South of the Border Chorizo Potstickers

South of the Border Chorizo Potstickers

Spicy Tex-Mex potstickers using Asian wonton wrappers with chorizo filling.

Course Appetizer

Cuisine American, Chinese, Mexican

Keyword asian, chorizo, dipping sauce, mexican, potstickers

Budget Frugal

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 140kcal

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

US Customary - Metric

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