If you’re on the hunt for an easy recipe that delivers bold, unforgettable flavors, these hot-and-spicy pot stickers are a must-try.
Perfectly pan-fried dumplings packed with vibrant vegetables and paired with a chili peanut oil dipping sauce, this dish brings restaurant-quality food right into your kitchen.
Whether you’re hosting friends or craving a cozy night in, this recipe will hit the spot every time.
The Allure of Homemade Pot Stickers
Pot stickers are more than just food; they’re an experience. The crisp bottoms paired with tender, juicy fillings create the ultimate contrast in textures. Homemade pot stickers may sound like a challenge, but this recipe is surprisingly easy to follow.
By using store-bought wonton wrappers, you skip the hassle of making dough while still enjoying the satisfaction of crafting something from scratch.
The filling combines a mix of chopped vegetables, fresh ginger, and garlic, offering a wholesome and flavorful core. Coated in a light sesame oil for frying, each pot sticker turns golden brown, offering a crispness that pairs beautifully with the soft, steamed edges.
These dumplings aren’t just delicious—they’re a delight to make and serve.
Why Chili Peanut Oil Changes the Game
Every good recipe needs an accompanying sauce, and this chili peanut oil is the perfect match for the pot stickers. Made with a simple mix of sesame oil, raw peanuts, red pepper flakes, and a touch of garlic, this dipping oil adds a nutty, spicy kick that takes each bite to the next level.
This sauce is not only easy to prepare but also incredibly versatile. Use it to toss salads, drizzle over noodles, or even as a marinade. With the ability to store it for up to a month, you’ll always have a bold, flavorful condiment at your fingertips.
Tips for Easy Prep & Customization
Making pot stickers doesn’t have to be complicated. Here are some tips to make the process even easier:
- Prep Ingredients in Advance: Chop your vegetables and prepare the chili oil before assembling the dumplings. This keeps the process smooth and stress-free.
- Seal the Wrappers with Water: A simple brush of water around the edges ensures a tight seal, preventing the filling from spilling out during cooking.
- Use Frozen Wonton Wrappers: These are a time-saving hack and work perfectly for achieving restaurant-style results at home.
Customization is key to making recipes fit your lifestyle. If you’re looking for a protein-packed version, consider adding ground chicken or tofu to the filling.
For those avoiding gluten, swap traditional wrappers for gluten-free ones. No matter your dietary preferences, this food can easily adapt to your needs.
Perfect for Any Occasion
Whether you’re meal-prepping for the week or preparing appetizers for a party, these hot-and-spicy pot stickers fit the bill. Make a double batch and freeze the extras for a quick meal down the road.
When you’re short on time but still want something impressive, this easy recipe ensures you never compromise on flavor.
Pair these dumplings with a fresh cucumber salad or a side of edamame to round out your meal. The flavors of the pot stickers shine even brighter when complemented by light, refreshing sides.
A Food Lover’s Dream Dish
At its core, this recipe combines everything you could want in food: bold flavors, satisfying textures, and an easy preparation process. With just an hour from start to finish, these hot-and-spicy pot stickers with chili peanut oil will become a go-to favorite for any occasion.
Give them a try, and let your taste buds revel in the perfect balance of heat, crunch, and savory goodness.
Easy Hot-and-Spicy Pot Stickers Recipe with Chili Peanut Oil
Equipment
- Skillet with a lid
- Small saucepan
- food processor
Ingredients
Chili Peanut Oil:
- ½ cup sesame oil
- 1 garlic clove smashed
- 2 tablespoons raw peanuts
- 1 tablespoon raw sesame seeds
- 1 to 2 tablespoons crushed red pepper flakes
- 1 teaspoon kosher salt
Pot Stickers:
- 4 tablespoons sesame oil divided
- 1 1-inch piece fresh ginger, peeled and grated
- 2 garlic cloves grated
- 4 cups chopped mixed vegetables e.g., cabbage, broccoli, mushrooms, carrots
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons green onions chopped
- 18 to 20 wonton wrappers
- ⅓ cup raw sesame seeds
Instructions
Prepare the Chili Oil:
- Heat sesame oil in a small saucepan over medium heat. Add the garlic, peanuts, and sesame seeds, stirring frequently until aromatic, about 5 minutes.
- Remove the saucepan from the heat and mix in the red pepper flakes. Let the mixture cool slightly.
- Transfer the cooled mixture to a food processor and blend until the peanuts are finely ground. Add the salt and blend briefly to combine.
Make the Vegetable Filling:
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the ginger and garlic, cooking for about a minute until fragrant.
- Stir in the chopped vegetables and sauté them for 5 to 10 minutes, until tender. Add the soy sauce and green onions, continuing to cook until most of the liquid has evaporated, about 2–3 minutes.
- Remove the skillet from the heat and set the filling aside to cool.
Assemble the Dumplings:
- Place the wonton wrappers on a flat surface. Spoon 1 tablespoon of the cooled vegetable mixture onto the center of each wrapper.
- Wet the edges of the wrappers with water and fold them into a half-moon shape, pressing the edges tightly to seal. Repeat until all the wrappers are filled.
Add Sesame Seed Coating:
- Pour sesame seeds into a shallow dish. Brush the bottoms of each pot sticker lightly with water, then press them into the sesame seeds to create a coating.
Cook the Pot Stickers:
- Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Place several pot stickers in the skillet, ensuring they don’t touch. Cook until the bottoms are golden brown, about 2–3 minutes.
- Pour in ¼ cup of water, quickly covering the skillet with a lid to trap steam. Reduce the heat to medium-low and allow the dumplings to steam for 3–4 minutes, until the wrappers are fully cooked and tender. Repeat this process for the remaining dumplings.
Serve:
- Transfer the pot stickers to a serving plate and let them cool for a minute. Serve warm with the prepared chili peanut oil on the side for dipping.
Notes
- The chili peanut oil can be stored in a glass jar for up to 1 month in a cool, dry place.
- Customize the vegetable filling with your favorite options, such as spinach or zucchini.
- For extra crispiness, fry pot stickers for an additional minute after steaming.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.