Best 4 Fried Pot Stickers Recipes

POTSTICKERS

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.

PERFECT POT STICKERS

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.

FLAMIN' HOT CHEETO FRIED POT STICKERS

Steps:

• Heat 3 inches of oil to 375 degrees F in a large Dutch oven or other heavy-bottomed pot. Set a wire rack inside a rimmed baking sheet or line a plate with paper towels.
• In a food processor, pulse the Spicy Cheese puffs until they are the consistency of breadcrumbs. Transfer to a medium bowl, add the panko and stir until well combined. Stir in a pinch each of salt and pepper and set aside.
• Place the flour in another medium bowl and set aside. This will be your dredge.
• Beat the eggs in a third medium bowl. This will be your egg wash.
• To set up your fry station, place the Spicy Cheese puff panko bowl nearest to the oil. Place the egg wash bowl next to that, then place the flour bowl next to the egg wash. Your fry station is complete.
• Working in batches of 3 to 4 potstickers, roll them in the flour and shake off the excess. Now, dip them into the egg wash and roll to completely coat. Then lightly press and roll into the Spicy Cheese puff mixture until completely covered. Place 1 batch at a time in the hot oil and fry on all sides until golden brown, 1 to 2 minutes. Drain on the prepared baking sheet or plate. Serve with ranch dressing or your desired dipping sauces.

PAN FRIED POT STICKERS

Steps:

• Brown garlic, shallots, ginger and sausage drain. Add to bowl with peanut butter brown sugar, basil and cilantro and chili paste. Let marinate for 2 hours in fridge. Place 1 tbsp mixture in center of wrapper, wet sides with water. Fold into a triangle forcing out air and sealing well. Bring 2 corners together and pinch together. Repeat until filling is gone. In large skillet heat 2 cups peanut oil. Fry until golden brown and delicious.