Pot Stickers

RE: Pot Stickers (litebite)

Thu, 22 Mar 2007 10:50:46 GMT

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

RE: Pot Stickers (ChopChop)

Thu, 15 Mar 2007 09:28:52 GMT

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.

RE: Pot Stickers (guacshorts)

Thu, 15 Mar 2007 02:09:39 GMT

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)

RE: Pot Stickers (ChopChop)

Wed, 14 Mar 2007 23:30:56 GMT

My skin is a little thicker than a dumpling's.

I just want to move to Switzerland before the Great Scallion War.

RE: Pot Stickers (roossy90)

Wed, 14 Mar 2007 20:25:20 GMT

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.

RE: Pot Stickers (guacshorts)

Wed, 14 Mar 2007 15:50:25 GMT

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.

RE: Pot Stickers (mollydingle)

Wed, 14 Mar 2007 13:41:56 GMT

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.

RE: Pot Stickers (ChopChop)

Wed, 14 Mar 2007 13:06:29 GMT

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

RE: Pot Stickers (guacshorts)

Wed, 14 Mar 2007 05:23:26 GMT

i like the recipe ideas you all have posted! thank you!

RE: Pot Stickers (guacshorts)

Wed, 14 Mar 2007 02:43:18 GMT

I also like to add some cilantro every once in a while!

RE: Pot Stickers (guacshorts)

Wed, 14 Mar 2007 02:31:46 GMT

sometimes mirin rice vinegar is a good addition too!

RE: Pot Stickers (roossy90)

Tue, 13 Mar 2007 14:11:12 GMT

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

RE: Pot Stickers (Cinnabonbon)

Tue, 13 Mar 2007 13:58:13 GMT

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.

RE: Pot Stickers (roossy90)

Tue, 13 Mar 2007 13:27:43 GMT

Sheesh, All I wanted was the sauce recipe for those little devils.

RE: Pot Stickers (guacshorts)

Mon, 12 Mar 2007 23:12:22 GMT

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!

RE: Pot Stickers (guacshorts)

Mon, 12 Mar 2007 23:09:39 GMT

interesting. i hadn't thought of using black pepper.

RE: Pot Stickers (Cinnabonbon)

Mon, 12 Mar 2007 10:05:42 GMT

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

RE: Pot Stickers (guacshorts)

Mon, 12 Mar 2007 01:04:26 GMT

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.

RE: Pot Stickers (ChopChop)

Sun, 11 Mar 2007 22:58:14 GMT

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.

RE: Pot Stickers (roossy90)

Wed, 21 Feb 2007 21:26:00 GMT

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.

RE: Pot Stickers (guacshorts)

Wed, 21 Feb 2007 16:41:19 GMT

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.)

RE: Pot Stickers (FlippyTheRed)

Mon, 19 Feb 2007 20:58:09 GMT

I'm a big fan of the TJs Pork Gyoza. Fry some up and mix about 2 parts rice wine vinegar with 1 part soy and have Siriacha standing by. Ginger, scallions, others as available.

RE: Pot Stickers (CoastFan)

Mon, 19 Feb 2007 19:55:14 GMT

As noted by a couple of posters already, gyoza tends to have thinner wrappers than pot stickers. Another difference quite often noticed is that the Chincese pot sticker filling tends to be juicier than the Japanese gyoza. Many chinese cooks place some broth over the meat filling before sealing the wrapper.

RE: Pot Stickers (ChopChop)

Tue, 30 Jan 2007 01:42:21 GMT

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.

RE: Pot Stickers (MilwFoodlovers)

Sun, 28 Jan 2007 08:06:11 GMT

A tip of the toque goes to mland520 for sharing the pot sticker recipe.
I'm signed up for advance notice for special's from Aldi's which shares a common parent with Trader Joe's. Starting Feb. 4th they will be selling pork or chicken potstickers for $1.99 for a ten oz. pkg. Since TJ's got such good reviews, does anyone know if they are the same product? The sale starts just before we are to leave on vacation, but I hope to buy some for a treat when we return. If they are the same, I may really stock my freezer up.
I too vacillate with dipping sauces using nuoc nam, nampla or soy mixed with a little garlic and and chilli's, sometimes adding some fresh grated ginger or minced green onion tops. Other times, a little Sirracha is all I need. I doubt that we have the same thing twice. I love the combination frying one side finishing with steaming; mmm that's good.

RE: Pot Stickers (Sundancer7)

Thu, 25 Jan 2007 20:48:11 GMT

The Vietnamese place in Lincoln was definately run by folks from Vietnam. I met them but I assume that the market in Lincoln demands other food than just Vietnamese. It was located directly across the street from the Marriott.

Paul E. Smith
Knoxville, TN

RE: Pot Stickers (roossy90)

Thu, 25 Jan 2007 18:54:09 GMT

Where's the recipe for the dipping sauce?

RE: Pot Stickers (xannie_01)

Thu, 25 Jan 2007 16:56:57 GMT

i am never going to lose weight if i keep reading these posts.

RE: Pot Stickers (mland520)

Thu, 25 Jan 2007 16:46:27 GMT

What follows is the exact recipe from America's Test Kitchen-
ENJOY! Found it on their website.

Potstickers

from the Episode: Not Your Average Stir-Fry

We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time and recipe yield will vary (see the chart below Step 3). Potstickers are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze potstickers, place filled, uncooked dumplings in the freezer in a single layer on a plate until frozen, then transfer to a storage bag. There's no need to thaw frozen potstickers; just proceed with the recipe.

Makes 24 dumplings, 6 first course servings
Filling

3 cups minced napa cabbage leaves
3/4 teaspoon table salt
3/4 pound ground pork
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 egg whites , lightly beaten

24 gyoza wrappers , round, (see note above)
4 teaspoons vegetable oil

1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; press cabbage gently with rubber spatula to squeeze out excess moisture. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.

2. Place 4 wrappers flat on work surface (keep remaining wrappers covered with plastic wrap). Following illustration 1, above, place one slightly rounded tablespoon filling in center of each wrapper. Using pastry brush or fingertip, moisten edge of wrapper with water. Fold each wrapper in half; starting in center and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets (illustrations 2 and 3). Position each dumpling on its side and gently flatten, pressing down on seam to make sure it lies flat against work surface (illustration 4). Repeat to form 24 dumplings. (Filled dumplings can be refrigerated overnight in single layer on baking sheet wrapped tightly with plastic wrap.)

3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately with Scallion Dipping Sauce (see related recipe). Let skillet cool until just warm, then wipe skillet clean and repeat with remaining dumplings and oil.

Choosing the Right Wrap
Tasters preferred the slightly chewy texture of gyoza-style wrappers to thinner wonton wrappers, but both styles produced terrific potstickers. Although we developed our recipe using round wrappers, square or rectangular wrappers can be used as well. Here's how to adjust filling amount and steaming time. Because the smaller wrappers yield more dumplings, you'll need to cook them in multiple batches. (For wrapping instructions, see instructions below.)

WRAPPER
Round gyoza (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 10 minutes
Round wonton (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 6 minutes
Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam for 6 minutes
Rectangular wonton (3 1/4 inches by 2 3/4 inches), fill with 1 rounded teaspoon, steam for 5 minutes

Step-by-Step: Wrapping Potstickers

1. FILL: Place rounded tablespoon of filling in center of gyoza wrapper.
2. FOLD: After moistening edge of wrapper, fold it in half to make half-moon shape.

3. PINCH: With forefinger and thumb, pinch dumpling closed, pressing out any air pockets.
4. FLATTEN: Place dumpling on its side and press gently to flatten bottom.

RE: Pot Stickers (rebeltruce)

Thu, 25 Jan 2007 10:34:10 GMT

quote:
Originally posted by mland520

Placed in non stick saute pan- with a little oil- cooked until brown on that one side- then added H2O and steamed until water evaporated.
They looked fantastic.

Mine are cooked in the same way, the difference being that I use chicken stock for the steaming portion of the cooking.

Fry in peanut oil until the bottoms are nice and crispy, then add 3/4 cup or so of chicken stock leave heat high, cover and let them steam until the liquid is absorbed, then re-crisp them a bit before serving.