Mango Sriracha Potstickers

Mango Sriracha Potstickers

 

I absolutely love ethnic foods!  In the next few weeks you are going to see a bit of spice.  If you aren’t  a fan of spice no worries you can always adjust it or eliminate it completely.  For me the hotter the better when it comes to food, but I have others in my life who think even adding a bit of ground black pepper to too much. These mango sriracha potstickers are the perfect balance of hot and sweet, seriously I am drooling just typing this.

These mango sriracha potsticker’s are a quick and easy meal that will have everyone at your table smiling.  depending on how many you make it should only take about 30 min from start to finish.  I made these Gluten free because I was able to find the wontons made of rice flour at my local health store; however if you have a gluten allergy please keep in mind that the wontons will often contain gluten and so does soy sauce (I know odd right? read your labels).   If you have kids you can have them help too!

Ingredients:

For Dipping Sauce:

2 tablespoons soy sauce (if you’re gluten sensitive watch a lot of soy sauces have gluten)

1 teaspoon Sriracha (I aways add more, but I love things spicy)

4 tablespoons honey (you can substitute brown sugar if you want)

1/2 teaspoon sesame oil

2 Tablespoons rice vinegar

For Pot Stickers:

1/2 pound ground pork, chicken, or turkey

3 green onions, thinly sliced (about 1/4 cup sliced)

1 tablespoon minced fresh ginger

3 garlic cloves, finely chopped (about 2 teaspoons chopped)

1 tablespoon soy sauce (again if you are gluten sensitive read the labels on your soy sauce)

1 teaspoon sesame oil

1 teaspoon Sriracha

1/2 mango, very finely diced (about 1/2 cup diced)

2 or 3 large leaves Napa cabbage, shredded (about 1/2 cup shredded)

36 round gyoza/wonton wrappers (if you are gluten sensitive you can use rice paper wonton)

2 to 3 tablespoons coconut oil or vegetable/olive oil for frying, divided

Directions:

Combine soy sauce, Sriracha, honey, sesame oil, and rice vinegar in a small saucepan. Gently warm over medium heat for 2 to 3 minutes until sugar dissolves. Remove from heat and let cool.

Mango

In a bowl, combine ground meat, green onion, ginger, garlic, soy sauce, sesame oil, sriracha, mango, and cabbage. Mix until evenly incorporated.

Mango Sriracha Potstickers

 

To assemble, place one spoonful (about 1/2 tablespoon) of filling in the center of each wonton wrapper (do not overfill or they will not seal properly). Moisten the edges of the wrapper with water, then fold into a half-triangle, pinching in the center to seal. If you have round wonton’s fold and pleat the outer layer 2 to 3 times on each side, with all pleats facing the center to create a crescent shape. Place on a baking sheet and repeat with remaining wrappers.

Mango Sriracha Potstickers

Pre-heat a large non-stick pan over medium-high heat. Working in batches, add 1 tablespoon of the Coconut/vegetable oil to the pan. When oil is hot, but not smoking, arrange pot stickers in pan in a single layer. Cook until bottoms are browned, about 3 minutes. Reduce heat to medium-low and add 1/4 cup water or chicken stock if you have it; cover and let steam for 5 minutes or until water is absorbed. Repeat with remaining pot stickers.

Serve warm with dipping sauce.  Mango Sriracha Potstickers are where its at!

Mango Sriracha Potstickers

Mango Sriracha Potstickers
Author: 
Recipe type: Main Course
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For Dipping Sauce:
  • 2 tablespoons soy sauce (if you’re gluten sensitive watch a lot of soy sauces have gluten)
  • 1 teaspoon Sriracha (I aways add more but I love things spicy)
  • 4 tablespoons honey (you can substitute brown sugar if you want)
  • ½ teaspoon sesame oil
  • 2 Tablespoons rice vinegar
  • For Pot Stickers:
  • ½ pound ground pork, chicken, or turkey
  • 3 green onions, thinly sliced (about ¼ cup sliced)
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves, finely chopped (about 2 teaspoons chopped)
  • 1 tablespoon soy sauce (again if you are gluten sensitive read the labels on your soy sauce)
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha
  • ½ mango, very finely diced (about ½ cup diced)
  • 2 or 3 large leaves Napa cabbage, shredded (about ½ cup shredded)
  • 36 round gyoza/wonton wrappers (if you are gluten sensitive you can use rice paper wonton)
  • 2 to 3 tablespoons coconut oil or vegetable/olive oil for frying, divided
Instructions
  1. Combine soy sauce, Sriracha, honey, sesame oil, and rice vinegar in a small saucepan. Gently warm over medium heat for 2 to 3 minutes until sugar dissolves. Remove from heat and let cool.
  2. In a bowl, combine ground meat, green onion, ginger, garlic, soy sauce, sesame oil, sriracha, mango, and cabbage. Mix until evenly incorporated.
  3. To assemble, place one spoonful (about ½ tablespoon) of filling in the center of each wonton wrapper (do not overfill or they will not seal properly). Moisten the edges of the wrapper with water, then fold into a half-moon, pinching in the center to seal. Fold and pleat the outer layer 2 to 3 times on each side, with all pleats facing the center to create a crescent shape. Place on a baking sheet and repeat with remaining wrappers.
  4. Preheat a large non-stick pan over medium-high heat. Working in batches, add 1 tablespoon of the vegetable oil to the pan. When oil is hot, but not smoking, arrange pot stickers in pan in a single layer. Cook until bottoms are browned, about 3 minutes. Reduce heat to medium-low and add ¼ cup water; cover and let steam for 5 minutes or until water is absorbed. Repeat with remaining pot stickers.
  5. Serve warm with dipping sauce.

 

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