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Recipe July 2025

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Potstickers

Recipe, Courtesy of Patricia Bolger

A light, quick summer meal is just what is needed on a hot humid day in July! At our house, we have discovered Potstickers. If you shop at the local Asian store, there are many flavours and sizes of potstickers for a decent price. “The Big Guy” comes home with bags of Taos Thai Style Chicken Potstickers, 23 count, frozen potstickers for $4.50 each. I generally cook 6-7 for a lunch or up to 9 each for an evening meal. The Canadian-made Tao brand is the all-in favourite at our house but you can buy vegetable, tofu, pork, beef or shrimp in many other brands. You will want to check the ingredients list for added flavours and combinations like ginger, spinach, kimchi, lemongrass, chive, bamboo shoots, lemon, edamame, red chili paste, peanuts or onion.

I have tried a few different ways to prepare potstickers but the steam-fry method is the best for me. The package also gives directions for boiling the potstickers. It takes about 10-12 minutes total from freezer o table. At the table, the potstickers are dipped in small dishes of soy-based sauce and eaten as finger food or with chopsticks. “The Big Guy” just uses his fingers… utensils are still a priority target in the training plan!

Potstickers can be served as an appetizer or as a meal with fried rice, green beans, steamed broccoli, Asian noodles, asparagus or steamed mixed vegetables. If you are having difficulty finding bags of potstickers in the frozen food section, you can also look for gyozas or dumplings. I am including a couple of Potsticker Dipping Sauce recipes and an Asian Peanut Slaw that pairs nicely with the chicken potstickers. Enjoy!

“The Big Guy” recommends a cold-as-ice Light Beer that can be served on the back deck!

Asian Peanut Slaw

Ingredients:

*Save half of this recipe for Potsticker Sauce at the table
and use ½ for the Slaw dressing.*

1/3 cup peanut butter
1 Tbsp rice vinegar
2 tsp light soy sauce or 1 tsp of dark soy sauce
2 Tbsp sesame oil
1 Tbsp ginger, ground
2 cloves garlic
2 Tbsp brown sugar
½ Tbsp Sriracha (Optional – it is a substitute for salt and pepper)
Can be stored in the fridge for 3 days
Table Garnish
1 Tbsp sesame seeds, toasted
1/3 cup salted peanuts
1/3 cup fresh cilantro or fresh mint, chopped

1.     In a jar, measure all ingredients for the dressing. Stir well or just put the lid on and shake.
2.     Pour ½ of this dressing on the chopped vegetables and toss. The other ½ of this dressing is poured into a small bowl and used as a dipping sauce for the potstickers at the table.
3.     Sesame seeds, peanuts and cilantro or mint can be added to the slaw at the table.
4.     This salad will keep its crunch for about 24 hours but if you add the peanuts, sesame seed and cilantro or mint, they will definitely go soft… so just keep them for table garnish. To serve at a buffet, add the garnishes just before serving.

Steam-Fry the Potstickers

1.     Start with 1 Tbsp of vegetable oil in a non-stick pan at medium heat. When the oil has heated, place the flat side of each frozen potstickers into the oil. Add ½ cup of water and cover the pan. Cook for 8-10 minutes until the flat side is golden brown. The water should have boiled off.
2.     Remove the lid. Flip the potstickers and continue cooking until all sides are golden brown.
3.     Serve sizzling hot.

Hoisin Lime Potsticker Sauce - Sweet

¼ cup Hoisin Sauce
¼ cup orange juice
2 cloves of garlic, pressed
1 tsp lime juice

1. Microwave for 1 minute. Cool
2. Serve for dipping sauce for potstickers.

Copy Cat Ling Ling Potsticker Sauce – A Tiny Bit Hot

4 Tbsp light soy sauce or 2 Tbsp dark soy sauce
2 Tbsp rice vinegar
2 Tbsp brown sugar, packed
½ - 1 Tbsp Thai red chili paste or substitute red pepper flakes
2 garlic cloves, pressed
1 Tbsp sesame oil

1. Mix first 4 ingredients and microwave to dissolve the brown sugar.
2. Add garlic and sesame oil. Stir.