Recipe for pot stickers?

Question

Anyone have a recipe for pot stickers or fried dumplings?

Answer 1

POT STICKERS:
1 cup Homemade Chicken Broth
2 cups all-purpose flour, plus additional for kneading
4 large leaves Napa cabbage, about 8 ounces
1 tablespoon salt
4 ounces ground pork butt
1/4 cup finely minced scallions
1 tablespoon finely minced ginger, plus 1/4 cup finely shredded ginger
1 tablespoon thin soy sauce
1 1/2 teaspoons sesame oil
2 teaspoons plus 4 tablespoons vegetable oil
1 teaspoon Shao Hsing rice cooking wine
1/2 teaspoon sugar
1/3 cup Chinese red rice vinegar
In a small saucepan bring the broth to a boil over high heat. Boil on high heat, uncovered , 5 to 10 minutes, or until the broth is reduced to about 1/4 cup. Pour the broth into a small bowl and refrigerate until firm.
Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.

Trim 1/4 inch from the stem end of each cabbage leaf and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch-wide shreds to make about 8 cups. Add salt and toss to combine. Transfer the cabbage to a colander and drain. About 1 cup of liquid will be released, especially if you squeeze the cabbage from time to time.

In a medium bowl, combine the pork, scallions, 1 tablespoon minced ginger, soy sauce, sesame oil, 2 teaspoons vegetable oil, rice wine, and sugar. Set aside.

After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into an even rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.

The chicken broth should be firm by now. Roughly chop the broth into bite-sized pieces. Refrigerate until ready to use.

Squeeze any excess moisture from the cabbage. The cabbage should have the appearance of having been cooked. Add the cabbage and chopped chicken broth to the pork mixture. Place about 2 teaspoons of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the other end of the dough to seal the dumpling. If necessary, brush a little water to help the dough stick together. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.

Heat a 14-inch flat-bottomed wok or skillet over medium-high heat until hot but not smoking. Add 1 tablespoon oil, and carefully add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. The dumplings should be served immediately. Place the vinegar and the remaining shredded ginger in little condiment dishes and serve with the dumplings. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time. Makes about 30 pot stickers. Serves 6 to 8 as part of a multicourse lunch.
http://www.epicurious.com/recipes/recipe_views/views/104213

SHRIMP AND PORK POT STICKERS:
For dumplings
1 1/2 to 1 3/4 cups all-purpose flour plus additional for dusting
1/2 cup lukewarm water
3 fresh or 4 rinsed canned water chestnuts (3 oz)
1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1 cup)
1/4 lb ground fatty pork (from shoulder)
3/4 cup chopped scallions (from 1 bunch)
1 1/2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon Asian sesame oil
1 tablespoon peanut or vegetable oil

For sauce
1/3 cup soy sauce
2 tablespoons Chinese black vinegar (preferably Chinkiang)
2 tablespoons water
1 teaspoon Asian chile oil, or to taste

Special equipment: a 3 1/2-inch round biscuit or cookie cutter
Make dumplings:
Stir together 1 1/2 cups flour and lukewarm water (1/2 cup) in a bowl until a shaggy dough forms. Knead on a lightly floured surface, adding more flour as needed if dough is sticky, until smooth, about 1 to 2 minutes. Dust dough lightly with flour and cover with an inverted bowl, then let stand at room temperature at least 10 minutes and up to 1 hour (to let gluten relax).

If using fresh water chestnuts, scrub very well, then peel with a sharp paring knife and rinse. Cover fresh water chestnuts with 1 1/2 cups water in a 1-quart saucepan and bring to a boil, then boil until chestnuts are crisp-tender and slightly translucent, about 5 minutes. Drain in a colander and rinse under cold water to cool.

Cut fresh or canned water chestnuts into 1/4-inch dice and put in a medium bowl along with shrimp, pork, scallions, soy sauce, ginger, and sesame oil. Knead mixture with your hands until just combined, then chill, covered, 10 minutes.

While shrimp mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust work surface with flour. Halve dough and cover 1 half with inverted bowl. Pat remaining half into a flat square, then roll out into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed. Cut out 12 rounds, very close together, using cutter. (If dough sticks to cutter, lightly dip cutter in flour and shake off excess). Reroll scraps if necessary.

Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to top layer of paper towels.

Line another large baking sheet with paper towels and dust lightly with flour. With your hand palm-up, put 1 dough round on fingers near palm, then put 1 tablespoon pork mixture in center of round and fold it over filling to form an open half-moon shape. With a wet finger, moisten border along lower inner edge of round. Using thumb and forefinger of one hand, form 10 to 12 tiny pleats along unmoistened edge of dumpling skin, pressing pleats against moistened border to enclose filling. The moistened border will stay smooth and will automatically curve in a semicircle. Stand dumpling on a baking sheet and form 23 more dumplings in same manner (you may have some filling left over), arranging them in 1 layer, about 1/2 inch apart. Cover loosely with paper towels.

Make sauce:
Stir together soy sauce, vinegar, water, and chile oil in a small bowl. Restir just before serving.

Cook dumplings:
Heat vegetable oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then arrange 7 dumplings, seam sides up, in a tight spiral pattern in center of skillet. Arrange remaining 17 dumplings along outer edge (they should touch one another). Fry dumplings until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with a lid and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Using pot holders and holding plate and skillet tightly together, invert dumplings onto plate. Serve dumplings immediately, with dipping sauce.

Cooks' notes:
• Dumplings can be formed (but not cooked) 1 day ahead. Chill in 1 layer on lightly floured paper towels, not touching and loosely covered with more paper towels, in an airtight container.
• Sauce can be made 3 hours ahead and kept at room temperature. Makes 24 dumplings.
http://www.epicurious.com/recipes/recipe_views/views/233782

Answer 2

Steamed Chinese Dumplings & Dipping Sauce (serves 4)

Preparation time for this recipe is about 1 1/2 hours. However, dumpling filling and dipping sauce can be made ahead of time.

Potsticker Dough

1 1/4 cups all purpose flour
1/4 cup cold water
6 oz. boiling water
1/4 tsp. salt
1 tbs. all purpose flour

Divide the flour into two separate bowls. In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms. In the second bowl, add the 6 oz. of boiling water and mix with a spoon until a dough forms.

Place 1 tbs. of additional flour on a work surface. Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes. Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.

Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8's. Roll the pieces into a log and cut it into three, then roll the dough into little balls (use additional flour if necessary). In the palm of your hand, flatten the dough into 3 1/2 inch circles.

Chinese Dumpling Filling

1 lb. ground pork or ground turkey
3 tbs. minced scallion
1/2 tsp. grated ginger
1 1/2 tsp. dry sherry
1 tbs. soy sauce
1 tbs. sesame oil
1/2 tsp. salt

In a medium sized bowl, combine the ground pork or ground turkey, minced scallion, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly. Using the Potsticker dough circles, place 1 tbs. of meat filling in the middle.

Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.

Fold the two corners located at 9 and 3 o'clock to the center at 12 o'clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with oriental dipping sauce.

Oriental Dipping Sauce

1/2 cup soy sauce
1 tbs. sesame oil
1 tbs. minced scallions
1 tsp. minced garlic

Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly. Place the dipping sauce into a serving dish.

Drizzle the dipping sauce over the hot steamed dumplings before serving.



Good Luck and Happy Eating !!!

Answer 3

components: Dumpling Dough* 2 cups all purpose flour a million cup boiling water Filling: 8 oz. celery cabbage (Napa cabbage) 3 tsp salt, divided a million pound lean floor purple meat a million/4 cup finely chopped eco-friendly onions, with tops a million TB white wine a million tsp cornstarch a million tsp sesame oil sprint white pepper Dipping Sauce: a million/4 cup soy sauce a million tsp sesame oil different: 2 - 4 tablespoons vegetable oil education: shrink the cabbage for the time of into skinny strips. combination with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the surplus moisture. In a huge bowl, combination the celery cabbage, purple meat, eco-friendly onions, wine, cornstarch, the the rest a million teaaspoon salt, a million teaspoon sesame oil, and the white pepper. In a bowl, combination the flour and a million cup boiling water till a mushy dough types. Knead the dough on a gently flour floor approximately 5 minutes, or till delicate. Divide the dough in a million/2. shape each and every a million/2 right into a roll 12 inches long and shrink each and every roll right into a million/2-inch slices. Roll a million slice of dough right into a three-inch circle and place a million tablespoon purple meat combination in the midsection of the circle. elevate up the perimeters of the circle and pinch 5 pleats as much as create a pouch to encase the mixture. Pinch the suited together. Repeat with the the rest slices of dough and filling. warmth a wok or nonstick skillet till somewhat heat. upload a million tablespoon vegetable oil, tilting the wok to coat the factors. If making use of a nonstick skillet, upload a million/2 tablespoon vegetable oil. place 12 dumplings in one layer in the wok and fry 2 minutes, or till the bottoms are golden brown. upload a million/2 cup water. conceal and cook dinner 6 to 7 minutes, or till the water is absorbed. Repeat with the the rest dumplings. To make a dipping sauce, in a small bowl, combination the soy sauce with a million teaspoon sesame oil. Serve with the dumplings

Answer 4

10 oz. spinach, chopped
1 lb. ground pork
1/2 cup minced green onion
3 tbsp. minced fresh cilantro
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. sesame oil
4 lg. cloves garlic, minced
1 pkg. round pot sticker wrappers (at least 35 wrappers, 3- to 3-1/2 inches in diameter)
1 egg white, lightly beaten
1/2 cup vegetable or peanut oil, divided
2 cups chicken broth or stock, divided

Hot Chili Oil:
2 tsp. dried red chili flakes
1/2 cup peanut oil
1 tbsp. chili garlic sauce (optional)

Sesame Soy Dipping Sauce:
1/2 cup soy sauce
2 tbsp. Chinese black vinegar**
3 cloves garlic, minced
1 tsp. minced fresh ginger
1 tsp. sesame oil

Directions:
If using thawed frozen spinach, squeeze all the moisture from the spinach, then combine with pork, green onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix filling well.

Spoon 2 tsp. of filling on each wrapper. Brush edges of the wrapper with egg white. Bring edges of wrapper up over filling and press together. Crimp edges with a wide-tined fork or your fingers. Lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remaining filling and wrappers.*

Heat 2 tbsp. vegetable oil in a 12-inch heavy skillet over medium-high heat. Add as many pot stickers as you can get into the pan without crowding; cook until golden brown on the bottom. Add 1/2 cup broth and cover the pan immediately. (Be careful; A major amount of splattering and sizzling occurs as soon as the broth comes in contact with the oil.) Reduce the heat to medium low; cook the dumplings until most of the liquid has been absorbed and the pot stickers are nicely plumped and a deep golden brown on the bottom. Remove from the heat and keep them warm in a 200°F oven while you use the remaining oil and broth to cook the remaining pot stickers in the same manner.

To serve, provide guests with individual small dishes containing hot chili oil and the sesame soy dipping sauce.

Hot chili oil:
Sauté 2 tsp. dried red chili flakes in 1/2 cup of peanut oil for 3 minutes. Remove from heat and let stand until cool. If desired, stir in 1 tbsp. prepared chili garlic sauce.

Sesame soy dipping sauce:
In a small container combine soy sauce, vinegar, garlic, ginger and oil. Makes about 2/3 cup.
Comments from Anonymous :
*If making ahead, at this point the pot stickers may be placed on a baking sheet, covered lightly and frozen. When frozen, pack in airtight packaging and freeze up to 6 months. When ready to serve, just proceed with the recipe. No thawing is necessary.

** can substitute 1 tbsp. distilled white vinegar plus 1 tbsp. Worcestershire sauce for every 2 tsp. Chinese black vinegar