Potstickers with Chili Con Carne


  • 16 pieces of Annie Chun's Chicken & Vegetable, Pork & Vegetable, or Shiitake & Vegetable Potstickers

  • ½ Onion

  • ½ Tomato

  • 1 Teaspoon crushed garlic

  • ½ Cup shredded beef

  • 2 Cups canned whole tomatoes

  • ½ Tablespoon red wine

  • ½ Tablespoon red chili pepper powder

  • ½ Tablespoon dry basil powder

  • Salt, pepper, cooking oil

  • (Optional: 1/4 cup shredded cheddar cheese, 1 Cheongyang chili pepper)


  • Finely chop the onion and the deseeded tomato. Slice the Cheongyang chili pepper.

  • Put cooking oil into a preheated pan and stir in the shredded beef and basil powder. Add the
    red wine and stir well.

  • Add the chopped onion, crushed garlic, and red chili pepper powder and stir until the onion
    becomes transparent. Add the chopped tomato and canned whole tomatoes (with juice) and continue stirring.

  • Add the Cheongyang chili slices and salt and pepper to taste and stir well, over low heat.
    The chili con carne is now ready!

  • Put a generous amount of cooking oil into a frying pan and deep-fry the potstickers.

  • Place the fried potstickers on a plate and serve with the chili con carne sprinkled with
    shredded cheddar cheese.

  • Enjoy!