Recipe: Mexican Potstickers Author: Carolyn Severin, Hamama Happiness Team Member Prep Time: 1 Hr 45 Minutes Cook Time: 40 Minutes Makes: 25 Serving Pay homage to Hispanic Heritage Month with these Mexican Potstickers that you can share at your next fiesta. You can make your own potsticker dough or simply buy premade. These are so packed with flavor and will be sure to be everyone’s new favorite appetizer! Filling: 2 15 ounce cans black beans, rinsed 1 cup frozen corn kernels 2 jalapenos, seeded and finely chopped 3/4 cup finely chopped tomatoes 3/4 cup finely chopped red onion 1/2 cup chopped cilantro 1/4 cup sour cream 1 tablespoon hot sauce ½ Tsp Mexican Fiesta Seasoning 2 teaspoons salt Pot Sticker Dough: 10 ounces 285g of all purpose Flour 5-6 fl oz Boiled Water 1 Tsp Salt Instructions: In a bowl, mix the flour and salt. Create a well in the middle and slowly pour the hot water into the dry ingredients with a wooden spoon until the flour is clumpy. Pour the clumpy dough out onto a lightly floured cutting board and knead the dough with hands until it is a smooth ball. Place dough ball back into bowl, place a towel over top and let rest for an hour. While the dough is resting, you can start making your filling for the potstickers. Combine all of your filling ingredients together into a large skillet with a little oil and cook up until sauteed. Add a little Mexican Fiesta Seasoning to kick it up a notch. Once ready, set aside and let cool. When an hour is up and the dough is ready, take it out from the bowl and lightly dust a spot you want to roll the dough out on, I use my large cutting board. You can either roll out all of the dough and use a circle cutter or as I did, divide the dough into pieces and roll out. Once you have all of your potsticker dough pieces ready, take your filling and add a heaping teaspoon or a little more depending on how big your potstickers are and fold. I used my potsticker maker that makes it super easy to do! While finishing up filling your potstickers, add water to a pot and boil. Once the water is boiling, add the potstickers in until soft like pasta. After they are done, drain the water and let cool. Get out a non stick pan (easier to fry up the potstickers without them sticking and breaking open) and add a good amount of Sunflower Oil. Turn on medium high heat. Once the pan is hot, add the potstickers in (however many you can fit on there at a time) and cook on each side until brown and crispy. Once you have finished let cool. You can make your own dipping sauce (think cilantro lime crema)! I just like to garnish with sour cream, guacamole and salsa. Don’t forget to add some Hamama Greens for garnish! I recommend radish :D
