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A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving. Typical ingredients that could be mixed together and placed into the Pot Sticker may include ground pork or shellfish such as shrimp or crab, cabbage, mushrooms, green peppers, ginger, cloves, rice wine, soy sauce, sesame oil, and a few other seasonings. The mixture is then either lightly cooked or wrapped in a thin sheet of dough referred to as a wonton wrapper. The dough is sealed along all open edges and prepared for cooking. The Pot Stickers are pan fried on one side for several minutes in a skillet containing a small amount of peanut oil. After they have cooked sufficiently a chicken broth or fish broth is added to the skillet and it is covered to allow the pot stickers to steam cook in the broth for 10 minutes or so. When finished cooking, the Pot Stickers are traditionally served as an appetizer or a main dish accompanied with a dipping sauce.
Pot Stickers are often included in Chinese meals referred to as Dim Sum, which contain a variety of small servings of different Asian foods. The reference to this food as a Pot Sticker may have derived from the fact that while the dumpling is being browned, it often sticks to the bottom of the pot or skillet being used for the cooking, thus the name Pot Sticker.
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Pot Sticker term - Related Content |
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| View our collection of free chicken recipes including oven baked chicken and chicken breast recipes. |
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| The dough covering that encloses the ingredients used to make a small Asian dumpling known as a Pot Sticker or a Wonton. When made, the traditional Pot Sticker begins as a thin, ... |
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| Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth. The intent with the ... |
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| Often considered to be a spatula without a handle, the Pot or Pan Scraper is made to assist with the cleaning of contents remaining in pots, pans, bowls, dishes, plates, and other ... |
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| A thick piece of quilted material or woven pad used to protect your hands from the heat of hot cookware, casseroles, or other hot items that cannot be handled with bare hands. ... |
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| A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled. ... |
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Pot Roasts
Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted ... |
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| Cubed pork on skewers. |
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| This wine-and-garlic infused roast is a delicious variant of the classic American pot roast. Don't be alarmed by the quantity of garlic; it mellows as it cooks. |
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| Delicious, old-fashioned version of the all-time favorite – the perfect dish for a cold autumn or winter evening. |
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| A perfect appetizer for your casual entertaining. |
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| This Asian-inspired salad combines simple ingredients to produce delicious flavors. Rice stick noodles, which can be found in the Oriental or Asian sections of most supermarkets, come in many widths. Linguine size noodles are ideal for this dish, although any width will work. Recipe can easily be doubled. |
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