POTSTICKERS
Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.
Provided by Nagi
Categories Mains
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 27 g, Calories 78 kcal
SPRING LAMB PAN-FRIED DUMPLINGS
This appetizer features pan-fried wontons stuffed with lamb and green peas. The mint in the dipping sauce perfectly complements the fatty, gamey flavor of the lamb. If you don't love lamb, this is really just a technique-you can stuff these with any kind of meat and vegetables you like.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry
Time 4h10m
Yield 6
Number Of Ingredients 16
Steps:
- Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
- Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
- Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
- Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 30.2 g, Cholesterol 96.1 mg, Fat 15.7 g, Fiber 1.4 g, Protein 19.6 g, SaturatedFat 7.1 g, Sodium 1137.8 mg, Sugar 0.3 g
HOW TO MAKE CHINESE DUMPLINGS (JIAOZI)
How to make Chinese dumplings from scratch, with pork and chive as filling
Provided by Elaine
Categories staple
Time 1h30m
Number Of Ingredients 17
Steps:
- Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
- When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in center. Then shape it to a large circle round. Cut so we will end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter. You can refer to the video for the technique.
- Get your assistants here and begin to wrap the dumpling at the fastest speed, because the wrappers will get dried out soon and become harder to seal together.
- In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
- Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 1 hour or cover with plastic wrapper and overnight.
- Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
- Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
- Heat over medium fire until one side becomes browned. Swirl around 1/2 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
- Slow down your heat and heat until the bottom becomes crispy and golden brown.
- Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.
Nutrition Facts : Calories 1021 kcal, Carbohydrate 83 g, Protein 39 g, Fat 57 g, SaturatedFat 14 g, Cholesterol 205 mg, Sodium 794 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
PAN FRIED DUMPLINGS
Affectionately known as Potstickers in the West and Guo Tie in the East, the pan fried dumpling is a crispy and juicy package that bursts with flavour, thanks to the fillings of pork, prawns, ginger and seasoning. The trick is to fry the dumpling till it is golden, then steam it quickly with the right amount of water. Eat it hot with some ginger-soaked sauce made of soy sauce, black vinegar and sesame oil.
Provided by Asian Food Network
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield 20 dumplings
Number Of Ingredients 16
Steps:
- Make dumpling filling. In a bowl, combine ground pork, prawns, chives, spring onion, minced ginger, sesame oil, Shaoxing wine, white pepper and salt together until well mixed.
- Fold dumpling. Take a wrapper and place a tablespoon of filling onto the centre. Moisten the edges of the wrapper with water. Fold the dumpling into a half-moon shape. Crimp the edges and pinch it together to seal it tightly. Place dumplings on a plate lined with parchment paper.
- Pan Fry the dumplings. In a pan on medium heat, heat 2 tbsp oil and fry dumplings for 2 -3 minutes, until the bottom turns light brown. To the same pan, increase to high heat and add 30ml water. Cover the pan to steam for 3 -5 minutes until water has completely evaporated.
- Plate.In a sauce dish, add 3 tbsp soy sauce, 1 tbsp black vinegar, ½ tsp sesame oil and 10 g julienned ginger.
PAN FRIED DUMPLINGS
One of the best examples of Indo-Chinese fusion cooking, the Pan-Fried Dumplings features steamed dumplings pan-fried in a spicy sauce. Each dumpling is a classic piece, with a spicy, aromatic and crunchy filling of crisp veggies flavoured with garlic et al. These dumplings are steamed and then sautéed with a tongue-tickling sauce, yielding a dish that has a mind-boggling mix of flavours and textures. You can balance the spice level according to your taste. Also, try to consume it immediately before the pan-fried dumplings begin to get chewy. This recipe is slightly elaborate but definitely a must-try!Try similar recipes like Healthy Momos or Momos
Provided by Tarla Dalal
Categories Indian Steamed Snacks Evening Tea Snacks Raksha - Bandhan Steamer Kitty Party Snacks
Time 45m
Yield 15
Number Of Ingredients 18
Steps:
- MethodCombine the plain flour, 1 tsp of oil and salt in a deep bowl, add enough hot water and start mixing with a spoon. Once lumps are formed, use hand to form a soft dough.Cover the dough with a wet muslin cloth or lid and keep aside for 30 minutes.Heat 2 tsp of oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.Add the onions and saute on a medium flame for 1 minute, while stirring occasionally.Add the carrot, cabbage, and salt and cook on a medium flame for 2 minutes, stirring occasionally.Add spinach, 1 tbsp soy sauce and vinegar and mix well cook on a medium flame for 2 minutes, stirring occasionally.Add ½ cup spring onions, mix well and cook for 30 seconds. Switch off the flame and keep aside.Divide the dough into 15 equal portions.Roll a portion of the dough into a 75 mm. (3") diameter thin circle using a little plain flour for rolling and place 1. 5 tbsp of the prepared filling in the centre of the circle.Fold the two sides and pinch them in the corner. Start making pleats on one of the sides and sticking them to the other side.Repeat step 9 and 10 to make 14 more dumplings.Steam 7 dumplings in a greased steamer for 8 minutes or till they are cooked.Repeat step 12 to steam the remaining 8 dumplings in 1 more batchHeat 3 tsp of oil in a broad non-stick pan, add the chopped garlic, schezuan sauce, tomato ketchup, remaining ½ cup of spring onions and 1 tbsp soy sauce and cook for 2 minutes on a medium flame, while stirring occasionally.Add the steamed dumplings to the pan and sauté them on a medium flame for 2-3 minutes.Serve immediately garnished with spring onion greens.
Nutrition Facts :
CHINESE PAN-FRIED DUMPLINGS
Steps:
- Gather the ingredients.
- In a large bowl, combine the filling ingredients. Use your fingers to mix everything together. If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use.
- Gather the ingredients.
- Place a dumpling wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Add a heaping teaspoon of the filling to the middle of the pot sticker wrapper and use your finger to spread it out toward the sides. Be sure not to overfill or spread the filling too close to the edge of the wrapper.
- To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch to make it easier to seal. Use the optional egg white instead if you'd prefer.
- Gently lift the edges of the moistened wrapper over the filling and bring it together at the top center. Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wrappers and filling. Keep the dumplings covered lightly with plastic wrap or a slightly damp clean kitchen towel as you work to avoid drying out.
- Heat a wok or nonstick skillet over medium-high heat and add the oil. Add 10 to 12 pot stickers at a time and cook for 2 to 3 minutes until the bottoms are browned.
- Add 1/3 cup water, cover, and steam the dumplings until cooked through and the liquid is absorbed, about 5 minutes.
- Remove and cook the remaining dumplings in the same manner. Usually, 1/3 cup of water is enough to steam 10 to 12 dumplings, but use more if needed.
- Serve alone or with a dipping sauce .
Nutrition Facts : Calories 447 kcal, Carbohydrate 35 g, Cholesterol 107 mg, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, Sodium 869 mg, Sugar 2 g, Fat 20 g, ServingSize 48 dumplings (8 servings), UnsaturatedFat 0 g
More about "spring lamb pan fried dumplings food"
MOM’S BEST LAMB DUMPLINGS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (15)Total Time 1 hr 40 minsCategory Main, SnackCalories 41 per serving
- Combine ground lamb meat, Shaoxing wine, light soy sauce, and dark soy sauce in a large bowl. Mix well until the mixture becomes a sticky paste. Add ginger. Sprinkle evenly with Sichuan peppercorn powder and salt (if you’re using it). Mix thoroughly. Add peanut oil and mix well. Cover with plastic wrap and set aside (or in the fridge if you’re not planning to make dumplings within an hour).
- {If you are using fresh homemade wrappers} Scoop about 1 tablespoon (or slightly less) of the dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand (refer to the video or this post to see detailed information on how to fold a dumpling).
- Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up.
SPRING LAMB PAN-FRIED DUMPLINGS - FOOD WISHES - YOUTUBE
From youtube.com
Author Food WishesViews 136K
HOW TO MAKE PAN-FRIED DUMPLINGS | FN DISH - FOOD NETWORK
From foodnetwork.com
Author Alyse Whitney
GYOZA | PAN FRIED DUMPLINGS - KHIN'S KITCHEN | APPETIZER
From khinskitchen.com
5/5 (6)Servings 4Cuisine Japanese CuisineCategory Appetizer
- Finely chop the cabbage, put in a bowl, sprinkle some salt, mix well and set aside for 15 mins. Squeeze all the liquid out from the cabbage set aside.
- In a large mixing bowl add the minced chicken, cabbage, spring onions and all the ingredients from the seasonings list.
NORTHERN CHINESE LAMB DUMPLINGS - WHOLESOME COOK
From wholesome-cook.com
3.9/5 (14)Estimated Reading Time 4 minsServings 30Total Time 35 mins
- Place onion with 1 tablespoon peanut oil in a small pan and cook on low heat until the onion is soft and translucent. Transfer to a large mixing bowl.
- You can cook these in rapidly boiling water for 3-4 minutes, but steaming them in a traditional bamboo steamer is a more delicate process that won't rip the pastry.
- Serve hot dumplings with a side of a soy, ginger and spring onion dipping sauce. Leftover dumplings can be reheated in a microwave and re-fried.
SPRING ROLLS RECIPE BY BIANCA BAHAMONDES - THE DAILY MEAL
From thedailymeal.com
2.9/5 (92)Estimated Reading Time 2 minsServings 7Calories 70 per serving
- In a large bowl, stir the salt into the flour. Mix water into the flour to form a batter. Cover and allow to rest 1 hour.
- Turn the heat down to low and add a heaping tablespoon of batter to the middle of the pan. Quickly spread the batter evening to form a circle 5-6 inches in diameter. Continue smoothing the batter as it cooks.
- Cook the wrapper briefly, until it is cooked on the bottom and the edges curl up slightly. Don’t overcook or burn it!
VEGETABLE DUMPLINGS (VEGETARIAN POTSTICKERS) - MISSION ...
From mission-food.com
5/5 (3)Total Time 1 hr 40 minsCategory Appetizer, Main Course, SnackCalories 29 per serving
- Soak the dried mushrooms in a bowl with room temperature water to cover for 8 hours to overnight (*see notes below*). Remove the mushrooms from their liquid. Reserve ¼ cup plus 1 tablespoon of the mushroom soaking liquid.
- Place a large mixing bowl over a damp paper towel on your work surface, to keep in place while mixing. Add the flour and make a well. Use a wooden spoon to mix the flour while you add the water in a steady stream. Mix together until you have a lot of lumpy bits, then knead the hot dough in the bowl until the dough comes together. Add water by the teaspoon if the dough does not come together.
- Combine the soy sauce, vinegar, and sugar and stir to dissolve. Taste and adjust flavors to your liking for a tart-savory balance. The sauce can be prepared several hours in advance up to this point. Right before serving, add the ginger or garlic if using.
- Remove the dough from the bag, turning the bag inside out if the dough is sticky. Put the dough on a lightly floured surface and cut it in quarters. Put ¾ back in the bag, squeezing out the air and sealing it closed to prevent drying.
HOW TO MAKE PAN-FRIED JUICY MEAT AND SPRING ONION BUNS ...
From scmp.com
Is Accessible For Free FalseAuthor Susan Jung
TAO DUMPLINGS (MENTONE) TAKEAWAY IN MELBOURNE | DELIVERY ...
From ubereats.com
4.7/5 (209)Location 1/95-97 Balcombe Road, Mentone, 3194, VICCuisine Asian, ChinesePhone (03) 9583 6015
HOW TO MAKE PAN-FRIED DUMPLINGS, A STEP-BY-STEP RECIPE FOR ...
From tasteofhome.com
Estimated Reading Time 7 mins
CRISPY PORK AND LEEK PAN-FRIED BAO-DUMPLINGS - ZARS KITCHEN
From zarskitchen.com
Reviews 1Category RecipesServings 40Total Time 1 hr 50 mins
TAO DUMPLINGS - CAMBERWELL RESTAURANT MENU IN CAMBERWELL ...
From menulog.com.au
4.9/6 (23)Location 1 Evans Place, Camberwell, 3124Cuisine Chinese
MENUS FOR PANDA WEST - SYRACUSE - SINGLEPLATFORM
From places.singleplatform.com
Cuisine ChinesePhone (315) 474-7777Location 135 Marshall St, Syracuse, 13210, NY
FRIED FOOD STARTING WITH BH - ALL INFORMATION ABOUT ...
From therecipes.info
SPRING FESTIVAL DUMPLING - DUMPLINGS - MENU - CHINESE FOOD ...
From springfestivaldumpling.booknorder.co.nz
SPRING LAMB PAN-FRIED DUMPLINGS - FOOD WISHES | FOOD ...
From pinterest.com
STEPS TO MAKE EXCELLENT PAN FRIED CHINESE LANGUAGE DUMPLING 锅贴
From asiandoll.eu.org
SPRING LAMB PAN-FRIED DUMPLINGS | RECIPE | FRIED DUMPLINGS ...
From pinterest.co.uk
BEER-BRAISED LAMB SHANKS - SPRING LAMB - DEELISHRECIPES ...
SPRING LAMB PAN DUMPLINGS – MESSING UP, SO YOU DON’T HAVE ...
From chuncky-diary.blogspot.com
SPRING LAMB PAN-FRIED DUMPLINGS - FOOD WISHES : FOODWISHES
From reddit.com
LAMB DUMPLINGS RECIPES
From tfrecipes.com
FOOD WISHES VIDEO RECIPES: SPRING LAMB PAN DUMPLINGS ...
From foodwishes.blogspot.com
DUMPLING & DIM SUM-SCARBOROUGH – DUMPLING KING
From dumplingking.ca
SPRING LAMB PAN-FRIED DUMPLINGS - FOOD WISHES - ITALIAN FOOD
From cfood.org
PAN FRIED VEGETABLE DUMPLING - ALL INFORMATION ABOUT ...
From therecipes.info
SPRING LAMB PAN-FRIED DUMPLINGS PHOTOS - ALLRECIPES.COM
From allrecipes.com
SPRING LAMB PAN-FRIED DUMPLINGS - FOOD WISHES
From zakruti.com
PAN FRIED DUMPLINGS RECIPES
From tfrecipes.com
SPRING LAMB PAN-FRIED DUMPLINGS - FOOD WISHES : TFHCOOKING
From reddit.com
PAN DUMPLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LAMB RECIPES, BEST RECIPES // BEST RECIPE FINDER
From bestrecipefinder.com
CHINESE FRIED PORK DUMPLINGS WITH BLACK VINEGAR - NZ HERALD
From nzherald.co.nz
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