POT STICKERS
Provided by Eileen Yin-Fei Lo
Categories Leafy Green Pork Vegetable Appetizer Side Fry Dinner Lunar New Year Meat Bok Choy Party Sugar Conscious Dairy Free Tree Nut Free
Yield Makes 36 dumplings, or 8 to 10 servings
Number Of Ingredients 21
Steps:
- 1. To make the filling, first water blanch the bok choy. In a pot, bring the water to a boil over high heat. Add the 1 tablespoon salt and the baking soda (if using). When the water returns to a boil, add the bok choy stalks and allow the water to return to a boil. Add the bok choy leaves and blanch for 1 minute, or until the leaves turn bright green. Immediately turn off the heat. Run cold water into the pot, then drain off the water. Repeat.
- 2. In a large bowl, place the bok choy, the 1 teaspoon salt, and all of the remaining filling ingredients. Using a wooden spoon or 2 pairs of wooden chopsticks, mix the ingredients together, stirring them in one direction. Stirring in this way ensures the mixture will become a cohesive filling. Cover and refrigerate for at least 6 hours or up to overnight. The longer it rests, the easier it will be to work with.
- 3. To make the dough: In a large bowl, place the flour and make a well in the center. Gradually add the water to the well, and use your fingers to combine it with the flour until it is absorbed and a firm dough forms. If the dough is too dry, add a little more water. Knead the dough in the bowl for about 15 minutes, or until smooth and elastic. Cover the dough with a damp cloth and allow to rest for 1 1/2 hours.
- 4. Dust a work surface with flour. Divide the dough into 3 equal pieces. Work with 1 piece at a time, and keep the others covered with the damp cloth. Using your palms, roll into a log 12 inches long. Cut crosswise into 12 equal pieces. Using a small rolling pin, roll out each piece into a 3-inch round. Keep the work surface well dusted with flour as you work.
- 5. Place 1 round on the palm of one hand, place 1 tablespoon of the filling on the center, and fold the round into a half-moon. Using the thumb and forefinger of the other hand pleat the seam closed, making from 5 to 7 pleats. Repeat to form more dumplings until all of the rounds are used. Cover the dumplings with plastic wrap to prevent them from drying out, then repeat with the remaining two pieces of dough in two batches to make a total of 36 dumplings.
- 6. In a cast-iron frying pan, heat 3 tablespoons of the peanut oil over high heat. When a wisp of white smoke appears, turn off the heat and place 18 of the dumplings in the pan. Turn on the heat to medium and allow the dumplings to cook for 3 minutes. Pour 1/2 cup of the water into the pan and allow the dumplings to cook for 7 to 10 minutes, or until the water evaporates. Reduce the heat to low and allow the dumplings to cook for about 2 minutes, or until they are golden brown on the bottom and the skins are translucent on top. To ensure the dumplings cook evenly, move the pan back and forth on the burner to distribute the heat evenly and prevent sticking.
- 7. Remove to a heated dish and serve. Because these dumplings are best eaten hot, serve in batches.
POTSTICKERS WITH BABY BOK CHOY RECIPE - (4.7/5)
Provided by ltrodrigu
Number Of Ingredients 9
Steps:
- Heat a large skillet on high, then drizzle with 2 tablespoons of oil. Slide in the dumplings, using tongs to make sure they are not stuck together and arrange them so their pleats are up and "bottoms" are down. Let them sizzle, shaking the pan now and then, until the bottoms start to brown. Carefully, but quickly, pour in the stock and cover the skillet with a lid. Simmer for 2 minutes then lay the vegetables on top of the dumplings, continue simmering under the lid for 2 more minutes, then uncover and cook until all the stock has evaporated, this will only take a few minutes more. Once the stock has evaporated, the oil left in the pan should start to sizzle again. If the pan is too dry add another drizzle of oil. For the dumplings to regain their crunchy bottoms you don't want to move them around, but let them sizzle for another minute or two. When they have browned, loosen them with a spatula and gently toss everything with sesame oil, and a drizzle of hoisin or soy sauce. Sprinkle with the chopped herbs and serve with a side of extra hoisin or soy sauce and Sriracha hot sauce.
EASY POT STICKER SOUP
Since my husband and I have soup often, I'm always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 5h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1302mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
More about "potstickers with baby bok choy recipe 475"
POTSTICKERS RECIPE | SPOON FORK BACON
Web Mar 15, 2022 1 baby bok choy, diced (about 1 1/4 cups, diced) 6 water chestnuts, diced 2 green onions, thinly sliced 2 garlic cloves, minced 2 …
From spoonforkbacon.com
Ratings 47Category AppetizerCuisine AsianTotal Time 40 mins
From spoonforkbacon.com
Ratings 47Category AppetizerCuisine AsianTotal Time 40 mins
- Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of pork filling.
- Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side.
CHINESE PORK DUMPLINGS RECIPE - THE SPRUCE EATS
Web Jan 5, 2005 Squeeze out the excess moisture. The Spruce. In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, remaining …
From thespruceeats.com
4.2/5 (56)Total Time 2 hrs 6 minsCategory AppetizerCalories 211 per serving
From thespruceeats.com
4.2/5 (56)Total Time 2 hrs 6 minsCategory AppetizerCalories 211 per serving
PORK POTSTICKERS RECIPE - I AM HOMESTEADER
Web Apr 28, 2020 Potstickers. In a large bowl, combine pork, cabbage, garlic, green onion, ginger, soy sauce, and sesame oil. Working one at a time, set a wonton wrapper in the palm of your hand. Drop 1 teaspoon of the filling …
From iamhomesteader.com
From iamhomesteader.com
MUSHROOM AND BOK CHOY POTSTICKERS SOUP | ANNIE CHUN'S
Web Method Slice the Bok Choy into bite-sized pieces. Soak the glass noodles with warm water until soft, drain and set aside. Follow heating directions on package to pan-fry the Annie Chun’s Potstickers until crispy, set aside. …
From anniechun.com
From anniechun.com
EASIEST PORK AND CABBAGE POTSTICKERS RECIPE EVER
Web Nov 1, 2014 Put the napa cabbage, ground pork and leeks or scallions into a food processor and pulse until very finely chopped. Transfer to a mixing bowl. Reserve about a tablespoon of egg for folding the pot stickers, and …
From thewoksoflife.com
From thewoksoflife.com
ASIAN POTSTICKER SOUP RECIPE - DINNER, THEN DESSERT
Web Jan 27, 2021 Add the vegetable oil to a large stockpot on medium-high heat and sear the bottoms of the potstickers until browned (in batches), about 4-5 minutes. Remove the potstickers to a plate. To the stockpot …
From dinnerthendessert.com
From dinnerthendessert.com
POTSTICKER SOUP | EASY DUMPLING SOUP | SOUPADDICT
Web Oct 17, 2021 Heat the vegetable or olive oil in a 4 quart Dutch oven or soup pot over medium heat until the oil shimmers. Add the leeks, carrots, garlic, mushrooms, and the …
From soupaddict.com
5/5 (7)Total Time 30 minsCategory SoupCalories 307 per serving
From soupaddict.com
5/5 (7)Total Time 30 minsCategory SoupCalories 307 per serving
CHICKEN POTSTICKERS | THE COZY APRON
Web Jan 22, 2022 Chicken Potstickers Ingredients: 1 pound ground chicken 1 cup finely shredded Napa cabbage ¼ cup finely shredded carrot 2 green onion, finely chopped 2 …
From thecozyapron.com
From thecozyapron.com
GINGER CHICKEN POTSTICKERS - SPOON FORK BACON
Web Jan 28, 2019 2 baby bok choy, stemmed and diced 1 pound ground chicken 2 teaspoons grated ginger 1 garlic clove 1 green onion, thinly sliced salt and pepper to taste assembly …
From spoonforkbacon.com
From spoonforkbacon.com
EASY WONTON SOUP WITH FROZEN WONTONS - ASIAN CAUCASIAN FOOD …
Web Nov 16, 2020 Bring to a boil and then lower to a simmer for 10 minutes. If you want extra heat, add in 1 teaspoon of sambal oelek (red chili paste). Add in the shiitake mushrooms …
From asiancaucasian.com
From asiancaucasian.com
POTSTICKER SOUP - EASY POTSTICKER SOUP WITH FROZEN POTSTICKERS
Web Jan 13, 2021 12 ounces frozen potstickers or dumplings furikake seasoning, for serving Instructions Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, …
From howsweeteats.com
From howsweeteats.com
POTSTICKER SOUP RECIPE -SUNSET MAGAZINE
Web How to Make It. 1. Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat. 2. Add potstickers and return to a boil, then …
From sunset.com
From sunset.com
EASY DUMPLING SOUP (POTSTICKER SOUP) | THE MODERN PROPER
Web Nov 30, 2019 Heat sesame oil in a soup pot set over medium heat. Add the garlic and ginger and sauté until fragrant, about 3 minutes. Add chicken stock, soy sauce, green …
From themodernproper.com
From themodernproper.com
DUMPLING SOUP RECIPE - THIS HEALTHY TABLE
Web Jan 11, 2023 Add the dashi broth and ginger to the pan with the potstickers. Increase heat and bring to a low bowl, then cover and reduce to a simmer. Simmer for 2 minutes, …
From thishealthytable.com
From thishealthytable.com
4-INGREDIENT BABY BOK CHOY STIR FRY - OMNIVORE'S COOKBOOK
Web Jan 4, 2020 Add the garlic and stir a few times until fragrant. Add the baby bok choy, stir, and cook for 1 to 2 minutes, until the bok choy is evenly coated with oil. Add sugar and …
From omnivorescookbook.com
From omnivorescookbook.com
STEAMED POT STICKERS WITH BOK CHOY | MARTHA'S VINEYARD …
Web Sep 1, 2011 1. In a skillet over medium-low heat, add 1 tablespoon canola oil, fresh ginger, and carrots. Sauté 2 to 3 minutes, stirring often. Add bok choy, turn the heat to medium …
From mvmagazine.com
From mvmagazine.com
PORK AND CABBAGE POTSTICKERS | SAVEUR
Web Feb 8, 2016 Instructions Step 1 In a large pot of lightly salted, boiling water, blanch the cabbage until tender, about 1 to 2 minutes. Drain and place cabbage in a bowl of ice …
From saveur.com
From saveur.com
You'll also love