Best 8 Sesame Beef Pot Stickers Recipes

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Delight your taste buds with our delectable Sesame Beef Pot Stickers, an explosion of flavors and textures that will tantalize your senses. Inside this comprehensive guide, you'll find step-by-step instructions to craft these delectable dumplings, featuring a savory filling of seasoned ground beef, crunchy vegetables, and aromatic herbs, enveloped in a delicate wonton wrapper. We've also included a vegetarian version for those seeking a meatless alternative, showcasing a medley of flavorful vegetables that pack a punch. Additionally, we present a unique twist on the classic recipe with our Air Fryer Sesame Beef Pot Stickers, a healthier option that delivers a crispy exterior and a juicy, tender filling. For those who prefer a traditional approach, our Steamed Sesame Beef Pot Stickers offer a delightful combination of soft and chewy textures. Whichever method you choose, these Sesame Beef Pot Stickers are sure to become a favorite in your kitchen.

Let's cook with our recipes!

PERFECT POT STICKERS



Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

Steps:

  • Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
  • Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
  • When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  • Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
  • Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  • Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

BEEF POT STICKERS RECIPE



Beef Pot Stickers Recipe image

These quick & easy beef pot stickers (gyoza) are sure to be a hit! They're pan fried, then steamed in a delicious sesame soy sauce.

Provided by LifeMadeSimpleTeam

Categories     Main Course

Time 30m

Number Of Ingredients 13

1 lb ground beef
1 medium carrot (finely grated)
1/4 yellow onion (finely minced)
2 cloves garlic (finely minced)
1/2 tsp ground black pepper
2 tsp cornstarch
1 tbsp soy sauce
1 tsp sesame oil
1 package wonton wrappers
2 tbsp canola oil (OR vegetable oil)
1/4 cup water
1/4 cup soy sauce
1 tbsp sesame oil

Steps:

  • In a large mixing bow, combine the ground beef, carrot, onion, garlic, black pepper, cornstarch, soy sauce, and sesame oil. Mix everything together.
  • Place a scant tablespoon of filling into the center the wrapper. Dab your finger in warm water and drag it across two edges of the wrapper. fold over and press to seal. Then, using a fork, crimp the edge so that the wrapper really sticks together (this eliminates the need to pleat the edges). Repeat with remaining ingredients.
  • Place a large skillet over medium-high heat and or vegetable oil. SEE NOTES if your using a smaller pan. When the oil is hot add the prepared gyoza and fry both sides until brown. Once they're cooked on both sides, add the water, soy sauce and sesame oil to the pan. Cover and reduce heat to medium-low. Steam for about 5 minutes. Serve with rice and vegetables, garnish with sesame seeds and sliced green onions, if desired.

Nutrition Facts : ServingSize 6 serving, Calories 497 kcal, Carbohydrate 47 g, Protein 22 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1195 mg, Fiber 2 g, Sugar 1 g

BEEF-AND-PORK POTSTICKERS



Beef-and-Pork Potstickers image

The steam-fried Chinese dumplings known as potstickers are hearty, satisfying and a lot of fun to make. In this recipe I use a mixture of both beef and pork to create a complex meaty flavor. The wrapping of each potsticker takes a little practice, but once you get the hang of it, it's a piece of cake!

Provided by Food Network

Categories     side-dish

Time 40m

Yield About 40 potstickers

Number Of Ingredients 18

1/2 pound ground beef
1/2 pound ground pork
7 ounces soft tofu, drained
1/4 cup minced chives
1/4 cup shitake mushroom caps, minced
3 cloves garlic, finely minced
1/2-inch-long piece ginger, finely grated
1 large egg, lightly beaten
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin
1 tablespoon fish sauce
1 tablespoon toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon onion powder
1 tablespoon cornstarch
40 dumpling wrappers
Canola oil
Dipping sauce, for serving

Steps:

  • In a large bowl, combine the beef, pork, tofu, chives, mushrooms, garlic, ginger, egg, soy sauce, mirin, fish sauce, sesame oil, sugar, onion powder and cornstarch. Gently fold all the ingredients together with a wooden spoon until well blended.
  • Place about 1 tablespoon of filling just off center on one side of a dumpling wrapper. Dab some water on the edges of the wrapper with your fingertip and fold the wrapper in half with the filling in the middle. Fold the corners up to the top of the potsticker and pinch the edges with your fingers to seal.
  • To cook, heat 2 tablespoons of canola oil in a large nonstick skillet over medium heat. Place as many potstickers into the skillet as possible without crowding it. Cook until the bottoms are golden, about 3 minutes.
  • Carefully pour in enough water to reach a third way up the potstickers and cook until the water is absorbed, 4 to 5 minutes. Flip the potstickers and crisp up the other side for 2 minutes.
  • Repeat with the remaining potstickers, adding more oil to the pan as needed. Serve with the dipping sauce of your choice and enjoy!

SESAME TOFU POT STICKERS (VEGETARIAN POTSTICKERS)



Sesame Tofu Pot Stickers (Vegetarian Potstickers) image

This is a Great recipe for Vegetarians and Non-Vegetarians a like. These Potstickers has such a full flavor that you won't know that your eating tofu. great for parties, main dishes, or appetizers. This pot sticker recipe is a great one to show off to your friends. ENJOY form Chef Travis W Holland

Provided by Chef Travis W Holla

Categories     Soy/Tofu

Time 35m

Yield 36 pot stickers, 8-10 serving(s)

Number Of Ingredients 15

1/3 cup green cabbage, Thinly Sliced (Organic)
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lb firm tofu, finely crumbled (Organic)
1 tablespoon ginger, minced (Organic)
1 1/2 tablespoons garlic, minced
2 tablespoons tamari
5 tablespoons toasted sesame oil
1 1/2 tablespoons brown rice vinegar
1/4 cup carrot, Shredded (Organic)
3 tablespoons cilantro, finely chopped (Organic)
2 cups water, filtered
1/2 tablespoon cornstarch
12 -18 wonton wrappers (depending on Package size)
2 tablespoons sunflower oil, for cooking the potstickers

Steps:

  • Note: If the Wonton Wrappers are a large size (5x5 inch) then cut into 4 equal squares. For Cornstarch water add 1 cup water to 1/2 tablespoon Cornstarch.
  • Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the garlic, cabbage, vinegar, carrots, ginger and a pinch of Salt and Pepper and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Add the Tamari and the other 2 Tablespoons of Toasted Sesame Oil Mixture together with the Crumbled Tofu, making sure it is completely mixed together. Add The Tofu to the Cabbage Mix in the Pan and cook for another 3-4 min on Med. High. Then toss it altogether in a bowl with cilantro and allow it to cool (Mix Well).
  • To make the potstickers lay a wonton wrapper flat and put about 1 teaspoon of the filling in the center. Dip your finger in the Cornstarch water and wet the edges of the wonton wrapper; this will help the potstickers seal when cooking. Bring the outside edges of the wonton wrapper together at a point in the middle over the filling and pinch it together to form a pouch. Continue with the remaining wrappers and filling.
  • To cook the potstickers, heat the sunflower oil in a large Non-Stick skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Be careful it might splatter. Allow the potstickers to steam for about 3 minutes, and then remove the skillet lid. Continue cooking until the water is completely evaporated.
  • By: Chef Travis W. Holland.

Nutrition Facts : Calories 171.6, Fat 13.3, SaturatedFat 1.9, Cholesterol 1.1, Sodium 618.9, Carbohydrate 9.7, Fiber 0.8, Sugar 0.6, Protein 4.2

BEEF POT STICKERS



Beef Pot Stickers image

Provided by Fuchsia Dunlop

Categories     Beef     Fry     Cocktail Party     Meat     Ground Beef     Pan-Fry     Gourmet

Yield Makes 24 dumplings

Number Of Ingredients 16

For dough
1 3/4 to 2 cups all-purpose flour
3/4 cup boiling-hot water
For filling
1/4 lb ground beef chuck (1/2 cup)
1 1/2 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1 teaspoon Chinese sweet bean paste
2 cups finely chopped yellow or green garlic chives (6 oz)
For panfrying
1 tablespoon peanut oil
1/3 cup warm water
Special Equipment
a 6-inch (3/4-inch-diameter) rolling pin or dowel

Steps:

  • Make dough:
  • Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.
  • Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.
  • Make filling while dough stands:
  • Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
  • Form and fry dumplings:
  • Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
  • Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
  • Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.

POT STICKERS WITH SWEET SOY DIPPING SAUCE



Pot Stickers with Sweet Soy Dipping Sauce image

Serve these delicious appetizers at your next Chinese dinner. Crushed red pepper flakes add a little heat to the sweet-sour sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 24

Number Of Ingredients 11

1/2 lb lean ground pork
1/2 cup chopped green onions (8 medium)
1 tablespoon grated gingerroot
24 wonton skins (about 3 1/4-inch square)
3 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1/2 teaspoon sesame oil
1/8 to 1/4 teaspoon crushed red pepper flakes

Steps:

  • Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot.
  • Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a "hat" shape (see photo). Place pot stickers on cookie sheet; cover with damp towel to keep from drying out.
  • In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers.
  • Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 1 g, TransFat 0 g

FAST POT-STICKERS



Fast Pot-Stickers image

What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield 4 main-course or 8 appetizer servings

Number Of Ingredients 10

3/4 pound ground pork or other meat
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoons minced garlic
6 scallions, the white and green parts separated, both minced
1/2 cup plus 2 tablespoons good soy sauce
48 dumpling wrappers
1 egg, lightly beaten in a bowl
4 tablespoons peanut oil or vegetable oil, more or less
1/4 cup rice vinegar or white vinegar

Steps:

  • Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
  • To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
  • To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
  • Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

WONTON POT STICKERS WITH SOY REDUCTION



Wonton Pot Stickers with Soy Reduction image

Bok choy is a type of Chinese cabbage with white stems and dark green leaves. In a pinch, regular cabbage will do. These appetizers-full of sausage, cilantro, ginger, and onion-freeze so well, I always make large batches. Then I have extras to pull out of the freezer at a moment's notice.-Michael Angelo, Spring, Texas

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 3-1/2 dozen (about 2/3 cup sauce).

Number Of Ingredients 15

1/2 cup mirin (sweet rice wine)
1/2 cup balsamic vinegar
1/4 cup reduced-sodium soy sauce
2 fresh basil leaves
POT STICKERS:
1-1/2 cups finely chopped bok choy
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh gingerroot
1 tablespoon chopped green onion
1 tablespoon oyster sauce
3/4 teaspoon toasted sesame oil
1 pound ground pork
45 wonton wrappers
ADDITIONAL INGREDIENT:
1 to 4 tablespoons toasted sesame oil

Steps:

  • In a small saucepan, combine mirin, vinegar and soy sauce. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Stir in basil; steep, covered, 2 minutes. Cool slightly; discard basil. Transfer sauce to a freezer container., For pot stickers, combine the first six ingredients in a large bowl. Add pork; mix lightly but thoroughly., Place about 1 tablespoon pork mixture in center of each wonton wrapper. (Cover wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling and press edges to seal., Place on waxed paper-lined baking sheets; freeze, covered, until firm. Transfer pot stickers to resealable plastic freezer bags; return to freezer., To use pot stickers: Thaw sauce in refrigerator overnight. In a large skillet, place a greased steamer basket over 1 in. of water. In batches, arrange frozen pot stickers in a single layer on basket; bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-14 minutes or until a thermometer inserted in filling reads 160°. Remove pot stickers from steamer; repeat with remaining pot stickers, adding additional water as needed., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown steamed pot stickers 1-2 minutes on each side or until golden brown, adding additional oil as needed. Serve with sauce.

Nutrition Facts : Fat 3 g fat (1 g saturated fat), Cholesterol 7 mg cholesterol, Sodium 122 mg sodium, Carbohydrate 6 g carbohydrate, Fiber trace fiber, Protein 3 g protein.

Tips:

  • Use a variety of vegetables: This recipe calls for cabbage and carrots, but you can also use other vegetables like celery, onions, or bell peppers.
  • Don't overfill the pot stickers: If you overfill them, they will be difficult to seal and will likely burst while cooking.
  • Cook the pot stickers in batches: Don't overcrowd the pan, or the pot stickers will not cook evenly.
  • Serve the pot stickers with a dipping sauce: A simple soy sauce-based dipping sauce is a great option, but you can also use a more complex sauce, such as a hoisin sauce or a sweet and sour sauce.

Conclusion:

Sesame beef pot stickers are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. With a little practice, you can make pot stickers that are just as good as the ones you get from your favorite restaurant.

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