Potstickers with caramelized purple cabbage, onions, eggs, cilantro, and chili oil. You’ll never want potstickers the old way again.
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Creation
I seriously came up with this one day when I was craving potstickers for breakfast but didn’t just want potstickers; I needed more to fill me up. Then I remembered the potstickers with the crispy crackling bottom filling the pan.
I used eggs, but I also wanted to increase the taste of the cabbage you usually find in dumplings, so I added cabbage and onions. Then I remember how I love dumplings with chili oil. Luckily, I had all this handy since I love to cook with Asian staple ingredients (Mostly Korean, Japanese, and Chinese).
Other great ideas for breakfast you have to try are the Shakshuka-inspired recipes:
- Harissa Egg Toast with Feta Cheese and Olive Oil,
- Masala Chickpeas and Egg Curry
- Piquant Chorizo Beans and Eggs Skillet
And if you want to get a protein-packed breakfast, try the French Omelet with Whipped Garlic Herbed Cottage Cheese.
For dinner, you can serve the potstickers as a shareable appetizer and serve it with:
- Bang Bang Crispy Tofu with Egg Fried Brown Rice
- Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry
- Chicken, Mushrooms, Peppers, and Green Beans Stir-Fry in Hoisin Sauce
Nothing New Under the Sun
Of course, I wanted to post this on my blog. So I researched, “Has anybody made this before?”. Lo and behold, on Tiffy Cooks, you'll find the Shrimp Potsticker recipe; the egg “wing” is mentioned as a trend in Taiwan. Haha, nothing is new under this sun! But hey, great minds think alike! I hope you enjoy this as much as we did.
Dishes with so many different textures are the best! You’ll love the potstickers’ crunch and chewy skin, the crisp cabbage, the fluffy eggs, the aromatic cilantro, the smack of the chili oil, and the pop of the flakes on your tongue. Now, get cookin’!!
Instructions and Ingredients
Heat a frying pan with olive oil and brown the potstickers. Sprinkle on the onion and cabbage in the empty spaces. Whisk and season the eggs with salt, low-sodium soy sauce, and black pepper. Then, pour over the vegetables. Finally, garnish with cilantro leaves and chili oil.
See the recipe card for quantities.
Busy Folks: Become a better home cook with tips to help you cook more efficiently on Cook's Notebook tab. You'll also find more detailed steps for the instructions above.
Substitutions
- Potstickers - Your favorite potstickers: chicken, pork, etc.
- Onion - Try thin-sliced shallots or green onions.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment
- Frying Pan with Lid - Preferably a 10-inch pan. I used the All-Clad Stainless Steel Nonstick Fry Pan to develop this recipe. I've trusted All-clad for years and invested in them because they last long. Compared to other non-stick pans, this one is safe under the broiler!
- Whisk - Used to beat the eggs for the omelet. As my video shows, having a small whisk is convenient and does the same job as a regular-size one. The thing is that I have a lot of utensils, so this one is easy to store and hang close by.
- Small Mixing Bowl - To beat the eggs.
Kitchen Must Haves - Find other tools I use here.
Storage
- Freezer - I have never frozen this dish. But separately, eggs and dumplings can freeze, so that being said, it might work. Not sure!
- Stove Top - Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen. I suggest heating it slowly in a saute pan with a lid on low heat, covering and occasionally shaking it to prevent sticking to the bottom of the pan.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking tip
Be sure to lower the heat after browning the potstickers and vegetables when cooking the omelet.
Frequently Asked Questions
Its chili flakes flash-cooked in hot oil. It contains Peanuts; if you are allergic, I suggest finding chili oil that doesn't contain peanuts and is not processed in a place that uses peanuts. Buy it here.
Chinese Recipes
Looking for other Chinese-inspired recipes like this? Try these:
- Quick Spicy Potstickers | Chili Momo Tibetan Style
- Sheet Pan Citrus Chili Lime Salmon with Vegetables
- Spicy Honey Jalapeno Lime Chicken with Broccolini
- Fresh Hoisin Mushrooms Noodle Bowl with Spicy Peanut Sauce
Breakfast Recipes
Looking for other breakfast recipes like this? Try these:
- French Omelet with Whipped Garlic Herbed Cottage Cheese
- Easy Whipped Garlic Herb Cottage Cheese Spread
- Piquant Chorizo Beans and Eggs Skillet
- Chickpeas and Egg Masala Skillet
📖 Recipe
Potsticker Pinwheel
Ingredients
- 1 tablespoon olive oil
- 7 pieces of frozen vegetable potstickers
- ¼ cup onions sliced thin
- ¼ cup cabbage sliced thin
- 1 large egg
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon Loa Gan Ma Fried Chili in Oil
Equipment
- Small Mixing Bowl
Instructions
- Heat up a medium 10-inch saute pan on medium-low.
- When the pan is hot, add olive oil and heat.
- Once the oil is hot, lay out the potstickers into a pinwheel shape.
- In the spaces between, add the sliced onion and cabbage evenly in one layer.
- Cover the pan with a lid, allow ingredients to steam, and brown the bottom for about 5 minutes.
- While the vegetables steam, whisk an egg in a small 2-cup mixing bowl.
- Add salt, low-sodium soy sauce, and black pepper.
- Pour the egg mixture over the vegetables and gently tilt the pan to cover empty spaces.
- Cover again and cook for another 2 minutes or until all the egg has solidified.
- Remove the lid, and gently plate the egg pinwheel on a large plate.
- Garnish with cilantro leaves and chili oil.
Video
Nutrition
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