Best 6 Pork Pot Stickers W Ginger Dipping Sauce Recipes

SHRIMP SHUMAI AND PORK POT STICKERS WITH DIPPING SAUCE

Steps:

• For the shrimp shumai filling: Whisk to combine the egg whites and cornstarch in a medium bowl and set aside.
• Add the shrimp to a food processor and pulse into a chunky paste. Transfer the shrimp to a medium bowl and stir in the cornstarch and egg white mixture.
• Stir in the garlic, scallions, lemon zest, lemon juice, ginger, soy sauce and toasted sesame oil.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
• For the pork pot sticker filling: Mix to combine the pork, soy sauce, ginger, sambal, garlic, scallions, egg whites, water chestnuts, bell pepper and cilantro in a large bowl.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
• To make the dipping sauce: Combine the rice wine vinegar, fish sauce, sugar and sambal in a container, then cover and shake to combine. Set the dipping sauce aside while you assemble the dumplings.
• To cook: Place half of the wonton wrappers on a clean surface and add about 2 teaspoons of the shrimp filling to the center of each wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shumai on your work surface, flattening the bottom and allowing it to stand upright, and form into a basket shape.
• Place the remaining half of the wonton wrappers on a clean work surface and add about 2 teaspoons of the pork filling to the center of each wrapper. Working one at a time, brush the edges of the wrapper with water and fold over to make a half-moon. Pinch the edges to pleat and close the filling into the center.
• Line each tray of a bamboo steamer with a round of perforated steamer parchment paper or the cabbage leaves, if using, and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Working in batches, place the shrimp shumai in the steamer and cover with the lid. Steam the shumai until cooked through, 6 to 7 minutes.
• Heat the canola oil in a large nonstick skillet over medium-high heat. Working in batches, add the pork pot stickers and pour in 1/4 cup water. Cover the skillet and cook for about 5 minutes, then remove the cover and cook until the remaining water has evaporated and the bottom of the pot stickers are golden and crisp.
• Serve the shrimp shumai and the pork pot stickers with the dipping sauce.

PORK GINGER POTSTICKERS

Steps:

• In a large bowl, combine pork, cabbage, mushrooms, carrot, garlic, green onion, ginger, soy sauce, sesame oil, rice vinegar and white pepper.* To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

HOMEMADE POTSTICKER SAUCE WITH GARLIC AND GINGER

Steps:

• Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar with a lid. Shake until sugar has dissolved.

PORK AND GINGER POT STICKERS

Steps:

• Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
• GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
• In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
• MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
• COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
• Combine all and serve in a small bowl.
• PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.

PORK POT STICKERS W/ GINGER DIPPING SAUCE

Steps:

• Mix all ingredients together, by hand, in a large bowl.
• Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
• Fold Wonton over the filling making a half moon shape Press edges and moisten with a little water for better adhering.
• Saute in Peanut oil on medium heat till bottoms are golden.
• Add enough chicken broth to barely cover wontons.
• Cover and simmer approximately 8 minutes.
• Serve immediately with some dipping sauce.
• I have given you measurements but I usually just wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.

TGI FRIDAY'S POT STICKERS W/ DIPPING SAUCE

Steps:

• Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered.
• Combine the filling ingredients. Combine the dipping sauce ingredients.
• Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely.
• To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels.
• Serve with the dipping sauce.