Creamy Crusted Chorizo Potstickers


El Popular Creamy Crusted Chorizo Potsticker Recipe

Recipe by Michelle Cherry
Ivy Tech- East Chicago Campus
2012 Chorizo Contest

  • Prep Time: 25 minutes
  • Start to Finish: 1 hour
  • 40 potstickers
  • 1 pound El Popular Chorizo
  • 4 oz. water chestnuts, minced
  • 4 oz. green onions, minced
  • 10 oz. fresh spinach, chopped finely
  • 2 ripe avocados
  • 2 tbsp. honey mustard
  • 6 oz. bread crumbs
  • 8 oz. shredded parmesan cheese
  • 6 oz. shredded mozzarella cheese
  • 16 oz. cream cheese, room temperature
  • 1 package of wonton wrappers
  1. In a skillet cook chorizo, drain and set aside.
  2. Mix together water chestnuts, green onions, spinach in another bowl. Peel avocados and smash with fork; fold in honey mustard.
  3. Mix together bread crumbs and cheeses then add cream cheese and mix well.
  4. Mix all ingredients together. Take wonton wrapper and place 1 tbsp. in the center of wonton.
  5. With brush dip in water brush edge of wrap; fold wonton in half and pinch to seal. Repeat until all are made. Place wonton in hot steamer and steam for 5 minutes. Use your favorite dipping sauce.