Potstickers And Egg Rolls Food

POTSTICKERS

Steps:

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha 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.

BAKED POT STICKERS- SWEET ASIAN DIPPING SAUCE - CHICKEN EGG ROLL

Steps:

• Preheat oven to 425°F.
• In a large bowl, combine chicken, water chestnuts, green onions, carrot, ginger, soy sauce, egg white, mayo and garlic. Mix well.
• To assemble potstickers, place 12 wonton wrappers onto a smooth, clean and dry surface. Lightly brush the edges of each wonton with water. Place about 1 tablespoon of filling onto the center of each wonton. Fold corners of the wonton to the middle to secure the filling inside (envelope style works well, but you can be creative).
• Place wontons on a cookie sheet and lightly spray with Pam or olive oil. Repeat with remaining wontons.
• Bake 12-15 min until golden brown.
• For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 sec or until warm. Add vinegar and soy sauce. Whisk until well blended.
• Serve potstickers with dipping sauce and enjoy!

SIMPLE SOY DIPPING SAUCE

Steps:

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

POT STICKER EGG ROLLS

Steps:

• Heat 1 tbsp oil in a wok over medium high heat.
• When hot add all vegetables and stir fry for two minutes.
• Add shrimp and crab and continue cooking for two more minutes.
• Make cooking sauce of 1 tsp sherry, 1 tsp soy sauce, 1 tsp sesame oil, dash of sugar, dash of salt and 1/2 tsp corn starch.
• Add to shrimp mixture and cook until sauce bubbles and thickens.
• Set aside to cool Roll 2 tbsps of the filling in an egg roll wrapper and fold up sealing the edge with egg whites.
• Spray a skillet liberally with cooking spray, and heat to medium high.
• Place egg rolls in skillet six at a time and brown on all sides (about 10 minutes).
• Add 1/2 cup chicken broth, reduce heat to low and cover steaming 10 minutes.
• Uncover and serve with chinese mustard.