VEGETARIAN POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS
Provided by Ming Tsai
Categories appetizer
Time 2h
Yield 20 to 24 pot stickers
Number Of Ingredients 18
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- Make the vegetarian filling: Heat the oil in a wok or large saute pan over medium-high heat, then saute the onions and season with a pinch of salt and 1 teaspoon white pepper. Add the ginger and mushrooms and saute 1 to 2 minutes. Add the cabbage, carrots and chives and season to taste. When the mixture is soft, place in a colander to drain. Add the cilantro and sesame oil when mixture is cooled. Check for seasoning.
- Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
- Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of water to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The water will steam the pot stickers. Check them in 5 minutes as more water may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the water will evaporate and the bottoms will crisp-up again. You can listen to the point no water is left, that is when you can take the lid off.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.
BEST VEGETARIAN POT STICKERS
If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.
Provided by Izzy Knight
Categories Vegetable
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a wok or large saute pan, add a little oil and saute onions and ginger.
- Add the mushrooms and stir.
- Add the cabbage, carrots and chives.
- Season.
- When mixture is soft, place in colander to drain.
- Add the sesame oil and cilantro when mixture is cooled.
- Check for seasoning.
- Using the gyoza skins, make half moon dumplings keeping the bottom flat.
- In a hot non-stick pan, coat with oil and place dumplings.
- When bottom gets brown, add 1/4 cup of water and immediately cover.
- This will steam the dumplings.
- Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
- Serve hot with soy sauce and vinegar for dipping.
VEGETARIAN POT STICKERS
Steps:
- In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
- Serve with dipping sauce.
- Combine all.
POT STICKERS (CHINESE DUMPLINGS)
My favorite recipe for delicious Asian dumplings. This is Tyler Florence's recipe, but I like to tweak it to make it my own sometimes... Add minced shitakes, more shrimp and less pork, a dollop of chili paste, scallions- whatever! Enjoy! (I love to use my recipe #312966 for this recipe!) ***In addition to the items below, you will need one package of 24 potsticker wrappers (wonton wrappers also work well) found in the Asian food section of most supermarkets. --Zaar was not recognizing this ingredient so I thought I'd note it here!
Provided by hollyfrolly
Categories Pork
Time 45m
Yield 24 potstickers, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210.2, Fat 16.6, SaturatedFat 3.6, Cholesterol 54.3, Sodium 485.2, Carbohydrate 2.6, Fiber 0.2, Sugar 1.1, Protein 12.1
VEGETARIAN POTSTICKERS RECIPE BY TASTY
Here's what you need: oil, onion, ginger, garlic, mushroom, bell pepper, cabbage, carrot, salt, pepper, fresh cilantro, green onion, soy sauce, sesame oil, cooking sherry, sugar, wonton wrapper, oil, water, dipping sauce, soy sauce
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
- Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
- Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
- Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
- Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
- Fold in half and pinch together, pleating the dough as you go.
- Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, Sugar 7 grams
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