Last night, I was in the mood for Mexican potstickers. No, I’ve never made them before but I had a recipe I’ve been hankering to try for some time. The recipe, by David McCann, is from Every Day with Rachel Ray and they are delicious!
Mexican PotstickersMakes about 5 dozen
PREP: 30 min COOK: 40 mins.
Halving the recipe makes more than enough potstickers for two people
2 cans (15 oz. each) black beans, rinsed
1 cup frozen corn kernels
2 jalapeño chilies, seeded and finely chopped
¾ cup finely chopped seeded tomato (used a Roma tomato)
¾ cup finely chopped red onion (used a shallot)
½ cup chopped cilantro (used dried and about a ¼ cup)
¾ cup sour cream (used plain Greek style yogurt)
1 tablespoon hot sauce (used Cholula hot sauce)
2 teaspoon salt (omitted the salt)
60 wonton wrappers (usually found in the fresh produce section of your supermarket)
Vegetable oil, for frying
Line 2 baking sheets with parchment paper. In a large bowl, combine the beans, corn, jalapeños, tomato, onion, cilantro, sour cream, hot sauce and salt. Mix well, breaking up the beans with the back of a fork.
Fill a small bowl with water. Working with 8 wonton wrappers at a time, place a teaspoon of the filling into the center of each. Dip your finger into the water and use it to moisten the outside rims of the wrappers. Fold the edges to form a triangle, and then press to seal. Transfer the potstickers to the prepared baking sheet. Repeat with the remaining wrappers.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat until hot but not smoking. Slide as many of the potstickers into the skillet as can fit without touching. Cook, turning once, until golden-brown, about 3 minutes on the first side and 1 minute on the second side. Transfer to a papertowel-lined plate. Repeat with the remaining potstickers, using more oil as needed.
NOTE: Filling and sealing the wontons was a tad labor intensive but these potstickers are well worth the effort!
In case you're wondering, only two potstickers were leftover and after snapping the photo a few minutes ago, I ate both of them!! Definitely a recipe I will make again and again.