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Heat a large pan over medium-high heat. Cook chorizo until about 75% done.
Mix the chorizo with all the other ingredients except the egg and the wrappers to make the filling, and let cool.
Beat egg in a separate bowl.
Place about 1 tbsp of filling in a wrapper. Moisten the outer edge of the wrapper with beaten egg. Fold the wrapper in half to close and pinch the seams closed.
Place on a baking sheet. Repeat with remaining wrappers and filling, taking care to keep them from touching each other.
Heat a clean large pan over medium heat. Drizzle with 1 tbsp of vegetable oil.
Place as many potstickers into the pan as can fit with about 1 inch of space between them.
Pour 4 tbsp of water in the pan. Cover and cook for 5 minutes. The water should be evaporated and the bottom of the dumplings golden brown.
If you’re not ready to cook them, they can be frozen until you’re ready to fry with the same cooking instructions above.
Serve with your favorite sauce—Chinese black vinegar, soy sauce, or chili sauce!</span-p>
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Heat a large pan over medium-high heat. Cook chorizo until about 75% done.
Mix the chorizo with all the other ingredients except the egg and the wrappers to make the filling, and let cool.
Beat egg in a separate bowl.
Place about 1 tbsp of filling in a wrapper. Moisten the outer edge of the wrapper with beaten egg. Fold the wrapper in half to close and pinch the seams closed.
Place on a baking sheet. Repeat with remaining wrappers and filling, taking care to keep them from touching each other.
Heat a clean large pan over medium heat. Drizzle with 1 tbsp of vegetable oil.
Place as many potstickers into the pan as can fit with about 1 inch of space between them.
Pour 4 tbsp of water in the pan. Cover and cook for 5 minutes. The water should be evaporated and the bottom of the dumplings golden brown.
If you’re not ready to cook them, they can be frozen until you’re ready to fry with the same cooking instructions above.
Serve with your favorite sauce—Chinese black vinegar, soy sauce, or chili sauce!
