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Kimchi & Sausage Potstickers

You guys asked for more, and I listened (cos I'm awesome like that)--I kid, I kid. Juicy, succulent Sausage & fresh, spicy Kimchi are tucked into a tender Wonton skin. Quick, delicious, and the basis to allow your imagination to roam free (Bacon Cheeseburger filling, anyone)
  Sausage 1 Pound, uncased
  Kimchi 2 Cup (32 tbs), finely chopped
  Soy sauce 1⁄2 Tablespoon
  Sesame oil 1 Tablespoon
  Garlic 3 Clove (15 gm), mince
  Ginger 1 Teaspoon, mince
  Green onions 2 , chopped (2 stalks)
  Red pepper flakes 2 Tablespoon
  Eggs 1
  Wonton wrappers 12 Ounce
  Egg wash 1 Tablespoon
For the dipping sauce
  Soy sauce 1⁄4 Cup (4 tbs)
  Orange 1⁄2 , juiced
  Agave/Honey 2 Teaspoon
  Sesame oil 1⁄2 Tablespoon
  Sesame seeds 2 Teaspoon

1. In a large bowl, pile the sausage, Kimchi, soy sauce, sesame oil, minced garlic, minced ginger, green onions and red pepper flakes together.
2. Break in an egg in the mixture and mix together using hands.
3. Cover and refrigerate for at least 20 minutes until chilled.
4. Place the wrappers on working table, brush on all four sides with egg wash and take about 1-2 teaspoons of your filling mixture and place it in the center.
5. Bring all the edges in center and press to seal the edges tightly.
6. In a shallow, but broad pot, sit the steam rack above the simmering water and in single layers, steam the pot stickers for about 15 minutes.
7. In a bowl, whisk together all ingredients for the dipping sauce.

7. Serve the pot stickers hot alongside the dipping sauce.

You can give your pot stickers any shape you want.
The best Kimchi to use is one that is deeply fermented. The color will be a deep, dark red and the leaves will be super soft.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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