Everyone loves Asian food, whether it’s a handheld appetizer or an entree you can settle in and enjoy. Chef Susan from BlueStar kitchen appliances brought us both with a combination of pork potstickers and warm yakisoba. With their dual fuel range just starting to hit stores both online and in-person, it’s the perfect time to celebrate two-part recipes. Enjoy making the crunchy potstickers and yakisoba as much as we did: we had a blast! There’s just something special about folding dumpling dough with another person. Shieldeen from Abt lends her expertise and helps complete the recipe much faster for a quicker completion of the recipe that rivals the brand’s new dual-fuel model. Read the recipes below, check out Chef Susan’s tips and watch the video for step-by-step instructions from our YouTube channel!
- There are lots of ingredients when making a dish like this (and you’ll see the list of them below). Whenever you can take a shortcut, do it. Cutting carrots, especially in a julienne fashion, takes time. Find them in a bag for a shortcut.
- It’s a good idea to work on multiple things at once to finish cooking your meal quickly if you’re able. Get your noodles going, then move on to your potstickers.
- If you’re making fresh potstickers, there’s no need to steam them like you might with a bag of frozen ones. Instead, focus on gentle frying.
- You’ll want the potstickers to be brown on the bottom and one side.
- For the yakisoba, add any toppings you want!
[cooked-sharing]
Heat the oil in a large saute pan over medium heat. Add the onion, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let it cool.
In a large bowl, combine the pork, tofu, and hoisin sauce with the chive mixture.
Holding a dumpling wrapper flour side down, place a tablespoon of the pork mixture onto the middle of the wrapper. Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold it in half, crimping it in the middle and sealing along the egg-moistened side taking care not to leave any air pockets.
Heat a thin film of canola oil in a medium skillet over medium heat. Working in batches, fry the dumplings until crisp and brown on both sides, 3-4 minutes per side. Serve with dipping sauce.
Combine the soy sauce, rice vinegar, brown sugar, and star anise in a small bowl. Scatter the sesame seeds over the top.
Ingredients
Directions
Heat the oil in a large saute pan over medium heat. Add the onion, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let it cool.
In a large bowl, combine the pork, tofu, and hoisin sauce with the chive mixture.
Holding a dumpling wrapper flour side down, place a tablespoon of the pork mixture onto the middle of the wrapper. Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold it in half, crimping it in the middle and sealing along the egg-moistened side taking care not to leave any air pockets.
Heat a thin film of canola oil in a medium skillet over medium heat. Working in batches, fry the dumplings until crisp and brown on both sides, 3-4 minutes per side. Serve with dipping sauce.
Combine the soy sauce, rice vinegar, brown sugar, and star anise in a small bowl. Scatter the sesame seeds over the top.
[cooked-sharing]
In a bowl, combine all the sauce ingredients.
Whisk until all the ingredients are dissolved. Set aside
Heat a wok over medium-high heat, add the vegetable oil and when it is simmering. add your protein and stir fry until cooked through. Remove and set aside. Add the onions, garlic and carrots. Stir fry for 2-4 minutes until fragrant but not soft.
Add the mushrooms and stir fry for a minute or two until lightly softened.
Add the noodles and stir fry for 2-3 minutes. Remove from heat, add the protein back in and the sauce. Stir to coat.
Top with pickled ginger, dried seaweed and sesame seeds.
Ingredients
Directions
In a bowl, combine all the sauce ingredients.
Whisk until all the ingredients are dissolved. Set aside
Heat a wok over medium-high heat, add the vegetable oil and when it is simmering. add your protein and stir fry until cooked through. Remove and set aside. Add the onions, garlic and carrots. Stir fry for 2-4 minutes until fragrant but not soft.
Add the mushrooms and stir fry for a minute or two until lightly softened.
Add the noodles and stir fry for 2-3 minutes. Remove from heat, add the protein back in and the sauce. Stir to coat.
Top with pickled ginger, dried seaweed and sesame seeds.
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