Best 4 Mexican Potstickers Recipes

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Welcome to the realm of Mexican potstickers, a tantalizing fusion of two culinary worlds. This delectable dish, characterized by its crispy golden exterior and juicy flavorful interior, is a perfect blend of Asian and Mexican flavors. Whether you're a seasoned potsticker enthusiast or new to this culinary delight, let's embark on a journey to discover the secrets of crafting the ultimate Mexican potstickers, a dish that will leave your taste buds dancing with joy.

Let's cook with our recipes!

MEXICAN POTSTICKERS



Mexican Potstickers image

These are great appetizers, or something great to make when you feel like indulging in something good! I serve mine up with salsa, sour cream and chopped black olives on top!

Provided by Lindas Busy Kitchen

Categories     Poultry

Time 1h25m

Yield 36 Potstickers

Number Of Ingredients 12

1 large onion, finely chopped
2 tablespoons oil
1/2 lb ground turkey
1/2 teaspoon hot chili pepper, red, crushed, dried
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cup green chili, canned, diced
1/4 cup cilantro, fresh, minced
1/4 cup chicken broth
1 tablespoon flour
3 dozen potsticker gyoza skins
sour cream

Steps:

  • Combine onion and 2 teaspoons oil in a 10-12" non-stick pan.
  • Stir often over med-high heat until onion is browned, about 10 minutes.
  • Add turkey, crushed chilies, cumin and oregano. Stir just until turkey is
  • no longer pink and liquid evaporates, 5-8 minutes.
  • Add green chilies, cilantro and broth with the 1 T. of flour. Stir until boiling. Let cool.
  • Lay wrappers, 6 at a time, on a flat surface and mound 1 rounded
  • teaspoon turkey filling in the center of each.
  • Moisten wrapper edge with water. Fold edge of a wrapper over filling and press against opposite edge. Pinch rim to seal. Repeat to seal remaining pot- stickers.
  • Cover wrappers not in use with plastic.
  • As potstickers are shaped, set pinched rim up, and push down gently to.
  • flatten bottoms.
  • Place slightly apart on lg. flat pans.(If making ahead, chill up to 4 hours.
  • To store longer, freeze on pans, then transfer to freezer containers, seal and freeze up to 3 months.).
  • Heat 1/2 the remaining oil in a non-stick 10-12" frying pan over med-high heat.
  • Fill pan with 1 layer (about 1/2 the batch) freshly made or frozen potstickers, flat bottom down.
  • Cook, uncovered, until bottoms are golden, 1 1/2-3 minutes.
  • Add 1/3 cup water to pan.
  • Reduce heat, cover tightly, and simmer until skins look translucent, about 4 minutes.
  • Uncover, and boil over high heat until liquid evaporates.
  • Transfer to a platter as cooked, and keep warm.
  • Repeat, using remaining oil to cook the rest of the potstickers.
  • Serve with a dollop of sour cream.

PERFECT POTSTICKERS



Perfect Potstickers image

Provided by Alton Brown

Categories     appetizer

Time 1h10m

Yield 35 to 40 potstickers

Number Of Ingredients 15

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

Steps:

  • Preheat oven to 200 degrees F.
  • Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  • Heat a 12-inch saute pan over medium heat. Brush with vegetable 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 cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

KAI'S CHICKEN POTSTICKERS



Kai's Chicken Potstickers image

A good, spicy alternative to egg rolls, these will feed a hoard! Great as an appetizer for a party.

Provided by Autumn Pumpkin

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h8m

Yield 12

Number Of Ingredients 15

¾ cup canola oil, divided
½ onion, minced
1 cup finely shredded carrots
¾ cup finely shredded cabbage
1 pound ground chicken
2 tablespoons dark brown sugar
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon Chinese five-spice powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
60 wonton wrappers
¾ cup chicken broth

Steps:

  • Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
  • Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
  • Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
  • Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
  • Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 28.6 g, Cholesterol 25.5 mg, Fat 17.1 g, Fiber 1.5 g, Protein 13.3 g, SaturatedFat 1.5 g, Sodium 501.9 mg, Sugar 3.2 g

PERFECT POT STICKERS



Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

Steps:

  • Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
  • Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
  • When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  • Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
  • Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  • Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

Tips:

  • Use fresh ingredients whenever possible. This will result in the tastiest and most flavorful potstickers.
  • Don't overfill the potstickers. This will make them difficult to seal and they may burst during cooking.
  • Be careful not to overcook the potstickers. They should be cooked until they are golden brown and crispy on the outside, but still tender and juicy on the inside.
  • Serve the potstickers with your favorite dipping sauce. Some popular options include soy sauce, vinegar, and chili oil.
  • Experiment with different fillings and flavors. There are endless possibilities when it comes to making potstickers, so feel free to get creative and try new things.

Conclusion:

Mexican potstickers are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, or they can be served as an appetizer or side dish. With so many different variations to choose from, there is sure to be a Mexican potsticker recipe that everyone will love. So what are you waiting for? Start cooking today!

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