CHEESESTEAK POTSTICKERS
Provided by Ming Tsai
Time 1h30m
Yield 18 to 24 potstickers
Number Of Ingredients 10
Steps:
- Sprinkle the beef with salt and pepper. Add the oil to a wok or a large cast-iron or saute pan over high heat. Once heated, add the seasoned beef and sear, stirring quickly, until cooked through, about 2 minutes, then remove from the wok and set aside. In the same pan, add the onions, garlic and ginger over medium heat and cook until caramelized, about 5 minutes. Season with salt and pepper. Add the hot onions to the cooked beef. Taste for seasoning, adjusting if needed. Store in the fridge to cool, at least 20 minutes or up to 1 hour. Fold in the cheese prior to making dumplings.
- To form potstickers, line a sheet tray with parchment paper and set aside. Lay out a dumpling wrapper on your work surface. Using your finger or a pastry brush, wipe water around the top edge of the wrapper. Spoon about 1/2 tablespoon filling in the center. (Make sure not to get filling on the edges of the wrapper, which prevents proper sealing.) Fold the wrapper in half to form a half-moon shape. Seal the top center by pressing between fingers and starting at the center, then making three pleats, working toward the bottom right corner. Repeat, working toward the bottom left corner. Press the dumpling gently on a work surface to flatten the bottom. Repeat with the remaining wrappers and filling. Hold the dumplings on the lined sheet tray.
- Heat a large saute pan over high heat. Add 2 tablespoons oil and swirl to coat. When the oil shimmers, add the potstickers, flat-side down, in 2 snug rows of 5 and cook, in batches, without disturbing, until the bottoms have browned, 4 to 6 minutes. Add about 1/2 cup water and immediately cover the pan to avoid splattering. Lift the cover and make sure about 1/8 inch water remains; if not, add a bit more. Steam until the potstickers are puffy, yet firm, and the water has evaporated, 8 to 10 minutes. If the water evaporates before the potstickers are done, add more in 2- to 3-tablespoon increments. If the potstickers seem done but water remains, drain the water and return the pan to the stovetop. Continue to cook over high heat to allow the potstickers to re-crisp on the bottom, 2 to 3 minutes. Transfer to a platter and serve hot with Dijon mustard.
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arshed hasan
[email protected]These were delicious! I made them for my family and they loved them. I will definitely be making these again.
Faizan Baig
[email protected]I've never made potstickers before, but these were really easy to make and they turned out great!
Peyton Owens
[email protected]These were a little bland for my taste, but they were still good.
Karren Woodcock
[email protected]I used wonton wrappers instead of potsticker wrappers and they turned out great!
Bagaga Abubakari
[email protected]These were really easy to make and they tasted amazing! I will definitely be making these again.
Noman Fayyaz
[email protected]I followed the recipe exactly and the potstickers turned out great! I served them with a side of soy sauce and they were delicious.
Ameh Joy
[email protected]These were okay, but I've had better.
Samantha Absolon
[email protected]The potstickers fell apart when I tried to cook them. I think I may have overfilled them.
hussen hussen
[email protected]These were a bit too greasy for my taste, but the flavor was good.
Ocena Ami
[email protected]5 stars! These potstickers were amazing. The filling was flavorful and the potstickers were cooked perfectly. I will definitely be making these again.
Shark Attack
[email protected]Easy to make and oh so tasty! I used provolone cheese instead of mozzarella and they turned out great.
Siara Ojeda
[email protected]These were delicious! I made them for dinner last night and my family loved them. The cheese was gooey and melted perfectly, and the steak was tender and flavorful. I will definitely be making these again.
Rachely Ferdinand
[email protected]I've made these potstickers a few times now, and they're always a crowd-pleaser. The cheesesteak filling is flavorful and juicy, and the potstickers are crispy on the outside and tender on the inside. Highly recommend!
Osei Wezzy
[email protected]These cheesesteak potstickers were a hit at my last party! The combination of flavors was perfect, and the potstickers were cooked to perfection. I will definitely be making these again.