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!
Loved how easy this was to make. Made with brown rice and the whole family liked it.1 Helpful
The flavors in this dish were delicious!0 Helpful
Used store bought potstickers because didn’t have the time to make by hand. So this was more a meal suggestion than a recipe for us. :-)0 Helpful
I couldn’t muster the energy to make the potstickers so I went with the stiffly over rice. Fast, easy, flavorful.0 Helpful
My husband loved this, but I would like more flavor in the meat.0 Helpful
Too much work for something we didn't love. I don't like sticky noodles so it a personal thing.0 Helpful
We made the original and then we did a vegetarian version but with gardein crumbles. The kids had a blast making the potstickers and they turned out so tasty!0 Helpful