Best 2 Potstickers Chinese Dumplings Recipes
Searching for a culinary adventure that combines flavor, tradition, and versatility? Look no further than potstickers, the delectable Chinese dumplings that have captivated taste buds worldwide. These little pockets of joy, also known as jiaozi, are renowned for their crispy, golden-brown exterior and tender, savory filling. Whether you prefer classic pork and chive or crave the burst of vegetables, potstickers offer a symphony of flavors and textures that will leave you craving more. In this guide, we'll embark on a culinary journey, exploring the art of making potstickers from scratch. We'll uncover the secrets of creating the perfect wrapper, mastering the filling, and achieving that irresistible crispy texture. Along the way, we'll also delve into the rich cultural history of these dumplings and discover how they've become a beloved staple in Chinese cuisine. So, prepare your taste buds and let's embark on this delightful adventure of making potstickers, one dumpling at a time.
Let's cook with our recipes!
POTSTICKERS (CHINESE DUMPLINGS)
An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.
Provided by Ayeen
Categories Main Dish Recipes Dumpling Recipes
Time 1h2m
Yield 12
Number Of Ingredients 13
Steps:
- Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
- To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
- Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 16.1 g, Cholesterol 151.5 mg, Fat 22.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 7.7 g, Sodium 454.2 mg, Sugar 0.8 g
COOKED CHICKEN POTSTICKERS (CHINESE DUMPLINGS)
Some Chinese friends taught me how to make dumplings in graduate school. Sadly, I was not a very good pupil so, as a swan bears ugly ducklings, I make ugly dumplings! Althought dumplings can be made with raw ground pork or chicken, these were made with cooked chicken. With the chicken already cooked, a couple of these can be...
Provided by Heidi Hoerman
Categories Poultry Appetizers
Number Of Ingredients 10
Steps:
- 1. In the large bowl of a food processor, chop the cabbage, leek, and green onion until fairly fine. Move to a screen seive and squeeze until it is dry enough to clump.
- 2. Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
- 3. Mix together cabbage mixture with chicken mixture.
- 4. To assemble dumplings, lay a wonton skin on a flat surface.
- 5. Paint two sides (half of the edges) with water using either your finger or a small brush. Water is the glue that keeps the wanton skin shut.
- 6. Put 1 teaspoon chicken filling in the center of the wanton skin and fold to seal the edges, trying to get as much air as possible out of the dumpling.
- 7. Place flat on parchment paper or stick-free foil on a cookie sheet and freeze. Once they are frozen they can be moved to bags for storage.
- 8. Heat a large covered skillet on medium heat. Lightly oil the skillet with vegetable oil. Lay each dumpling on the hot pan and do not move for 3 to 4 minutes (long enough for the bottom to become golden and somewhat stuck to the pan. Add chicken broth and cover the pan. Simmer about 5 minutes until heated through. Serve with dipping sauce.
- 9. Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
- 10. If you have leftover filling, add an egg and some bread crumbs and form into small balls. Poach these slowly in chicken broth and chill. Serve with a dipping sauce.
Tips:
- Use a variety of vegetables. This will give your potstickers a more complex flavor and texture. Good choices include cabbage, carrots, celery, onions, and mushrooms.
- Don't overfill the potstickers. This will make them difficult to seal and they may burst open during cooking.
- Make sure the pan is hot before adding the potstickers. This will help them to brown evenly.
- Cook the potstickers in batches. This will prevent them from overcrowding the pan and sticking together.
- Serve the potstickers with your favorite dipping sauce. Good choices include soy sauce, vinegar, and chili oil.
Conclusion:
Potstickers are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make and can be customized to your liking. So next time you're looking for a new recipe to try, give potstickers a try!
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