Best 3 Italian Pot Stickers From The Stinking Rose Restaurant Recipes
**Dive into a Culinary Symphony: A Journey Through the Exquisite Flavors of Italian Pot Stickers from The Stinking Rose Restaurant**
Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the vibrant flavors of Italy with the delicate artistry of Chinese dumplings. Embark on a journey to The Stinking Rose Restaurant, where the renowned Italian Pot Stickers have captivated the hearts and palates of food enthusiasts worldwide. These delectable morsels, handcrafted with love and precision, offer a harmonious fusion of traditional Italian ingredients and the unique cooking techniques of Chinese cuisine. Discover the secrets behind this extraordinary dish, including the aromatic filling made from succulent shrimp, savory pork, and a symphony of herbs and spices, all wrapped in a tender and perfectly golden-brown dough. Elevate your dining experience with a trio of tantalizing dipping sauces, each boasting its own distinct character. Indulge in the classic Marinara sauce, bursting with the freshness of tomatoes and aromatic herbs, the spicy and tangy Arrabbiata sauce, or the creamy and luscious Alfredo sauce.
ITALIAN POT STICKERS FROM THE STINKING ROSE RESTAURANT
If you like garlic, like pot stickers, like chinese and like italian then you will love these from chef Andre Froncillo. i would cut the sauce in half or even just make a quarter, it makes about 3 cups which is way more than most of us need unless you freeze it. I have changed the yield to 15-30 wonton wrappers because of deantini's experience. The only thing i wonder about is that pork cooks down a lot more than due to its fat level so yield could depend on the type of meat and amount of fat in it.
Provided by MarraMamba
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- To make filling: In heavy skillet, heat sesame oil over medium heat. Add pork, celery, ginger and garlic, and cook, stirring occasionally, for 5 to 7 minutes, until pork is browned and celery is crisp-tender.
- Remove skillet from heat and drain off fat, then add mushrooms and return to medium heat for 5 minutes, stirring occasionally. Stir in bell pepper, vinegar and soy sauce, and season with salt and pepper. Cook for 3 minutes, stirring frequently. Stir in cilantro and green onions, then remove from heat and let cool to room temperature.
- On work surface, lay wrappers flat and place 1 tablespoon filling in the center of each wrapper. Fold each wrapper in 1/2, sealing edges with the tines of a fork. Dip a pastry brush in cold water and brush lightly over the top of each pot sticker. Arrange in a single layer on a small baking sheet and refrigerate for about 20 minutes to chill.
- Pour about 1/2 cup water into a heavy, nonstick saute pan and put pot stickers in the pan. The water level should be at about 1/4 the height of the pot stickers.
- Cover pan and place over medium heat. Bring water to a rolling boil and cook for 3 minutes, or until pot stickers are browned on the bottom and shiny on top. The water will evaporate during cooking, so watch carefully so that the pot stickers don't burn. Remove from heat.
- To make dipping sauce: In small saucepan, combine vinegar, water, sugar, ginger, garlic and pepper flakes. Bring to a boil over medium heat, then decrease heat to low and simmer for 15 minutes. Remove from heat and add sesame oil and soy sauce. Strain through a sieve lined with cheesecloth into a small bowl. Refrigerate for at least 10 minutes.
PERFECT POT STICKERS
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
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
BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)
From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.
Provided by GaylaJ
Categories Sauces
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
- Serve with bread and/or vegetables.
Tips:
- To ensure the pot stickers are golden brown and crispy, make sure the oil is hot enough before adding them to the pan.
- If you don't have wonton wrappers, you can use egg roll wrappers instead. Just be sure to cut them into smaller squares.
- Feel free to experiment with different fillings. Some other popular options include ground chicken, shrimp, and vegetables.
- Serve the pot stickers with your favorite dipping sauce, such as soy sauce, vinegar, or chili oil.
Conclusion:
These Italian pot stickers from the Stinking Rose Restaurant are a delicious and unique twist on a classic dish. With their crispy wonton wrappers and flavorful filling, they're sure to be a hit at your next party or gathering. So what are you waiting for? Give them a try today!
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