Potsticker Dumpling Soup Food

POT STICKER DUMPLING SOUP

Steps:

• In a Dutch oven combine broth, the water, ginger, and the sauce packet* from one of the packages of pot stickers. Bring to boiling over high heat.
• Add pot stickers, carrots, and most of the green onions. Return to simmering. Cover and simmer for 8 to 10 minutes or until pot stickers are heated through.
• Ladle soup into bowls. Sprinkle with the remaining green onion slices.

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.

DUMPLING SOUP

Steps:

• Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
• Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.

SPEEDY DUMPLING SOUP

Steps:

• Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.

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.

EASY POT STICKER SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.

POT STICKER DUMPLINGS

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.

POTSTICKER SOUP

Steps:

• Heat the vegetable or olive oil in a 4 quart Dutch oven or soup pot over medium heat until the oil shimmers.
• Add the leeks, carrots, garlic, mushrooms, and the firm baby bok choy stems (reserve the leaves for later) to the pot and saute until the leeks are soft (about 5 minutes).
• Add the soy sauce, broth (and water if using) and sesame oil. Increase heat and bring the soup to a light boil, stirring frequently.
• If using, stir in the Better Than Bouillon paste until completely dissolved.
• Carefully add the frozen potstickers to the pot, and cook according to the boil instructions on the packaging (usually just a few minutes).
• Reduce heat to low and stir in the reserved baby bok choy leaves and most of the green onions (reserve about a tablespoon for the soup bowl).
• Serve immediately, topping bowls of soup with more green onions and a sprinkling of sesame seeds.

LING LING POT STICKER SOUP

Steps:

• In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
• Add frozen vegetables, ginger and scallions. Cook 4 minutes.
• In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
• Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.