Time 50m Number Of Ingredients 21 Steps:
In a large bowl, combine all pork filling ingredients until well combined. You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks. Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed. If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling. Once you have filled the dumplings you can freeze them or eat them fresh. Place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes. Then place in a ziplock baggie, where they can be frozen for up to 3 months. Heat a large skillet over medium high heat. Add 2 tablespoons of vegetable oil to the skillet and place dumplings in an even layer. Fry for a few minutes until bottoms are golden. Add 1/3 cup of water and cover with a tight fitting lid. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve with soy sauce and thinly sliced green onions. Place dumplings in a steamer basket on a single layer of cabbage leaves or a piece of parchment paper and steam for about 8 minutes. Whisk together all ingredients and serve in a shallow bowl to dip your potstickers in! You can make this ahead and store it in the fridge for up to a week.
Time 55m Number Of Ingredients 14 Steps:
Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop. Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands. Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.
Time 30m Yield 25-30 serving(s) Number Of Ingredients 13 Steps:
Mix first 10 ingredients in a bowl. Take a wonton wrapper and place 1 heaping teaspoon of filling in center. Moisten edges with water, fold over and press to seal edges. Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown. When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes. Remove from pan. Reserve broth in a separate bowl and repeat process until all potstickers are cooked. Keep warm on a plate covered.
Time 1h2m Yield 12 Number Of Ingredients 13 Steps:
Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
More about “potstickers chinese dumplings recipes”
Time 40m Yield 25 potstickers, 25 serving(s) Number Of Ingredients 14 Steps:
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside. To prepare the skin, cut the dough into 1/4 inches length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter. Method:. Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside. To make potstickers, place a small spoonful of the filling in the center of the skin. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the potsticker accordingly. Repeat the same for the rest. (Please refer to this video or this guide for folding/pleating potstickers.). To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the potstickers until the bottoms turn golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low. Cook the potstickers for another 2 minutes or so, dish out and serve hot with Chinese black vinegar.
