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Classic Crispy Sesame Ginger Potstickers with Chive Chili Sauce. image

Crispy Sesame Ginger Potstickers with Chive Chili Sauce.

These Crispy Sesame Ginger Potstickers are bursting with flavor! Paired with zesty chive chili sauce, they make an irresistible treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 2 tablespoons sesame oil
  • 2 medium shallots chopped
  • 3 medium zucchini chopped
  • 2 cups kale, spinach, or bok choy chopped
  • 1 inch fresh ginger grated
  • 4 cloves garlic minced or grated
  • 2 tablespoons low sodium soy sauce or tamari
  • to taste black pepper
For the Chive Chili Sauce:
  • 1/4 cup fresh chives finely chopped
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons low sodium soy sauce or tamari
  • 2 tablespoons honey
  • 1-2 teaspoons red pepper flakes adjust to taste
For Assembling:
  • 20-22 pieces dumpling or wonton wrappers
For Frying:
  • 1/4 cup water
  • 1/3 cup raw sesame seeds
  • 1/4 cup roasted peanuts finely chopped

Equipment

  • Large skillet
  • Mixing Bowl
  • Grater
  • Spatula
  • Measuring cups and spoons

Method
 

Preparation:
  1. In a large skillet, heat 2 tablespoons sesame oil over medium heat. Add 2 chopped shallots and cook until they become translucent. Next, add 3 medium zucchini, chopped, and 2 cups chopped kale, spinach, or bok choy. Sauté until the vegetables are tender, about 4-5 minutes.
  2. Stir in 1 inch fresh ginger, grated, and 4 cloves garlic, minced or grated. Cook for an additional minute until fragrant. Then, add 2 tablespoons low sodium soy sauce or tamari and season with black pepper to taste. Mix well and remove from heat. Let the filling cool slightly.
Assembly:
  1. Take 20-22 round dumpling or wonton wrappers and place them on a clean surface. Spoon about 1 tablespoon of the filling into the center of each wrapper. Moisten the edges with water, fold the wrapper in half, and pinch to seal tightly. You can create pleats for a decorative touch if desired.
Cooking:
  1. Heat a large skillet over medium-high heat and add a splash of toasted sesame oil. Once hot, arrange the potstickers in the skillet, making sure they are not touching. Fry for 2-3 minutes until the bottoms are golden brown.
  2. Once the bottoms are crispy, add about 1/4 cup of water to the skillet and cover immediately. Allow the potstickers to steam for 5-7 minutes until cooked through. Remove the lid and let the water evaporate for a minute to crisp up the bottoms again.
Sauce:
  1. In a bowl, combine 1/4 cup finely chopped fresh chives, 2 tablespoons chili garlic sauce, 2 tablespoons low sodium soy sauce or tamari, 2 tablespoons honey, and 1-2 teaspoons red pepper flakes (adjust to your taste). Stir well to mix.
Serving:
  1. Transfer the crispy potstickers to a serving plate and sprinkle with 1/3 cup raw sesame seeds and 1/4 cup roasted peanuts, finely chopped. Serve warm with the chive chili sauce on the side for dipping.

Notes

  • For extra crispy potstickers, ensure the skillet is hot before adding the dumplings.
  • You can freeze uncooked potstickers; just arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag.
  • When steaming, make sure to cover the skillet to trap the steam, which helps cook the filling.