Best 2 Pot Stickers Chinese Dumplings Recipes
"Pot stickers" or "potstickers," also known as Chinese dumplings, guo tie or jiaozi, are a versatile dish found in many cultures. These small, crescent-shaped dumplings traditionally feature a savory filling, often composed of pork, vegetables, and seasonings, encased within a thin dough wrapper. While the classic preparation involves pan-frying the dumplings until golden brown and crispy on one side, other cooking methods include steaming, boiling, or deep-frying. Join us as we delve into the art of making pot stickers, exploring various cooking techniques and delightful recipe ideas to indulge your taste buds and bring the flavors of Chinese cuisine to your dining table."
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Choose the Right Wrappers: Use thin and pliable dumpling wrappers for easy folding and to prevent them from breaking during cooking.
- Prepare the Filling in Advance: Make the filling ahead of time to allow the flavors to meld and develop.
- Don't Overstuff the Dumplings: Overstuffing can make the dumplings difficult to fold and cook evenly.
- Seal the Dumplings Properly: Make sure to seal the dumplings tightly to prevent the filling from leaking out during cooking.
- Cook the Dumplings in Batches: If cooking a large batch of dumplings, cook them in batches to prevent overcrowding and ensure even cooking.
- Use a Non-Stick Pan: A non-stick pan will prevent the dumplings from sticking and breaking during cooking.
- Add Water to the Pan: Adding a small amount of water to the pan during cooking will help create steam and prevent the dumplings from drying out.
- Flip the Dumplings Regularly: Flip the dumplings regularly during cooking to ensure even browning and prevent them from sticking to the pan.
- Serve with Dipping Sauce: Serve the dumplings with your favorite dipping sauce, such as soy sauce, vinegar, or chili sauce.
Conclusion:
Pot stickers, also known as Chinese dumplings, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a variety of fillings and cooking methods, there's a pot sticker recipe for everyone. Whether you prefer pan-fried, steamed, or boiled dumplings, following these tips and experimenting with different fillings will help you create delicious and authentic pot stickers at home.
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