Potstickers with Roasted Red Pepper Jam and Pickled Mango Slaw

Menu PartAppetizer/Small Plate
Cuisine TypeAsian

Chefs Carmen Cappello and Nicholas Crater
Red Star Craft House
Exton, Pa.

The chefs at Red Star Craft House in Pennsylvania start this recipe with readymade pork potstickers, which shave a lot of prep time from the dish. The frozen, Chinese-style dumplings can be steamed or pan-fried. A zippy mango slaw and red pepper jam add bright color to the dish, which works well as a shared appetizer in a multicourse meal.


60 pork potstickers, thawed if frozen

Roasted Red Pepper Jam
1 lb. 4 oz. roasted red bell pepper, diced (2 cups)
½ oz. (1 tbsp.) roasted jalapeno pepper, diced
½ cup rice wine vinegar
1 1/3 cups raw sugar

Pickled Mango Slaw
1 lb. 2 oz. julienned ripe fresh mango (3 cups)
12 oz. julienned red bell pepper (3 cups)
12 oz. julienned green bell pepper (3 cups)
14 oz. julienned red onion (3 cups)
2 1/2 oz. julienned poblano pepper (2/3 cup)
1 oz. julienned jalapeno pepper (3 tbsp.)
1 1/2 oz. cilantro chiffonade (1/2 cup)
2 cups cider vinegar, warmed
1-1/3 cups clover honey
2/3 cup pineapple juice


1. Prepare red pepper jam: In medium saucepan, combine bell peppers and jalapenos with vinegar; bring to a boil. Add sugar; reduce heat to low and simmer 10 minutes.
2. Transfer mixture to blender and blend until smooth. Strain through a fine sieve or chinois. Set aside.
3. Prepare mango slaw: In large bowl, combinr mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeno pepper and cilantro; mix well and set aside. In another bowl, whisk cider vinegar, honey and pineapple juice. Pour vinegar mixture over slaw mixture and gently combine; let marinate 4 hours. 
4. To serve, steam or pan fry potstickers until cooked through. Spoon about 3 tablespoons red pepper jam onto each small plate. Top with 5 potstickers. Add about 2/3 cup slaw next to potstickers.

Photo courtesy of National Mango Board

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