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Baked Potstickers with Thai Curry Sauce

  • Author: Chef Mia
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Method: Appetizer
  • Cuisine: Thai-American

Description

These baked potstickers are a healthier twist on the classic pan-fried version, filled with a savory pork and vegetable mixture and served with a creamy, spicy Thai curry sauce.

Ingredients

Scale
  • For the Potstickers:
  • 1 pound ground pork
  • 2 cups finely shredded green cabbage
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 package (about 50) round wonton wrappers
  • For the Thai Curry Sauce:
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and white pepper. Mix well.
  3. Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Moisten the edges with water, fold in half to form a half-moon, and press edges to seal. Repeat with remaining wrappers and filling.
  4. Arrange potstickers on the prepared baking sheet in a single layer, spaced slightly apart. Lightly spray or brush with oil.
  5. Bake for 12-15 minutes, until golden brown and cooked through.
  6. While potstickers bake, make the sauce: In a small saucepan, whisk together coconut milk, red curry paste, fish sauce, brown sugar, lime juice, and sriracha (if using). Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5 minutes, stirring occasionally.
  7. Serve potstickers warm with Thai curry sauce for dipping.

Notes

For a vegetarian version, substitute ground pork with finely chopped mushrooms and extra firm tofu. Potstickers can be frozen before baking: place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time.

Nutrition

  • Calories: 380
  • Sugar: 4g
  • Fat: 22g
  • Carbohydrates: 28g
  • Protein: 18g

Find it online: https://exorecipes.com/baked-potstickers-thai-curry-sauce/