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    HOME » Recipes » Appetizers

    Published: Feb 9, 2021 · Modified: Oct 29, 2022· This website generates income via ads ·

    South of the Border Chorizo Potstickers

    Jump to Recipe Print Recipe Pin Recipe

    On holidays, my family loves to gather in the kitchen sharing a variety of delicious finger foods. Every holiday get-together features old favorites like cream cheese and hot pepper jelly, but I always like to introduce something new. On New Year's Day we serve just appetizers. These South of the Border Chorizo Potstickers will be a part of the next celebration. Because this is an appetizer recipe, it has not been adjusted for two servings. This one is meant to be shared!

    Potstickers on a plate with dipping sauce

    Disclaimer: Twin Dragon Wrappers provided their Twin Dragon Asian Egg Roll Wrappers and Won Ton Wrappers. My South of the Border Chorizo Potstickers put a Tex-Mex spin on won ton wrappers! Thank you Twin Dragon.

    Potstickers with dipping sauce and micro cilantro garnish

    I knew I wanted to make potstickers with wonton wrappers, but I wanted to go in a Tex-Mex direction. I made a filling of chorizo, jalapeño peppers, Roma tomatoes, white onion, cilantro, black beans and my own creation, Easy Restaurant-Style Mexican rice. You can also use plain cooked white or brown rice. I cooked the filling before assembling the South of the Border Chorizo Potstickers to be sure the chorizo was cooked through and the vegetables softened.

    Jump to:
    • A little bit about chorizo:
    • Ingredients:
    • Instructions:
    • Video:
    • Instructions for crimping technique:
    • Recipe

    A little bit about chorizo:

    Use Mexican chorizo for this recipe. I prefer the type that is ground like sausage and packaged like ground beef. My all time favorite is an over-the-counter house-made chorizo from the local Mexican Market. The chorizo that comes in a tubular plastic wrapper is ground a bit finer and has a bit more grease. If you use it, please drain off some of the grease before filling the wonton wrappers. For everything you need to know about Chorizo, visit this helpful article by Epicurious.

    Ingredients:

    For the potstickers:

    • Wonton wrappers
    • Mexican chorizo 
    • Jalapeño peppers
    • Roma tomatoes
    • Onion
    • Black beans, cooked and well drained I used Centro canned beans
    • Mexican rice 
    • Cilantro
    • Kosher salt
    • Black pepper
    • Vegetable oil

    For the dipping sauce:

    • Ponzu sauce 
    • Hot chili oil
    • Kosher salt

    (See recipe card for quantities.)

    Instructions:

    For the dipping sauce:

    • Measure the ponzu sauce into a bowl for dipping. Add salt to taste. You may not need any salt.
    • Add drops of hot chili oil to the ponzu mixture. Do not stir. You want the oil to float on top. Set the dipping sauce aside until the potstickers are ready to eat. 

    For the potstickers:

    • Over medium heat, sauté the chorizo until cooked through.
    • Add the chopped jalapeños, chopped Roma tomatoes, chopped white onion and cook until the onions are semi-translucent and the jalapeños softened.
    • Add the black beans and rice, stir to incorporate, then add the cilantro, salt, and pepper. Set aside until cooled down.
    • Remove 12 wonton wrappers from the package and keep covered with plastic food wrap until needed. Get a small bowl of water ready to moisten your finger to seal the wonton wrapper edges.
    • One at a time take a wonton wrapper out of the plastic wrap. Place a tablespoon of filling in the center of the wonton wrapper. Dip a finger into the water and moisten all four edges of the wraper. Pull the edges of the wrapper together, matching up the points. Press the edges together firmly to seal. (If any filling gets into the seal push it back in.) 
    • Make 3-4 pleats on each edge, sqeezing tightly to help seal the potsticker. 
    • Heat the oil in a large non-stick skillet over medium-low heat. fill a ¼ cup measuring cup with hot water.
    • Once the skillet is hot, place the dumplings in on the flat bottoms. Allow the bottoms to brown but not burn. 
    • Fill a ¼ cup measuring cup with hot water.
    • Once the bottoms are a nice golden dark brown, cover the skillet with a lid. 
    • Quickly lift the lid just enough to pour in ¼ cup hot water. Immediately place the lid back on the skillet. Allow the potstickers to steam until the water is absorbed and the wrappers are translucent.
    • Remove the potstickers to a serving platter and garnish with cilantro or scallions. Serve hot with dipping sauce.

    Video:

    skillet with South of the Border Chorizo Potsticker filling
    South of the Border Chorizo Potstickers

    Instructions for crimping technique:

    • For a short video demonstrating how to crimp and seal potstickers, visit my post, Asian Style Potstickers.
    • I used round Twin Drago Gyoza Wrappers for that dish, but the technique is the same. The Gyoza wrappers have a thinner edge, making pleating a bit easier, but for South of the Border Chorizo Potstickers, the wonton wrappers work great. I am just keeping it real when I say, "If the seam opens up a bit, and a little oil gets inside, that's a good thing!"
    South of the Border Chorizo Potstickers on the dinner table

    Recipe

    South of the Border Chorizo Potstickers

    Spicy Tex-Mex potstickers using Asian wonton wrappers with chorizo filling.
    4.97 from 28 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course
    Appetizer
    Servings 12

    Ingredients
     
     

    For the potstickers:

    • 12 wonton wrappers
    • 8 oz Mexican chorizo crumbled
    • 2 jalapeño peppers, chopped, membranes and seeds removed
    • 3 Roma tomatoes seeded and chopped
    • ½ large white onion, chopped
    • 1 cup black beans, cooked and well drained I used Centro canned beans
    • 1 cup Mexican rice substitute white or brown rice
    • 3 TBS cilantro, chopped I used micro cilantro but regular is fine.
    • 1 teaspoon kosher salt
    • ¼ teaspoon cracked black pepper
    • 2 TBS vegetable oil

    For the dipping sauce:

    • ¾ cup Ponzu sauce substitute low sodium soy sauce with a squirt of lemon juice
    • hot chili oil, to taste
    • salt, to taste

    Instructions
     

    For the dipping sauce:

    • Measure the ponzu sauce into a bowl for dipping. Add salt to taste. You may no need any.
    • Add drops of hot chili oil to the ponzu mixture. Do not stir. You want the oil to float on top. Set the dipping sauce aside until the potstickers are ready to eat.

    For the potstickers:

    • Over medium heat sauté the chorizo until cooked through.
    • Add the chopped jalapeños, chopped Roma tomatoes, chopped white onion and cook until the onions are semi-translucent and the jalapeños softened.
    • Add the black beans and rice, stir to incorporate, then add the cilantro, salt, and pepper. Set aside until cooled down.
    • Remove 12 wonton wrappers from the package and keep covered with plastic food wrap until needed. Get a small bowl of water ready to moisten your finger to seal the wonton wrapper edges.
    • One at a time take a wonton wrapper out of the plastic wrap. Place a tablespoon of filling in the center of the wonton wrapper. Dip a finger into the water and moisten all four edges of the wraper. Pull the edges of the wrapper together, matching up the points. Press the edges together firmly to seal. (If any filling gets into the seal push it back in.)
    • Make 3-4 pleats on each edge, sqeezing tightly to help seal the potsticker.
    • Heat the oil in a large non-stick skillet over medium-low heat. fill a ¼ cup measuring cup with hot water.
    • Once the skillet is hot, place the dumplings in on the flat bottoms. Allow the bottoms to brown but not burn.
    • Fill a ¼ cup measuring cup with hot water.
    • Once the bottoms are a nice golden dark brown, cover the skillet with a lid.
    • Quickly lift the lid just enough to pour in ¼ cup hot water. Immediately place the lid back on the skillet. Allow the potstickers to steam until the water is absorbed and the wrappers are translucent.
    • Remove the potstickers to a serving platter and garnish with cilantro or scallions. Serve hot with dipping sauce.

    Notes

    Nutritional calculations are based on 1 potsticker per person.

    Nutrition

    Serving: 1potstickerCalories: 140kcalCarbohydrates: 13gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 12mgSodium: 763mgPotassium: 105mgFiber: 2gSugar: 1gVitamin A: 264IUVitamin C: 6mgCalcium: 13mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Nutritional calculations are based on 1 potsticker per person.
    Tried this recipe?Let us know how it was!

    The Asian Won Ton Wrappers used in this recipe for South of the Border Chorizo Potstickers were provided by JSL Foods. The rest is 100% my own!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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