Best 4 Easy And Delicious Pot Stickers Recipes

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**Explore the World of Dumplings with Our Collection of Easy and Flavorful Pot Sticker Recipes**

Pot stickers, also known as dumplings or wontons, are a delightful culinary creation enjoyed by people worldwide. These bite-sized parcels of dough, filled with savory ingredients and cooked to perfection, offer a symphony of flavors and textures that tantalize the taste buds. Our comprehensive article presents a diverse selection of pot sticker recipes, each unique in its ingredients and cooking methods. From traditional Chinese dumplings to creative fusion variations, we have something for every palate and skill level.

**1. Classic Chinese Pork and Chive Pot Stickers:**

- Authentic and flavorful, these pot stickers are a staple of Chinese cuisine.
- A combination of ground pork, chives, and aromatics is encased in delicate dumpling wrappers.
- Perfectly pan-fried to achieve a crispy exterior and juicy, succulent filling.

**2. Vegetarian Pot Stickers with Mixed Vegetables:**

- A colorful and healthy alternative for vegetarians and vegetable enthusiasts.
- An array of fresh vegetables, such as cabbage, carrots, and mushrooms, provide a nutritious and flavorful filling.
- Steamed or pan-fried, these pot stickers are a delightful addition to any meal.

**3. Shrimp and Scallop Pot Stickers with Ginger and Soy Sauce:**

- Seafood lovers will relish these pot stickers filled with succulent shrimp and scallops.
- Enhanced with aromatic ginger and umami-rich soy sauce, these dumplings are a taste of coastal delight.
- Pan-fried or deep-fried, they offer a crispy exterior and a burst of briny flavors.

**4. Chicken and Corn Pot Stickers with Sweet and Sour Sauce:**

- A crowd-pleasing combination of chicken and corn wrapped in delicate dumpling wrappers.
- Pan-fried until golden brown, these pot stickers are served with a tangy and sweet dipping sauce.
- Perfect for parties, potlucks, or as a quick and satisfying snack.

**5. Lamb and Spinach Pot Stickers with Garlic and Yogurt Sauce:**

- Discover the unique flavors of lamb and spinach in these Mediterranean-inspired pot stickers.
- Ground lamb, fresh spinach, and aromatic spices create a savory filling.
- Pan-fried or baked, these pot stickers are complemented by a creamy garlic and yogurt sauce.

**6. Fusion Pot Stickers with Cheese and Bacon:**

- A creative twist on traditional pot stickers, combining the indulgence of cheese and bacon.
- Cheddar cheese and crispy bacon bits add a touch of Western comfort to the savory filling.
- Pan-fried or deep-fried, these pot stickers are sure to satisfy your cravings.

**7. Dessert Pot Stickers with Sweet Fillings:**

- Satisfy your sweet tooth with these unique dessert pot stickers.
- Choose from a variety of sweet fillings, such as chocolate, fruit, or cream cheese.
- Pan-fried or steamed, these pot stickers offer a delightful ending to any meal.

Embark on a culinary journey with our collection of pot sticker recipes. Whether you prefer classic flavors or crave innovative combinations, our diverse selection has something for every taste. From traditional Chinese dumplings to creative fusion variations, these recipes are sure to become your go-to favorites.

Here are our top 4 tried and tested recipes!

EASY AND DELICIOUS POT STICKERS



Easy and Delicious Pot Stickers image

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

1/2 cup napa cabbage or 1/2 cup savoy cabbage, finely chopped
1/2 teaspoon coarse salt or 1/4 teaspoon table salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
24 rectangular or square wonton wrappers (3 1/2-by-3-inch)
2 tablespoons vegetable oil

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.

PERFECT POT STICKERS



Perfect Pot Stickers image

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

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

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 TRADITIONAL



Pot Stickers Traditional image

This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.

Provided by SAILIN

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 7h10m

Yield 15

Number Of Ingredients 14

½ pound ground pork
½ medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
½ teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
¾ cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

Steps:

  • Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • 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.
  • Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  • In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. 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.
  • In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g

FAST POT-STICKERS



Fast Pot-Stickers image

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

3/4 pound ground pork or other meat
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoons minced garlic
6 scallions, the white and green parts separated, both minced
1/2 cup plus 2 tablespoons good soy sauce
48 dumpling wrappers
1 egg, lightly beaten in a bowl
4 tablespoons peanut oil or vegetable oil, more or less
1/4 cup rice vinegar or white vinegar

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.

Tips:

  • For crispy pot stickers, pan-fry them until golden brown on one side before adding water and covering the pan to steam.
  • If you don't have wonton wrappers, you can use dumpling wrappers instead. Just be sure to roll them out a little thinner so that they don't become too thick.
  • Feel free to get creative with your fillings. You can use any ground meat, vegetables, or seafood that you like.
  • Serve pot stickers with your favorite dipping sauce, such as soy sauce, vinegar, or chili oil.

Conclusion:

Pot stickers are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give pot stickers a try!

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