pot stickers.. sorta?!?

11 years ago

By NO means an expert on pot stickers. Mine always look a little "ugly" but always taste good. Have made them with a pork mixture and that came out very tasty.

Bought nice wonton wrappers at my local Asian market yesterday, and the "mad scientist" part of my brain kicked and and have started thinking of spin-offs. Made the same way... stuck and then released by a little broth with some kind of dipping sauce. BUT thinking of different stuff to put inside?!?

Have had a few ideas rattling around in my head where the marbles used to be. Thinking corned beef... minced up real fine with either sauerkraut or cole slaw... Russian dressing for dipping?

Maybe pulled pork... BBQ sauce to dip. Maybe a mini meatball (already cooked) with a nice tomatoe sauce for dipping. Shredded grilled chicken... with Buffalo wing sauce. Maybe taco meat... with salsa & melted cheese. Or seasoned potates... with sour cream, sorta like a perogi?? Haven't come up with an all veggie idea... YET.

Thinking any of these potential hair-brained idea would also make some very non-traditional "egg rolls", too. If I'm totally off my rocker... I can deal with that. If I'm still ON that rocker... what would YOU see in a pot sticker??

Sort by:Oldest

Comments (7)

elba1
11 years ago
We go to a St. Paddy's day party every year & the host makes a ton of corned beef & cabbage egg rolls - they are very good!
agmss15
11 years ago
Nothing is more culturally off than crab rangoon - and people love it. I like your ideas esp pulled pork and shredded chicken. Rice, mint and ground lamb with a yogurt cucumber sauce? I have only done experiments with an asian flavors. I like them cold too.
Related Discussions
mister lincoln in kind of sorta body bag
Q
Comments (26)
I bought 5 roses in those pots this year. Couldn't pass up the price, $7 each plus my 10% discount (VA). I planted them in 7 1/2 gal nursery pots using a good (jungle growth) potting soil. They are just starting to break dormancy. I got, Peace, Perfume Delight, Olympiad, Granada and Anastasia. If they look good by mid spring I'll be putting them into a small garden I'm planting at our local News Paper office. I have 3 OGR's and 2 mini's that I rooted last year that are also going into that garden. Hey, if these peat pots work out, I may have struck gold. The President of North Georgia Technical College (where I work part time) loves roses but she doesn't have time for her own personal garden. She has always dreamed of a small cutting garden. Maybe 10 to 12 roses. I'll pick her brains and see what colors she likes this spring and summer. I'll get together with the Horticulture Department and see if we can surprise her with her special garden next spring.
...See More
Sprouts .... sorta
Q
Comments (5)
I can tell you what I will have on the balcony for sure this year - cannas and dahlias! (Hi, Lynda!) Hi gee - haven't seen you around in a while. The plants I do not worry about are the clematis - nothing seems to faze them. I cut mine down almost to the ground last month and they are growing happily and starting to leaf out. How'd you manage to get the cherry brandy to survive - and that reminds me that I need to get those seeds out. You sound like you will have a great garden this year. And yes, nature sure is grand! I am now kicking myself that I didn't get sowing earlier this year. An NYC plant exchange sounds good - I've got some things that I need to get done this summer, but I'd be interested if my schedule allows. Keep me in the loop ....... PV
...See More
Newbie (sorta) with questions: HELP me save my plant!
Q
Comments (1)
You obviously know how to water your plant having kept it alive for three decades, don't listen to your husband. Your plant needs a hair cut. You could trim off every branch, and every leaf, and it will not be harmed. Search 'jade.whacking' on this forum and you will see many examples. Some like to trim them into sculptural forms something like bonsai: Don't be afraid. Cut away. It's fun! Of course you can root cuttings, large or small. Just let the cuts callous over, and don't water until the cutting has roots. This may take months for large cuttings, weeks for smaller ones. You can repot later, after the plant has started to recover after the chop job. Brad
...See More
Sorta Greekish Couscous????
Q
Comments (5)
It's my recipe, and there's a huge bowl of it in the fridge right now. :-) I'm really glad it went over so well, Lynne! Of course you don't need to use that particular salad dressing, we just happen to like it, and we're too dang lazy to make homemade dressing when it kind of gets overwhelmed by the feta anyway; I didn't have any of the Greek dressing on hand this time and substituted Newman's Own plain vinaigrette since I had half a big bottle, came out fine. Sorta-Greekish Couscous salad 2 boxes Near East garlic-flavor couscous, prepared per box directions and set aside to cool (stir occasionally with a fork to keep from clumping) 1 European cucumber, peeled if the skin is thick/tough and diced 3 Roma/plum tomatoes, seeded and diced (peel if you like) 2 small red, yellow or orange bell peppers, diced (try to mix colors for a prettier dish) 1 large carrot, coarsely grated handful of thawed frozen petite peas big handful of chopped flat-leaf parsley 2-3 large cloves garlic, minced (confession time: I buy it in the jar) a dozen or so chives (or 2-3 green onions), minced 1 6-oz container feta cheese, crumbled; if you buy the stuff in brine, drain it before crumbling and pat dry after crumbling, but I am lazy and just buy the pre-crumbled kind Newman's Own Greek Vinaigrette salt and pepper to taste (once I tossed in about half a pound of cooked, peeled, deveined-if-necessary small shrimp - designated in the fish market as 51/60 or 61/70 - and it was delicious) (a friend of mine adds finely chopped pitted Greek black olives, but I think olives are one of the most revolting foods on the planet so I don't!) Mix couscous, veggies, and cheese being careful not to mush the couscous. Slosh on some of the vinaigrette until everything's nicely coated and it tastes yummy - we tend to use around 1/3 of a (small) bottle. Salt and pepper to taste. Holds in the fridge about 4 days, although the feta flavor can get a little rugged eventually. (If this stands for more than 48 hours you will need to add more vinaigrette as the couscous will absorb it and the salad will be a tad dry.) Best served cool rather than chilled, but don't leave it out of the fridge for more than an hour. At home I serve this as a main dish and it feeds about 6 people, for a party it serves 12 or so as a side depending on how much other stuff there is.
...See More
nancylouise5me
11 years ago
You could make a shrimp or lobster PS with a cocktail sauce or lemon aoli(sp?) for dipping. How about a hershey kiss and then dip it in a dark liquidy ganache? NancyLouise
lindac
11 years ago
Love the ideas!
But I think I would put the tomato sauce/sourcream etc inside....and keep my dipping sauce a little more traditional....sort of brothy but highly seasoned in keeping with the filling.
How about shredded chicken in a curry sauce with just sour cream to dip? (assuming the curry is hot).
Or shredded beef with a highly seasoned au jus for dipping?
jimster
11 years ago
I think most ethnicities have some form of ravioli, just as they have versions of stuffed cabbage, etc. My own tendency is toward authenticity within whichever ethnic cuisine I am working, based on the assumption that the authentic is T&T. However, I would nor disparage your experiments, especially if the starting point is an inspired idea.

The first gao tse I ever ate were filled with a mixture of minced pork and Chinese cabbage (napa), made by Chinese friends.

Jim
User
11 years ago
I use won ton wrappers for different types of filling but usually serve them more like a ravioli than a pot sticker but you have me thinking! Some of my favourites are a lobster filling, cabbage/cheese and potato filling, and a Ricotta and prosciutto filling.

The Ricotta and Prosciutto recipe would do well made in the shape of a pot sticker, fried in butter and dipped in a Marinara sauce.

Ravioli With Ricotta And Prosciutto

1/2 cup prosciutto -- Diced
1 tablespoon extra-virgin olive oil
1 large garlic clove -- minced
1 shallot -- minced (green
-onions would do fine)
1 cup ricotta
1 cup Parmesan -- Freshly Grated
1/2 cup Asiago -- grated
1/2 cup frozen spinach -- thawed and
-squeezed dry
1 egg
nutmeg
salt and pepper
won ton wrappers (or fresh
-pasta)

Saut the prosciutto in the extra-virgin olive oil just until
softened.
Add the garlic and shallot. Saut until limp but not browned.
In a bowl combine ricotta, Parmesan, Asiago, egg, spinach, nutmeg, salt
and pepper. Add prosciutto mixture.
Place a spoonful of the mixture on top of a won ton wrapper,
wet the edges. Place another wrapper on top and seal the edges.
Alternatively you can fold the wrapper over the filling to form a
triangle. I often use a ravioli cutter to trim the edges.
Place the filled raviolis in boiling salted water. They dont take very
long to cook. They float and become slightly translucent.

Serce with a light tomato sauce or a browned butter
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Google and youtube "Xiaolongbao" making.

There is a very special technique in getting delicious soup or broth into pot stickers.

I sometime do that in making raviolis. Extra special!

dcarch

pot stickers.. sorta?!?

Comments (7)

elba1

agmss15

Related Discussions

nancylouise5me

lindac

jimster

User

dcarch7 d c f l a s h 7 @ y a h o o . c o m

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US