Fried Potsticker and Bok Choy Pancake
Servings: 8 people
Cost: 25
Ingredients
- 2 tbsp avocado or olive oil
- 20 premade potstickers thawed
- 1 onion sliced thin
- 6 cloves garlic sliced or minced
- 1 baby bok choy or 4–5 large leaves, chopped
- 2 + tbsp chili crisp
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 3 tbsp cornstarch
- 3 tbsp water
- Sesame seeds for garnish
- Fresh chopped scallions for garnish
Instructions
Make slurry:
- In a small bowl, whisk together cornstarch and water until smooth. Set aside.
Cook vegetables:
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add thinly sliced vegetables and sauté until softened and lightly browned, about 6 minutes. Remove vegetables from the pan and set aside.
Cook potstickers:
- Add remaining oil to the skillet. Arrange potstickers in a single layer and cover. Cook for 3–5 minutes, until the bottoms are golden brown.
Layer vegetables:
- Return the browned vegetables to the skillet, spreading them evenly over the potstickers.
Add slurry:
- Pour the cornstarch slurry evenly over the potstickers and vegetables.
Flip into pancake:
- Place a pan or plate of the same diameter on top of the skillet. With a quick motion, flip the entire skillet so the potsticker pancake turns out in one piece. Carefully slide it back into the skillet.
Crisp the edges:
- Pour sauce over the pancake and cook for another 2–3 minutes, until the edges are extra crispy.
Garnish and serve:
- Sprinkle with scallions and sesame seeds. Slide the pancake onto a large platter, cut into wedges, and enjoy!
Video
Nutrition
Calories: 196kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 783mg | Potassium: 50mg | Fiber: 2g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg
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