"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 07-31-2011, 10:54 PM   #11
Senior Cook
 
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 138
Sounds wonderful, I also copied and can't wait to try them, I love pot stickers. I hate to impose, but what about a dipping sauce. Or, do they even need a sauce?
__________________

__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
Pierogi Princess is offline   Reply With Quote
Old 08-01-2011, 07:58 AM   #12
Senior Cook
 
Join Date: Apr 2011
Posts: 340
Quote:
Originally Posted by Pierogi Princess View Post
Sounds wonderful, I also copied and can't wait to try them, I love pot stickers. I hate to impose, but what about a dipping sauce. Or, do they even need a sauce?
it's really up to you. personally I never used dipping sauce for pot sticker (while I almost always use some dipping sauce for boiled dumplings), because the fried pot stickers are heavy and flavorful enough. I have to counter it by eating with rice/millet congee.
__________________

__________________
Hyperion is offline   Reply With Quote
Old 08-01-2011, 12:09 PM   #13
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,884
Here are some dipping sauces I like to use with pot stickers, dumplings and egg rolls. They don't have names, so call them whatever you wish to call them.

DIPPING SAUCES
  • 4 Tbs chili oil
  • 2 tsp white vinegar
  • 4 Tbs soy sauce
Mix together in bowl and serve
  • 4 tbs Soy sauce
  • 2 tbs Peanut butter
  • 1 tbs Honey
  • 2 tsp White vinegar
  • 1/8 tsp Garlic powder
  • 2 tsp Sesame oil
  • 1/8 tsp hot sauce
  • 1/8 tsp Pepper
Whisk all ingredients together in bowl until combined and serve
  • 1 cup soy sauce
  • 1 cup sugar
  • 1/4 cup rice wine
  • 1/2 tsp minced garlic
Combine all ingredients in pan and bring to boil. Reduce heat and simmer for 5 minutes. Add juice and zest of 1 lemon. Cool and serve.
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup tomato paste
  • 1/2 cup water
  • 2 tbs sugar
  • salt to taste
  • 1 tbs cornstarch dissolved in 2 tbs water
Combine all ingredients except corn starch mixture in pan and bring to boil. Add cornstarch mixture, return to boil, then reduce heat and simmer for 5 minutes or until desired thickness. Cool and serve.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-01-2011, 01:50 PM   #14
Senior Cook
 
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 138
Thanks Hyperion.
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
Pierogi Princess is offline   Reply With Quote
Old 08-01-2011, 01:53 PM   #15
Senior Cook
 
Join Date: Mar 2011
Location: Columbus Township, MI
Posts: 138
Thank you Sir_Loin_Of_Beef, that was very thoughtful of you giving me all those dipping recipes, I will try them this week.
__________________
If you ever get the choice to sit it out or dance, I HOPE YOU DANCE.
Pierogi Princess is offline   Reply With Quote
Old 12-04-2011, 01:49 PM   #16
Assistant Cook
 
Join Date: Dec 2011
Posts: 43
Quote:
Originally Posted by spork View Post
steam vents. do not boil this or the dumplings' content's will spill out into the water/broth. I'll try sealing my potstickers with deliberate gaps next time, Hyperion. Thanks, learned a lot from your post, but be forewarned that there are respected infrequent DC members you've yet to engage who are more original and might refute it.
+1
The fillings will definitely spill out. If you follow this recipe, you will end up with a whole pot of messy soup with minced pork and veggie.

Most commonly, the dumplings are cooked in boiling water, and they are called "dumpling" not "pot stickers". When they are cooked in boiling water, they are sealed tight.

Another variation is to cook them by pan frying in oil. In this case, it's called "pot stickers". When you decide to fry them, you can leave some opening at the edge.
__________________

__________________
viannecuisine.wordpress.com
Savory is offline   Reply With Quote
Reply

Tags
chinese

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.