There is a fine line between Italian ravioli and the potstickers that we all know and love. Today, I decided to combine the two to make a lazy potsticker recipe filled with Italian flavors. Boy are they delicious! These Easy Italian Potstickers are a great unique appetizer for a dinner party or just a dinner alongside sautéed vegetables. If you are looking for something crispy, chewy, flavorful, and slightly out of the box, then look no further!
Easy Italian Potstickers
Recipe Type: Appetizer
Author:
Prep time:
Cook time:
Total time:
Serves: 35-40 potstickers
Ingredients
- 1/2 pound ground Italian sausage
- 1/4 cup finely chopped shallot
- 1 box frozen sautéed spinach, thawed and squeezed dry with a clean kitchen towel
- 2 tbsp sun dried tomato pesto
- 1 egg, lightly beaten
- 2 teaspoons tomato paste
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 35 to 40 small wonton wrappers
- Water, for sealing wontons
- 3 to 4 tablespoons vegetable oil, for frying
- 1 1/3 cups chicken stock, divided
- Balsamic glaze for garnish
Instructions
- Preheat oven to 200 degrees fahrenheit.
- Combine sausage, shallot, spinach, sun dried tomato pesto, egg, tomato paste and salt and pepper in a medium-size mixing bowl. Set aside.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth so they do not dry out. Brush 2 of the edges of the wrapper lightly with water. Place a rounded teaspoon of the sausage mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. I left mine in triangles but if you want to be more fancy you can prepare them more traditionally. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
- Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. There will be a LOT of steam when you add the chicken stock, but don’t be scared. Just cover them quickly and let them do their thing. Remove wontons to a heatproof platter and place in the warm oven. I found that I needed to clean my pan slightly between every two batches to keep them from getting too brown. Repeat process until all the wontons are cooked. Serve immediately. I drizzled store bought balsamic glaze over the top and it made a huge difference in flavor. I highly recommend!
