Leek Potstickers with Sesame Seaweed Crisp Sprinkles
These crispy and crunchy leek potstickers with sesame seaweed crisp sprinkles will bring you happiness.
2 tablespoons toasted sesame oil
1 leek, white and light green sections sliced into matchsticks
2 packs Annie Chun’s Organic Shiitake & Vegetable Potstickers
2 tablespoons water
⅓ cup Annie Chun’s Organic Sea Salt Seaweed Crisps
1 tablespoon sesame seed (brown or white)
½ teaspoon gochugaru or crushed red chili pepper
¼ teaspoon sea salt
Add sesame oil to a large nonstick skillet and place over medium-high heat. Add the leek and cook until softened, 2-3 minutes.
Arrange the potstickers in the pan with the leek and cook until golden brown, about 3-4 minutes. Pour in the water, cover the pan and cook 2 minutes.
Meanwhile, finely chop the seaweed crisps or pulse in a food processor to form coarse crumbs. Transfer to a bowl and stir in the sesame seeds, gochugaru, and salt until combined.
Transfer the potstickers and leeks to a serving platter. Sprinkle with the Seaweed Sprinkle and serve.
Recipe courtesy of Familystyle Food