Pot Stickers

Page: < 12 Showing page 2 of 2
Author
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/02/21 16:41:19 (permalink)
A good chinese resaurant will make the "potstickers" up fresh, with fresh dough and fresh ingredients as the order comes in. I have talked to some old time Chinese chefs and they say the trick with the best potstickers is to make the dough fresh and very thin and to use a bamboo steamer. The total preparation time from scratch to serving should take about 20-25 minutes if the dough is ready and the meat mixture is ready to go.

On a less authentic note: I worked at P.F. Chang's growing up --note, this is not what I consider authentic!-- and people could special order deep fried potstickers. The steamed "potstickers" were just that, placed in a steamer for 7 minutes. If ordered "pan fried" the cooks would place the steamed potstickers in a pan with a bit of oil and pan fry them for a few minutes. Steamed "potstickers" took 7 minutes from order coming in, and the pan fried took 10 minutes.

The sauce at Chang's consisted of scallions, ginger, garlic, sherry, white vinegar, white pepper, sesame oil, and soy sauce. The sauce for the vegetarian "potstickers" also contained cilantro in addition to the above.

At tableside, one can also add hot mustard, chili oil and white vinegar to the potsticker sauce to make it either hotter or milder (by adding vinegar.)



#31
roossy90
Sirloin
  • Total Posts : 6695
  • Joined: 2005/08/15 16:17:00
  • Location: columbus, oh
  • Status: offline
RE: Pot Stickers 2007/02/21 21:26:00 (permalink)
quote:
Originally posted by ChopChop

There are few things in life as tasty and succulent as a well made pot sticker. The slippery dumpling with that toasty crunch on the bottom. The savory insides complimented by that salty gingery punch of dipping sauce. Little oily pillows of goodness.

That is, by far, the best description I have ever heard of those little lucisous devils!

Still looking for the dipping sauce recipe.
#32
ChopChop
Junior Burger
  • Total Posts : 46
  • Joined: 2007/01/04 07:07:00
  • Location: Birmingham, AL
  • Status: offline
RE: Pot Stickers 2007/03/11 22:58:14 (permalink)
Try this sauce on for size:

2 tablespoons dark soy sauce
4 tablespoons water
1 teaspoon rice wine vinegar
1 tablespoon chopped garlic
1/2 tablespoon minced FRESH ginger
1 teaspoon chili oil or hot chili paste
dash of white pepper

Combine the ingredients.

Make sauce a day ahead of time to allow flavors to blend.

You can mince scallions finely on top of it before using it to dip potstickers.
#33
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/03/12 01:04:26 (permalink)
don't forget the sesame seed oil... just a dash, unless you really like it alot. also, use the toasted/raosted sesame seed oil type if you really want a nutty element to it.
#34
Cinnabonbon
Cheeseburger
  • Total Posts : 149
  • Joined: 2006/08/01 16:09:00
  • Location: Planet Earth, CA
  • Status: offline
RE: Pot Stickers 2007/03/12 10:05:42 (permalink)
quote:
Originally posted by ChopChop

Try this sauce on for size:

2 tablespoons dark soy sauce
4 tablespoons water
1 teaspoon rice wine vinegar
1 tablespoon chopped garlic
1/2 tablespoon minced FRESH ginger
1 teaspoon chili oil or hot chili paste
dash of white pepper

Combine the ingredients.

Make sauce a day ahead of time to allow flavors to blend.

You can mince scallions finely on top of it before using it to dip potstickers.



Chopchop,
My sauce is very similar to this. I don't measure just pour, I also use black pepper,green onions,pinch of sugar & sesame oil
#35
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/03/12 23:09:39 (permalink)
interesting. i hadn't thought of using black pepper.
#36
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/03/12 23:12:22 (permalink)
an interesting note for those interested:

scallion equals green onion.

i've seen it on some menus, and when i have asked to "not have green onion" the waitress tells me, "Sir, it's called 'scallion'." Then I cordially and respectfully point to the menu that has printed, in the menu item description, "green onion."

Ah, c'est la vie!
#37
roossy90
Sirloin
  • Total Posts : 6695
  • Joined: 2005/08/15 16:17:00
  • Location: columbus, oh
  • Status: offline
RE: Pot Stickers 2007/03/13 13:27:43 (permalink)
Sheesh, All I wanted was the sauce recipe for those little devils.
#38
Cinnabonbon
Cheeseburger
  • Total Posts : 149
  • Joined: 2006/08/01 16:09:00
  • Location: Planet Earth, CA
  • Status: offline
RE: Pot Stickers 2007/03/13 13:58:13 (permalink)
Sorry Roossy! I guess the comments about the sauce brought out the little devil in me.

It would appear that I forgot to take my chill pill this morning.


#39
roossy90
Sirloin
  • Total Posts : 6695
  • Joined: 2005/08/15 16:17:00
  • Location: columbus, oh
  • Status: offline
RE: Pot Stickers 2007/03/13 14:11:12 (permalink)
quote:
Originally posted by Cinnabonbon

Sorry Roossy! I guess the comments about the sauce brought out the little devil in me.

It would appear that I forgot to take my chill pill this morning.




------>
LOL
http://www.frontiercoop.com/dspCmnPrd.php?p=p&cn=Chill%20Pill&ct=anpceoes
#40
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/03/14 02:31:46 (permalink)
sometimes mirin rice vinegar is a good addition too!


#41
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/03/14 02:43:18 (permalink)
I also like to add some cilantro every once in a while!
#42
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/03/14 05:23:26 (permalink)
i like the recipe ideas you all have posted! thank you!
#43
ChopChop
Junior Burger
  • Total Posts : 46
  • Joined: 2007/01/04 07:07:00
  • Location: Birmingham, AL
  • Status: offline
RE: Pot Stickers 2007/03/14 13:06:29 (permalink)
Well, remind me to never post a helpful sauce recipe in here again.
#44
mollydingle
Cheeseburger
  • Total Posts : 221
  • Joined: 2005/10/14 15:30:00
  • Location: Lawrence, MA
  • Status: offline
RE: Pot Stickers 2007/03/14 13:41:56 (permalink)
Hate bickering. Love dumplings. Had some great ones last weekend in Boston. King Fung Garden seems to be keeping erratic hours these days, so we opted for East Ocean City. We like a varity of sauces, but ginger is a 'must have' ingredient as far as I'm concerned.
#45
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/03/14 15:50:25 (permalink)
I agree with the addition of the "must have ingredient" -- GINGER! woohoo...

Also, of note, that I learned from a Beijing chef:

"Mash the garlic and ginger when cooking or adding it to a sauce or broth. It imparts the flavor more than chopping it or mincing it."

This particular chef showed me many books that expounded this "fact." I was impressed by his cooking.

But I would personally not have anything against adding chopped, minced or even dried ginger. To each her own.

#46
roossy90
Sirloin
  • Total Posts : 6695
  • Joined: 2005/08/15 16:17:00
  • Location: columbus, oh
  • Status: offline
RE: Pot Stickers 2007/03/14 20:25:20 (permalink)
quote:
Originally posted by ChopChop

Well, remind me to never post a helpful sauce recipe in here again.

Aw. Just ignore them..
Keep posting, I was the one that wanted the recipe for the sauce anyway.
#47
ChopChop
Junior Burger
  • Total Posts : 46
  • Joined: 2007/01/04 07:07:00
  • Location: Birmingham, AL
  • Status: offline
RE: Pot Stickers 2007/03/14 23:30:56 (permalink)
My skin is a little thicker than a dumpling's.

I just want to move to Switzerland before the Great Scallion War.
#48
guacshorts
Hamburger
  • Total Posts : 78
  • Joined: 2007/02/21 15:45:00
  • Location: eugene, OR
  • Status: offline
RE: Pot Stickers 2007/03/15 02:09:39 (permalink)
Right on ChopChop. I erased all the potential non-related posts.

But, please, where have Roadfooders found great potsticker/dumpling/gyoza sauce? Any specific restaurants? Cities?

Thanks! I always like to find a good restaurant, get in with the servers/management and directly ask for recipes. Half the time they give them to me.

el Enanotaco (non-mexicano)
#49
ChopChop
Junior Burger
  • Total Posts : 46
  • Joined: 2007/01/04 07:07:00
  • Location: Birmingham, AL
  • Status: offline
RE: Pot Stickers 2007/03/15 09:28:52 (permalink)
My favorite Chinese restaurant will make up a container of sauce for me on request, for a small charge. Not just dipping sauces, but General Tsao's or a good garlicky brown sauce...whatever! Try asking the next time you go to your best spot.
#50
litebite
Junior Burger
  • Total Posts : 1
  • Joined: 2007/03/22 10:40:00
  • Location: Houston, TX
  • Status: offline
RE: Pot Stickers 2007/03/22 10:50:46 (permalink)
The best ready-made potstickers I've found, to date, are from Schwans. They are, also, conveniently packaged in smaller sub-packages so they don't get freezer burned. Yum
#51
Page: < 12 Showing page 2 of 2
Jump to:
© 2014 APG vNext Commercial Version 5.1