Potstickers with a Western flavor

[CDRFloppingham]

Yes, I am aware that every culture has a filled dumpling dish...gyoza in Japan, kuo teh in China, ravioli/tortellini in Italy, pierogi in Poland, etc.

However, I am interested in making some dumplings that really look like potstickers (using won ton/gyoza wrappers, using the pan-fry then steam method of cooking) but have non-Asian flavors.

So far, I've thought of filling with a tight Italian meat sauce, some kind of riff on Cordon Bleu, and maybe a jerk chicken/plantain/Carribean thing.

Any other ideas? Any ideas about dipping sauces I could serve with them? I plan to serve with chopsticks on Asian-looking plates.

TIA

Floppy

[NancyH]

I have a fantastic recipe for you - I'll post it later after I get home from work.

[BeeZee]

What about chopped BBQ (brisket or pork) - served with vinegar-based or mustardy BBQ sauce to dip?

[CDRFloppingham]

I have a fantastic recipe for you - I'll post it later after I get home from work.

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I'd love to hear about the recipe.

Floppy

[CDRFloppingham]

What about chopped BBQ (brisket or pork) - served with vinegar-based or mustardy BBQ sauce to dip?

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Great idea.

Floppy

[abooja]

I highly recommend phatj's Duck Leg Confit Potstickers. They were a big hit at a seven-course duck dinner I prepared a couple of months back.

[judiu]

Have you thought about sweet dessert potstickers? I think either apples (seasoned for a pie) or pears with ginger would be good in a dumpling. There's probably tons more ideas that folks here could come up with, but those two struck me first. Oh, yeah, with salted carmel dipping sauce...

[Prawncrackers]

Curried potstickers or that that minced lamb filling you get in samosas, mmm.

Edited: whoops, you did say Western didn't you?! Western Punjab then...

Edited June 20, 2008 by Prawncrackers (log)

[KennethT]

how bout duck confit / foie gras potstickers!!!

[gfweb]

I make Reuben potstickers, fried, with all the usual reuben stuff

[OnigiriFB]

I make Reuben potstickers, fried, with all the usual reuben stuff

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That sounds nummy!!!!

[NancyH]

This recipe comes from link to book"Asian Appetizers" by Joyce Jue (Harlow & Ratner 1991):

East West Cheese & Shrimp Gyozas - the filling is a mixture of shrimp, Chinese sausage, seasonings, and Monterey Jack cheese. It is served with a Lime Cream Sauce made from Chicken Stock, whipping cream, lime juice and seasonings. I've made this recipe and it is delicious!

If this appeals to you, please PM me and I'll send you the recipe - I don't want to violate the guidelines by posting it verbatim here. Or see it online here.

[OnigiriFB]

This recipe comes from link to book"Asian Appetizers" by Joyce Jue (Harlow & Ratner 1991):

East West Cheese & Shrimp Gyozas - the filling is a mixture of shrimp, Chinese sausage, seasonings, and Monterey Jack cheese.  It is served with a Lime Cream Sauce made from Chicken Stock, whipping cream, lime juice and seasonings.  I've made this recipe and it is delicious!

If this appeals to you, please PM me and I'll send you the recipe - I don't want to violate the guidelines by posting it verbatim here.  Or see it online here.

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CHEESE!!!! Er.... I'm not so sure about this one. This asian usually draws the line at cheese and asian food together. I do like monterey jack though, so hrm.

[gfweb]

I make Reuben potstickers, fried, with all the usual reuben stuff

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That sounds nummy!!!!

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it is extrordinarily nummy.

[TongoRad]

What about chopped BBQ (brisket or pork) - served with vinegar-based or mustardy BBQ sauce to dip?

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That is precisely, exactly what I would've suggested right off the bat (probably because it's an idea I have considered for a while, but haven't gotten to yet.) I bet they rock.

I do have another one, or maybe two:

Chorizo/onion/cilantro with a chile sauce on the side

-they could be served alongside other ones with that black bean/corn salsa stuff

...or you could just combine everything right off the bat and make chorizo/corn/etc... dumplings. Ooh baby!

[Shalmanese]

I made a ravioli of Duck Confit, Potatos, Edamame & Truffle Salt that was gorgeous. I think there was some chopped spring onion in there as well. It's sort of east meets west but I imagine it would go great in a potsticker as well.

[hongda]

Meatloaf filling with a roasted red pepper dipping sauce

[NancyH]

The reason I got so excited about the initial post on this topic was because I've made this recipe before - and even though it seems like it won't work from reading the ingredient list - there is something about the power of cheese that makes everything yummy, and the Lime Cream also takes the dish to yummy heights. And, consistent with what the original poster asked for - it is more West than East.

This recipe comes from link to book"Asian Appetizers" by Joyce Jue (Harlow & Ratner 1991):

East West Cheese & Shrimp Gyozas - the filling is a mixture of shrimp, Chinese sausage, seasonings, and Monterey Jack cheese.  It is served with a Lime Cream Sauce made from Chicken Stock, whipping cream, lime juice and seasonings.  I've made this recipe and it is delicious!

If this appeals to you, please PM me and I'll send you the recipe - I don't want to violate the guidelines by posting it verbatim here.  Or see it online here.

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CHEESE!!!! Er.... I'm not so sure about this one. This asian usually draws the line at cheese and asian food together. I do like monterey jack though, so hrm.

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[djyee100]

I once attended a party where the chef prepared a kind of Tex-Mex dim sum (steamed shu mai). The filling was ground chicken, plus tomatoes, onion, garlic, cilantro, and serrano or jalapeno chiles--all well chopped up and mixed in with the chicken. The chef also added a mild cheese (Monterey Jack?) to the mix, but I didn't like the cheese in this dish. The filling would taste as good in potstickers, probably better since the potstickers are fried.

Let us know what you decide to make!

[gfweb]

What about chopped BBQ (brisket or pork) - served with vinegar-based or mustardy BBQ sauce to dip?

←

I do have another one, or maybe two:

Chorizo/onion/cilantro with a chile sauce on the side

-they could be served alongside other ones with that black bean/corn salsa stuff

...or you could just combine everything right off the bat and make chorizo/corn/etc... dumplings. Ooh baby!

←

I really like your idea of mexican chorizo and corn in a dumpling!

[daves]

What about chopped BBQ (brisket or pork) - served with vinegar-based or mustardy BBQ sauce to dip?

←

That is precisely, exactly what I would've suggested right off the bat (probably because it's an idea I have considered for a while, but haven't gotten to yet.) I bet they rock.

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I third this idea. I had kalua pork potstickers in Maui at Nick's Fishmarket (main restaurant at the Fairmont) last year, and they were excellent. Made extra large -- so great pork : dough ratio -- and with a pineapple/vinegar dipping sauce. If I remember right, they were fried/steamed in the pan rather than just steamed.

I've been meaning to make it at home with my smoked pork, but haven't gotten around to it yet.

[FoodMuse]

I posted a recipe for Un-Dumplings, a kind of Lion's Head, to my blog Fearless Cooking.

It's tasty and quick to throw together.

edited to add

I saw you were looking for non asian flavors, but it's such a coincidence that I read this the day after posting my recipe I thought I could get away with it.

I do like the idea of turning potstickers on their head and using non asian flavors.

Grace

Edited June 23, 2008 by FoodMuse (log)

[CDRFloppingham]

Thanks all. Great ideas here. I will post as I experiment.

[HungryC]

How about using the filling from the regional Louisiana specialty called the Natchitoches meat pie? It's a savory combination of half pork, half beef, browned with lots of garlic, ground cayenne peppers, and green onions (chopped scallions), as well as a little salt & black pepper. Seems simple, but it is definitely a great combo. It's traditionally used to fill a shortcrust fried or baked fold-over pie, but it would be dynamite in a potsticker.

[EllenC]

How about chopped steak and bleu cheese with steak sauce for dipping?