I got this recipe out of our utilities magazine. They send one out once a month and my husband always checks out the recipes in there, and I've finally decided to make one. I highly recommend getting the round dumpling wrappers and not the square egg roll ones like the recipe calls for. I was highly annoyed they weren't coming out like the picture. Otherwise, these are pretty tasty.
2 cloves garlic, minced
1/4 cup chicken or beef stock
2 Tablespoons soy sauce
2 teaspoons sesame oil
pinch hot pepper flakes
2 Tablespoons smooth peanut butter
8 ounces lean ground beef
1/4 cup salted blanched peanuts, finely chopped
1 green onion, finely diced
1 Tablespoon ginger root, minced
12 3-inch square egg roll wrappers (again, I recommend the round dumpling wrappers)
2 Tablespoons peanut oil
1. In a small bowl, combine garlic, stock, soy sauce, sesame oil, pepper flakes and peanut butter. Microwave for 30 seconds and whisk until smooth.
2. In a separate bowl, mix together beef, peanuts, onion, ginger, salt and 3 tablespoons of the peanut butter sauce. Reserve remaining sauce for dipping.
3. Place 2 teaspoons of filling in center of egg rolls wrappers. Fold wrapper in half to enclose filling, pressing edges together to stick. Set on work surface seam side up. Repeat with remaining filling.
4. In large nonstick frying pan, heat 1 tablespoon of peanut oil over medium heat. Add half of potstickers, pinched side up, allowing space between each. Add enough water to cover them about 75%.
5. Cover pan an cook over high heat for about 6 minutes. Uncover and cook another 3 minutes. Repeat with remaining potstickers.
6. Serve warm with remaining peanut butter sauce, and some white rice.