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).
SIMPLE SPICY POTSTICKER DIPPING SAUCE
Provided by Economical Chef
Number Of Ingredients 8
Steps:
- 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.
- Increase heat to high and stir in Soy Sauce, Vinegar and water and bring to a boil.
- Add dark brown sugar and stir until sugar is dissolved.
- Lower heat to low and cook for 10 minutes, stirring often.
- Makes about 3 cups. (Sauce can be refrigerated in air-tight container for several days).
POTSTICKERS 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.
POTSTICKER SAUCE
This potsticker sauce is a basic, no cook recipe that is tangy and spicy. Since you're making it from scratch, you can always adjust the flavors to your taste. Add more sriracha to turn up the heat. Or mix in some honey if you want your sauce to be sweet.
Provided by Diana Johnson
Categories condiment
Time 5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 8 calories, ServingSize 8 Servings, Sodium 418 grams sodium
POT STICKERS WITH SPICY DIPPING SAUCE
I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 24 dumplings
Number Of Ingredients 18
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.
PORK POTSTICKERS WITH HONEY-SOY DIPPING SAUCE
Pork Potstickers with Honey-Soy Dipping Sauce recipe featuring Meyer Natural Pork
Provided by Meyer Natural Pork
Time 50m
Yield 6
Number Of Ingredients 19
Steps:
- In a large bowl, combine the ground pork, cabbage, ginger, carrot, garlic, 1 green onion, 2 tablespoons soy sauce, ½ teaspoon sesame oil and knead with your hands.
- Spread the dumpling wrappers out on a clean surface and cover with plastic wrap to prevent from drying. Place 1 slightly heaping teaspoon of filling in the middle of each dumpling wrapper. In a small bowl, whisk together the egg and water. Brush the edges of a dumpling wrapper with egg wash, then seal. Repeat with the remaining potstickers.
- In a medium bowl, whisk together all of the ingredients for the dipping sauce.
- Place a large skillet over medium heat. Add ½ tablespoon of vegetable oil and 12 of the potstickers to the pan. Cook on both sides until browned, turning with tongs. Add ¼ cup water to the pan, cover and allow to steam for about 3 minutes. Transfer to a plate and repeat with the remaining potstickers.
- Serve the potstickers with the dipping sauce and enjoy.
Nutrition Facts : Calories 864, Fat 17g, SaturatedFat 4g, Cholesterol 88mg, Carbohydrate 139g, Fiber 5g, Sugar 35g
POT STICKERS WITH SPICY SAUCE
This recipe makes a lot of pot sticker filling, so I freeze the extra for later.-Alison Barnett, New York, New York, www.alibabka.com
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4 dozen (1 cup sauce).
Number Of Ingredients 23
Steps:
- In a small bowl, mix the first six ingredients. In a large bowl, combine the first nine pot sticker ingredients. Add chicken; mix lightly but thoroughly. Place 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup water (water may splatter); reduce heat to medium-low. Cook, covered, 4-5 minutes or until water is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining pot stickers. , Sprinkle with green onions and sesame seeds before serving. Serve with sauce.
Nutrition Facts :
BEEF POT STICKERS WITH DIPPING SAUCES
Ground Beef, mushrooms, garlic and green onions inside a wonton wrapper-served with your choice of sauce.
Provided by BIWFD
Categories Appetizer
Time 1h45m
Yield Makes 40 pot stickers
Number Of Ingredients 11
Steps:
- Prepare desired Dipping Sauce(s); set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add Ground Beef and soy sauce; mix lightly but thoroughly.
- Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
- Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
- Serve pot stickers with dipping sauce(s). Maple-Wasabi Dipping Sauce: Combine 6 tablespoons maple syrup, 1/4 cup reduced-sodium soy sauce, 1 tablespoon wasabi paste and 2 teaspoons minced fresh ginger in small bowl. Makes about 2/3 cupCitrus Dipping Sauce: Combine 1/2 cup fresh tangerine or orange juice, 1/4 cup mirin (sweet rice wine), 2 tablespoons reduced-sodium soy sauce, 1 tablespoon chopped green onion, 2 teaspoons sesame seeds and 1 teaspoon minced fresh ginger in small bowl. Makes about 1 cupThai Peanut Dipping Sauce: Combine 1/3 cup light coconut milk, 1/4 cup creamy peanut butter, 2 teaspoons fresh lime juice, 2 teaspoons reduced-sodium soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger and 1/4 teaspoon ground red pepper in small bowl until smooth. Makes about 2/3 cupSpicy Sweet-and-Sour Dipping Sauce: Combine 1/2 cup water, 1/4 cup sugar, 1 tablespoon rice vinegar, 1 tablespoon reduced-sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon minced fresh ginger and 1/2 teaspoon chili garlic sauce in small saucepan; bring to a boil, stirring occasionally. Boil about 2 minutes or until slightly thickened; cool slightly before serving. Makes about 1/2 cup
Nutrition Facts : Calories 50
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POT STICKERS | CHINESE APPETIZER RECIPES | HOT APPETIZERS
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Cuisine AsianTotal Time 40 minsCategory AppetizerCalories 184 per serving
- In a bowl, combine shrimp, green onions, garlic, egg white, cilantro, ginger, salt, black pepper and cayenne.
- Place wonton wrappers on a clean work surface. Place a heaping teaspoon (5 mL) of shrimp mixture in the center of each wrapper. Lightly dampen inside edges of wrapper with water and gather up and over filling into a little bundle, squeezing edges together lightly.
- In a deep, heavy saucepan, heat 3 inches of oil over medium heat until it registers 375ºF (190ºC) on a thermometer. Working in batches, fry pot stickers until they are golden brown, about 3 minutes. Using tongs or a slotted spoon, remove the pot stickers to a plate lined with paper towels to drain.
- In a small bowl, whisk together mustard, sour cream, soy sauce and hot pepper sauce until smooth. Season to taste with salt and freshly ground black pepper.
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- In a medium bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, sugar, scallions, red pepper flakes and sesame seeds. Set the sauce aside.
- In a medium bowl, stir together the ground chicken, scallions, garlic, ginger, soy sauce and sesame oil until well combined.
- Ground chicken can sometimes be tricky to find, but ground turkey is a great substitute and often more readily available at most grocery stores.
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5/5 (1)Category ChickenServings 50Total Time 50 mins
- In a large bowl, combine the ground chicken, scallions, ginger, garlic, soy sauce, salt, sesame oil, sugar, and cornstarch until evenly mixed or distributed. The meat should be sticky and hold together well.
- Pour cold water into a small bowl. Working on a clean, flat surface, lay a potsticker wrapper down. Place a ½-1 tablespoon of the prepared mixture in the center. Dip your fingertip in water and trace it along the edge of the gyoza wrapper. Fold the wrapper over the filling to make a half-moon shape. You want to pinch or make pleats with the wrapper between your fingers and seal the edges. Make sure to work out any air pockets before sealing. Repeat with the remaining wrappers and filling.
- Heat a tablespoon of oil in a deep skillet or pan over medium high heat. Add as many potstickers in a single layer as possible, about 1/2 inch apart from each other and allow them to cook for 2-3 minutes. Pour 1/3 cup of water into the pan and quickly cover with a lid to prevent splatter. Lower the heat to medium and allow the potstickers to steam for 6-7 minutes or until you hear a loud frying or popping noise from the pan. Remove to a plate and keep warm.
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PRAWN AND CHIVE POTSTICKERS RECIPE | FOOD NETWORK
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Cuisine AsianCategory AppetizerAuthor Ching-He HuangDifficulty Intermediate
- For the filling: Mix the shrimp, chives, water chestnuts, oyster sauce and rice wine into a bowl and sprinkle with salt and pepper. With clean hands, squeeze the filling through your fingers so that all the flavors are combined well. Wash your hands and dry well. For the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil and cilantro and set aside.
- For the potstickers: Sprinkle a baking sheet or plate with some cornstarch. Then place a dumpling wrapper in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim. Fold in half so you have a half moon shape, pressing down on the edges to make sure the dumpling wrapper sticks together well. Pleat the edges of the potsticker 4 times, pinching well to secure. Place the potstickers on the prepared baking sheet until ready to cook. (You could make ahead to this point and freeze in an airtight container, then cook from frozen when desired.) Heat a wok over medium heat. Cook the potstickers in two batches, so you don't over-crowd the pan. Add 1 tablespoon of oil and arrange half the potstickers standing up in the oil. Cook, uncovered, until the bottoms are pale golden, 1 to 2 minutes. Add 1/4 cup water around the edges of the wok, then cover and cook until the liquid has evaporated and
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5/5 (1)Calories 128 per serving
- In a small skillet, heat sesame oil over medium-high heat until shimmery. Add ginger and saute 1-2 minutes until golden and fragrant. Transfer ginger to a small bowl and whisk in remaining sauce ingredients until smooth. Serve potstickers warm with ginger sauce for dipping.
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5/5 (20)Calories 125 per servingServings 12
- To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
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- Add cabbage, scallions, carrots, mushroom, Thai chilis, and raw ground chicken to large bowl. Mix ingredients to combine.
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- In a bowl, combine all of the ingredients for the dipping sauce, mixing well. Cover and set aside until ready to use.
- Mix all of the filling ingredients in a large bowl. It may be easier to use your hands to combine them well.
- Dip your finger in water, run it along half of the circumference of the dumpling skin, and then fold the skin in half to seal it.
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