Takeout Fakeout: Ming Tsai's ginger pork potstickers and vegetarian spring roll recipes

Everyone loves the convenience of takeout, but it's easier than you might think to recreate your favorite delivery dishes in your own kitchen.

"Good Morning America" enlisted some of the nation's top chefs to help put a healthy and affordable twist on some of America's favorite orders, according to food delivery apps, for a takeout fakeout.

Chef Ming Tsai, owner of Blue Dragon, shared his quick and easy spin on ginger pork potstickers and vegetarian spring rolls, which are two of the most popular Chinese takeout dishes this year, according to DoorDash.

Check out the full recipes and tips below to try them at home.

Ginger pork potstickers

Yield: 20-24 potstickers

Tip: To ensure the potstickers are fully cooked, Chef Tsai uses his mom's tip -- blanch them in hot water for eight minutes until they are floating. Once cooked, chill them on a sheet tray, and when cooled, freeze them.

Ingredients

4 cups finely chopped Napa cabbage

1 teaspoon kosher salt

1 pound ground pork

2 tablespoons finely chopped fresh ginger

1 1/2 tablespoons finely chopped garlic

2 tablespoons naturally brewed soy sauce

2 tablespoons toasted sesame oil

1 bunch scallions, sliced thinly, separate green with white, (white for pork filling, green for dim sum dipper)

1 egg lightly beaten

1 package potsticker wrappers, round white ones

2 tablespoons canola oil

Directions:

To make the filling, combine the cabbage and one teaspoon of the salt in a large bowl and toss together; set aside for 30 minutes. Transfer the cabbage to a clean dish towel or cheesecloth, gather the ends of the cloth together, and twist to squeeze as much water as possible from the cabbage (this will make the filling more cohesive).

In a second bowl, combine the cabbage with the pork, scallion whites, ginger, garlic, soy sauce, sesame oil, egg and mix.

To fill the potstickers, place about half a tablespoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Fold each wrapper in half to form a half-moon shape. Seal the top center of each dumpling by pressing between the fingers and, starting at the center, make three pleats, working toward the bottom right. Repeat, working toward the bottom left corner. Press the dumplings down gently on the work surface to flatten the bottoms.

Heat a large nonstick skillet over high heat. Add the oil and swirl to coat. When the oil shimmers, add the potstickers, flattened bottoms down, in rows of five, and cook in batches without disturbing until brown, about six minutes. Add about half a cup of water and immediately cover to avoid splattering. Lift the cover and make sure about 1/8 inch of water remains in the pan; if not, add a bit more. Steam until the potstickers are puffy yet firm and the water has evaporated, six to eight minutes. If the water evaporates before the potstickers are done, add more in one quarter cup increments. If the potstickers seem done but water remains in the pan, drain it and return the pan to the stove-top.

Continue to cook over high heat to allow the potstickers to re-crisp on the bottom, two to three minutes. Transfer the potstickers to a platter, crispy side up and serve with a dim sum dipper (recipe below).

Dim sum dipper

Ingredients:

1/4 cup sambal or your favorite hot sauce

1 cup rice vinegar

1 cup naturally brewed soy sauce

Scallion greens from above

Directions:

In a small bowl, combine all ingredients and mix well.

Vegetarian Nai Nai’s spring rolls

Yield: 18 spring rolls

Tip: You can roll hours in advance but also fry to order. Seal the spring rolls tightly to ensure there are no holes or it will fill up with oil inside when frying. Chef Tsai suggests using an egg wash to create a strong seal because the protein in the egg, once heated, turns into a glue-like binder.

Ingredients:

2 large white onions, sliced thin

1 cup shredded carrots

2 packed cups Napa cabbage, shredded

2 tablespoons garlic, minced

2 tablespoons ginger, minced

2 packed cups hydrated mung bean thread noodles (or rice vermicelli)

1 packed cup basil leaves, hand torn

1/4 cup naturally brewed soy sauce

1 package lumpia/menlo wrappers

1 egg beaten with 1/4 cup water, for egg wash

Kosher salt and freshly ground black pepper to taste

Canola oil for cooking

Directions:

Put the noodles in a large bowl and fill with hot water to cover. When noodles have softened, after about 10 minutes for bean threads (15 minutes for rice vermicelli), drain and set aside.

In a wok or large pan, coat lightly with oil, add garlic and ginger, sauté for one minute then add the onions, carrots and cabbage, continuing to toss to incorporate all ingredients, add soy sauce and additional seasoning if necessary. Cook until soft, about five to seven minutes.

Add noodles and combine. Add basil, taste and adjust seasoning.

Transfer to a colander on a plate to cool to room temperature. Press to drain mix thoroughly.

Dampen a lint-free kitchen towel. Carefully take one wrapper and place it on a work surface with 1 point near you and cover the remainder with the cloth to prevent drying.

Place about 1/4 cup of the filling on the wrappers just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the damp cloth and allow the rolls to rest, seam side down; this permits the egg to set. Fill and roll the remaining wrappers, cover and allow the rolls to rest at least two minutes.

Preheat deep fryer to 350 degrees. Add rolls, being sure not to overcrowd the fryer to ensure even cooking. Cook for two to three minutes until shell is golden, brown and delicious.

To serve, slice spring rolls on diagonal and serve with dim sum dipper.