Pot Stickers Chinese Dumplings Food

CHINESE DUMPLINGS (POTSTICKERS) RECIPE

Steps:

• In a large bowl, combine all pork filling ingredients until well combined.
• You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
• Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
• If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling.
• Once you have filled the dumplings you can freeze them or eat them fresh.
• Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes.
• Then place in a ziplock baggie, where they can be frozen for up to 3 months.
• Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden.
• Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low.
• Let the dumplings cook for another 2 minutes then remove from heat and serve with soy sauce and thinly sliced green onions.
• Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes.
• Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.

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 POT STICKERS

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.

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.

SHRIMP POT STICKERS (DUMPLINGS)

Steps:

• Filling Prep:.
• Puree raw shrimp in food processor until a smooth paste forms.
• Add carrot, green onion, ginger, garlic, salt, sugar and pulse a couple of times.
• Measure a heaping Tbls of filling into the center of wonton wrapper, brush beaten egg on top of the four edges and bring corners together and press to seal. Let sit in refrigerator for 10 min so that the egg glue sets.
• Prepare a steamer with hot water. Once steaming drop a couple dumplings in and steam for 15 minutes -- remove.
• Serve with Sauce:.
• Make sauce by simmering ingredients over medium heat for 1-2 minutes, remove from heat and set aside.
• Delicious served hot or cold.

CHINESE PORK DUMPLINGS (POT STICKERS)

Steps:

• Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
• In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
• **In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
• Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
• Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
• Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
• Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
• To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
• NOTE: The dough was VERY sticky. So I had to use a lot of flour on it when rolling it out. Just make sure you don't use too much. I also didn't have wine on hand, so didn't use it. I found that the meat inside was more like a meatball, and not saucy or mushy like I think it should have been (maybe because I didn't use the wine?). Also when cooking be very careful as they do seem to fall apart unless you make the pieces of dough thicker, and a tad larger. I only hope that by posting this here someone can come up with ideas on how to make the meat more mushy I've tried other recipes for the dumpling portion, and it just didn't taste as good.

POT STICKERS (CHINESE DUMPLINGS)

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 STICKERS (CHINESE DUMPLINGS)

Steps:

• Filling:.
• Combine the following ingredients: pork, shrimp, egg white, water chestnuts, chinese celery, cilantro, ginger, sugar, salt, sesame oil. Add a pinch of pepper to season.
• Stir gently to combine all ingredients.
• Assemble:.
• You will put together 4 at a time, so in the meantime, be sure to cover the rest of the wrappers with a damp paper towel to prevent them from drying up.
• On a clean surface lay 4 wrappers out. Place a heaping teaspoon of the filling in the center of each one.
• Brush the edges of each wrapper with water and fold in half over the filling.
• Pinch the edges together to make half-circles.
• Place completed, ready-to-cook potstickers on a baking sheet with the seam side up and cover with a clean dry towel, while you finish assembling the remaining potstickers.
• Cook:.
• Heat a large skillet over medium heat and add a 1 1/2 tablespoon oil. Add one half of the potstickers, seam side up. Cook until the bottoms are golden and crispy~ approximately 4 minutes.
• Add 1/3 cup broth to pan and reduce heat to low. Cover and cook until liquid is absorbed~ approximately 5-6 minutes.
• Transfer cooked potstickers to a platter and cover.
• Repeat- cooking remaining potstickers.
• Dip: Into your favorite dipping sauce. Try my recipe #312966.