Asian Essentials Awesome Pot Stickers Recipes

Steps:

• 1. PREP/PREPARE
• 2. You will need a large non-stick skillet with a tight-fitting lid. I do not use non-stick pans very often; however, for pot stickers it is almost a necessity.
• 3. I usually make my own pot sticker skins... it is actually quite simple; just flour, water, and salt. But, for this recipe, we will use pre-made wrappers. You can find them in any Asian market, and most grocers. My favorite brand is: Gyoza Skins. The skins measure 3.5 inches (9cm) in diameter.
• 4. Freezer Trick: These pot stickers can be frozen, and pulled out any time you want some. Go all the way to the final stage of making them, but do not cook them. Instead take a parchment-lined baking sheet, and lay them out. Do not allow them to touch. Then place them into the freezer, for an hour or so, until completely frozen. Place them into a Ziploc bag, in the freezer, until needed. Remove from the freezer, and cook them frozen, according to the instructions in this recipe. Just remember to add an additional minute or two to the cooking time. Easy/Peasy.
• 5. Storage Tip: The chances are that you will not use all the pot sticker skins, so you place them in the refrigerator. However, no matter how you seal them up, they always seem to dry out after a few days. Here is what you do. Take the remaining skins, and place them in a Ziploc bag, but before you seal it up and throw it in the fridge, take a paper towel, wet it, and then wring out until just damp, and throw it in the bag with the skins. Now, seal and place in the fridge. They will last for several weeks, and still be nice and fresh.
• 6. Gather your ingredients (mise en place).
• 7. Finely chopped the cabbage.
• 8. Add the chopped cabbage to a strainer, mix in a teaspoon or so, of salt, and let it drain, for about 30 minutes. Then use a tea towel, or paper towels to squeeze as much of the remaining moisture out, and place in a large mixing bowl.
• 9. Chop the chicken up, and place in the bowl with the cabbage.
• 10. Chef's Note: Although you can use pre-ground chicken, I think it makes the pot stickers a bit mushy. Manually chopping gives you more control over the final product.
• 11. Add all the remaining filling ingredients, and gently mix together with your hands.
• 12. Chef's Note: I usually do not add any additional salt; however, I usually throw in a few generous pinches of pepper.
• 13. THE ASSEMBLY
• 14. You will need a clean surface for making the pot stickers, and baking sheet, or similar item to hold them before placing in the pan. In addition, you will want to have a damp towel, to place over them, so they do not dry out. Have a small bowl with water, that you can dip your finger into, to wet the skins, and a fork to pinch the skin closed. Let's do this...
• 15. Wet your finger with water, and run it around the edges of the skin, then place a rounded teaspoon of filling in the middle. Do not overfill.
• 16. Fold the skin over the filling to make a semi-circle, and then press the tines of the fork on the edges to seal. Repeat for the remaining skins. Do not forget to lay a damp towel over the top of the pot stickers, to keep them from drying out.
• 17. Add a tablespoon or so grapeseed oil to a skillet over medium heat, and swirl to lightly coat the bottom. Add the pot stickers to the skillet, but do not overcrowd.
• 18. Allow to cook until the bottoms begin to crisp up, about 2 or 3 minutes.
• 19. Chef's Note: You do not need to guess on how crispy they might be, just pick one up and give it a look see.
• 20. Once crisp, add about 1/4 cup of water to the skillet, swirl once, then cover, and let steam for an additional 4 - 5 minutes. Then remove the lid, and continue cooking, shaking the pan to loosen the pot stickers, until the remaining water dissipates, about 1 - 2 additional minutes.
• 21. PLATE/PRESENT
• 22. Flip, and serve crisp side up along with your favorite dipping sauces. Enjoy.
• 23. Keep the faith, and keep cooking.

Steps:

• Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
• Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
• When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
• Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
• Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
• Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Steps:

• PREP/PREPARE
• You will need a saucepan and a good non-reactive jar to store it in.
• Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If stored correctly (in the fridge), it should last 6 - 8 weeks.
• The sugar in the recipe mitigates the tartness of the vinegar and tamari; however, sometimes I prefer it tart, so I leave the sugar out.
• If you are looking for a good eggroll recipe, look no further: https://www.justapinch.com/recipes/main-course/main-course-pork/chef-andy-s-cooking-class-the-perfect-eggroll.html?r=4
• Gather your ingredients (mise en place).
• Add the sauce ingredients to a small saucepan over medium heat.
• When it comes up to a simmer, remove from the heat, and add the sesame seeds and red pepper flakes. Then allow to come to room temperature before storing.
• PLATE/PRESENT
• Use as a dipping sauce for your favorite Asian foods. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

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.