Blessedfamily Posted May 31, 2010 Share Posted May 31, 2010 I have never had them, but bought a bag of frozen veg and pork pot stickers. Which method of preparation would you recommend, and what do I serve alongside them? Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted May 31, 2010 Share Posted May 31, 2010 Ours has a new "quick" method of just doing the one pot thing. BUT, I really think they are best boiled, then pan fried with plenty of oil. Yum!! I set mine on rice and then use the dipping sauce... and also pour a bit of the dipping sauce over the rice. :) Course I know a lady who makes her own... but I haven't tried that yet! :) Quote Link to comment Share on other sites More sharing options...
specialmama Posted May 31, 2010 Share Posted May 31, 2010 There are instructions on the bag and dipping sauce in the bag. We fry ours and serve with lots of veggies. Steamed carrots, broccoli, corn, etc. Quote Link to comment Share on other sites More sharing options...
Blessedfamily Posted May 31, 2010 Author Share Posted May 31, 2010 There are several different instructions on the bag, but I was unsure which was gave the best results. Microwave seemed the least desirable to me. I think I will boil and then pan fry, because I would like them browned, I think. It didn't come with sauce, so I'll have to figure something out for that. Quote Link to comment Share on other sites More sharing options...
m0mmaBuck Posted May 31, 2010 Share Posted May 31, 2010 Ours has a new "quick" method of just doing the one pot thing. BUT, I really think they are best boiled, then pan fried with plenty of oil.Yum!! I set mine on rice and then use the dipping sauce... and also pour a bit of the dipping sauce over the rice. :) Course I know a lady who makes her own... but I haven't tried that yet! :) For a "dipping sauce," you can just use soy sauce in a pinch. Gyoza sauce (available in the Asian section of many grocery stores) is yummy too. Quote Link to comment Share on other sites More sharing options...
Ohdanigirl Posted May 31, 2010 Share Posted May 31, 2010 No advice here. I just came to the boards and the first thing see is, Anyone experienced with pot. :blink::blink::blink::blink::blink: I almost choked on my juice. Thankfully, I clicked on the general forum and saw stickers. I am wide awake now. Danielle Quote Link to comment Share on other sites More sharing options...
Susan in KY Posted May 31, 2010 Share Posted May 31, 2010 There are several different instructions on the bag, but I was unsure which was gave the best results. Microwave seemed the least desirable to me. I think I will boil and then pan fry, because I would like them browned, I think. It didn't come with sauce, so I'll have to figure something out for that. For sauce, we like soy with a little rice vinegar and chives. For cooking, we put a little oil in the frying pan, and cook the bottoms until brown. Add 1/2 c water, cover and then cook until the liquid is gone (essentially steaming them). Delicious! However....remove them carefully because some times they rip with that method. Quote Link to comment Share on other sites More sharing options...
Blessedfamily Posted May 31, 2010 Author Share Posted May 31, 2010 No advice here. I just came to the boards and the first thing see is, Anyone experienced with pot. :blink::blink::blink::blink::blink: I almost choked on my juice. Thankfully, I clicked on the general forum and saw stickers. I am wide awake now. Danielle Oh, dear. I see what you mean. Quote Link to comment Share on other sites More sharing options...
Firefly Posted May 31, 2010 Share Posted May 31, 2010 Our favorite method is to heat a little olive oil in a pan, and add the frozen pot stickers. I brown them for a few minutes, then add a little water (just enough to cover the bottom of the pan). Put a cover on and let them steam for about 3-5 minutes. For sauce, we use soy with a splash of sesame oil and some scallion. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted May 31, 2010 Share Posted May 31, 2010 Use a heavy iron frying pan. Put about a quarter inch of veggie oil on the bottom and heat till quite hot, almost smoking. Put the pot stickers on it, on their sides. That side will brown in a few minutes. When that happens, pour 1 cup of water into the pan (it will sizzle a lot), and gently dig up the pot stickers with a spatua so that they stop sticking. Turn down the heat, cover, and cook for 20 minutes--this finishes cooking the filling. Voila! Quote Link to comment Share on other sites More sharing options...
Blessedfamily Posted May 31, 2010 Author Share Posted May 31, 2010 I have a feeling they may not turn out quite authentically, because I use enamel covered cast iron. It doesn't cook quite the same as regular cast iron. Anyway, I'll do my best. Quote Link to comment Share on other sites More sharing options...
nmoira Posted May 31, 2010 Share Posted May 31, 2010 My favourite pot sticker recipe (and healthier than fried): Pot Sticker Soup 1 bunch scallions, divided (optional) 5 cups chicken broth (reduced sodium OK) 2/3 cup water 2 inch piece ginger, peeled and thinly sliced 1 clove garlic, peeled and smashed 1 (15 oz.) package pork or chicken pot stickers 2 cups thinly sliced Chinese cabbage, kale or other green 1 tsp. toasted sesame oil (nice, but optional) Put garlic, ginger, and 3 coarsely chopped scallions in pot. Simmer in water and broth for 5-20 minutes, depending on how much time you have. Strain/scoop out broth. Add frozen potstickers, and simmer for about 7 minutes. Add greens and simmer 2 additional minutes. Remove from heat, stir in sesame oil. Chop and place remaining scallions on table for garnish. Note: Spinach is also good, but instead of adding to the pot, pour soup over spinach in the serving bowls. Rip off long stems. Quote Link to comment Share on other sites More sharing options...
miracleone Posted May 31, 2010 Share Posted May 31, 2010 I put my in a non-stick skillet, depending on how many potstickers you're going to cook, say 8, I would put 3/4 cup water and a 1 1/2 tablespoon of canola oil. Cover your skillet and cook on medium to high heat for 8 minutes, uncover the skillet and cook until water is evaporated (usually it is evaporated after 8 mins), cook for another 5 minutes and the potstickers are crispy on the bottom and soft on top. YUM! Quote Link to comment Share on other sites More sharing options...
Starr Posted May 31, 2010 Share Posted May 31, 2010 We generally boil/steam them. They were a big hit as appetizers for a Christmas party. Quote Link to comment Share on other sites More sharing options...
Margo out of lurking Posted May 31, 2010 Share Posted May 31, 2010 No advice here. I just came to the boards and the first thing see is, Anyone experienced with pot. :blink::blink::blink::blink::blink: :lol::lol::lol: TOO funny! But seriously, I make these often enough. I prefer them microwaved, and then fried in a small bit of oil until lightly browned. I'm sure I got that idea from the packaging, I never would want to do that much work on my own. What do I serve them with? As a side to Orange Chicken, along with rice, and a package of egg rolls. Not the healthiest of dinners ... but one of my kids' favorites. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted May 31, 2010 Share Posted May 31, 2010 Mmmmm, pot stickers :) We love these, but rarely eat them. I have a feeling they may not turn out quite authentically, because I use enamel covered cast iron. It doesn't cook quite the same as regular cast iron. Anyway, I'll do my best. I have had really bad luck making them in any pan, UNTIL I got my Le Creuset enameled/cast iron frying pan! They turned out perfectly for the first time ever. I do the easy version on the bag: place oil in pan, add water, cover and cook until water evaporates, then remove cover until they are browned and release ON THEIR OWN. This seems to be the key. They won't release until they are actually done. I've ruined a lot of them by trying to remove them early. As far as serving suggestions, I just steam some rice as well as broccoli, and this would be the meal. Quote Link to comment Share on other sites More sharing options...
nmoira Posted May 31, 2010 Share Posted May 31, 2010 No advice here. I just came to the boards and the first thing see is, Anyone experienced with pot. :blink::blink::blink::blink::blink:As I recall, we've already had that discussion here. :) Quote Link to comment Share on other sites More sharing options...
Blessedfamily Posted May 31, 2010 Author Share Posted May 31, 2010 Mmmmm, pot stickers :) We love these, but rarely eat them. I have had really bad luck making them in any pan, UNTIL I got my Le Creuset enameled/cast iron frying pan! They turned out perfectly for the first time ever. I do the easy version on the bag: place oil in pan, add water, cover and cook until water evaporates, then remove cover until they are browned and release ON THEIR OWN. This seems to be the key. They won't release until they are actually done. I've ruined a lot of them by trying to remove them early. As far as serving suggestions, I just steam some rice as well as broccoli, and this would be the meal. Great. I have LeCreuset too. I'll try this. Next time, I'll try Moira's version. Quote Link to comment Share on other sites More sharing options...
Blessedfamily Posted May 31, 2010 Author Share Posted May 31, 2010 As I recall, we've already had that discussion here. :) Is there a discussion we haven't had here? I don't even want to begin to give examples to prove my point. Quote Link to comment Share on other sites More sharing options...
nmoira Posted May 31, 2010 Share Posted May 31, 2010 Is there a discussion we haven't had here? I don't even want to begin to give examples to prove my point. :lol: Quote Link to comment Share on other sites More sharing options...
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