Beef Pot Stickers with Ginger Sauce
My kids assembled ALL of these! Yes, it was amazing.
I cooked the beef in less than 8 minutes, let it cool and they did the rest. Try it with your kids…or your spouse! It’s a labor of love after all.
We loves these pot stickers. The beef filling is simple with tons of fresh ginger, garlic and coconut aminos. The wonton wrappers get very crispy while leaving the filling nice and warm….the perfect combination to be dipped. The ginger soy sauce has 3 ingredients so it comes together very quickly.
Tiny fingers and hands make light work for this Mama! Try them and let me know what you think.
Making "take out" at home can be fun.
While, I’m fulling aware making “take out” isn’t as easy as picking it up at your local restaurant. It is, however fun to make and you know all the ingredients that are in each dish (what I love most).
Here are some pantry staples, I always have on hand for those “fake out take-out” nights.
- Sesame Oil
- Coconut Aminos
- Tamari/Soy Sauce
- Peanut Butter
- Tahini
- Fish Sauce
- Sriracha or other hot sauce
- fermented chili sauce
- rice noodles
- full fat unsweetened coconut milk
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Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Beef Pot Stickers with Ginger Soy Sauce
- Total Time: 30 minutes
- Yield: 16-20 1x
Description
Tender beef in crispy wonton wrappers with a quick ginger sauce.
Ingredients
- 1 teaspoon sesame oil
- 1/2 lb ground beef, grass fed is best (we buy ours from Five Marys)
- 2 tablespoons yellow onion, chopped finely
- 2 garlic cloves, chopped
- 1 pinch of sea salt
- 2 tablespoons fresh ginger, chopped
- 2 tablespoons coconut aminos
- 1 package of wonton wrappers
- 1 egg
- 4 tablespoons coconut oil, divided
Ginger Soy Sauce
- 1/3 cup liquid aminos (or soy sauce)
- 1 teaspoon ginger, grated or minced
- 1/2 teaspoon sesame oil
Instructions
- In a medium sized saucepan, heat the sesame oil over medium heat. Add the ground beef and cook for 4 minutes or until about 1/2 way cooked. Add in the onions and garlic. Stir occasionally to combine and turn over the mixture. When all the meat is cooked through (no longer pink), turn off the heat. Add in the salt, ginger and coconut aminos. Let sit to cool.
- Mix the egg up in a small bowl. Lay out 1 wonton wrapper at a time. Using a teaspoon, spoon some of the meat mixture onto the center of the wrapper. Dip a brush or your finger into the egg mixture. Trace the edges of the wonton wrapper with the egg mixture – in a square shape.
- Bring the two opposite corners together. Press the edges together until they seal. Set on a baking sheet. Repeat this process until all the ground beef mixture is used.
- Heat a non stick sauce pan up over medium heat. Add 1-2 tablespoons of oil to the pan. Heat up until the pan sizzles when a drop of water is added. Add 4-6 wontons at a time to the pan – don’t want to crowd them.
- Cook on the first side for 2 minutes or until it is mostly brown and crispy. Flip over to cook the other side. Remove from pan when it is mostly brown and crispy. Place on a serving plate or another baking sheet.
- If not serving them right away – they can we reheated in the oven at 300F for 5 minutes. Serve warm with the ginger soy sauce.
- Prep Time: 15
- Cook Time: 15
- Method: stove-top
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