towel.
PORK AND CHINESE CABBAGE POT STICKERS RECIPE
From today.com
4.2/5 (17)Category Appetizers,Hors D'oeuvresAuthor Hsiao-Ching ChouTotal Time 1 hr 10 mins
- Mix all the ingredients in a small bowl. Let sit for at least 30 minutes to let the flavors meld together (the longer the mixture rests, the more intense the flavor becomes). Once mixed, the sauce will keep in a sealed container in the refrigerator for up to a week.
- 1. Place the flour in a mixing bowl. Add the water and, using a rubber spatula or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to form. Start kneading the dough to make a ball. The dough should feel slightly tacky but not damp. Cover the dough with a clean, damp towel or plastic wrap and let it rest for a minimum of 20 minutes.
PORK & GINGER POT STICKERS - BUDGET BYTES
From budgetbytes.com
4.8/5 (4)Total Time 1 hr 15 minsCategory Dinner, Lunch, Side DishCalories 178 per serving
- Peel off the outer leaves from the cabbage. Slice the head in half and remove the core (see photos below). Cut each half into two then cut crosswise as thinly as possible. You need a very small shred to make the pot stickers easy to fill and fold.
- In a large skillet, heat 2 Tbsp of oil over medium/high heat. When it’s hot, add the cabbage and 1/2 tsp of salt. Saute the cabbage until it is translucent and soft (about 15 minutes). Remove from the heat and let cool slightly.
- While the cabbage is sauteing (stir every minute or so), combine the raw ground pork, peeled and grated ginger (use a small cheese grater), minced garlic, soy sauce, sesame oil, sliced green onion an shredded carrot. Mix them all together well with your hands. Add the shredded and cooked cabbage and mix again until it is evenly incorporated (you almost have to use your hands here). Refrigerate the mixture for at least one hour to let the flavors blend. (The cabbage will release gasses as it refrigerates and smell pretty stinky when you come back to it but don’t be afraid. It’s still good and the smell will go away when you cook the pot stickers.)
- Prepare your workspace by getting a small dish of water (used to glue the edges together), something to fold the pot stickers on (I used a cutting board) and something to keep them on once folded (another cutting board or large plate). I used square wrappers so the wrapping technique below is based on that. There are many methods to folding pot stickers/won tons so if you have a different shape, simply do a google search for “folding won tons” or “folding pot stickers” to see more methods.
2 FOR 1 PORK AND GINGER POTSTICKERS RECIPE | FOOD NETWORK
From foodnetwork.com
5/5 (18)Author Iris L TsaiCuisine AsianCategory Appetizer
- For the filling: 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.
- For the dough: 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.
PORK & GINGER POT STICKERS - A TASTY PORK DUMPLING RECIPE ...
From mantitlement.com
Cuisine AmericanCategory AppetizersServings 6Total Time 23 mins
- Place a heaping tablespoon of filling into the center of a wonton wrapper, then wet 2 sides with water and fold over to seal into a triangle. Take the left and right points and fold up onto the wonton (shown in photo)
- Place a large non-stick skillet over medium-high heat. Add in a light coating of peanut oil to the bottom of the skillet. Once the oil is hot, add as many dumplings that will fit in a single layer.
- Let the dumpling cook for 2-3 minutes until the bottoms get browned, then carefully pour in 1/4 cup of water and cover the skillet quickly. Let cook for another 3-4 minutes until filling is cooked through.
PORK-SCALLION POT STICKERS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 42
- In a bowl, mix the pork with the cabbage, scallions, ginger, garlic, shiitake, sesame oil, soy sauce, salt and white pepper.
- Line a baking sheet with wax paper. On a work surface, brush the edges of 4 gyoza wrappers with water. Place a scant tablespoon of the pork filling in the center of each wrapper. Bring the edges of each gyoza wrapper together over the filling; press and pleat to seal. Lift each pot sticker by the pleated edge, transfer to the baking sheet and press down lightly to flatten the bottom. Repeat with the remaining wrappers and filling.
- In a large nonstick skillet, heat 2 tablespoons of the vegetable oil until shimmering. Arrange half of the pot stickers in the skillet, pleated rims facing up and cook over high heat until the bottoms are lightly browned, about 2 minutes. Add 1/2 cup of the water to the skillet, cover and simmer until the pork filling is cooked through, about 5 minutes. Uncover and cook until the water has evaporated and the pot stickers are well browned on the bottom, about 1 minute; transfer to a plate. Repeat with the remaining oil, pot stickers and water. Serve with soy sauce.
PORK AND SHRIMP POT STICKERS RECIPE - MING TSAI - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 120
- In a large bowl set in a larger bowl of ice, combine the pork, shrimp, scallions, ginger, soy sauce and sesame oil. Season generously with salt and pepper. Cook a very small piece of the filling in a small pot of boiling water until the pork is cooked, then taste for seasoning.
- Work with a few gyoza wrappers at a time and keep the rest covered: Spoon 1 teaspoon of the filling in the center of each wrapper. Lightly brush the edge of the wrappers with water and fold them into half-moons, pressing out any air. Holding each pot-sticker by the seam, tap it lightly on a work surface to flatten the bottom, then transfer it to a baking sheet lined with plastic wrap.
- Heat 1/8 inch of oil in a large nonstick skillet. Stand one-fourth of the pot stickers upright in the pan and cook over high heat until lightly browned, about 3 minutes. Add 1/2 cup of water to the skillet, cover and cook until the filling is firm, the wrappers are translucent and the water is nearly evaporated, 5 minutes. Remove the lid and cook until the bottoms of the pot stickers are crisp again, about 2 minutes longer. Transfer the pot stickers to a plate and serve right away, with Dim Sum Dipping Sauce. Repeat with the remaining pot stickers, serving them as you go.
PORK AND GINGER POTSTICKERS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 3Servings 4Cuisine AsianCategory Appetizer, Main
- Place the chopped cabbage in a strainer in the sink then sprinkle with some salt and let sit for 30 minutes. Place the cabbage in a towel and squeeze out any excess water. The dryer the cabbage the better.
- In a small bowl whisk together the egg soy sauce and sesame oil until well combined; add to the bowl of cabbage and meat; mix until well thoroughly combined.
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