Potstickers from scratch require manipulation. For me, intricate food preparation is like running with scissors- it’s stupid, dangerous, and something always goes disfiguringly wrong. My desire for a chili side dish to enhance our Chinese takeout food supersedes my personal safety (and sanity). Matters could be more perilous. Initially I planned to create Chili Rangoon, but manipulations + deep frying would be like running with scissors….drunk…blindfolded…on roller blades.
½ lb ground beef
1 C cooked pinto beans
8 0z tomato sauce
1/3 C vegetable juice
½ C diced celery
½ C diced white onion
1 T chili powder
3 cloves garlic, smashed
1 T hot sauce
1 T sugar
- Brown ground beef, draining the fat.
- Add remaining ingredients, save the wonton skins, to the pot.
- Mix well and simmer uncovered for 20minutes. This will reduce the liquid.
- Lay wontons flat on a board and scoop a heaping tablespoon of chili onto each.
- Moisten the edges of the wontons and fold them, pinching to seal the edges.
- Steam for 3-4 minutes.
For some time (actually for the entire year), the Involuntary Taste Panel has been requesting takeout food. Making chili daily has left little time to enjoy a NON-home cooked meal and I felt that everyone could use a (near) break from my chili cooking. I was pretty stoked when I came up with the idea of chili potstickers, as it kept (sort of) with the Chinese theme and allowed me to perpetuate the chain of daily chili which now stands at 260 consecutive days.
A big shout out goes to Chili Jr for helping me roll these bad boys. Between the two of us, we muddled through with flying colors- just ask the rest of the ITP. The chili potstickers were fantastic. They had the shape and consistency of authentic potstickers but the flavor of lip-smacking good chili. Did they make a good accompaniment to the lo mein, egg drop soup and General Tso’s Chicken? Hell no. Would they pair nicely with some pizza, a taco, and a cold beer? My heavens yes. Yes. YES. No scissors required.