Origin Perfect Pot Stickers

Pot stickers, or jiaozi, are a popular Chinese dumpling known for their unique cooking method that combines frying and steaming. They’ve become a beloved appetizer or snack worldwide.

Why You’ll Love This Recipe

These pot stickers are easy to make from scratch, with a simple filling and a perfect crispy texture that’s hard to beat. Plus, they’re great for dipping in your favorite sauce!

Also Read : Mulligatawny Soup

Perfect Pot Stickers

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

550

kcal

Ingredients

• 1/2 lb ground pork (or chicken, shrimp, or tofu for a vegetarian option)

• 2 cups finely chopped Napa cabbage or regular cabbage

• 3 scallions, finely chopped

• 2 cloves garlic, minced

• 1 tbsp ginger, grated

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp sugar

• 1 package round dumpling wrappers (about 40)

Directions

• In a large bowl, combine ground meat (or tofu), cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and sugar. Mix well.
• Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
• Moisten the edges with water, fold in half, and pinch the edges to seal tightly. Repeat with remaining wrappers and filling.
• Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
• Arrange pot stickers in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
• Carefully pour in 1/2 cup water and cover the skillet immediately to steam the pot stickers.
• Cook for about 5 minutes until water evaporates and wrappers become tender.
• Remove the lid and cook for another 1-2 minutes to crisp up the bottoms again if needed.
• Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Notes

• Don’t overfill the dumplings to avoid bursting during cooking.
• If you want extra crispiness, increase the initial frying time before steaming.
• Pot stickers freeze well — freeze uncooked on a baking sheet, then transfer to a bag and cook straight from frozen.

The post Perfect Pot Stickers appeared first on RecipeWikki.

Origin of the Recipe

Stuffed mushrooms are believed to have originated in Italy, inspired by the stuffed zucchini (zucchini ripieni) that is common in Italian cuisine. Over time, the dish spread worldwide, evolving into various versions, including cheese-stuffed, breadcrumb-stuffed, and even meat-stuffed mushrooms.

What I Love About This Recipe

These mushrooms are crispy on top, creamy inside, and bursting with flavor. The combination of garlic, cheese, and herbs makes them irresistible. Plus, they are quick to make and work as an appetizer for any occasion, whether it’s a family dinner, holiday gathering, or game night.

Also Read : Classic Beef & Bean Burrito

Mouth-Watering Stuffed Mushrooms

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

90

kcal

Ingredients

• 20 large white or cremini mushrooms, stems removed

• 4 oz cream cheese, softened

• ½ cup grated parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup breadcrumbs (optional for crunch)

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon garlic powder (or 2 minced garlic cloves)

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 tablespoon olive oil

• ½ teaspoon red pepper flakes (optional for heat)

Directions

• Preheat Oven – Set your oven to 375°F (190°C).
• Prepare the Mushrooms – Clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set them aside.
• Sauté the Stems – In a pan, heat olive oil over medium heat. Add chopped mushroom stems, garlic, and red pepper flakes (if using). Sauté for 3-4 minutes until soft.
• Make the Filling – In a bowl, combine sautéed stems, cream cheese, parmesan, mozzarella, breadcrumbs, parsley, salt, and black pepper. Mix well.
• Stuff the Mushrooms – Spoon the mixture into each mushroom cap, pressing slightly to pack.
• Bake – Arrange mushrooms on a baking sheet and bake for 18-20 minutes, or until the tops are golden and bubbly.
• Serve Hot – Garnish with extra parsley and serve warm.

Notes

• Make them gluten-free by skipping breadcrumbs or using gluten-free alternatives.
• For a meaty twist, add cooked sausage or bacon bits to the filling.

The post Mouth-Watering Stuffed Mushrooms appeared first on RecipeWikki.