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Easy Italian Potstickers

Easy Italian PotstickersThere 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

 

Easy Italian Potstickers

 

Easy Italian Potstickers

 

Easy Italian Potstickers

 

 

Easy Italian Potstickers
 
Author:
Recipe type: Appetizer
Serves: 35-40 potstickers
Prep time:
Cook time:
Total time:
 
Ingredients
  • ½ pound ground Italian sausage
  • ¼ 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
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 35 to 40 small wonton wrappers
  • Water, for sealing wontons
  • 3 to 4 tablespoons vegetable oil, for frying
  • 1⅓ cups chicken stock, divided
  • Balsamic glaze for garnish
Instructions
  1. Preheat oven to 200 degrees fahrenheit.
  2. Combine sausage, shallot, spinach, sun dried tomato pesto, egg, tomato paste and salt and pepper in a medium-size mixing bowl. Set aside.
  3. 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.
  4. 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 ⅓ 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!

 
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