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Chinese Beef Pot Stickers with Quartet of Dipping Sauces

Chinese Beef Pot Stickers with Quartet of Dipping SaucesRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

Pot Stickers:
1 pound 95% lean ground beef
1 tablespoon sesame oil
1 1/3 cups finely chopped button mushrooms
1 tablespoon minced garlic
1/4 cup chopped green onions
1 tablespoon minced fresh ginger
1/2 teaspoon ground black pepper
1/4 cup reduced-sodium soy sauce
40 wonton wrappers (3 1/4 to 3 1/2-inch squares or 3 1/2-inch rounds)
2 cups water - divided use

Maple-Wasabi Dipping Sauce:
6 tablespoons maple syrup
1/4 cup reduced-sodium soy sauce
1 tablespoon wasabi paste
2 teaspoons minced fresh ginger

Citrus Dipping Sauce:
1/2 cup fresh tangerine or orange juice
1/4 cup mirin (sweet rice wine)
2 tablespoons reduced-sodium soy sauce
1 tablespoon chopped green onion
2 teaspoons sesame seeds
1 teaspoon minced fresh ginger

Thai Peanut Dipping Sauce:
1/3 cup light coconut milk
1/4 cup creamy peanut butter
2 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon ground red pepper

Spicy Sweet-and-Sour Dipping Sauce:
1/2 cup water
1/4 cup granulated sugar
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon minced fresh ginger
1/2 teaspoon chili garlic sauce

Cooking Directions:

  1. Prepare desired Dipping Sauce(s); set aside.
  2. For Maple-Wasabi Dipping Sauce: Combine all ingredients in small bowl. Makes about 2/3 cup.
  3. For Citrus Dipping Sauce: Combine all ingredients in small bowl. Makes about 1 cup.
  4. For Thai Peanut Dipping Sauce: Combine all ingredients in a small bowl until smooth. Makes about 2/3 cup.
  5. For Spicy Sweet-and-Sour Dipping Sauce: Combine all ingredients in small saucepan; bring to a boil, stirring occasionally. Boil about 2 minutes or until slightly thickened; cool slightly before serving. Makes about 1/2 cup.
  6. For Pot Stickers: Heat oil in a 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
  7. Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
  8. Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes Remove pot stickers keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
  9. Serve pot stickers with dipping sauces.

Makes 40 appetizer servings.

Note: Nutrition information is for pot stickers only and does not include sauces.

Nutritional Information Per Serving (1/40 of recipe): Calories: 46; Total Fat: 1g; Cholesterol: 8mg; Total Carbs: 5g; Protein: 3g; Sodium: 114mg.

Recipe and photograph courtesy of The Beef Checkoff.