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I love take-out-nights-in when we cook something that would be typically delivered, and Asian foods are one of my favorite to order! These Mongolian Potstickers are a fantastic meal or appetizer to fill that Asian food craving!
The key to these Mongolian Potstickers is the P.F. Chang’s® Home Menu Mongolian sauce. Asian sauces can be difficult to make from scratch (they are definitely something I have struggled with over the years) and so I love these P.F. Chang’s® Home Menu sauces and how simple they make dinner. Find more recipe inspiration for P.F. Chang’s® Home Menu sauces here!
I am so excited for this new P.F. Chang’s® Home Menu Mongolian sauce which I found at my local WalMart in the Asian foods section. You can grab everything you need for these Mongolian Potstickers while you are there. These P.F. Chang’s® Home Menu sauces are “Asian Cuisine made simple” and you can find so many flavors like Teriyaki, Kung Pao, and Sesame + Soy.
Making these Mongolian Potstickers is pretty simple, especially if you keep the triangle shape. Sure, you can go for the fancier, folded and rounded edges. But in the end, they taste the same, so quick and simple triangles it is! First get all of your vegetables prepped and mixed with the P.F. Chang’s® Mongolian Home Menu Sauce in a bowl. Place approximately one tablespoon of the mixture in the middle of a wonton wrapper. Wipe some beaten egg along the edges, and press together to form a seal in a triangle shape. The smaller your vegetables are cut, the easier it will be.
Once everything is sealed, heat a large skillet on medium high heat and add a little oil to the pan. When hot, add the potstickers. Don’t cram too many into the pan at once. I fit approximately 6-8 triangles in at a time. Cook until they are lightly browned, approximately 2-3 minutes. Add water until it reaches up about half way onto the potstickers and the immediately cover with a tight fitting lid. Cook until most of the water is evaporated, approximately 5-7 minutes. Remove the cover and let any remaining water cook off while the wrapper shrinks around the filling. Remove from the pan and repeat as necessary.
Ingredients
Filling
- 3/4 cup mushrooms finely diced
- 3/4 cup cabbage thinly shredded
- 1/4 cup carrots shredded
- 2 green onions thinly sliced
- 1/2 Tbsp freshly ground ginger
- 2 Tbsp P.F. Chang's® Home Menu Mongolian Sauce
Potstickers
- 24 wonton wrappers
- 1 egg beaten
- vegetable or canola oil
- P.F. Chang's® Home Menu Mongolian Sauce for dipping
- green onions for garnish
Instructions
- Mix all of the filling ingredients in a medium bowl.
- Place approximately 1 tablespoon of the mixture in the middle of a wonton wrapper. Wipe some beaten egg along the inner edge and fold the wonton wrapper together, pressing firmly, to create a tight seal. Repeat with the remaining filling.
- Heat a large nonstick skillet on medium high heat. Add the oil. When the oil is warm, add the potstickers to the skillet, careful not to overlap them (but you can crowd the pan). Cook until they are just starting to brown, approximately 2-3 minutes.
- Add 1/4 cup of water and immediately cover with a tight lid. Cook until most of the water is evaporated, approximately 5-7 minutes. Remove the lid and let the remaining water cook off as the wrapper shrinks onto the filling, just a minute or two longer.
- Repeat if necessary and serve warm with additional sauce for dipping.
