Tag Archives: Asian cooking

Asian Pot Stickers with Ginger Dipping Sauce

Pot Stickers


Ginger Dipping Sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves of garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

Pot Stickers
2 1/2 cups cabbage, finely chopped
1/3 pound ground chicken or pork
1 tablespoon fresh ginger, minced (from 1/2-inch knob)
1 small carrot, grated
2 scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 egg, lightly beaten
Salt and pepper
30 gyoza (pot sticker) wrappers
1/4 cup canola oil


First, make the Ginger Dipping Sauce. Combine all ingredients in a small bowl and whisk until smooth.
Next make the filling for the pot stickers. In large bowl, combine shredded cabbage, chicken or pork, ginger, carrots, scallions, and garlic. In a separate bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-meat mixture. Season with salt and pepper.

On dry surface, lay out 1 gyoza wrapper. Spoon 1 1/2 teaspoons of the cabbage-meat filling into center, then moisten halfway around edge with water. Fold one edge of the gyoza wrapper over and seal, using thumb and forefinger of one hand, forming tiny pleats edge of wrapper. Set pot sticker aside on a baking sheet while you make the remainder of the pot stickers.

In a large non-stick skillet over moderately high heat, heat oil until hot but not smoking. Cook, the pot stickers on each side until golden brown. Add 1/2 cup water to the skillet and cover tightly with lid. Cook for 3-4 minutes. Remove with slotted spoon to serving platter and serve with Ginger Dipping Sauce. Makes 30.

Sesame Tofu with Spicy Orange Sauce


1 small minced onion
3 cloves minced garlic
1 (1/4-inch) piece peeled fresh ginger
6 ounces lemon juice
6 ounces olive oil
3 ounces soy sauce
3 ounces dark rum
2 tablespoons sugar
2 tablespoon salt
5 thick slices of tofu
1 cup toasted sesame seeds
2 cups all-purpose flour

Spicy Orange Sauce:
1 cup orange marmalade
1/2 cup balsamic vinaigrette salad dressing
1 tablespoons soy sauce
1 teaspoon red pepper flakes
2 tablespoons diced crystallized ginger

Combine all ingredients except tofu, flour and sesame seeds in a large bowl and mix well. Place slices of tofu in the bowl with the marinade and put in the refrigerator overnight. Turn slices of tofu occasionally so all sides are marinated.

To make orange sauce: Put all ingredients in a saucepan, and heat until the marmalade melts. Whisk until smooth, and serve at room temperature.

To prepare tofu: Combine sesame seeds with the flour. Dredge marinated tofu in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook tofu on both sides until golden brown. Transfer to a baking sheet and keep warm in a 300 degree oven until ready to serve. To serve, drizzle with Orange Sauce.