Corned Beef Hash Pot Stickers

I love dim sum, and everything about it. You might have already known this if you have been following me for some time. There is something to be said about steamed or pan seared dumplings that are tender on the exterior and have a wonderful surprise on the inside. I’ve also said that Milwaukee needs a dim sum palace. It desperately does. Now if you have never had dim sum, it is a basically a restaurant that carts around an array of steamed items including things as steamed buns, great vegetables, and things like Shaomai to name only a few. Did I mention delicious chicken feet as well?

Corned Beef Hash Pot Stickers Recipe

I’ve been no stranger to dim sum, and in fact I’ve been eating it for over 15 years now, but again, Milwaukee has no such place so the nearest place is a visit to Chicago. With that said, I’m also no stranger to making dim sum at home, and one particular item is the pot sticker. I’ve been making them for years as my family and friends love them, and so when I was in a corned beef hash kind of mood one day, I decided to change things up a bit from the classic Jiaozi. Let’s get started. Ingredients:

  • 1 package of pot sticker wrappers, thawed
  • 1 cup of corned beef hash, cooked and cooled
  • 1/2 cup of water, plus extra for sealing dumplings
  • 1 tbsp canola oil

Now I used a pot sticker maker for mine, but this was the first attempt at using it (I recommend it), but I’ve been making these for years simply by hand.

Lay out a wrapper, and add about one tablespoon of the corned beef hash in the middle of the wrapper.

Ingredients for making a pot sticker recipe

Dip your finger into the water, and rub the perimeter of the wrapper with your finger. Fold over, and pinch the edges of the dumpling together, sealing the insides.

Set aside and repeat with however many pot stickers you would like to make.

Add a large skillet to your stove and bring it to medium heat. Add in the oil.

When the oil is hot, add in the dumplings. They can be added close together and a bit packed in if you desire.

Cook the pot sticker until it is a golden brown on the bottom. Once browned, flip them over, and then add in the water.

Add in about 1/2 cup of water, or enough to have the dumplings about 1/4 submerged. Turn up the heat to a medium-high, cover, and let cook until the water has evaporated. This should only take a couple of minutes.

When you are ready to serve, carefully remove them with a slotted spoon, placing them on a serving dish. Garnish and serve.

Corned Beef Hash Pot Stickers
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 package of pot sticker wrappers, thawed
  • 1 cup of corned beef hash, cooked and cooled
  • ½ cup of water, plus extra for sealing dumplings
  • 1 tbsp canola oil
Instructions
  1. Now I used a pot sticker maker for mine, but this was the first attempt at using it (I recommend it), but I've been making these for years simply by hand.
  2. Lay out a wrapper, and add about one tablespoon of the corned beef hash in the middle of the wrapper.
  3. Dip your finger into the water, and rub the perimeter of the wrapper with your finger. Fold over, and pinch the edges of the dumpling together, sealing the insides.
  4. Set aside and repeat with however many pot stickers you would like to make.
  5. Add a large skillet to your stove and bring it to medium heat. Add in the oil.
  6. When the oil is hot, add in the dumplings. They can be added close together and a bit packed in if you desire.
  7. Cook the pot sticker until it is a golden brown on the bottom. Once browned, flip them over, and then add in the water.
  8. Add in about ½ cup of water, or enough to have the dumplings about ¼ submerged. Turn up the heat to a medium-high, cover, and let cook until the water has evaporated. This should only take a couple of minutes.
  9. When you are ready to serve, carefully remove them with a slotted spoon, placing them on a serving dish. Garnish and serve.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Corned Beef Hash Pot Stickers

  1. Oh wow. I wish I’d thought of that. What about a mustardy vinaigrette type dipping sauce? Emulsified, with a little honey and rice wine or apple cider vinegar?

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