and reheat on the grill or the oven. Do you think that would work or would they burn?http://eat.at/swap/forum1/177301_No_recipe
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Any thoughts on how to make Richards idea of potstickers for a large crowd? Would love to make ahead
- Thread starter barb_b
- Start date
melissa-dallas
Well-known member
I've never had good luck with reheating anything fried. They always taste stale.
I've made pot stickers for an Open House so they were hot all night long. It helped to have
the dip hot. I served them, I think, on a hot tray, you know the Salton kind.
I made them the night before, took them out of the frig to warm for an hour and they reheated at 350 for 5 minutes. And...they were outstanding. I served them with the Thai Vinaigrette that I posted a couple of weeks ago.
the dip hot. I served them, I think, on a hot tray, you know the Salton kind.
I made them the night before, took them out of the frig to warm for an hour and they reheated at 350 for 5 minutes. And...they were outstanding. I served them with the Thai Vinaigrette that I posted a couple of weeks ago.
How big is the crowd? Potstickers are tricky because there are so many areas
where they can go bad, especially when serving a large crowd. If you fry them, they don't stay crisp long, and if you boil them, they go gummy quickly. Not to mention the fact that they are very labor intensive to fill and wrap--especially for a crowd.
Here's a thought...For an informal party, my friend brings the prepared filling to parties and teaches people how to make their own while everyone is having drinks.
where they can go bad, especially when serving a large crowd. If you fry them, they don't stay crisp long, and if you boil them, they go gummy quickly. Not to mention the fact that they are very labor intensive to fill and wrap--especially for a crowd.
Here's a thought...For an informal party, my friend brings the prepared filling to parties and teaches people how to make their own while everyone is having drinks.
If I could get into PhotoBucket I would post this recipe. Can't figure out why I can't get in again.
Seems the trick with these is that they are fried until dark brown on the bottom, then steamed in dipping sauce. They reheat perfectly.
As Traca says, they are lots of work. Fiddly.
Seems the trick with these is that they are fried until dark brown on the bottom, then steamed in dipping sauce. They reheat perfectly.
As Traca says, they are lots of work. Fiddly.
I should have pointed out that The link is from Richard which describes his "cheat" of using
store bought. I will be a wonderful asian supermarket later in the week; which has fabulous homemade potstickers. Marg, I will give your idea a try; ie fry the bottom; steam for a bit and reheat w/ some water. If it ends up goopy, I will let you know!!
Thanks for the ideas!
store bought. I will be a wonderful asian supermarket later in the week; which has fabulous homemade potstickers. Marg, I will give your idea a try; ie fry the bottom; steam for a bit and reheat w/ some water. If it ends up goopy, I will let you know!!
Thanks for the ideas!
Well that sounds easy. Here are the directions for preparing them so they won't
be gloppy. This has worked beautifully for me a couple of times:
Heat 1 T. veg oil in heavy skillet over med-high heat. Add about 15 dumplings and fry until dark brown on the bottom. Add about half of the sauce, cover the pan and steam for 2 minutes or until the stickers (dumplings) are firm to the touch. Continue to heat, lid off, until the liquid has evaporated. Tip out dumplings to platter, wipe pan clean and repeat with remaining dumplings.
Steaming sauce:
2 T. soy sauce
½ t. sugar
1 c. water or chicken stock
And the dipping sauce is superb:
Thai Vinaigrette (dipping sauce)
5 oz. Finely chopped lemon grass
1 c. lime juice
1 c. lemon juice
3 c. water
2 c. sugar
2 c. fish sauce (nam pla)
3 oz. Very finely diced jalapeno
1 bunch chopped cilantro
1 bunch chopped mint
This is the best dipping sauce I’ve ever had. I got a restaurant to write it out for me. Clearly, it’s designed for a few more than the intimate dinner party. I use this for spring rolls as well.
be gloppy. This has worked beautifully for me a couple of times:
Heat 1 T. veg oil in heavy skillet over med-high heat. Add about 15 dumplings and fry until dark brown on the bottom. Add about half of the sauce, cover the pan and steam for 2 minutes or until the stickers (dumplings) are firm to the touch. Continue to heat, lid off, until the liquid has evaporated. Tip out dumplings to platter, wipe pan clean and repeat with remaining dumplings.
Steaming sauce:
2 T. soy sauce
½ t. sugar
1 c. water or chicken stock
And the dipping sauce is superb:
Thai Vinaigrette (dipping sauce)
5 oz. Finely chopped lemon grass
1 c. lime juice
1 c. lemon juice
3 c. water
2 c. sugar
2 c. fish sauce (nam pla)
3 oz. Very finely diced jalapeno
1 bunch chopped cilantro
1 bunch chopped mint
This is the best dipping sauce I’ve ever had. I got a restaurant to write it out for me. Clearly, it’s designed for a few more than the intimate dinner party. I use this for spring rolls as well.
florisandy
Well-known member
barb, try using low sodium chicken broth like I did when cooking Ming's
Pork and Ginger Potstickers that I made for a Christmas dinner party appy. After browning (and I only slightly browned), add enough chicken stock/broth to only reach half way up the potstickers.
http://www.foodnetwork.com/recipes/ming-tsai/pork-and-ginger-pot-stickers-recipe/index.html
Pork and Ginger Potstickers that I made for a Christmas dinner party appy. After browning (and I only slightly browned), add enough chicken stock/broth to only reach half way up the potstickers.
http://www.foodnetwork.com/recipes/ming-tsai/pork-and-ginger-pot-stickers-recipe/index.html
florisandy
Well-known member
Marg/Richard or anyone... About three of my 30 potstickers stuck to my nonstick
skillet after steaming in chicken broth. I had lifted up about three in the middle with my fingers to see if they were browned and then proceeded to add the chicken broth at the rear of my skillet very carefully (will splatter) before quickly putting the lid on.
I'm now thinking that maybe I should have made sure that all 30 of the potstickers should be gently nudged to see if they were stuck before adding the broth to steam?
Did you have a problem with sticking or do you have any tips to prevent same?
Thanks!
skillet after steaming in chicken broth. I had lifted up about three in the middle with my fingers to see if they were browned and then proceeded to add the chicken broth at the rear of my skillet very carefully (will splatter) before quickly putting the lid on.
I'm now thinking that maybe I should have made sure that all 30 of the potstickers should be gently nudged to see if they were stuck before adding the broth to steam?
Did you have a problem with sticking or do you have any tips to prevent same?
Thanks!
florisandy
Well-known member
My huge Calphalon nonstick skillet is in great shape and the oil was smoking
slightly when I placed the 30 potstickers.
I'll follow your advice and nudge them all before adding the broth next time. None leaked as I had sealed them tight. I might just brown them a little darker next time too before nudging.
Anyhow, not a major disaster to have 3 out of 30 get stuck. Lucky Ducky for me, I have 11 left in freezer and will probably indulge myself this weekend. Another thing I won't do is place them on paper towels as they sort of adhered because they were delicate dumpling wrappers.
Now that I have the hang of making them, I want to make tons one day and freeze. What a treat they are and fun to make when you know how.
Thanks for the tip Marge!
slightly when I placed the 30 potstickers.
I'll follow your advice and nudge them all before adding the broth next time. None leaked as I had sealed them tight. I might just brown them a little darker next time too before nudging.
Anyhow, not a major disaster to have 3 out of 30 get stuck. Lucky Ducky for me, I have 11 left in freezer and will probably indulge myself this weekend. Another thing I won't do is place them on paper towels as they sort of adhered because they were delicate dumpling wrappers.
Now that I have the hang of making them, I want to make tons one day and freeze. What a treat they are and fun to make when you know how.
Thanks for the tip Marge!