Beef Potstickers (2024)

1 cup (250 mL)Cooked roast beef (or 125 g deli roast beef), coarsely chopped

½ cup (125 mL)shredded green cabbage (or bagged coleslaw)

1plum tomato, cut in chunks

¼ cup (50 mL)green onions, chopped

1 ½ cup (375 mL)honey garlic barbecue sauce

1 tbsp (15 mL)EACH minced ginger and garlic

Hot sauce to taste

1 tsp (5 mL)EACH cumin and cornstarch

1400 g package – 3 inch (7.5 cm) wonton wrappers

1whisked egg

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Combine beef, cabbage, tomato, onion, 1/2 cup (125 mL) of the barbecue sauce, ginger, garlic, hot sauce, cumin and cornstarch in food processor, chopping by pulsing for 10 to 15 times.

Lay wonton wrappers on waxed paper and brush with whisked egg. Spoon approximately 1 tsp (5 mL) of the beef mixture onto center of each wrapper. Fold up wrapper and pinched closed like a perogy.

Boil first 20 potstickers in large pot of simmering water for about 3 minutes; remove with a slotted spoon. Repeat with remaining potstickers. Gently transfer cooked potstickers to large pan with remaining barbecue sauce. Heat for 3 minutes.