Crispy Beef Potstickers with Scallions and Ginger Chili Sauce (47 Minutes)

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Savor the delightful crunch and rich flavor of these crispy beef potstickers, a popular Asian dish that’s sure to be a hit at any gathering.

Stuffed with a juicy beef filling and pan-fried to golden perfection, these potstickers are beautifully complemented by a zesty chili ginger dipping sauce, garnished with sesame seeds. The combination of textures and flavors will tantalize your taste buds and leave you craving more.

  • Prep Time: 37 minutes
  • Cook Time: 10 minutes
  • Total Time: 47 minutes
  • Yield: 30 potstickers 1x

Ingredients

Units Scale
For the Potstickers:
  • 1 pound ground beef
  • 1/2 cup finely chopped cabbage
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 30 potsticker wrappers
  • 2 tablespoons vegetable oil for frying
For the Chili Ginger Dipping Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 1 teaspoon chili garlic sauce or sambal oelek
  • 1 teaspoon honey or sugar
  • 1 teaspoon sesame oil
  • Toasted sesame seeds for garnish
To Garnish:
  • Chopped scallions

Instructions

  1. Prepare Filling (10 minutes): In a bowl, combine ground beef, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, salt, and pepper. Mix well.
  2. Assemble Potstickers (20 minutes): Place a teaspoon of filling in the center of each potsticker wrapper. Moisten the edges with water and fold the wrapper over the filling, pressing to seal and crimp the edges.
  3. Cook Potstickers (10 minutes): Heat vegetable oil in a large skillet over medium heat. Place potstickers in the skillet and cook until the bottoms are golden brown. Add 1/4 cup of water, cover, and let steam until the water has evaporated and the potstickers are cooked through.
  4. Make Dipping Sauce (5 minutes): While the potstickers are cooking, whisk together soy sauce, rice vinegar, grated ginger, chili garlic sauce, honey, and sesame oil in a small bowl. Sprinkle with toasted sesame seeds.
  5. Serve (2 minutes): Arrange the cooked potstickers on a serving platter. Garnish with chopped scallions. Serve hot with the chili ginger dipping sauce on the side.

Notes

Enjoy these potstickers fresh out of the skillet for the best experience. You can make a large batch and freeze them before cooking for an easy, quick snack later on. The key to perfect potstickers is ensuring they have a crispy base and are well-steamed, so don’t rush the cooking process.

Experiment with the heat levels in your dipping sauce to suit your preference, and don’t hesitate to get creative with your fillings!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 1g
  • Sodium: 500mg
  • Fat: 10g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 40mg

Pair this with...

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

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