Potsticker Dumplings
Servings 4 servings
Calories 351kcal
Ingredients
- 1/2 lb Ground beef or more if needed
- 2 tbsp Scallions minced, plus more for garnish
- 1/2 cup Mushrooms minced
- 1 clove Garlic minced
- 1 tbsp Fresh ginger minced
- 2 tbsp Reduced-sodium soy sauce
- 1 tbsp Cornstarch
- 20 Wonton wrappers
Peanut Sauce
- 1/2 cup Chicken broth
- 2 tbsp Reduced-sodium soy sauce
- 3 tbsp Peanut butter
- 1 tsp Rice wine vinegar
- 1/2 tsp Brown sugar
- 1/2 tsp Red pepper flakes use more or less to your level of spicyness
- 1 cloves Garlic minced
- 1/2 tsp Fresh ginger minced
Instructions
- For the dumplings: In a large bowl, combine the beef, scallions, mushrooms, garlic, ginger, soy sauce, corn starch, and mix well.
- Lay down the dumpling wrappers on a dry, clean surface, brush lightly with water, and place a teaspoon of filling in the center. Fold one point of the wrapper over the filling to the opposite point of the wrapper, and press tightly along the edges to seal them shut. Set aside on a piece of plastic wrap or dry surface.
- Heat a large sauté pan 1/2 of the way filled with water to a low simmer. Then turn down the heat so there is no movement in the water.
- Place the dumplings in a single layer in the water (in batches if needed, not to overcrowd the pan) and cover with a lid. Steam for approximately 6 minutes. Remove with a slotted spoon onto a paper towel to drain any excess water.
- For the sauce: In a saucepan over low-medium heat, whisk together all ingredients until the sauce is thick and smooth.
- Toss the dumplings in the sauce and serve. Garnish with scallions.
Nutrition
Calories: 351kcal | Carbohydrates: 29g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 954mg | Potassium: 352mg | Fiber: 2g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 3mg