Best 2 Pot Stickers Chinese Dumplings Recipes
**Introduction to Pot Stickers (Chinese Dumplings) and the Included Recipes**
Pot stickers, also known as Chinese dumplings or jiaozi, are a delightful culinary creation that has captured the hearts and taste buds of people worldwide. These savory pockets of goodness are crafted from a pliable dough wrapper encasing a flavorful filling, typically consisting of minced meat, vegetables, and aromatic seasonings. The dumplings are then cooked in a unique two-step process involving pan-frying and steaming, resulting in a crispy base and a tender, juicy interior. This article presents a comprehensive guide to making pot stickers, featuring three distinct recipes that cater to various preferences and dietary restrictions.
**1. Traditional Pork and Chive Pot Stickers:** This classic recipe embodies the essence of pot stickers, featuring a succulent filling of ground pork, chives, ginger, garlic, and soy sauce. The dumplings are pan-fried until golden brown and then steamed to achieve that perfect balance of textures.
**2. Vegetarian Pot Stickers:** For those who prefer a plant-based alternative, this recipe offers a delightful filling made from a combination of tofu, mushrooms, cabbage, carrots, and a blend of aromatic seasonings. These vegetarian pot stickers are not only packed with flavor but also provide a nutritious and satisfying meal.
**3. Chicken and Prawn Pot Stickers:** This recipe combines the best of both worlds by incorporating succulent chicken and tender prawns into the filling. The addition of ginger, garlic, scallions, and a splash of sesame oil elevates the flavors, creating a harmonious blend that will tantalize your taste buds.
Whether you're a seasoned dumpling enthusiast or a curious culinary explorer, this article provides all the necessary information and step-by-step instructions to create mouthwatering pot stickers at home. So, gather your ingredients, prepare your taste buds, and embark on a delightful journey into the realm of Chinese dumplings.
POT STICKERS (CHINESE DUMPLINGS)
I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.
Provided by jb41848
Categories Pork
Time 30m
Yield 25-30 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 10 ingredients in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
- Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
- When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
- Remove from pan.
- Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
- Keep warm on a plate covered.
CHINESE POT-STICKERS (DUMPLINGS)
Our friend Pan's sister-in-law Jumah makes the best pot-stickers in the world. She sometimes spends an entire day doing so. She makes her own wrappers, but I cheat and by those commercially prepared. It is fun to watch her roll the dough with her mini rolling pin used just for making wonton skins and dumpling wrappers.
Provided by Marsha Gardner
Categories Meat Appetizers
Number Of Ingredients 23
Steps:
- 1. Wash the shrimp and pat very dry. In a food processor, add the shrimp and green onions and pulse several times until the shrimp is chopped to about 1/4 inch. Slice napa cabbage finely. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine and cabbage. Mix well.
- 2. Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn't dry out.
- 3. When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
- 4. DIPPING SAUCE: Mix all ingredients together and garnish with green onions.
- 5. NOTES: Pot-stickers may be frozen by laying on a parchment lined baking sheet and placed in freezer until solid. Dust lightly with cornstarch to keep them from sticking and place in freezer bags. Pot-stickers may be steamed or deep fried. My favorite is the pan fried but in hurry steamed are delicious too.
Tips:
- For the best results, use a wonton wrapper that is thin and pliable. If the wrapper is too thick, it will be difficult to seal and may break during cooking.
- Make sure to seal the potstickers tightly. If the potstickers are not sealed properly, they will burst open during cooking.
- When pan-frying the potstickers, be sure to use a non-stick skillet and heat the oil over medium-high heat. This will help to prevent the potstickers from sticking to the pan.
- Do not overcrowd the pan when cooking the potstickers. If the potstickers are too crowded, they will not cook evenly.
- Serve the potstickers immediately with your favorite dipping sauce.
Conclusion:
Pot stickers are a delicious and versatile appetizer or main course. They can be made with a variety of fillings, including pork, chicken, shrimp, and vegetables. They can also be steamed, pan-fried, or deep-fried. No matter how you choose to make them, pot stickers are sure to be a hit with your family and friends.
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