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Pastrami on Rye Pot Stickers

Amy Kritzer
Holy night! Fried and served with a spicy mustard, these are the perfect Jewish Chinese Christmas treat.
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine Chinese
Servings 16


  • 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


  • 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!
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