POT STICKER DIPPING SAUCE
Make and share this Pot Sticker Dipping Sauce recipe from Food.com.
Provided by Michael Kinsel
Categories Asian
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
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).
POT STICKERS (CHINESE DUMPLINGS)
I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.
Provided by jb41848
Categories Pork
Time 30m
Yield 25-30 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 10 ingredients in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
- Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
- When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
- Remove from pan.
- Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
- Keep warm on a plate covered.
POT STICKER OR DUMPLING SAUCE
Make and share this Pot Sticker or Dumpling Sauce recipe from Food.com.
Provided by Hey Jude
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Mix well.
- Serve with potstickers or dumplings.
Nutrition Facts : Calories 97.8, Fat 0.4, SaturatedFat 0.2, Sodium 4026.1, Carbohydrate 15.9, Fiber 1.6, Sugar 7.1, Protein 8.4
CHICKEN POT STICKERS WITH DIPPING SAUCE
Steps:
- For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
- Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
- For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
- To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
- Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
- For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
- Serve the dumplings with the dipping sauce
SOY GINGER DIPPING SAUCE (FOR DUMPLINGS OR POT STICKERS)
Make and share this Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers) recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 7m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
- Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
- Makes about one cup.
POT STICKER DUMPLINGS AND SOY-VINEGAR SAUCE
Dumpling wrappers-Chinese wonton or Japanese gyoza skins-are widely available in the frozen-food section of most markets. They're the base for these savory, delicious pot stickers that you can make at home.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Yield Makes 36 dumplings
Number Of Ingredients 17
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.
POTSTICKERS (CHINESE DUMPLINGS)
An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.
Provided by Ayeen
Categories Main Dish Recipes Dumpling Recipes
Time 1h2m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 16.1 g, Cholesterol 151.5 mg, Fat 22.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 7.7 g, Sodium 454.2 mg, Sugar 0.8 g
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
POT STICKER DUMPLINGS
These fried chicken filled dumplings taste just like they are from a Chinese restaurant.
Provided by PATTY5
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
- Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
- In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
- Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
- Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 5.2 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 147.3 mg, Sugar 0.6 g
POT STICKER DIPPING SAUCE
This is a version of the dark dipping sauce to serve with Pot Stickers. I learned this recipe in Chinese Cooking Class that I attended while we were stationed on Okinawa in the 1970's. We called the fried, steamed dumplings Chiao Tzu. I can give you the recipe for the dumplings if you would like.
Provided by BubbasMom Wetmore
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix ingredients and serve with Chiao Tzu (Pot Stickers).
CHICKEN POT STICKERS
Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. -Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers. Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 374mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "pot sticker or dumpling sauce food"
EASY POTSTICKER DIPPING SAUCE RECIPE - SAUCE FANATIC
From saucefanatic.com
4.4/5 (165)Total Time 10 minsCategory Asian SaucesCalories 26 per serving
POTSTICKERS VS DUMPLINGS: WHAT IS THE DIFFERENCE?
From spoonuniversity.com
Author Laura BroderickEstimated Reading Time 2 mins
POTSTICKER DIPPING SAUCE PF CHANG'S - THERESCIPES.INFO
From therecipes.info
8 ASIAN DUMPLING DIPPING SAUCE RECIPES - THE SPRUCE EATS
From thespruceeats.com
POT STICKERS AND DUMPLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POTSTICKER DUMPLINGS RECIPE - BBC FOOD
From bbc.co.uk
POT STICKER OR CHINESE DUMPLING DIPPING SAUCE - ALL INFORMATION …
From therecipes.info
POT STICKER DUMPLINGS - DAIRY FREE RECIPES
From fooddiez.com
POT STICKER DUMPLINGS - DUMPLING RECIPES
From worldrecipes.org
POTSTICKER SAUCE RECIPE SO EASY, YOU'LL NEVER BUY IT AGAIN!
From eatingrichly.com
DIP FOR CHINESE DUMPLINGS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ALL ABOUT POTSTICKERS (CHINESE DUMPLINGS) - THE SPRUCE EATS
From thespruceeats.com
POT STICKER OR DUMPLING SAUCE RECIPE - FOOD.COM | RECIPE
From pinterest.ca
POTSTICKER DIPPING SAUCE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
POT STICKER RECIPE FOR COOKING WITH KIDS - URBAN FOOD SCENE
From urbanfoodscene.com
CHICKEN POT STICKERS WITH DIPPING SAUCE - FOOD NETWORK CANADA
From foodnetwork.ca
EASY ASIAN DIPPING SAUCE FOR DUMPLINGS POT STICKERS - TEMPURA
From afoodloverslife.com
EASY CHICKEN POTSTICKERS WITH SOY DIPPING SAUCE - JUST A TASTE
From justataste.com
POT STICKER DUMPLINGS WITH GINGER-SOY DIPPING SAUCE
From cookstr.com
POT STICKER OR CHINESE DUMPLING DIPPING SAUCE RECIPE
From recipezazz.com
POT STICKER OR DUMPLING SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
POTSTICKER DIPPING SAUCES - THERESCIPES.INFO
From therecipes.info
WOR TIP CANTONESE POT STICKER RECIPE - THE SPRUCE EATS
From thespruceeats.com
POT STICKER OR CHINESE DUMPLING DIPPING SAUCE
10 BEST POT STICKER DIPPING SAUCE RECIPES | YUMMLY
From yummly.com
DUMPLING DIPPING SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTSTICKER SAUCE - SOY-VINEGAR SAUCE FOR DUMPLINGS & POTSTICKERS
From orwhateveryoudo.com
POT STICKER DIPPING SAUCE RECIPE - OUR EVERYDAY LIFE
From oureverydaylife.com
POT STICKER DIPPING SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POT STICKER OR DUMPLING SAUCE RECIPE - FOOD.COM | RECIPE
From pinterest.ca
POT STICKER DIPPING RECIPE - THERESCIPES.INFO
From therecipes.info
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