Cheesesteak Potstickers

A playful East-West mashup that folds Philly cheesesteak fillings into crisp pan-fried dumplings.

Ingredients

• 1 tablespoon grapeseed oil, plus more for frying
• 1 small onion, finely diced
• 1 green bell pepper, finely diced
• 8 oz ribeye steak, very thinly sliced and chopped

Salt and freshly ground black pepper

• 2 tablespoons soy sauce
• 1/2 cup shredded provolone or American cheese
• 2 tablespoons cream cheese, softened
• 24 round dumpling wrappers

Small bowl of water, for sealing

• 1/2 cup water, for steaming
• Dipping sauce: ketchup whisked with a splash of sriracha and soy sauce

Directions

1. Heat 1 tablespoon oil in a skillet over high heat. Saute the onion and bell pepper until softened and lightly caramelized, about 4 minutes. Transfer to a bowl.
2. In the same pan, sear the chopped ribeye over high heat until just cooked, 2 to 3 minutes. Season with salt, pepper, and soy sauce.
3. Combine the beef with the onion-pepper mixture, then fold in the provolone and cream cheese while warm so the cheese binds the filling. Cool slightly.
4. Place a tablespoon of filling on each wrapper, moisten the edge, fold into a pleated half-moon, and press to seal.
5. Heat a film of oil in a nonstick skillet over medium-high. Fry the potstickers flat-side down until golden, 2 to 3 minutes.
6. Add 1/2 cup water, cover, and steam 5 to 6 minutes until the water evaporates. Uncover and crisp the bottoms 1 minute more.
7. Serve hot with the spicy ketchup dipping sauce.

Notes

Inspired by Ming Tsai’s Food Network cheesesteak potstickers, a signature example of his East-meets-West sense of humor.