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Kimchi Sausage Potstickers

After the classic mandu/mandoo video I posted awhile back, I’ve gotten several requests for variations on it.  You and wonton skins can have a bff set up, if you wish.  They will provide you with hours of endless entertainment if you only you allow your imagination to run wild.  Sometimes, when I’m feeling extra kooky, I fill them with nutella and strawberries, deep fry them and dust them off with powdered sugar.  Does your next question pertain to “how does that taste?”  Um, it kicks ass.  I recently bid baby brother goodbye for his solo adventure in Canada (hopefully, I will get to visit him next week) and sitting very lonely I might add, was the sausage I’d picked up with dreams of some sort of breakfast casserole involving hash browns, cheese, and sausage.  The running joke with my friends is that I can eat just about anyone under the table at a buffet.  For the record, I’d be quite ok if I never ever had to go to another one.  Even so, an entire casserole dish is a bit much for me to polish off by myself.  It only doesn’t have calories if my brothers are here with me to share.  Oh, I miss them :(

So, I bring to you Kimchi & Sausage Potstickers (between this and the dump dish, I award her as the beauty contest winner, anyways).

Korean Kimchi & Sausage Potstickers Recipe

Kimchi & Sausage Potstickers
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 lb uncased, natural sausage
  • 2 c finely chopped kimchi
  • ½ tb soy sauce
  • 1 tb sesame oil
  • 2-3 cloves minced garlic
  • 1 ts fresh, minced ginger
  • 2 stalks green onions
  • 1-2 tb red pepper flakes
  • 1 egg
  • 1 package wonton skins
For the Dipping Sauce
  • ¼ c soy sauce
  • Juice of half an orange
  • 1-2 ts rice vinegar
  • 1-2 ts agave or honey
  • ½ tb sesame oil
  • 2 ts sesame seed
Instructions
  1. In a large bowl, pile all of your ingredients in, save the wonton skins.
  2. Cover and refrigerate for at least 20 minutes for it to gain a chance to come together
  3. Brush an egg wash on all four sides of your wonton skins and take about 1-2 ts of your filling mixture and place it in the center. How you want them to look is up to you, just make sure all of your edges are sealed tightly.
  4. In a shallow, but broad pot, sit your steam rack above the simmering water (not touching) and in single layers, steam your potstickers for about 15 minutes, keeping in mind that you want the sausage to cook through.
  5. For the dipping sauce, whisk everything together in a bowl.
Notes
The best Kimchi to use is one that is deeply fermented. Your nose will know! The color will be a deep, dark red and the leaves will be super soft. It's basically "old" Kimchi.

 

Nutrition Facts

Calories 61 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.1%

Saturated Fat 0.95 g4.7%

Trans Fat 0 g

Cholesterol 12.7 mg4.2%

Sodium 210.8 mg8.8%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.54 g2.1%

Sugars 0.2 g

Protein 3 g5.2%

Vitamin A 3.1% Vitamin C 3%

Calcium 1.2% Iron 2.4%

*Based on a 2000 Calorie diet

 

Here’s that first dumpling video I posted:

Korean Food Dumplings

For the Garlicky Scallion Sauce:

  • 1/4 c Soy Sauce
  • 1 1/2 ts Sesame Oil
  • 2 ts Sesame Seed
  • 1 clove of finely crushed/minced Garlic
  • 1/4 ts Ginger
  • 2 ts Red Pepper Flakes
  • 1/2 thinly sliced Scallion

You can serve these steamed (as shown), pan fried or made into a soup.

Quick Dumpling Soup:

Bring 5 c Water and 2 ts of Dried Anchovies to a rolling boil.  Add your desired chopped veggies (but make sure you include 2 ts of Garlic in it) I personally like Zucchini & Onions but you can use whatever you like and want to eat.  Salt & Pepper.  Add in your Potstickers and bring all of it to a fierce boil for at least 10-15 minutes.   Before serving, crack a beaten egg into it and gently scramble within the broth with a fork. Add in sliced Rice Cakes if you’d like.  Garnish with Scallions.

These babies freeze beautifully.  Tip: lay them on a single layer on your Silpat, pop into the freezer for 20-30 minutes and when they’re hardened, tumble them into a tupperware.  I’ve kept mine up to 4 months before.

I’ve received several messages in regards to where you can obtain Kimchi.  You can make your own Kimchi or purchase it any Korean Market (sometimes Asian Markets) and I found it at my local Health Food Store as well.

Happy Steaming!

Love,

Your Squishy Monster

25 thoughts on “Kimchi Sausage Potstickers

  • looks delish, is this korean? cause I recognize the name “kimchi.” Love pot stickers.

    • The Squishy Monster says:

      It’s something of mine that I played around with. Kimchi is Korean and the rest of my boredom slash need-to-use sausage, lol.

  • Mmm I love these, they are so yummy!

    xo, Yi-chia
    Always Maylee

    • The Squishy Monster says:

      Hey Maylee, thanks. I hope you had a great weekend!

    • Adam says:

      Great job! I also loved this challenge! Your duminplgs have a very cute shape!You can find canned bamboo shoots in most grocery stores that have an Asian aisle or section (at least, that’s the case in Montreal, I’m guessing it must be the same in Toronto). They don’t taste like much, but they add texture.

  • i love making homemade dumplings! there is just no comparison to store bought. these sound super delicious, i definitely need to try these!!

  • Charles says:

    Looks fantastic… lovely flavours, I wonder though, why are they called “potstickers”? I’ve never heard this term used in Europe.

    • The Squishy Monster says:

      they’re called so many things, I’ve lost track. In Korean, they’re referred to as “Mandu/Mandoo” but I though Potstickers sounded cuter, lol.

  • Magsx2 says:

    Hi,
    I loved both videos, just fantastic.
    I love the dumplings, what a great idea to have also for pre-party treats, or when guests arrive, so many different shapes that you could do. :)

  • Sissi says:

    Congratulations for the video! You are a natural tv star! The dumplings look simply irresistible. I haven’t made kimchi dumplings yet, but only once the Korean mandu with a mixture of tofu and meat and they were fabulous.
    Kimchi available here is very expensive and not hot at all (it’s sold in Japanese shops and they prefer milder versions), so I don’t have other choice but make it on my own (although if it’s cabbage then rather the “lazy” one… somehow the traditional cabbage kimchi is too difficult for me and never tastes good). I love kimchi on its own and also in fried rice. Next experiment will be the dumplings. Thank you for the great video!

    • The Squishy Monster says:

      You are too sweet, Sissi! I don’t like the leafy ends of the Napa and I’ve used the paste on Bok Choy and regular Cabbage before and it was great. I’m so happy to hear that you experiment with Kimchi. Some people hate it or they love it, lol.

  • What a delicious recipe! I have never made potstickers, but really want to now!
    Also, I just discovered how much I like kimchi last year. This would be perfect!!

    • The Squishy Monster says:

      My bestie absolutely detests Kimchi so I’m always happy to hear another person tell me they like it ;)

  • Steph J says:

    You seem like such an accomplished chef! I can just imagine myself floundering in the kitchen when trying out a recipe like this… but you make it look amazingly easy (:

    • The Squishy Monster says:

      You are way too sweet, Steph! I feel the same way about fashion. Most days, I just wear a t shirt and flip flops to take the guess work out, lol.

  • kimchi and sausage dumplings / potstickers? what a great idea!!! now why haven’t i thought of this before?

  • Jean says:

    Love the nails by the way

  • Jean says:

    Omg, you’re so cute! :)
    I just ate store-bought dumplings. I’ll try your recipe for some home-made ones :)

    • The Squishy Monster says:

      aw, thanks *blush* Dad ate so many of these that I only got to taste the ones for the takes on camera, lol.

  • Hi Squishy another yummy recipe!!!!!! can you get potsticker wrappers from the asian grocery store or do you have to make them?

    • The Squishy Monster says:

      Hey pretty lady! I’m very happy to hear from you..it’s been crazy on YT but glad ya found me! You can make your own or use store bought ones. I like to focus on the filling, instead. I find the wonton skins everywhere nowadays. They’re even at my local mainstream grocery store (+ they last forever and freeze well).

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