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This recipe was featured in Lights! Camera! Snacktion!
2 cloves garlic, minced
1/4 cup chicken or beef stock
2 tablespoons soy sauce
2 teaspoons sesame oil
Pinch hot pepper flakes
2 tablespoons smooth peanut butter
8 ounces lean ground beef
1/4 cup salted blanched peanuts, finely chopped
1 green onion, finely diced
1 tablespoon ginger root, minced
12 3-inch-square egg-roll wrappers
2 tablespoons peanut oil
In small bowl, combine garlic, stock, soy sauce, sesame oil, pepper flakes and peanut butter. Microwave for 30 seconds on high; whisk until smooth. In separate bowl, mix together beef, peanuts, onion, ginger, salt and 3 tablespoons of peanut butter sauce. Reserve remaining sauce to serve with potstickers. Place 2 teaspoons of filling in center of egg-roll wrapper. Wet edges with water. Fold wrapper in half to enclose filling, pressing edges together to stick. Set on work surface seam side up; pleat seam and press potsticker gently into work surface so it will stand flat with pleated seam up. Repeat with remaining filling. In large nonstick frying pan, heat 1 tablespoon of peanut oil over medium heat. Add half of potstickers, pinched side up, allowing space between each. Add enough water so potstickers are three-quarters covered. Cover pan and cook over high heat for about 6 minutes, or until water evaporates. There will be some floury oil left around base of potstickers. Uncover and cook over medium heat about 3 minutes, or until bottoms are golden and crusty. Transfer potstickers to serving dish, taking care not to tear them when removing them from pan. Repeat with remaining oil and potstickers. Serve warm with remaining peanut butter sauce.
Servings: 4. Serving size: 3 potstickers. Per serving: 382 calories, 20.4 g protein, 22.7 g fat, 21.9 g carbohydrates, 2.7 g dietary fiber, 797 mg sodium, 2.1 g sugars, 40 mg cholesterol