This Beef & Cilantro Potsticker recipe requires five main ingredients. It is very simple appetizer recipe that is easy to prepare and cook. *The Beef & Cilantro Potstickers are best served fresh and can be pan fried or deep fried. This recipe offers the pan fried/steamed option as I prefer the healthier alternative. You can always prepare and freeze them in advance for a party or any meal.
This nosh party pleaser serves approximately 60 potstickers (12-15 people). As they are delicious on their own, I’ve also added them on top of mixed with a ginger sesame dressing, roasted almonds, and mandarins for a savory Asian salad.
*Note that the first phase of cooking requires little oil and pan frying, and second is a short steaming process.
- Potsticker/Wanton round wrappers
- 1 lb. lean ground beef
- 1/2 cup of chopped fresh cilantro leaves (no stem)
- 1 Tbsp of minced garlic
- 8 ounces of fresh organic lean ground meat
- 2 Tbsp of light soy sauce
- 1 teaspoon of vegetable oil (for pan frying)
- egg white mixture (to seal potstickers)
- teaspoon of water (to steam)
- In a large bowl add ground meat, soy sauce, cilantro, and garlic. Using your hands mix all four ingredients well.
- In your work area, lay potsticker wraps down individually. Take a measuring teaspoon and place mixture into the center of the wrapper (as shown in picture). Make sure not to overfill, as this will make it difficult to seal and keep meat inside wrapper.
- Take a small egg white mixture using a finger and seal around edge of the wrapper. Fold in half into a half moon shape.
- Once all potstickers are prepared, heat stove on medium with a large not stick frying pan with a teaspoon of oil
- Place about 8 potstickers at a time (if pan size allows), and slightly brown both sides
- Turn burner on low and a teaspoon of water to steam, and cover for approximately two minutes.
- They are ready to serve and taste delicious alone, or option to serve with a sweet chili sauce.