Pastrami on Rye Pot Stickers

Pastrami on Rye Pot Stickers

I know Christmas is over, but I’ve got a few more Jewish Chinese hybrid recipes for you. Jew are welcome! I’m a Jew who likes Christmas. Though not for the traditional reasons. I mean mistletoe, eggnog and sparkly lights are great and all, but I’m in it for the Chinese food. Like other Chosen People on this lonely day, I indulge in whatever action flick is in the theaters, and as much moo shu and fried rice as I can handle.

Pastrami on Rye Pot StickersGrowing up, it was all about Cheng Du take out, but these days I make my own. This year I made some pot stickers with a nod to my favorite sandwich- pastrami on rye! Fried and served with a spicy mustard, these are seriously addictive. And the best part is when you are hungry again an hour later, all you have to do is fry a few more!

Pastrami on Rye Pot Stickers
Prep time
Cook time
Total time
Holy night! Fried and served with a spicy mustard, these are the perfect Jewish Chinese Christmas treat.
Recipe type: Appetizer
Cuisine: Chinese
Serves: 16
  • 1 cup rye flour
  • 1 cup all-purpose flour
  • ½ - ¾ cup water
  • 1 teaspoon caraway seeds
  • ¼ teaspoon salt
  • 1 tablespoon peanut oil or schmaltz
  • ½ cup red onion, small diced
  • 2 tablespoons kosher dill pickles, small diced
  • ½ pound pastrami, rough chopped
  • Peanut oil, vegetable oil or schmaltz
  • 2 tablespoons dry mustard
  • 2 tablespoons hot water
  1. Make your dough by mixing the flours, ½ cup water, caraway seeds and salt until you get a dough that is soft and not too sticky or too dry. Add more water, up to ¾ cup, in order to get the right consistency.
  2. Roll the dough into two cylinders about 1 inch in diameter. Cover them with wet paper towels and set aside while you make the filling.
  3. To make your filling, heat 1 tablespoon peanut oil or schmaltz in a medium sauté pan. Add onions and pickles and sauté until tender, about 3 minutes. Be careful as the pickle juices may splatter the oil. Then add pastrami and sauté until pastrami is warm, slightly crispy, and the fat has melted, about 5 more minutes.
  4. To make the pot stickers, cut the dough into 1 inch pieces and roll them out into circles that are about 2 inches in diameter.
  5. Put a dollop of filling into each pot sticker and secure each one. I used a fork to seal mine.
  6. Heat some oil in a medium sauté pan over medium heat. Arrange 8 pot stickers on the pan. Pan-fry the pot stickers until the bottom turns light brown, about 2 to 3 minutes.
  7. Add 2 tablespoons water to the pan and turn the heat to high. Cover the pan with a lid and let steam. Once the water evaporates, turn the heat back up to medium, flip the pot stickers, and fry until they are crispy and cooked through, about 3 more minutes, adding more oil if needed. Repeat for other pot stickers. Makes 16.
  8. To make dipping sauce, whisk together dried mustard and water. Serve with pot stickers- be careful, it’s spicy!

This recipe originally appeared on The Jewish Week!

Pastrami on Rye Pot Stickers