Pot Sticker Dumplings And Soy Vinegar Sauce Food

POT STICKER DIPPING SAUCE

Steps:

• 1. In a saucepan, heat 2 Tablespoons of toasted sesame oil to medium-high heat. Add scallion, garlic and red pepper flakes. Lower heat to medium and continue stirring about 3 - 5 minutes or until garlic starts browning.
• 2. Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
• 3. Add dark brown sugar and stir until sugar is dissolved.
• 4. Lower heat to low and cook for 10 minutes, stirring often.
• 5. Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).

SIMPLE SOY DIPPING SAUCE

Steps:

• Combine all ingredients thoroughly.
• Add a pinch of hot red pepper flakes if you like heat.

POT STICKER DUMPLINGS AND SOY-VINEGAR SAUCE

Steps:

• In a small bowl, combine all ingredients for the dipping sauce. Set aside.
• In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
• Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used.
• To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

POTSTICKER SAUCE

Steps:

• Whisk all ingredients together in a small bowl, or shake up in a sealed jar. Leftovers can be refrigerated in an air tight container for one month.

SOY-GINGER DIPPING SAUCE

Steps:

• In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

POT STICKER DUMPLINGS

Steps:

• Finely grate 1 piece of ginger, then finely shred second piece.
• Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1 1/2 tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
• Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 2 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance and stored covered in the fridge.
• Preheat oven to 150°C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.
• Serve with bowls of red vinegar combined with the shredded ginger, for dipping.

POT STICKER OR DUMPLING SAUCE

Steps:

• Combine all ingredients.
• Mix well.
• Serve with potstickers or dumplings.

SHRIMP AND PORK POT STICKERS WITH A SOY-VINEGAR DIPPING SAUCE

Steps:

• Cut 15 shrimp into 3rds, crosswise. Set aside in the refrigerator.
• Chop the remaining shrimp. Transfer to a large bowl. Add the pork, shallot, soy sauce, rice wine, ginger, salt, and pepper. Mash the ingredients together, using your hands. Cover and refrigerate for about 2 hours to firm up the filling.
• Fill each wrapper with about 1/2 tablespoon of filling and add a piece of shrimp. Enclose by folding the wrapper in half and pinching together in the middle. Lift left corner and fold toward the center twice and seal. Repeat on the right side. Gently press the dumpling into a crescent shape and transfer to a baking sheet. Repeat with the rest of the wrappers.
• At this point, you can freeze these dumplings until you are ready to fry them.
• Combine the sauce ingredients listed above and refrigerate until ready to serve
• Coat the bottom of a 12-inch nonstick skillet with 2 tablespoons of oil. Arrange the dumplings in a circle with an outer ring and an inner ring. Add a few in the middle.
• Add 3 tablespoons of water to the pan, and set over medium heat. Cover with a glass lid. Let the dumplings cook. You will hear popping while the dumplings are cooking.
• Once the water has evaporated, after about 7 minutes for fresh dumplings, and 10 minutes for frozen dumplings, the sound will change from popping to steady crackling.
• Use a thermometer to check the temperature of the contents of the dumplings. They should be about 165 degrees F.
• Turn off the stove. Using a fish spatula, loosen the dumplings from the pan. Cover the pan with a large plate and flip the plate and pan over to deposit the dumplings onto the plate, like a tarte tatin.

POT STICKERS WITH SPICY DIPPING SAUCE

Steps:

• To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
• To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
• To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
• To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
• Serve the potstickers warm accompanied by the dipping sauce.

POT STICKERS

Steps:

• Soak the dried mushrooms in warm water in covered bowl for 30 minutes. Drain, remove stems, and mince the mushroom caps.
• Meanwhile, In a large bowl, toss together the cabbage and salt and let stand for 30 minutes. This will help leach the water out of the cabbage. With your hands, wring out as much of the water from the cabbage as possible. Discard water and place cabbage in a new bowl.
• Add mushrooms, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and pepper and mix with a rubber spatula to combine.
• To fill each pot sticker, place a wonton wrapper on a work surface and brush the edges with water; keep the other wrappers covered with a slightly damp kitchen towel to prevent them from drying out.
• Place 1 teaspoon filling in the center of the wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge, pressing damp edges together firmly. Repeat with remaining filling and wrappers.
• Preheat the oven to 250 degrees. In a large nonstick frying pan over medium-high heat, heat 1 tablespoon canola oil. Add 10-12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 3-4 minutes.
• Pour 1/4 cup broth in the pan, cover, and let steam until all the broth evaporates, the pot stickers are tender but still firm, and the filling is cooked through, 4-5 minutes.
• Transfer to a platter, cover with aluminum foil, and keep warm in the oven. Cook the remaining pot stickers and broth in three more batches. Serve with the ginger soy dipping sauce.
• In a medium non-reactive bowl, whisk together vinegar, soy sauce, water, sugar, sesame oil, and Sriracha until sugar is dissolved.
• Whisk in ginger, garlic, and chile. Use immediately or cover and refrigerate for up to 2 days. Makes about 1 1/4 cups.