Pastrami on Rye Pot Stickers

Published by Amy Becker on December 27, 2013

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 Stickers

Growing 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

Amy Kritzer

Holy night! Fried and served with a spicy mustard, these are the perfect Jewish Chinese Christmas treat.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Appetizer

Cuisine Chinese

Servings

Ingredients

1 cup rye flour
1 cup all-purpose flour
1/2 - 3/4 cup water
1 teaspoon caraway seeds
1/4 teaspoon salt
1 tablespoon peanut oil or schmaltz
1/2 cup red onion small diced
2 tablespoons kosher dill pickles small diced
1/2 pound pastrami rough chopped
Peanut oil vegetable oil or schmaltz
2 tablespoons dry mustard
2 tablespoons hot water

Instructions

Make your dough by mixing the flours, 1/2 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 3/4 cup, in order to get the right consistency.
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.
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.
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.
Put a dollop of filling into each pot sticker and secure each one. I used a fork to seal mine.
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.
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.
To make dipping sauce, whisk together dried mustard and water. Serve with pot stickers- be careful, it’s spicy!