Peachy Potsticker and Tomato Skillet
A quick and fun way to serve store-bought frozen potstickers, this skillet saute’ is packed with great flavor and textures, and honors the forever perfect combo of pork and fruit.
- Yield: Serves 4
Ingredients
Units
Scale
- 24 ounces frozen pork potstickers (amount is approximate)
- 1/2 to 2/3 cup sesame seeds
- Vegetable or canola oil for frying
- 2 teaspoons sesame oil, divided
- 1 pint cherry tomatoes, halved
- 2 to 3 ripe peaches, sliced (no need to peel unless you want to)
- 1 bunch scallions, chopped, white and green parts
- 2 tablespoons hoisin
- Soy sauce, to taste
- Chili crisp to taste, (it’s spicy!)
Instructions
- About 2 hours before cooking, remove the frozen potstickers from their packaging and separate them. I find this is easier to do when they’re frozen, as the thawed dough tends to tear. Allow them to almost fully thaw on the counter.
- Pour the sesame seeds onto a small plate. Add a thin layer of cooking oil to a large skillet over medium heat, along with about a teaspoon of sesame oil (swirl to mix a bit). Once mostly thawed, dip the bottom/flat side of each potsticker into the sesame seeds, coating as best you can.
- When the oil is hot, place the potstickers, seed sides down, into the pan and cook undisturbed for about a minute.
- Add a small drizzle of water. Quickly and carefully (the water will splatter, so cover very quickly), put the lid on the pan and let the potstickers steam for a 3 to 4 minutes, until cooked through and hot. Remove the lid and let the remaining moisture cook off, ensuring a nice browned crust on the potsticker bottoms (NOTE: cook times will vary depending on your brand of dumpling). You can reduce the heat here if needed.
- Transfer the browned/cooked dumplings to a plate/tray for now and don’t worry about wiping out the pan. With the heat still on medium, add another teaspoon of sesame oil, along with the tomatoes, peaches, and scallion whites. Cook for a minute. If the potstickers came with any dipping sauce, you can add that here, or not (taste it first, see what you think). Add the hoisin, some soy sauce and chili crisp to taste, and simmer for a few minutes until the tomatoes begin to burst and look juicy.
- Pour the saucy peaches and tomatoes onto plates or a platter and top with the crispy potstickers. Sprinkle with the scallion greens and enjoy.