What is it about Asian finger foods that’s makes them so darn yummy?
Potstickers, in particular, are a favorite of mine:
one giant bite two simple bites of goodness, dripping with soy sauce, and a meaty center that melts in your mouth. These beef potstickers are great twist on the classic!
I realize pork is the go-to with most potstickers. I do. And I love pork potstickers.
But, I thought I’d try making them with ground beef instead, to switch it up a bit
and since that’s what I happened to have on hand.
These beef potstickers’ insides are super easy to throw together. It’s just ground beef, minced green onions, mushrooms and Brussels sprouts (I was out of cabbage and these worked great!), all mushed up together with salt, soy sauce, ground ginger, a splash of rice wine vinegar and a little oil.
Then, all I did was take out my Nasoya round wraps, grab a little dish of water to use for wetting the edges, and then made neat little bundles of potsticker goodness.
NOTE: make sure the edges are well-moistened and they’ve been pinched to submission. Bursting potstickers is no fun, so I’ve heard…
I warmed a big skillet with a little oil and then placed the potsticker bundles in to sear for a couple minutes, before adding some water, covering the skillet, and then letting them steam to finish cooking.
Crispy bottom AND tender tops. YUM.
Note: Nasoya sent me coupons to try their wraps, which I’m really excited about, because dumplings, wontons, egg rolls, spring rolls, POTSTICKERS.
- 1/2 pound ground beef
- 6 green onions, minced
- 6 button mushrooms, minced
- 6 Brussels sprouts, minced or grated
- 2 tablespoons ground ginger
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons canola oil
- 1/2 cup water
- 20 round wraps (I used Nasoya
- Fill a small bowl with water and set it aside. Mix the beef, onions, mushrooms, Brussels sprouts, ginger, salt, pepper, soy sauce, vinegar and sesame oil together in a large bowl WITH YOUR HANDS until it's mushed together well.
- Take one of the wraps, use your finger to moisten the outer edges with water, and then place 1 teaspoon of filling in the middle. Bring the edges together at the top, and then pinch them together - folding each bottom edge in on itself to help seal it tight. Set it aside on a plate and then repeat until you have 20 potstickers.
- Heat a large nonstick skillet over medium-high heat with the canola oil. Once hot, add the potstickers in one even layer, pinched side up, and let them cook for 2 minutes. Add the water, and then cover the skillet (be careful - it will sizzle and pop!) and let the potstickers finish cooking for another 8 minutes.
- Remove the potstickers to a plate and serve them piping hot with soy sauce and more green onions!
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Nutrition Information:Yield: 20 Serving Size: 5
Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 541mgCarbohydrates: 42gFiber: 3gSugar: 0gProtein: 10g