potstickers

Is this dumpling stir fry an appetizer or is it dinner? You decide.

Dumpling Stir Fry

dumplings (pork, chicken

bell peppers, sliced

broccoli,

carrot,

tbsp. finely chopped ginger

garlic,

sriracha

soy sauce

sesame oil

honey

tbsp. rice vinegar

green onions, sliced

sesame seeds,

This is a great recipe! I kept it vegetarian by using veggie pot stickers and my carnivorous husband really liked it! 
The ingredients list carrots but they’re not in the instructions. I don’t think they’re only for emotional support. You should probably correct them. :)
I will make it again!

Excellent recipe!  Really flavorful and easy to make.  I added cabbage and mushrooms too.  This is a very versitle recipe.  Thanks!

The first time I made this, it was a hit! When I make this recipe I add a tad bit more ginger and I double the sauce since my SO likes it more on the saucy side. When I serve myself, I put it over jasmine rice. Simply <strong>Delish</strong>!

https://streaming.hearstdigitalstudios.com/manual_upload/5819f4a9bbddbd4d956a70af/mp4/Pot_Sticker_Stir_Fry_FINAL_1478096054_4000_hd_v3.mp4

Is it an appetizer or is it dinner? You decide.

This Dumpling Stir Fry Will Have You Buying Frozen Pot Stickers Every Week!

[Photograph: Caroline Russock] A few weeks back I decided to try my hand at making dumplings—long story short they didn't turn out that well. The filling was great but the dough for the wrappers was a doughy sticky mess. With...

Potsticker Dumplings Recipe | Cook the Book

For the Soy-Vinegar Dipping Sauce:

rice vinegar

sugar

scallion,

hot green chile, thinly sliced

water

For the Dumplings:

bok choy

ginger

garlic clove, minced

salt

dumpling wrappers

Peanut oil,

In a small bowl, combine all ingredients for the dipping sauce.  Set aside.

In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt.  Stir in the egg white.

Working with six at a time, lay down the dumpling wrappers on a work surface.  Spoon 1 tablespoon of filling onto each one.  Lightly wet the edge of each wrapper with water.  Fold the dough over and pinch around the edges.  This is easiest done by picking up each dumpling and pinching the edges with the thumb and forefinger.  Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out.  Repeat until all filling is used.  (Freeze any dumplings that will not be cooked immediately.  After they are frozen, transfer them to resealable plastic bags or wrap in plastic.)

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Vegetable Dumplings (Vegan Gyoza / Potstickers)

all-purpose flour

water (160 milliliters)

cornstarch or all-purpose flour flour

garlic (minced)

tbsp ginger (minced)

onion (diced)

carrot (100 grams) (shredded)

oz mushrooms (200 grams) (finely chopped)

leek (60 grams) (finely chopped)

oz cabbage (200 grams) (shredded)

tbsp rice vinegar

salt and pepper (to taste)

tsp sriracha (or sambal oelek (optional))

tbsp agave syrup

tsp sesame oil

sesame seeds

tbsp spring onions (sliced)

*Note: I highly recommend watching the recipe video!

Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.

Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.

Cut out circles using a glass or cookie cutter (mine is 3-inch wide/ 8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles.

Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.

Use them right away or store in an airtight container in the fridge or freeze.

Dumpling Wrappers

Finely chop the veggies and heat the oil in a large pan.

Add the mushrooms, onions,&nbsp;and carrots and fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.

Set aside to cool.

Veggie Filling

Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating hand fan pattern or as desired (see step-by-step pictures or recipe video in the text above), making sure to seal the seams.

Repeat until the wrappers are used up.

Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.

Fold Gyoza

Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.

Cook Gyoza

Mix all ingredients for the dipping sauce together.

Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!

Dipping Sauce

https://embed.mediavine.com/videos/b5nmwm8dide2pzozjxyn

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

There&#039;s several things which affect how the frozen dumplings cook. They all vary in size,  thickness, type of filling, thickness &amp; type of wrapper so you’ll have to adjust timing. For best and even cooking, don&#039;t overcrowd the basket. Fill just an even single layer. Cook in batches if needed.Make sure to spray &amp; completely coat the dumplings with oil so the wrapper gets crispy, not dry and hard.All air fryers are different and some cook much hotter than others. Once you cook your first batch, you’ll know more of what works for your model of air fryer and size of food. These were tested on basket style air fryers. Read more recipe notes below the recipe. Nutrition will vary depending on individual dumpling types.

Air Fryer Frozen Dumplings (Gyoza, Potstickers)

Frozen Dumplings

oil spray (, to coat the dumplings)

Place the frozen dumplings in the air fryer basket and spread out into a single even layer. Spray liberally with oil to completely coat the dumplings.

Air Fry at 380°F/193°C for 8 minutes. Flip the dumplings over and continue to Air Fry at 380°F/193°C for another 2-6 minutes if needed or until they are your preferred doneness.

Get Full Recipe & Step-by-Step Photos Here: https://airfryerworld.com/air-fryer-frozen-egg-rolls/

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INGREDIENTS
8 Frozen Egg Rolls

INSTRUCTIONS
1. Place the frozen egg rolls in the air fryer basket and spread out into a single even layer. No oil spray is needed.
2. Air Fry at 340°F/170°C for 10 minutes. Flip the egg rolls over.
3. Increase heat to 400°F/205°C and Air Fry for another 2-5 minutes or until cooked through and crispy.

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Air Fryer Frozen Egg Rolls with Time & Temp

The air fryer is a great appliance to use to cook up frozen appetizers.&nbsp; It is also a healthier alternative to a deep fryer without compromising a crispy exterior. Follow these easy directions to cook up some frozen potstickers in your air fryer.

Frozen Potstickers in Air Fryer

non-stick cooking spray

Preheat air fryer for 2 minutes at 400 F.

Spray air fryer basket with non-stick cooking spray.&nbsp;

Place frozen potstickers in a single layer in the air fryer basket and spray their tops with a light coating of non-stick cooking spray.&nbsp;

Cook potstickers for 8 minutes at 400F.&nbsp;

Serve them up with your favorite dipping sauce and enjoy!

Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.&nbsp;

Potstickers

shiitake mushrooms ((Note 1))

Chinese cabbage ((Napa cabbage))

pork

garlic chives (, finely chopped*)

tsp light soy sauce ((light or dark soy also ok))

tsp Chinese wine ((Note 4))

½ tsp sesame oil*

¼ tsp white pepper ((black also ok))

garlic (, minced)

½ tsp grated fresh ginger*

- 35

dumpling wrappers ((Note 5))

water per batch

vegetable oil

Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.

Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.

Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.

Place 1 heaped tablespoon of Filling in the centre. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats.

Finish so the dumpling is curved slightly, see photos in post, with the pleats on the top.

Place on tray. Cover with cling wrap or wet tea towel (important). Repeat with remaining dumplings. Should make 30, if yours are extremely plump you may only make 25.

Make Dumplings (watch video + see photos in post):

Make sure your pan has a lid that fits it half decently (Note 6).

Heat 2 tsp oil in a non stick pan over medium high heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook around 8 to 10 per batch.

When the base is golden brown (check them), add 1/2 cup of water into the pan.

Immediately clamp the lid on, then leave for 7 minutes (any less and the pleats won't be cooked through so if your water dries out, add a bit more).

Remove lid - most of the water should be evaporated, the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp.

Remove dumplings from pan and transfer to serving plate. Repeat with remaining Dumplings.

Serve with Dipping Sauces of choice. (Note 7)

Cooking:

Potstickers are basically dumplings that are pan fried to create a crispy crust. I then poured some water to cook them in steam, to create a crisp yet chewy exterior for that really satisfying bite. They&#039;re filled with a mix of tofu and vegetables then enjoyed with some homemade dipping sauce.

Vegan Potstickers or Dumplings

all-purpose flour ((310 grams))

+ 1 tbsp warm water

400 g block extra firm tofu

mushrooms

carrot ((100 grams))

cabbage

g chinese chives or spring onion (chopped (makes 1/4 cup))

salt (or

tbsp toasted sesame oil

tsp chinese 5 spice powder (optional)

cornstarch

½ tbsp rice vinegar (or distilled white vinegar)

tsp chili garlic sauce,

Add in 2 ¼ cups of all purpose flour and salt into a mixing bowl. Mix well. Create a well in the center of the bowl and pour in the warm water

Use a spatula or chopsticks to mix the flour and water. Once the dough starts to come together, you can use your hands to mix the bits of dough. Knead together for several minutes until the dough is smooth and doesn’t stick to your hands.

Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for at least 20 minutes.

Preparing Dough for Wrappers

Drain excess liquid from the tofu. Mash with a form and then transfer to a cheese cloth or any cloth. Squeeze out liquid.

If using dry mushrooms, rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes.

Finely shred or process the carrots. Repeat this for the cabbage, mushrooms, and onions, and garlic.

Heat a pan. Add in 1 ½ tbsp canola or other neutral oil. When the oil is hot, add in the garlic and onions. Add in the cabbage, carrots, and mushrooms.

Cook over medium high heat for 4-5 minutes until the carrots are tender. Season with 1/2 tsp salt and 1 tbsp soy sauce, or to taste. Add in the tofu and mix well. Turn off heat.

Add in cornstarch and mix until well combined. Season with some sesame oil and and chinese 5 spice, if using.

Transfer to a bowl and leave to cool while you work on the wrappers.

Divide the filling into 35-36 portions. I do so by getting a large tablespoon and scooping a generous amount, and then rolling and compressing it to create an oval or round ball of filling.

Preparing the Filling

Flour your surface. Remove the dough from the bowl. Punch your thumb into the center to create a hole. Slowly pinch and form the sides to create a larger hole before slowly pulling apart the sides to create a large ring (see video)

Sprinkle the dough with some flour. Using a knife, slice the ring of dough into 14 to 15-gram pieces, making around 35-36 pieces.

Place the pieces in a bowl and cover with a towel to prevent them from drying out.

Dividing the Dough

Flour your surface. Get a piece of dough and then roll it into a ball. Lightly flatten it with your palm.

Sprinkle a little flour on top of the dough and lightly coat your rolling pin with some flour as well. While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement. Continue to roll out the dough until you have a wrapper that’s around 3 to 4 inches. If you can’t make them into a perfectly round shape, that’s okay.

You can also roll out the dough using a rotating movement if you have a small, thinner rolling pin. Using one hand, hold the small rolling pin and then hold the dough on the other hand. While you’re moving the pin with your right hand, you are also rolling the dough 90 degrees counterclockwise. Keep moving the pin and rotating until you have wrappers that are around 3 to 4 inches in diameter. It took me a while to get used to this movement since a lot of the pros do it very quicky but once you get your coordination, it’s much easier to roll out the dough.

Repeat either step 6 or 7 for the rest of the dough until you have rolled them all out into wrappers. Keep the wrappers covered with a towel while you fill add each piece with filling.

Rolling Out the Wrappers

Get 1 piece of wrapper. Place it on your palm. Add in a ball of the filling.

Compress the filling and then carefully fold the wrapper from the bottom to the top, while using your finger to push the filling in. Carefully seal the wrapper with your fingers by pressing both ends together. From there, you can pleat the edges of the dumplings. You can refer to the video for how I pleat mine and other ways to pleat dumplings

Repeat this for the rest of the dumplings

Folding Dumplings

Heat non-stick pan with a lid. Add in 1 tbsp* of oil. When hot, place 8-9 pieces of dumplings, or more depending on the size of your pan. Make sure that there is space between each dumpling.

Leave to cook over medium heat for 7-8 minutes or until a nice golden brown crust has formed underneath. Flip the dumplings. Prepare the lid of your pan. Using the lid as protection, carefully pour ¼ cup of water* into the pan and then immediately cover to prevent it from splashing due to the heat.

Leave to cook in the steam or until the water has evaporated, around 5-6 minutes. Take out the dumplings and repeat this step for the remaining ones. Garnish with some chopped onion leeks and sesame seeds. Enjoy while hot with some dipping sauce!

Cooking the Dumplings (see notes)

Mix all ingredients together and feel to adjust according to your desired taste.

Dipping sauce

I’m a huge fan of dumplings and making them is so fun and rewarding. It does take time and effort making wrappers from scratch but there's nothing like freshly made wrappers from homemade dough!

Which dumpling fold is your favourite? :)

——————————————————————

If you’re looking for more recipes and inspiration:

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https://thefoodietakesflight.com/chili-garlic-sauce

——————————————————————
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Pantry staples:
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Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
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#potstickers #dumplings #wrappers #chinesefood

5 WAYS TO FOLD DUMPLINGS + HOW TO MAKE WRAPPERS | Vegan Potstickers Recipe

Delicious Jiaozi (Potstickers or Pan-Fried Dumplings) are low carb, Paleo, Gluten-free, Whole30. These Chinese dumplings are easy to makem, freeze well!, and healthy delicious!

Jiaozi Chinese Potstickers (Paleo, Whole30, Keto)

daikon radish

scallions

tbsp finely chopped ginger

lbs ground chicken (or turkey, pork, lamb)

¼ tsp coarse sea salt (plus more for sprinkling)

⅛ tsp ground white pepper

arrowroot starch (omit for keto)

Avocado oil

1.5-2 tbsp coconut aminos

¼ tsp toasted sesame oil

1-1.5 tsp rice vinegar

Dice the tip ends of the radish or turnip. Peel the skin with a vegetable peeler.

Use a mandolin slicer, slice the daikon or turnip as thin as possible, about 1/16th-inch thickness.

Place the discs one-by-one over a large sheet pan (you might need two) and lightly sprinkle with coarse sea salt on both sides. Let them sit at room temperature for about 15 minutes.

In the meantime, make the dumpling fillings. In a large mixing bowl, combine ingredients from scallions to arrowroot starch. Stir the filling in one direction until it becomes a sticky paste, about 1-2 minutes. Cover and store in the fridge.

Pat dry the daikon with clean paper towels. Try to keep them in perfect moisture balance - not too dry and not too wet. There shouldn’t be visible water droplet on the surface. You can also cover them with a slightly damp paper towel while you work on the dumplings one-by-one.

Add a small amount of dumpling fillings to the center and use the back of a small teaspoon to smooth the filling. Apply a small amount of pressure to press the filling onto the radish slices. This will help them stick together better.

Gently fold it in half to create a half-moon shape and press the center edge to seal with your thumb and index fingers.

In a well-heated non-stick or cast iron skillet, add 1tbsp oil. Pan fry the dumplings for about 2 minutes over medium heat. You might need to fry them in separate batch so as to not overcrowd the skillet.  Please do not flip the dumplings.

Add ½ tbsp water. Cover with a lid. Lower the heat to medium-low and steam the dumplings for about 2-2.5 minutes. The fillings should be cooked through.

Uncover. Cook for an additional 30 seconds. Off heat, carefully remove them one-by-one with a small spatula. Place the seared side up over a large serving plate.

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