First of all, no need for congratulations; I’m not pregnant! If I were, I’d have ice-cream with this. 🙂 I’ll admit, though, this is a decidedly different combination of ingredients, perhaps a bit odd, and it might just cause cravings! Flavorful corned beef, tart sauerkraut, sweet pickle and a touch of cheese all tucked into a crispy, tender pan-fried dumpling. See, nothing is sacred any longer…
That it is fantastic by itself is a given, but then dip these Reuben Potstickers into a creamy, cheesy Swiss dipping sauce spiked with the traditional Reuben flavors? Yes, yes, yes, please! And while you’re at it, why not ante up the flavor and lean just a hair back towards the Asian side with a few shakes of Sriracha and a sprinkle of green onion? Oh, my evil mind! 🙂
I think you’ll love these Reuben Potstickers, and they make quite a few. The potstickers, themselves, have a rather light and airy quality, but the cheesy dipping sauce makes them incredibly rich and filling – allow five or six a person and think about skipping dinner. If you have extra, freeze the rest on a parchment or plastic lined tray, then put into a Ziploc bag. You’ll have potstickers whenever you want. They cook just fine from a frozen state.
Just a couple notes on the pleating & crimping of potstickers.
- First of all, if you’ve never made potstickers, don’t be intimidated and don’t worry about perfection. I’ve probably made thousands and I’m still learning!
- Be patient. When I started, it took me a couple of batches to get it down; it took my son’s g/f three potstickers! How easy it is depends on how nimble your fingers are.
- The first few will be a bit slow but then you’ll pick up speed and in no time you’ll be crimping like a pro.
- Crimping from one side to another takes a little longer to master but is much quicker than going from the center out to each side.
- Make it fun! Put everything on a big cookie sheet & carry it in to the living room and watch a show; make them with friends or family.
- Use a little teaspoon scoop if you have one – it makes it so much easier to fill than a spoon does.
- If you don’t feel like crimping a fancy potsticker, though, fold them in half and seal. They’ll still taste delicious!
Thanks, Guys, for co-hosting! I hope you enjoy these!
I made these potstickers from my leftover Corned Beef Dinner, so they were very inexpensive to make. Maybe I should be a bit more precise – I made these from ingredients left over from my Reuben Sandwiches that were made from my leftover Corned Beef Dinner! Even my leftovers have leftovers! And why waste any extra sauerkraut? This year I also made one of the best-tasting soups I’ve ever made with the rest of the Corned Beef Dinner, Connemara Soup from the Simon Pearce Restaurant.
- 1 package of potstickers
- 6 ounces of corned beef, chopped finely if this won’t be made in a food processor.
- 2 ounces Swiss cheese, grated
- 3/4 cup drained sauerkraut (save the brine)
- 1 heaping teaspoon pickle relish
- 2 tablespoons thinly sliced green onion, mostly the green part
- several tablespoons juice from corned beef or broth, to moisten
- 1/2 teaspoon cornstarch
- Additional cornstarch for sprinkling on a plate or tray.
Mix corned beef, cheese, sauerkraut, relish and green onion. This may be pulsed in a food processor, before adding green onion. Moisten with several tablespoons of corned beef broth (another broth may be substituted if you’ve bought precooked corned beef.) Use your judgment, the mixture should be moist but not wet. Mix in about 1/2 teaspoon of cornstarch.
Ready your filling, a small cup or bowl of water, a couple of clean kitchen towels, one slightly dampened, and the wrappers. Sprinkle a plate or a tray with a little cornstarch. This is easily done by adding a teaspoon or so of cornstarch to a sieve and sprinkling over the surface.
Work with six wrappers at a time, covering the remainder of them with a damp towel. Pick up a wrapper, use your finger dipped in the water to run a bead of moisture around the outside of edge of the wrapper. If the wrapper seems dry, add a little water on the edge you’ll be crimping, the front bottom edge when it’s in your palm. Add a scant teaspoon of filling, then fold in half, making certain it meets in the middle, but don’t press down, yet.
Place filled and folded wrapper in your left hand, across your fingertips. You’ll use your left thumb and right thumb and index fingers to pleat and seal. Make the first pleat on the left side of the wrapper. Continue to shift and pleat, pressing each pleat to the back side of the dumpling wrapper as you go.
Make sure no little pieces of filling are sticking up where the seal is going to be. Often when I get to the right hand side, I have to shift a bit and tap the filling down – this is a rather loose, fluffy filling since it contains cooked ingredients.
Eight pleats is said to be an auspicious number, but I am more comfortable making seven. As each is done, place on tray by rows. As you place the dumplings, feel free to very lightly press so the bottom is flat and gently press the top into a curved shape, making sure the seals are tight.
When your six are done, cover with the second towel and move on to the next six.
Heat a large nonstick pan with 1 tablespoon of cooking oil over medium heat. When the oil warm, add the dumplings, flat side down, to the pan. If working with a large batch, starting at the center, place in concentric circles, as quickly as possible. If they’ve been sitting on cornstarch, brush any excess off before starting to fry. That little bit of cornstarch has a purpose; it helps the bottom fry up beautifully.
Let fry for 1 minute until the bottoms are light golden brown. You may need to shift the pan slightly from side to side on the burner to make certain all the dumplings brown at the same time. Pour 1/3 cup of water (or broth) into the pan and immediately cover with a tight fitting lid.
Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Check to see if the bottoms are crispy and golden brown. Place a large plate over the pan, and carefully flip the whole works. Hopefully, all the potstickers should come out, if not remove any others.
To cook more, quickly wipe pan clean and repeat.
Cheesy Sriracha Dipping Sauce
- 1 oz cream cheese, heated briefly in the microwave
- 1/3 cup grated Swiss cheese
- 2 tablespoons mayonnaise
- 1 heaping tablespoon ketchup
- a little sweet pickle juice and the brine from the sauerkraut to thin, start with a tablespoon each and add more after it’s melted.
- Sriracha to taste
This can be made in a small pan, but is much easier in the microwave. Soften cream cheese, add the rest of ingredients and stir. Microwave until cheese is melted. Stir together. Add more of the pickle juice and/or sauerkraut brine until the sauce is desired consistency, keeping in mind it will thicken a bit as it cools to room temperature.
Add Sriracha, I use two or three shakes, but add to taste. Feel free to taste and adjust to your liking; consider this to be a guideline.
This recipe was featured on Fiesta Friday! Thank you guys, I’m honored!