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Kimchi Potstickers MICHAEL SYMON

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Michael gives these potstickers a tasty twist!

1/2 cup kimchi (drained and excess liquid squeezed out, finely chopped)
1 cup pickled hot dogs (sliced)
1/4 cup scallions (finely sliced)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 package potsticker wrappers
3-4 tablespoons peanut oil (for pan frying)
2 tablespoons chinese hot mustard
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon rice vinegar

In a bowl of a food processor, add the kimchi, hot dogs, scallions, soy sauce, sesame oil and cornstarch and pulse until coarsely chopped. Refrigerate until ready to use. Prepare a baking sheet with parchment paper.
Keeping your potsticker wrappers covered with a damp towel, work with one or two at a time and add about one tablespoon of filling to the center. Brush the perimeter with water, then fold in half, crimping and sealing the edges. Place on the parchment-lined baking sheet and keep covered with a damp towel until all of the wrappers and filing have been used.
Place a large saute pan over medium-high heat. Add peanut oil and half of the potstickers. Cook, without moving, until golden brown on the bottom, about 2 minutes. After 2 minutes, add 1/3 cup water to the pan and cover. Continue to cook for another 2-3 minutes. Remove to a platter, wipe out the pan and place back over the heat. Repeat with remaining potstickers. Serve with the dipping sauce.
For the Dipping Sauce: In a medium bowl add the mustard, water, soy sauce, honey and rice vinegar and whisk to combine.
Tip: After the potstickers have been formed, freeze for an easy weeknight meal. If you can’t find pickled hot dogs use regular hot dogs and add 3 tablespoons of pickle juice to the kimchi mixture.

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