569 pot pot soy sauce Recipes

lean chuck roast, red wine vinegar, vegetable oil, ketchup, soy sauce, dried rosemary leaves, garlic powder, dry mustard

all-purpose flour, salt, vegetable oil, boiling water, ground chicken, water chestnuts, drained and finely chopped, green onions, finely chopped, chinese five-spice powder, reduced-sodium soy sauce, white sugar, sesame oil, oil for frying

soy sauce, water, brown sugar, gingerroot, peeled , cut into thin slices and smashed, chicken thighs , about

soy sauce, oil, diced onion, dark chicken meat, rice, water or 4 cups chicken stock, carrots, peeled and cut into 1 1/2 to 2 inch peices, peas (optional)

raw shrimp, peeled and deveined, ground beef, minced fresh ginger root, shallot, minced, green onions, chopped, leaves napa cabbage, chopped, soy sauce, asian (toasted) sesame oil, salt and white pepper to taste, white sugar, gyoza/potsticker wrappers, vegetable oil, water

ground pork, chopped green onions, soy sauce, rice wine, sesame oil, garlic clove, minced, egg, beaten, cornstarch, salt, pepper, peanut oil, chicken broth, divided, wonton skins

soy sauce, brown sugar, sesame oil, gingerroot, peeled and grated, scallion, half thinly sliced and half cut into 2-inch pieces, star anise (optional), boneless skinless chicken thighs, trimmed and halved, salt, couscous, baby bok choy , halved lengthwise and rinsed

ground pork, scallions minced, garlic cloves minced, sherry ( i used red cabernet wine with excellent results), apple cider or rice vinegar, red chili sesame oil, teriyaki sauce, low-sodium soy sauce, fresh wonton wrappers at room temperature (found usually in your vegetable section by the tofu and bean sprouts section in your grocery store), pot with boiling water, cold water, waxed paper sprayed with pam or wet with water to keep prepared wontons not sticking until ready to boil, perfect dipping sauce, scallions minced super fine, low -sodium soy sauce, teriyaki sauce, red chili sesame oil

grated peeled sweet potatoes, onion, finely chopped, shredded cabbage, sesame oil, reduced-sodium soy sauce, grated fresh gingerroot, pepper, pot sticker or gyoza wrappers, canola oil, divided, chicken broth, divided, reduced-sodium soy sauce , optional

prep and cooking time does not include resting time for the dough., all purpose flour, boiling water, very finely chopped napa cabbage, lean ground pork, chopped water chestnuts, green onion finely chopped, soy sauce, dry sherry (optional), sesame oil, sugar, cornstarch, vegatable oil, chicken broth

ground pork, cabbage (to taste, usually several leaves ), green onions, rice wine (chinese style ), soy sauce, sugar, sesame oil, flour, water, garlic, fresh ginger

chuck roast (boneless ), white vinegar, soy sauce, thyme, fresh parsley (chopped ), scallion (finely chopped ), habanero pepper (seeded and chopped ), salt and pepper (to taste ), all-purpose flour, butter, carrots (sliced ), beef stock, water, new potatoes (scrubbed ), onion (sliced )

onions, brown sugar, soy sauce, cider vinegar, bay leaves, garlic cloves, minced, grated ginger, julienne cut carrot, sliced mushrooms, fresh spinach leaves or 20 oz frozen spinach, defrosted, cornstarch

ground pork, diced white onion, minced ginger, minced garlic, diced green onion, soy sauce, sesame oil, salt and pepper, wonton/potsticker wrappers, egg , whipped, oil

soy sauce, orange marmalade, catsup, garlic clove, crushed, spareribs

soy sauce, garlic clove, crushed, orange marmalade, country-style spareribs, ketchup

all-purpose flour (looking to substitute whole wheat white soon), salt, boiling water (i just fill a teapot and pour it from there), meat (chicken, pork, shrimp, etc...cooked and chopped in a food processor), water chestnut (chopped and drained ), ginger (fresh and grated ), reduced sodium soy sauce, splenda sugar blend for baking, sesame oil, rice vinegar, garlic (minced and i usually use more), egg beaters fat-free liquid egg product, pepper (or more to taste), cornstarch, oil (for frying..i use peanut but any frying will work), water

firm tofu, shredded carrot, chopped bok choy, chopped water chestnuts, chopped bamboo shoots, chopped garlic chives, garlic, peeled and minced, dark soy sauce, sesame oil, salt, potsticker or gyoza wrappers, oil for frying the dumplings, drain the tofu , cut into cubes and mash. wash and prepare the vegetables. combine the tofu with the remainder of the ingredients and seasonings., lay out 1 of the gyoza wrappers in front of you ., dip your finger in the water and moisten the edges of the wrapper., place a heaping tsp of filling in the middle of the wrapper ., fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier)., heat 2 tbsp oil in a large skillet or wok.when oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). without turning the dumplings over, add 1/2 cup of water and cover. cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed., serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.