To cook pot stickers: Heat 1 or 2 tablespoons of oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 ...

For the dipping sauce: In a small dry saucepan, toast the coriander, star anise and red chile. Add water, sugar and lemongrass and bring to a boil. Turn off heat and let steep for 15 minutes.

“I hate dumplings,” said no one, ever. Pierogies, ravioli, wontons — we all love plump and tender dough pockets stuffed with juicy, flavorful fillings.

Best of all they’re fun to eat. Or should we say gobble because that’s how they usually go down in just one or two bites after a quick dunk in a soy sauce-based dipping sauce.

Ingredients 1 teaspoon canola oil 1/2 cup garlic chives (optional) 4 ounces whitefish, diced (preferably cod) 3 small egg whites 1/4 cup heavy cream ...

1. Prepare dipping sauce and set aside. 2. Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has ...

To make the dipping sauce, whisk together the black rice vinegar, ginger, sesame oil, cilantro, soy sauce, and sugar in a ...

“I hate dumplings,” said no one, ever.

expert tips. 1. Make sure to use a nonstick pan when cooking the potstickers. Only a small amount of oil is used to fry them.

1/2 cup Tamari sauce. 1/4 cup unseasoned rice wine vinegar or plain white vinegar. 1 tablespoon Sriracha sauce. 1-2 tablespoons sugar or honey. 2-3 teaspoons sesame oil ...

Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Add about ⅓ cup of water to pan and quickly cover the pan; steam for 3 minutes.

Filled with crab, these easy dumplings make a great party appetizer or starter course, especially when served with this sesame-lemongrass dipping sauce.