Spicy Beef potstickers
Servings
Makes about 24 potstickers
Total time
1
hourBoiled. Steamed. Pan Fried. So many ways to cook dumplings (learn them all in our Lil Dumplins class, btw.) These spicy beef pot stickers are the perfect type for pan frying. Roasted Chile Avocado Oil + Thai Blend are here to bring the heat! Pair with our sweet, spicy and savory dipping sauce for a beautiful balance.
Ingredients
2 Tbl Grapeseed Oil
1 onion, minced
1 lb ground chuck
3 scallions, white and green parts, minced
2 Tbl oyster sauce
2 Tbl soy sauce
1 Tbl fresh ginger, grated
1 Tbl freshly ground black pepper
1/2 tsp Kosher Flake Salt
1/4 cup all purpose flour
1/4 cup white vinegar
1 package round dumpling wrappers
Instructions
- Make the filling: In a medium skillet, heat 2 Tbl oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 7–9 minutes. Stir in the Roasted Chile Avocado Oil. Let cool.
- In a large bowl, combine the beef, Thai Blend, scallions, oyster sauce, soy sauce, ginger, sesame oil, pepper and salt and mix with hands. Fold in the cooled onions.
- Holding a wrapper in your palm, fill the center with a Tbl of filling. Pinch the edges of the wrapper shut to form a half moon, squeezing out any air bubbles. Tug the ends of the dumpling slightly to elongate, then curve into a slight crescent shape. Repeat with the remaining filling and wrappers.
- Heat a 12-inch saute pan over medium heat. Brush with oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching.
- Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover and steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1-2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.
