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Beef and Vegetable Potstickers

If you love potstickers from your favorite Asian restaurant, you will love knowing how to make them at home. These are full of savory flavor, beef and veggies.
Course Appetizer
Cuisine Asian
Keyword Beef and broccoli potstickers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24
Calories 48kcal
Author Ang Paris

Equipment

Ingredients

  • ½ lb ground beef 90% lean
  • ½ onion large
  • 2 cloves garlic
  • 2 tablespoon soy sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground ginger
  • ½ red bell pepper large, sliced
  • ½ cup zucchini shredded
  • ½ cup carrot shredded
  • 1 teaspoon sugar
  • 1 tablespoon teriyaki sauce
  • 20 to 25 wonton wrappers
  • olive oil for frying

Instructions

  • In a large skillet, brown the beef, onion, and garlic with the soy sauce, salt, pepper, teriyaki sauce and ginger over medium heat.  Drain the grease off the mixture and set aside.
  • Take the thinly sliced and shredded vegetables and cook them until just tender in a bit of olive oil.  Toss with the meat mixture and then wipe your skillet clean and set aside.
  • To form the potstickers, remove one wonton from the package (wontons are like filo dough, you want to keep it covered and damp whenever possible so they don't dry out). Place about ½ a teaspoon of the filling in the center of the wrapper. Brush two sides of the wrapper with a bit of water using your finger. Fold the wonton in half to make a triangle. Next, take the two ends and pinch them together with a little dab of water to seal it. Cover it with a damp towel, and repeat until all the filling is gone.
  • To cook the potstickers, heat a large pan over medium heat. Brush the pan with the vegetable oil once the pan is hot. Add about 8 potstickers to the pan and let them cook about 1-½ minutes on each side. Once each side has browned a little bit, add ⅓ cup of beef stock, turn the heat down to low, and cover the pan. Steam the wontons for 2 minutes.
  • In between the batches, clean the pan by pouring in water for the pan to deglaze. Remember to let the pan get very hot before you add the vegetable oil and start on the next batch.

Notes

  • In between the batches, clean the pan by pouring in water for the pan to deglaze.
  • Remember to let the pan get very hot before you add the vegetable oil and start on the next batch.
  • This makes a great big batch, so you can freeze these at this point if you want. Just put them in a freezer bag.
  • (If you're making the whole batch at once, you can keep these warm in a 200-degree oven until you're ready to serve).
  • I serve these with some Teriyaki dipping sauce (store bought).  I hope you will enjoy these as much as we do!

Nutrition

Calories: 48kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 205mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg