SWEET POTATO POT STICKERS
I added a Southern twist to pot stickers. The ginger-flavored sweet potatoes are a surprising filling, but are oh so savory and delicious. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first seven ingredients. Place 1 teaspoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) , Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, arrange pot stickers flat side down in pan; cook for 1-2 minutes or until bottoms are lightly browned., Add 1/2 cup broth; bring to a simmer. Cover and steam for 6-10 minutes or until broth is almost absorbed. Uncover; cook for 1 minute or until bottoms are crisp and broth is evaporated. Serve with additional soy sauce if desired.
Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 127mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
POT STICKERS
Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
- In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.
BAKED SWEET POTATO STICKS
Best eaten at room temperature.
Provided by Ann
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
- Bake 40 minutes in the preheated oven.
Nutrition Facts : Calories 132.3 calories, Carbohydrate 27 g, Fat 1.9 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.3 g, Sodium 46.9 mg, Sugar 8.4 g
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.
PERFECT POT STICKERS
Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g
POT STICKERS WITH SWEET SOY DIPPING SAUCE
Serve these delicious appetizers at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 1 g, TransFat 0 g
EASY AND DELICIOUS POT STICKERS
I was watching "Everyday Food" on PBS one day and they were making these pot stickers. They looked so easy and delicious that I had to try making them myself. They turned out just as great as they looked on tv and have become one of my favorite meals. I serve them with Recipe #62708.
Provided by Pismo
Categories Pork
Time 30m
Yield 24 pot stickers, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes.
- Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
- Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil.
- Mix well with a fork or use your hands.
- Work with one wrapper at a time, and keep the rest covered with a damp towel.
- Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear).
- With dampened fingers, wet the four edges.
- Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!).
- Transfer to an oiled plate; cover with a damp towel to keep moist.
- Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days).
- In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat.
- Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
- Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes.
- Repeat with remaining tablespoon oil and wontons.
- Serve with soy sauce or your favorite dipping sauce.
FAST POT-STICKERS
What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.
Provided by Mark Bittman
Categories appetizer
Time 1h
Yield 4 main-course or 8 appetizer servings
Number Of Ingredients 10
Steps:
- Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
- To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
- To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
- Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.
More about "sweet potato pot stickers recipes"
ROASTED SWEET POTATO CREAM CHEESE POTSTICKERS …
From yayforfood.com
5/5 (7)Total Time 55 minsCategory AppetizersCalories 81 per serving
- Preheat oven to 425 degrees F. On a baking sheet, toss the sweet potato with a tablespoon of oil, salt, and pepper and roast for 15 minutes before adding the red onions. Flip the sweet potatoes and roast for an additional 10 minutes, until the sweet potato is completely soft.
- Place the roasted vegetables into a large bowl and, using a potato masher or fork, mash the sweet potato until completely mashed. Add the cream cheese and chives and mix together well. Taste for additional salt and pepper.
- Take a dumpling wrapper and lay it flat on a clean surface. Place a small spoonful of the sweet potato mixture in the centre of the wrapper. With your finger, dab water around the edge of one half of the wrapper, and then fold over to seal the wrapper. Repeat the process until all the sweet potato filling is gone. Makes about 36 potstickers.
- On medium-high heat, add a teaspoon of vegetable oil to a non-stick frying pan. Have a plate ready nearby to place your cooked dumplings on.
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