Best 7 Mexican Potstickers Recipes

PERFECT POTSTICKERS

Steps:

• Preheat oven to 200 degrees F.
• Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

MEXICAN POTSTICKERS

Steps:

• Combine onion and 2 teaspoons oil in a 10-12" non-stick pan.
• Stir often over med-high heat until onion is browned, about 10 minutes.
• Add turkey, crushed chilies, cumin and oregano. Stir just until turkey is
• no longer pink and liquid evaporates, 5-8 minutes.
• Add green chilies, cilantro and broth with the 1 T. of flour. Stir until boiling. Let cool.
• Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded
• teaspoon turkey filling in the center of each.
• Moisten wrapper edge with water. Fold edge of a wrapper over filling and press against opposite edge. Pinch rim to seal. Repeat to seal remaining pot- stickers.
• Cover wrappers not in use with plastic.
• As potstickers are shaped, set pinched rim up, and push down gently to.
• flatten bottoms.
• Place slightly apart on lg. flat pans.(If making ahead, chill up to 4 hours.
• To store longer, freeze on pans, then transfer to freezer containers, seal and freeze up to 3 months.).
• Heat 1/2 the remaining oil in a non-stick 10-12" frying pan over med-high heat.
• Fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down.
• Cook, uncovered, until bottoms are golden, 1 1/2-3 minutes.
• Add 1/3 cup water to pan.
• Reduce heat, cover tightly, and simmer until skins look translucent, about 4 minutes.
• Uncover, and boil over high heat until liquid evaporates.
• Transfer to a platter as cooked, and keep warm.
• Repeat, using remaining oil to cook the rest of the potstickers.
• Serve with a dollop of sour cream.

POTSTICKERS - STEP BY STEP

Steps:

• Place flour in large bowl; make well in center. Pour in boiling water; stir with wooden spoon until mixture forms dough. Place dough on lightly floured surface; flatten lightly. To knead dough, fold dough in half toward you and press dough away from you with heel of hand. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes until smooth and elastic, adding additional flour to prevent sticking if necessary. Wrap dough in plastic wrap; let stand 30 minutes. For filling, squeeze cabbage to remove as much moisture as possible; place in large bowl. Add pork, onion, water chestnuts, soy sauce, sherry, cornstarch, ginger, sesame oil and sugar; mix well. Unwrap dough and knead briefly (as described in step 2) on lightly floured surface; divide into 2 equal pieces. Cover one piece with plastic wrap or clean towel while working with other piece. Using lightly floured rolling pin, roll out dough to 1/8-inch thickness on lightly floured surface. Cut out 3-inch circles with round cookie cutter or top of empty can. Place 1 rounded teaspoon filling in center of each dough circle. To shape each pot sticker, lightly moisten edge of one dough circle with water; fold in half. Starting at one end, pinch curled edges together making 4 pleats along edge; set pot sticker down firmly, seam side up. Cover finished pot stickers with plastic wrap while shaping remaining pot stickers. To cook pot stickers, heat 1 tablespoon vegetable oil in large nonstick skillet over medium heat. Place 1/2 of pot stickers in skillet, seam side up. Cook until bottoms are golden brown, 5 to 6 minutes. Pour in 1/3 cup chicken broth; cover tightly. Reduce heat to low. Simmer until all liquid is absorbed, about 10 minutes. (15 minutes if frozen). Repeat with remaining vegetable oil, pot stickers and chicken broth. Place pot stickers on serving platter. Serve with soy sauce, vinegar and chili oil for dipping.

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.

FAST POT-STICKERS

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.

POT STICKERS TRADITIONAL

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.

KAI'S CHICKEN POTSTICKERS

Steps:

• Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
• Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
• Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
• Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
• Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.