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Leek Potstickers with Sesame Seaweed Crisp Sprinkles

These crispy and crunchy leek potstickers with sesame seaweed crisp sprinkles will bring you happiness.

Leek Potstickers with Sesame Seaweed Crisp Sprinkles
Recipe Serves 4
Minutes Prep 15
Minutes Cook 10
Total Minutes 25
Difficulty: easy


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

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