Potsticker heaven! with a homemade spicy chili oil makes for the best combo. A mix filled with bell peppers, onions, garlic, mushrooms and Mexican crumbles all wrapped tightly in potsticker wrappers, crisped and then steamed (I personally LOVE crispy bottoms).
Mexican Potstickers with Chili Oil
1 1/2 cups Lightlife Mexican Crumbles
1⁄2 cup red bell pepper
1⁄2 cup onions
1 tsp garlic
1 cup mushrooms
around 15-20 potsticker/eggroll wrappers
Salt and pepper to taste
For the Chili Oil
1/4th cup chili flakes
1 tablespoon garlic powder
1 tablespoon of salt
1/2 cup vegetable oil
Start to make your potsticker stuffing by finely chopping your bell peppers, onions, garlic and mushrooms. Heat a skillet with a drizzle of olive oil and grill your vegetables with salt and pepper. Let sauté for about 10 minutes.
Next, add in your Meatless Mexican crumbles and let it cook all the way through with the vegetables.
While that’s cooking, heat a skillet up with 1/2 cup of vegetable oil for your chili oil. In a bowl, place your chili flakes, garlic powder and salt. Stir well. Once your oil is hot, pour over and let sit to allow the flavors to combine.
After your chili oil and meat mixture is done, get your potsticker wrappers and form your potstickers by placing your Mexican crumble mixture in the center and folding over, using water to keep the edges shut. Fry, steam and serve with your chili oil!
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