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Does anyone have an easy recipe for steamed dumplings (pot stickers)?

7 Answers

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  • 1 decade ago
    Favorite Answer

    Steamed Chinese Dumplings & Dipping Sauce (serves 4)

    Preparation time for this recipe is about 1 1/2 hours. However, dumpling filling and dipping sauce can be made ahead of time.

    Potsticker Dough

    1 1/4 cups all purpose flour

    1/4 cup cold water

    6 oz. boiling water

    1/4 tsp. salt

    1 tbs. all purpose flour

    Divide the flour into two separate bowls. In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms. In the second bowl, add the 6 oz. of boiling water and mix with a spoon until a dough forms.

    Place 1 tbs. of additional flour on a work surface. Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes. Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.

    Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8's. Roll the pieces into a log and cut it into three, then roll the dough into little balls (use additional flour if necessary). In the palm of your hand, flatten the dough into 3 1/2 inch circles.

    Chinese Dumpling Filling

    1 lb. ground pork or ground turkey

    3 tbs. minced scallion

    1/2 tsp. grated ginger

    1 1/2 tsp. dry sherry

    1 tbs. soy sauce

    1 tbs. sesame oil

    1/2 tsp. salt

    In a medium sized bowl, combine the ground pork or ground turkey, minced scallion, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly. Using the Potsticker dough circles, place 1 tbs. of meat filling in the middle.

    Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.

    Fold the two corners located at 9 and 3 o'clock to the center at 12 o'clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with oriental dipping sauce.

    Oriental Dipping Sauce

    1/2 cup soy sauce

    1 tbs. sesame oil

    1 tbs. minced scallions

    1 tsp. minced garlic

    Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly. Place the dipping sauce into a serving dish.

    Drizzle the dipping sauce over the hot steamed dumplings before serving.

    Good Luck and Happy Eating !!!

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  • Ges
    Lv 4
    1 decade ago

    Thai-Style Steamed Dumplings with Coriander Dipping Sauce Recipe courtesy Gourmet Magazine

    Recipe Summary

    Difficulty: Medium

    Prep Time: 40 minutes

    Inactive Prep Time: 1 minute

    Cook Time: 50 minutes

    Yield: 12 servings

    For the filling:

    1/4 cup minced scallion

    1 pound ground pork

    2 teaspoons minced peeled fresh ginger

    1 red bell pepper, minced (about 1/2 cup)

    2/3 cup minced cabbage

    1 garlic clove, minced

    1/4 teaspoon Asian sesame oil

    1 1/2 tablespoons soy sauce

    2 tablespoons finely chopped fresh coriander

    1 large egg, beaten lightly

    Salt and freshly ground black pepper

    60 shao mai wrappers (round wrappers), see note, thawed, if frozen

    Cornstarch, for dusting the baking sheet

    Make the filling: In a bowl, combine well the scallion, the pork, the ginger, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper, to taste, and chill the filling for at least 1 hour or overnight.

    Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in 1 layer on a baking sheet lined with waxed paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)

    In a large non-stick skillet, heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.

    For the sauce:

    1 tablespoon nam pla, see cook's note

    3 tablespoons fresh lime juice

    1 tablespoon white-wine vinegar

    1 teaspoon sugar

    2 teaspoon minced peeled fresh ginger

    1 tablespoon shredded fresh mint leaves

    1 tablespoon finely chopped fresh coriander

    Salt and freshly ground black pepper

    2 tablespoons vegetable oil

    Coriander sprigs, for garnish

    Cook's note: available at East and Southeast Asian markets, specialty foods shops, and many supermarkets

    Make the sauce: In a bowl whisk together the nam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper, to taste.

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  • 1 decade ago

    Potstickers

    Ingredients

    (24 servings)

    1 lb Ground pork

    2 Green onions; chopped

    1 tb Soy sauce

    2 ts Dry sherry

    1 ts Sesame oil

    1/2 ts Fresh ginger; grated

    Clove garlic; crushed

    1 lg Egg

    1 tb Cornstarch

    1/4 ts Salt

    1/4 ts Pepper

    1 pk Wonton wrappers

    Instructions

    Mix all ingredients together, by hand, in large bowl.

    Fill wonton wrappers with approximately 1 - 1 1/2 teaspoons filling and press firmly in wonton press. (Moisten edges for better adhering). Saute in vegetable oil (you might want to add 1 drop of sesame oil) on medium heat till bottoms are golden. Add enough chicken broth to barely cover wontons. Cover and simmer approximately 8-10 minutes. Serve immediately with some dipping sauce consisting of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.

    Enjoy!

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  • 3 years ago

    * a million/2 pound floor beef * a million/2 medium head cabbage, finely chopped * a million eco-friendly onion, finely chopped * 2 slices sparkling ginger root * 2 water chestnuts, drained and finely chopped * a million teaspoon salt * a million/2 teaspoon white sugar * a million teaspoon sesame oil * a million (14 ounce) kit wonton wrappers * 5 tablespoons vegetable oil * 3/4 cup water * a million tablespoon chili oil * a million teaspoon distilled white vinegar * a million tablespoon soy sauce a million. fall down beef right into a huge, deep skillet. prepare dinner over medium intense warmth until eventually evenly brown. Drain and placed aside. 2. In a medium bowl, blend mutually the beef, cabbage, eco-friendly onion, ginger, water chestnuts, salt, sugar and sesame oil. sit back contained in the refrigerator 6 to eight hours, or in one day. 3. position a tablespoon of the beef blend into each and every of the wonton wrappers. Fold the wrappers, and seal the perimeters with a moistened fork. 4. In a huge, deep skillet, warmth 3 tablespoons vegetable oil over medium intense warmth. position the pot stickers into the oil seam aspects up. Stirring always, warmth 30 seconds to a minute. Pour water into the skillet. gently boil 7 to eight minutes, until eventually oil and water starts to sizzle, then upload final oil. at the same time as the bottoms commence to brown, eliminate pot stickers from warmth. 5. In a small serving bowl, blend mutually the chili oil, vinegar and soy sauce, adjusting proportions to style.

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  • Anonymous
    1 decade ago

    INGREDIENTS:

    1/2 pound ground pork

    1/2 medium head cabbage, finely chopped

    1 green onion, finely chopped

    2 slices fresh ginger root

    2 water chestnuts, drained and finely chopped

    1 teaspoon salt

    1/2 teaspoon white sugar

    1 teaspoon sesame oil

    1 (14 ounce) package wonton wrappers

    5 tablespoons vegetable oil

    3/4 cup water

    1 tablespoon chili oil

    1 teaspoon distilled white vinegar

    1 tablespoon soy sauce

    --------------------------------------------------------------------------------

    DIRECTIONS:

    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. Stirring constantly, 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, vinegar and soy sauce, adjusting proportions to taste.

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  • 1 decade ago

    1 Package of Dumpling wrappers,

    1 Egg, mixed with a tablespoon of water (Egg Wash)

    Filling:

    1/2 lb of pork loin, cut into 1/2 inch cubes,

    6 green onions, finely chopped

    2 tablespoons fresh ginger, finely chopped

    1 clove of garlic, finely chopped

    1 Tsp. Salt

    1 Tsp. Pepper

    1/4 cup Soy Sauce

    Chili Oil to taste.

    Mix all items in food processor, until it all comes together.

    Add small amount of pork filling into your wrapper, then brush the edges of the wrapper with the egg wash, and fold the wrapper over the filling. Seal the wrapper with your fingers (the egg wash acts as glue).

    Then steam them....

    Source(s): My own recipe; been using this for years.
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  • lou
    Lv 7
    1 decade ago

    go to allrecipes.com!

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