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.
For now, this recipe is my entry into the Twin Dragon Asian Wrapper Blogger Challenge, Holiday Appetizer Category.
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.
About Twin Dragon Products:
- Twin Dragon has been supplying premier Asian food products for over sixty years during which cooks have found clever, delicious, and non-traditional ways to use them. For this contest, Twin Dragon challenged food bloggers like myself to find new ways to feature their wonton and egg roll wrappers in creative appetizer recipes.
- You can purchase Twin Dragon Wrappers at: Walmart, Albertsons, Shaw's, Von's, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper.
- If they are not in your local store, ask them to carry Twin Dragon Wrapper products!
I knew I wanted to make potstickers with the 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.
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.
Need help with your 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!"
Note: The nutritional calculations are based on 1 potsticker per person.
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 tsp kosher salt
- ¼ tsp 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
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.
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! You can find these products at JSL Foods, and follow them on Facebook, on Twitter, and Instagram!
You might also like my Crispy Asian Style Dumplings.