Beef Potstickers

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mayo 8, 2015

Serve this recipe for tasty beef morsels as an interesting appetizer or main course with steamed rice and stir-fried vegetables. Allow 3 to 4 beef potstickers per person as an appetizer (or 6 to 8 for a meal).
[timer length=10]10 Minutes[/timer]

  • Prep: 40 mins
  • Cook: 10 mins
  • 40 mins

    10 mins

    50 mins

  • Productos: 40 Potstickers servings


1 cup (250 mL) Cooked roast beef (or 125 g deli roast beef), coarsely chopped

½ cup (125 mL) shredded green cabbage (or bagged coleslaw)

1 plum tomato, cut in chunks

¼ cup (50 mL) green onions, chopped

1 ½ cup (375 mL) honey garlic barbecue sauce

1 tbsp (15 mL) EACH minced ginger and garlic

Hot sauce to taste

1 tsp (5 mL) EACH cumin and cornstarch

1 400 g package - 3 inch (7.5 cm) wonton wrappers

1 whisked egg


Combine beef, cabbage, tomato, onion, 1/2 cup (125 mL) of the barbecue sauce, ginger, garlic, hot sauce, cumin and cornstarch in food processor, chopping by pulsing for 10 to 15 times.

Lay wonton wrappers on waxed paper and brush with whisked egg. Spoon approximately 1 tsp (5 mL) of the beef mixture onto center of each wrapper. Fold up wrapper and pinched closed like a perogy.

Boil first 20 potstickers in large pot of simmering water for about 3 minutes; remove with a slotted spoon. Repeat with remaining potstickers. Gently transfer cooked potstickers to large pan with remaining barbecue sauce. Heat for 3 minutes.

Tip: For a spicier sauce, add 1 tbsp (15 mL) bottled hot Asian chili sauce.
A source of Iron (14% RDI) and a source of Zinc (11% RDI)


Información nutricional

Proteínas8.9 g
Grasas Totales3.9 g
Total Carbohydrates24 g