with sweet chili dipping sauce / Szechuan green beans
- Vinegar, rice - 1/4 cup
- Water - 1/4 cup
- Sugar - 2 Tbsp
- Chili garlic sauce - 1/2 tsp
- Lime juice - 1 tsp
- Green beans - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup (sub water)
- Red pepper flakes - 1/2 tsp
- Oil, toasted sesame - 1/2 tsp
- Ginger - 1 tsp, grated
- Garlic - 2 cloves, chopped
- Cilantro (opt) - 2 tsp , leaves chopped
- Pork, ground - 1 lb
- Salt - 3/4 tsp
- Coriander, ground - 1/2 tsp
- Parchment paper - 1 sheet (sub wax paper)
- Wonton wrappers, round or square - 24 (look for these refrigerated near the produce section)
- Oil, cooking - 1 Tbsp
- Make sweet chili dipping sauce - Combine vinegar, water, sugar, and chili garlic sauce in a small saucepan. Bring to a simmer and simmer until sauce thickens, ~5 minutes. Stir in lime juice. (Can be done up to 5 days ahead)
- Ginger / Garlic / Green beans - Prep as directed. Combine ginger and garlic. Store green beans separately. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro (if using).
- Make potsticker filling - Combine pork, ginger, garlic, salt, ground coriander, and cilantro. (Can be done up to 2 days ahead)
- Form potstickers - Line a sheet pan with parchment or wax paper. (If making these ahead of time, dust the paper lightly with some flour to prevent the potstickers from sticking.) Watch this video to see how to wrap potstickers or use these instructions: Working with six wonton wrappers at a time, lay the wrappers out on a flat surface. Fill a small bowl with some water. Use your fingertips to wet the edges of each wrapper and spoon 2 heaping teaspoons of filling into the center. Fold the wrapper over and pinch the edges tightly to seal. Place on prepared sheet pan. You can take an extra step and fold and pinch the sealed edges several times to create pleats (this is just decorative, but is fun to try!). If making these ahead of time, cover with plastic wrap and refrigerate. (Can be done 1 day ahead)
- Heat a large nonstick pan with a tight-fitting lid over medium heat. Add oil (portion for the potstickers) and when it begins to shimmer add potstickers in a single layer so that the edges are just barely touching (cook these in batches if they won’t all fit in one pan). Cook, uncovered, until bottoms are golden brown, ~3 minutes.
- Add 2 Tbsp / 30 mL of water (for 4 servings; adjust if customizing) to the pan and cover tightly with lid. Steam for 4 minutes.
- While potstickers are steaming, heat a wok or skillet over medium-high heat. Add cooking oil (for the green beans) and then green beans and saute for 1 minute. Add stock and cover with a lid. Steam until tender, 4 to 5 minutes. Stir in some salt, red pepper flakes, and toasted sesame oil. If you’d like these to be really spicy, add some extra red pepper flakes.
- Serve potstickers with dipping sauce and green beans on the side. Enjoy!
These took quite a bit of time to make, so followed suggestions and made extra to freeze (which we just had tonite with microwaved frozen veggies and dinner came together SO fast). In both cases I used bottled sweet thai Chili sauce (quicker) and the green beans are great! The wonton wrappers came in a large pack, froze the unused ones, will definitely be making these again and will double up again for freezing. Hubby is on a kidney diet so although I can easily buy these at Costco, the home made version tastes great but I’m sure also have less sodium/potassium/phosphorus which we have to watch. Winner!0 Helpful
The flavors are great! I thought my first sauce looked too watery so I made a second with less liquid. I added soba noodles as a side for more calories. Very time intensive, so I saved this recipe until I felt creative.0 Helpful
Took longer to put together than anticipated. And several stuck to the bottom of the pan. But over all, a winner. Everyone liked it. Used ground beef instead of pork (what we had on hand) and it was still good. Had a hard time with the sauce - wasn't sure quite how thick to make it. First batch made it WAY too thick. Second batch maybe not thick enough? Hard to tell and didn't want to go too long like the first one.0 Helpful
This was super tasty. I was very surprised at the amount of flavor when it was so easy to put together. My 4 yr old helped fold the potstickers, so it took a long time, but we had fun!0 Helpful
This was incredibly fun to make, our family is half Chinese so we had been wanting to do it for a while. Even my 2.5 yr old was able to participate in making them! We are used to good quality ones from Los Angeles and to be honest...the filling felt very dry. Used 20% fat ground pork which should have been fatty enough...maybe we cooked them too long? EDIT: After talking with others, it sounds like we did overcook ours, drying it out. In any case, I definitely want to do this again and experiment with different filling options!0 Helpful
Time consuming. Good for a weekend meal. Used turkey to make them less fattening. First time trying potstickers. Thanks for pushing me out of my comfort zone. The sauce is missing the corn starch as it is written. On purpose? I went back to egg roll in a bowl to find that sauce recipe that included the corn starch. Sauce MADE these. Yum!0 Helpful