Pierogies Pot Stickers With Orange Soy Dipping Sauce Recipes

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 9 ingredients. Place 2 teaspoons of filling in center of a wonton wrapper. (Cover rest of wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wrappers and filling., Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12-15 minutes or until edges are golden brown., Meanwhile, place jelly in a small microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve sauce with pot stickers.

Steps:

• To prepare dipping sauce; combine soy sauce, orange juice, rice wine vinegar, crystallized ginger, hot chili oil and minced garlic in a small mixing bowl; set aside.
• Cut 6 green onions into 5" lengths. Make into "brushes": slice into thin strips, leaving bottoms intact; immerse in a bowl of ice water and set aside.
• Chop remaining 2 of the green onions.
• In a large nonstick skillet over high heat, bring broth, 1/2 cup water, peanut oil or canola oil or butter, and ginger to a boil.
• Add pierogies in a single layer.
• Reduce heat to med-high.
• Cook uncovered, until all liquid is absorbed and pierogies begin to sizzle, about 10 minutes.
• Remove ginger.
• Add chopped green onions.
• Continue to cook, shaking pan often without turning peirogies, until golden and crisp on the bottom, 3-5 minutes, rearranging pierogies for even browning, but do not turn.
• Remove to platter; sprinkle with chopped cilantro and toasted sesame seed.
• Serve with Orange-Soy Dipping Sauce and drained green onion "brushes".

Steps:

• Mix all ingredients together thoroughly. Serve with your favorite meal.

Steps:

• Mix ingredients and serve with Chiao Tzu (Pot Stickers).

Steps:

• Combine all ingredients thoroughly.
• Add a pinch of hot red pepper flakes if you like heat.

Steps:

• Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
• Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a "hat" shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
• In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
• Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.

Steps:

• Mix all ingredients well with wire whisk in a small bowl.
• Refrigerate unused portion.