POT STICKER DUMPLINGS
These fried chicken filled dumplings taste just like they are from a Chinese restaurant.
Provided by PATTY5
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
- Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
- In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
- Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
- Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 5.2 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 147.3 mg, Sugar 0.6 g
POTSTICKERS (CHINESE DUMPLINGS)
An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.
Provided by Ayeen
Categories Main Dish Recipes Dumpling Recipes
Time 1h2m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 16.1 g, Cholesterol 151.5 mg, Fat 22.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 7.7 g, Sodium 454.2 mg, Sugar 0.8 g
CHINESE POT-STICKERS (DUMPLINGS)
Our friend Pan's sister-in-law Jumah makes the best pot-stickers in the world. She sometimes spends an entire day doing so. She makes her own wrappers, but I cheat and by those commercially prepared. It is fun to watch her roll the dough with her mini rolling pin used just for making wonton skins and dumpling wrappers.
Provided by Marsha Gardner
Categories Meat Appetizers
Number Of Ingredients 23
Steps:
- 1. Wash the shrimp and pat very dry. In a food processor, add the shrimp and green onions and pulse several times until the shrimp is chopped to about 1/4 inch. Slice napa cabbage finely. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine and cabbage. Mix well.
- 2. Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn't dry out.
- 3. When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
- 4. DIPPING SAUCE: Mix all ingredients together and garnish with green onions.
- 5. NOTES: Pot-stickers may be frozen by laying on a parchment lined baking sheet and placed in freezer until solid. Dust lightly with cornstarch to keep them from sticking and place in freezer bags. Pot-stickers may be steamed or deep fried. My favorite is the pan fried but in hurry steamed are delicious too.
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
POT STICKERS (CHINESE DUMPLINGS)
I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.
Provided by jb41848
Categories Pork
Time 30m
Yield 25-30 serving(s)
Number Of Ingredients 13
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.
More about "chinese pot stickers dumplings recipes"
THE VERY BEST CHINESE POTSTICKER DUMPLINGS RECIPE
From steamykitchen.com
4.9/5 (47)Total Time 1 hr 20 minsCategory Main CourseCalories 330 per serving
- To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour - unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. L
- In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe.
- Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don't have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers according to the instructions and photos above in the post. Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.
ALL ABOUT POTSTICKERS (CHINESE DUMPLINGS) - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE PAN-FRIED DUMPLINGS, A STEP-BY-STEP …
From tasteofhome.com
CHINESE DUMPLINGS - PORK (POTSTICKERS) | RECIPETIN EATS
From recipetineats.com
CHINESE POT STICKERS/ DUMPLINGS - RECIPE PETITCHEF
From en.petitchef.com
POT STICKERS DIPPING SAUCE RECIPE PDF
From filemaker.journalism.cuny.edu
RECIPE CHINESE DUMPLING DOUGH PDF COPY
From filemaker.journalism.cuny.edu
CHINESE CHIVES, PORK, AND SHRIMP DUMPLINGS AND POT STICKERS ...
From asiancookingmom.com
CHINESE POTSTICKERS RECIPE - JESSICA GAVIN
From jessicagavin.com
POT STICKERS RECIPE FOR EASY CRISPY CHINESE FRIED DUMPLINGS
From grantourismotravels.com
POT STICKER PORK DUMPLINGS | CHINESE RECIPES | GOODTO
From goodto.com
MING TSAI’S PORK POT STICKERS RECIPE - HOW TO MAKE PORK POT …
From wisa.qc.to
POTSTICKER DUMPLINGS RECIPE - BBC FOOD
From bbc.co.uk
CHINESE PORK DUMPLINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY POTSTICKERS RECIPE (CHINESE DUMPLINGS) - THE NOVICE CHEF
From thenovicechefblog.com
HOW TO COOK LING LING POTSTICKERS: SIMPLE INSTRUCTIONS, TIPS AND …
From thebluestove.com
You'll also love