arge cubes.
Bring large pot of water to boil and
Rinse chicken and chop finely or use ground pork.
Place meat in a bowl and stir in sesame oil, celery, onion, sherry, cornstarch, sugar and salt.
Set out 6 to 8 wrappers at a time. Place 2 teaspoons of filling on each wrapper. To shape each pot sticker, moisten edges with a little water.
Fold dough in half over filling.
Pinch together edges to seal.
Set pot stickers down firmly, seam side up, so it will sit flat.
ut a single layer of pot-sticker shells. Using a pastry brush
long top of each pot sticker.
Place 8 pot stickers on cookie
ombine all ingredients except gyoza, pot sticker or wonton wrappers and green
boil.
Place the pot stickers in the basket (or
Heat the olive oil in a skillet over medium heat. Place the pot stickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Add the edamame and pour in the water. Cover, and bring to a simmer over medium-high heat. Cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes.
Scrape the pot stickers and edamame into a mixing bowl, and add the lettuce and salad dressing. Season to taste with salt, and toss to mix. Serve immediately.
Mince half an onion and saute in 2- T wok oil.
Add the chicken broth; season with garlic and pepper.
Bring to a boil.
Add frozen potstickers and cook according to directions (about 8 minutes).
Mix cold water and cornstarch and add to broth.
Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
Add 1 teaspoon of sesame oil to the pot for flavor.
Garnish with scallions and minced ginger, if desired.
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.
In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
Add frozen vegetables, ginger and scallions. Cook 4 minutes.
In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.
For filling:
Squeeze cabbage to remove as much moisture as possible; place in large bowl.
Add pork, onion, water, soy sauce, cornstarch, ginger, sesame oil and sugar; mix well.
Place 1 rounded teaspoonful filling in center of each pot sticker wrapper.
ure the pot sticker is completely sealed. Lift the pot sticker off the work
loured surface to form the pot sticker wrappers. Repeat with the remaining
In a medium saucepan, combine scallions, garlic, ginger and 2 cups of water. Bring to a boil and cook, partially covered for 10 minutes.
Add chicken broth and mushrooms; cook until mushrooms begin to soften, about 3 minutes.
Add frozen dumplings and baby corn; boil until dumplings are cooked through about four minutes.
Add Chinese cabbage or greens and simmer for about 2 minutes.
Spoon into bowls and serve immediately.
ver the top of each pot sticker. Arrange in a single layer
n the center of each pot sticker wrapper. Brush water around the
Mix ingredients and serve with Chiao Tzu (Pot Stickers).
fold and seal edges, turn pot sticker seam side up, then set
n one side of each pot sticker.
Repeat with remaining wonton
In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs).
Cut red peppers into thin strips.
In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
Add salad mix to bowl and mix with dressing.
Spoon salad onto dinner plates and top with equal portions of red peppers and hot ...