Place potstickers on a heatproof platter and place in the warm oven. Once the 2 (the potstickers should be browned evenly across the bottom) minutes are up, add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and simmer for another 2 minutes until the chicken stock evaporates and the potstickers are wrinkled and sticky. Add 8 to 10 potstickers at a time to the pan and cook for about 2 minutes, without touching. Heat a 12-inch sauté pan over medium heat. Repeat procedure until all of the filling is gone. Set on a sheet pan and cover with a damp cloth. Fold over, seal edges, and shape as desired. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Brush 2 of the edges of the wrapper lightly with water. To form the dumplings, remove several wonton wrappers from the package and space evenly across some wax paper. Directions:Ĭombine the first 12 ingredients in a medium-size mixing bowl (pork through Chinese Five-Spice). Potstickers Made Easy and Delicious at HomeĮasy dish that can be made in bulk and stored for later use.Ģ tablespoons finely chopped red bell pepperģ to 4 tablespoons vegetable oil, for fryingġ 1/3 cups chicken stock, divided Preheat oven to 200 degrees F.
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