Beef Potstickers Recipe

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Anyone who knows me in real life likely knows my top 3 favorite foods: dumplings, waffles and popcorn. (The order is dependent on the day, but almost always starts with dumplings.) And in my mind, there’s simply no better dumpling than potstickers. If you’re paying attention, that means that potstickers are my ultimate favorite food. 

Honestly, it should be easy to understand why. These are crispy on one side, chewy on the other. They are fun to eat and even fun to make. I am so happy to finally be sharing the recipe with you. I hope you love these as much as I do! This is one of my go-to recipes for a holiday meal (as opposed to shabbos) because I can freeze them ahead of time, then cook them fresh, just before the meal. 

FYI: There is no better brand of kosher dumpling wrappers (in my opinion – I have tried a lot!) than Twin Marquis. My favorite to use for potstickers is their Northern Style Dumpling Wrappers – which are thicker than wonton wrappers and have a great chew. 

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Beef Potstickers Recipe

Yield: about 40 dumplings

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Ingredients

Filling:

• 1 lb ground beef
• 5 scallions thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mustard
• 2 Tablespoons soy sauce
• 2 Tablespoons sesame seeds
• 1 Tablespoon rice vinegar

Assembly:

• About 40 dumpling or wonton wrappers
• Oil, for frying

Dipping Sauce:

• ¼ cup soy sauce
• ¼ cup honey
• 2 Tbsp rice vinegar
• sesame seeds, sliced scallions, and chili flakes, for topping (optional)

Instructions

1. Prepare filling: Combine all ingredients in a bowl and mix to evenly distribute.
2. Assemble the dumplings: place a small amount (about a teaspoon) of filling in the center of a dumpling wrapper. Dip your finger in water then brush it along the entire edge. (This will seal the dumpling.)
3. Fold the dumpling in half and press the edges to seal. If desired, pleat your dumpling: press the center to seal, then fold back the edges to create pleats on each side.
4. Cook the beef potstickers: Heat a thin coating of oil in a large frying pan over high heat. (Use a frying pan with a tight fitting lid.) Add potstickers on the flat side and cook on high for 2-3 minutes, until the bottom is browned and crispy.
5. Turn heat to low. Add about 2/3 cup water around the dumplings and immediately cover the pan. The steam will cook the top of the dumplings. Let cook for 5-8 minutes, until water has cooked out.
6. Uncover the pan and cook for another minute or two, just to get maximum crispness on the bottoms.
7. Assemble the dipping sauce: Place all ingredients in a small bowl and stir to combine.
8. Serve dumplings immediately, with dipping sauce on the side.
   

Notes

Plan ahead: Prepare dumplings ahead of time and freeze, raw. Cook the day you’ll be serving them (as close as possible to fresh).

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