Easy Potsticker Egg Wing Recipe with Store-Bought Gyoza
Potstickers with caramelized purple cabbage and onions, eggs, cilantro, and chili oil.
Servings 1 Servings
Calories: 358kcal
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
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat Pan: Heat a 10-inch sauté pan over medium-low heat. Once warm, add olive oil and heat until shimmering.
- Prepare Potstickers: Arrange the potstickers in the pan in a pinwheel pattern, leaving small spaces between them. Evenly scatter the sliced onion and cabbage into the open spaces in a single layer.
- Steam and Crisp: Cover the pan with a lid and cook for about 5 minutes, allowing the vegetables to steam while the bottoms of the potstickers become golden and crisp.
- Prepare Egg Mixture: While the vegetables cook, whisk the egg, salt, low-sodium soy sauce, and black pepper in a small bowl until combined.
- Add Egg Layer: Pour the egg mixture evenly over the vegetables, gently tilting the pan to fill any empty spaces. Cover again and cook for about 2 minutes, or until the egg is fully set and holds everything together.
- Serve: Carefully slide the potsticker egg wing pinwheel onto a large plate, then garnish with cilantro leaves and drizzle with chili oil before serving.
Video
Nutrition
Calories: 358kcal | Carbohydrates: 8g | Protein: 7g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 690mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
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