pot stickers

Mango Habanero Potstickers

A nice blend of polynesian and Mexican, this appetizer from Lindsey and Taylor’s weblog Love & Olive Oil is great for when you plan on entertaining guests!


Mango Habanero Potstickers

  • Servings: 12
  • Difficulty: moderate
  • Print


  • 2 tbsp soy sauce
  • 4 tbsp brown sugar
  • 1/2 tsp sesame oil
  • 1 1/2 tsp rice vinegar
  • 1/2 lb ground pork, chicken, or turkey
  • 2 green onions, thinly sliced (about 1/4 cup sliced)
  • 1 tbsp minced fresh ginger
  • 3 garlic cloves, finely chopped (about 2 teaspoons chopped)
  • 1/2 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 mango, very finely diced (about 1/2 cup diced)
  • 3 large leaves napa cabbage, shredded (about 3/4 cup shredded)
  • 36 round gyoza/wonton wrappers
  • 2 to 3 tablespoons vegetable oil for frying, divided


  1. Combine soy sauce, habanero sauce, brown sugar, sesame oil, and rice vinegar in a small saucepan. Gently warm over medium heat for 2 to 3 minutes until sugar dissolves. Remove from heat and let cool.

  2. In a bowl, combine ground meat, green onion, ginger, garlic, soy sauce, sesame oil, habanero sauce, mango, and cabbage. Mix until evenly incorporated.

  3. To assemble, place one spoonful (about 1/2 tablespoon) of filling in the center of each wonton wrapper (do not overfill or they will not seal properly). Moisten the edges of the wrapper with water, then fold into a half-moon, pinching in the center to seal. Fold and pleat the outer layer 2 to 3 times on each side, with all pleats facing the center to create a crescent shape. Place on a baking sheet and repeat with remaining wrappers.

  4. Preheat a large non-stick pan over medium-high heat. Working in batches, add 1 tablespoon of the vegetable oil to the pan. When oil is hot, but not smoking, arrange pot stickers in pan in a single layer. Cook until bottoms are browned, about 3 minutes. Reduce heat to medium-low and add 1/4 cup water; cover and let steam for 5 minutes or until water is absorbed. Repeat with remaining pot stickers.

  5. Serve warm with dipping sauce.


Steve D.

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