Crispy Vegetable Potstickers & Beef Recipe
sliced Asian marinated beef | arugula | Peking sauce | scallions | red peppers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potsticker Dough
Filling
Beef
Sauce
Oil for frying
Method
Prepare the Beef
- 1
Marinate the Beef
In a bowl, combine the sliced beef with soy sauce, rice vinegar, garlic powder, and ground ginger. Let it marinate for at least 30 minutes.
Prepare the Filling
- 2
Make the Filling
In a mixing bowl, combine chopped arugula, red bell pepper, scallions, soy sauce, sesame oil, minced garlic, and black pepper. Mix well and set aside.
Make the Potsticker Dough
- 3
Prepare the Dough
In a large bowl, mix all-purpose flour and salt. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
Assemble the Potstickers
- 4
Fill and Shape
Roll out the dough on a floured surface and cut into circles. Place a spoonful of filling in the center of each circle, add a few slices of marinated beef, and fold the dough over to create a half-moon shape. Seal the edges by pressing down.
Cook the Potstickers
- 5
Fry the Potstickers
In a large skillet, heat vegetable oil over medium-high heat. Add potstickers and fry until the bottom is golden brown, about 2-3 minutes. Then, add a splash of water to the pan, cover, and steam for another 5 minutes.
Serve
- 6
Plate and Serve
Serve the crispy potstickers hot with Peking sauce for dipping.
