Beef Potstickers

By • June 9, 2012 0 Comments

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Serves 4


  • 1 pound Shredded beef
  • 1 tablespoon Garlic chili sauce
  • 1/4 cup Scallions
  • 12 ounces Wonton skins
  • 1 tablespoon Canola oil

Dipping Sauce

  • 2 tablespoons Apricot preserves
  • 2 tablespoons Soy sauce
  • 1 tablespoon Makato ginger dressing
  • 1/2 teaspoon Sesame oil
  • 1 teaspoon Srirachia
  • 1 tablespoon Water
  1. Mix the beef, chili sauce and scallions together in a large bowl.
  2. To assemble the potstickers, dip your finger in the water and line the outer edges of a wonton skin.
  3. Put about a teaspoon of the beef filling in the center, and fold over to make a half moon shape. Press the edges together to seal. Repeat with remaining ingredients, keeping the potstickers covered with a damp cloth.
  4. Heat the oil over medium high heat and add the potstickers. When the bottoms are golden brown, add 1/2 cup water and quickly cover.
  5. Simmer until all the water has absorbed (maybe 5-7 minutes or so), then uncover and reduce heat to medium low for another two minutes. Remove from heat.

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