All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Rumor has it that potstickers were invented by accident. A man intended to boil his dumplings when the water evaporated and they ended up crisping on the bottom of the wok and voila! Delicious potstickers were born! Ours are stuffed with minced mushrooms, garlic, and ginger. Sesame stir-fried sugar snap peas and rice round out the meal.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients and Cook the Rice
Bring a small pot with rice and two cups of water to a boil. Reduce to simmer, cover, and cook for 18-20 minutes, or until rice is tender and fluffy. Thoroughly rinse produce and pat dry. Chop mushrooms very finely. Mince garlic. Trim and thinly slice green onions on the bias (diagonally). Chopping mushrooms very finely will make the filling easier to work with after they are cooked. A little extra time spent chopping is worth it here.
Make the Potsticker Filling
Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, finely chopped mushrooms, half the garlic, half the ginger, and half the green onions to pan and cook for 5-6 minutes, or until nicely browned. Add slaw mix and 2 Tbsp. dumpling sauce to pan and cook for 3 minutes. Season to taste with salt and pepper. Transfer to a baking sheet and wipe pan clean. Spreading cooked filling on a baking sheet is a restaurant trick that allows it to cool safely and quickly.
Make the Dumplings
Place a wet paper towel on a plate. Lay a wrapper on wet paper towel and then lay on work surface wet side up. Place 1 Tbsp. filling in each wrapper. Enclose filling by pinching edges to form a tight seal. If wrappers need more moisture to seal, dip your finger in water and moisten edges. You may pleat the seal decoratively, but it's not crucial, making sure potstickers are tightly sealed is. With seam facing up, press potstickers down on work surface to flatten bottom. Set potstickers on a plate. Repeat until all filling is used. (Makes about 20.)
Cook the Dumplings
Heat 1 tsp. olive oil in same pan used for filling over medium-high heat. Place 10 dumplings in the pan (do not crowd), flat side down. Cook 2-3 minutes, or until the bottoms are brown. Add ½ cup of water to the pan, cover tightly, and cook for 6-9 minutes, or until dumplings are fully cooked. Transfer to a plate and repeat until all dumplings are cooked. Add an additional tsp. of olive oil to pan as needed.
Cook the Sugar Snaps Peas
Wipe out same pan used for dumplings and heat 1 tsp. olive oil over high heat. Add sugar snap peas to pan and cook for 2-3 minutes. Add remaining garlic and ginger to pan and cook for 30 seconds. Add half the sesame oil and season to taste with salt and pepper.
Plate the Dish
Place a portion of rice and sugar snap peas on a plate and arrange potstickers alongside. Add remaining sesame oil and a pinch of sesame seeds to remaining dumpling sauce and serve on the side. Garnish with remaining green onion and sesame seeds.
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