I need the recipe for baked pot stickers with sweet Asian dipping sauce?

Question

this recipe was given out a few months ago at a party I attended I think it is in one of the cook books Pampred chef sells. Thank you for your help
Sasha

Answer 1

Pot stickers with Asian Dipping Sauce

Ingredients:
1 package gyoza or wonton wrappers
***Filling:***
1/2 pound ground chicken or pork
1/2 pound ground prawn or raw shrimp
12 raw prawns, chopped
1/2 cup water chestnuts, fresh if possible, peeled and sliced
1 tablespoon light soy sauce or Kikkoman
1 tablespoon sesame oil
1 tablespoon salt
Pinch of white pepper if desired
3 tablespoons green/spring onion, minced
3 tablespoons ginger, minced
3 tablespoons cilantro, chopped
***skins***
2 1/2 cups all-purpose flour
1 1/4 cup boiling water
***Oriental Dipping Sauce***
1/4 cup soy sauce
1/2 teaspoon toasted sesame oil
1 clove garlic, minced
1 teaspoon green onions, chopped
1 tablespoon water
2 tablespoons hoisin sauce
1/4 teaspoon minced fresh ginger
1/2 teaspoon white sugar
***Sweet and Sour Dipping Sauce***
1 teaspoon cornstarch
1/3 cup distilled white vinegar
2 teaspoons vegetable oil
2/3 cup unsweetened pineapple juice
2 tablespoons ketchup
3 tablespoons brown sugar
salt to taste


Directions:

Potstickers (also called "jiaozi")

These popular dumplings are pan-fried on the bottom and steamed on top

Mix together the filling ingredients. Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1 cup of water and cover. Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning). Let the dumplings cook for a few more minutes with the heat turned off. Serve with Dipping Sauce or soy sauce. This recipe is adapted from a recipe for Potstickers from the "Flavors of Southeast Asia Cooking Class" given by Chef Nathan Hyam, author of Simply Thai.

Potstickers

Making the Skin

The hardest part of making jiaozi is, without a doubt, rolling out the "skins" (the wrappers). The skin is made of a simple mixture of flour and boiling water:

Combine flour and water in a bowl and mix until the ingredients combine into a mound. Once the dough has been mixed and cooled, turn it out onto a floured surface and knead for about 5 minutes. Cover the dough and let it sit for 30 minutes. Form the dough into 50 small balls and get ready to roll. For best results, use a small rolling pin to roll each of the circles of dough into flat circles. Or you may instead use a tortilla press to flatten the small rounds of dough into flat circles. Another option, the simplest of all, is to use store-bought skins, often called "gyoza wrappers." Don't feel like you're cheating if you opt for the easy way out, because many people in China (and throughout other parts of Asia) do the same! Once you've prepared the filling and rolled out the skins, it's time to start putting the jiaozi together. Place approximately 1 tablespoon of filling in the center of each of "skin" round. There are a few techniques for rolling jiaozi effectively; however, the simplest method is the most popular: Simply roll the skin over the filling, creating a half-moon shape. Dip your fingertips in a bowl of water and pinch the ends together.

Another technique creates a flower-like shape: Pull the "skin" up on either side of the mixture and pinch the top together; then, pull the remaining two sides upwards and pinch them closed on either side. Once stuffed, jiaozi can be frozen, refrigerated for short-term use or cooked immediately. If you would like to freeze them, layer the uncooked dumplings in airtight containers between sheets of wax or parchment paper, making sure that the pieces are not touching each other. Then seal the containers secure and freeze.

Oriental Dipping Sauce

In a small mixing bowl, combine soy sauce, sesame oil, garlic, green onion, water, hoisin sauce, ginger, and sugar. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend. Before serving, pour mixture into a small saucepan and heat. Serve warm.

Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

Sweet and Sour Dipping Sauce

In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.



This recipe for Potstickers serves/makes 24

Answer 2

* 1/2 pound ground pork
* 1/2 medium head cabbage, finely chopped
* 1 green onion, finely chopped
* 2 slices fresh ginger root
* 2 water chestnuts, drained and finely chopped
* 1 teaspoon salt
* 1/2 teaspoon white sugar
* 1 teaspoon sesame oil
* 1 (14 ounce) package wonton wrappers
* 5 tablespoons vegetable oil
* 3/4 cup water
* 1 tablespoon chili oil
* 1 teaspoon distilled white vinegar
* 1 tablespoon soy sauce

1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
5. In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.

Answer 3

I LOVE Ling Ling potstickers! Especially the sauce! So I, too, am always disappointed when it runs out before I finish the bag. I took the above recipe and modified it because I didnt have many of the ingredients. But my sauce turned out very similar to Ling Ling sauce, and very yummy! Instead of the ginger, green onions, and brown sugar/honey...I think the East-West Spicy Ginger Teriyaki sauce is a great substitution. I did add a wee bit of honey at the end cuz it still was too salty with the soy sauce. And the EW ginger sauce has a real kick to it! Soy sauce East-West Spicy Ginger Teriyaki sauce 2 capfuls white vinegar dab of honey water to dilute strength as needed I made mine with equal parts soy sauce and ginger sauce. It was a bit salty tho. Then added tad more ginger sauce andvinegar. The ginger sauce adds sweetness, zip.. The vinegar definately helped give that tangy mouth watering taste to it. Finally, I added a bit of honey and water as it was a very spicy sauce! Yum!

Answer 4

Baked Potstickers with Sweet Asian Dipping Sauce

Potstickers
1 can (10 oz) chunk white chicken, drained and flaked
1 can (8 oz) water chestnuts, drained and finely chopped
½ cup thinly sliced green onions with tops
¼ cup grated carrot
1 tsp peeled and finely grated Fresh gingerroot
1 Tbsp reduced sodium soy sauce
1 egg white, lightly beaten
¼ cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil

Dipping Sauce
½ cup red jalapeno jelly
¼ cup red vinegar
2 Tbsp reduced sodium soy sauce

1.Preheat oven to 425ºF. For potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg white, mayonnaise, and garlic pressed with garlic press; Mix well.

2.To assemble, place 12 wonton wrappers onto smooth surface. Lightly brush edges of each wonton with water. Using small scoop, place a mounded scoop of the filling onto center of each wonton. For each potsticker, fold one point over filling and overlap with opposite point. Repeat with the remaining 2 points, folding envelope stule. Place potstickers side by side on large round stone; lightly spray with oil uside kitchen spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until the edges are golden brown; remove from oven.

3.For dipping sauce, place jelly in small batter bowl. Microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended. Transfer potstickers to serving platter; serve with dipping sauce.

~Morg~