Continue After Advertisement
Ingredients
- Potstickers
-
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
Directions
-
Mix the beef, chili sauce and scallions together in a large bowl.
-
To assemble the potstickers, dip your finger in the water and line the outer edges of a wonton skin.
-
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.
-
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.
-
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.
See what other Food52ers are saying.