Here’s the secret to delicous game day appetizers: make things in wonton wrappers. They’re easy to pick up and eat, and are so customizable. You can turn them into jalapeno poppers, which are my most popular appetizer, make them into turkey taco bites, or make these southwestern potstickers. I know you’re thinking that those don’t seem like a typical potsticker filling, and they aren’t, but that doesn’t mean that they aren’t delicious! Southwestern potstickers are delicious dipped in sour cream, salsa, or guacamole.
These are really easy to make in advance and pop in the oven, or for extra crispy potstickers you can fry them in a pan on the stove. A drizzle of lime juice and some fresh cilantro and you’ve made a game day appetizer that everyone will want more of. Southwestern potstickers are a an expected flavor combination that’s sure to please.
I will say that I love all kinds of potstickers. Living in Seattle, we are so lucky to have all kinds of Asian cuisines available to us. Vietnamese pho, Japanese ramen, and Taiwanese dumplings are all foods that we can get anytime we want them! So when I want a more traditional dumpling, I certainly know where to find them. When I’m at home though, I’m going to mix it up with these southwestern potstickers!
- 2 tbsp. olive oil
- ¼ cup yellow onion, finely chopped
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced green chilis
- 1 can diced tomatoes, drained
- 2 tsp. cumin
- 1 tsp. chili powder
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. garlic powder
- Wonton wrappers
- Fresh cilantro and lime juice for topping, optional
- Sour cream, salsa, and guacamole for serving, optional
- Preheat oven to 350 degrees Fahrenheit. Heat olive oil in a large skillet. Add onions and cook until translucent.
- Add black beans, corn, green chilis, tomatoes, cumin, chili powder, salt, pepper, and garlic powder. Stir to combine and cook for a few more minutes.
- Spoon a small amount of the mixture in the center of a wonton wrapper. Wet your fingers with water and pinch to seal.
- Place completed potstickers on a rimmed baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.
- Bake for 15-20 minutes until golden brown on the edges. You can also cook the potstickers in a skillet of hot oil, using tongs to flip.
- Top the cooked potstickers with cilantro and lime juice.
- Serve with sour cream, salsa, and guacamole, if desired.
- Enjoy!
Like what you see? Pin it here!
Was not a fan. We baked them and the tops were dried out while the bottoms were properly chewy. The instructions didn’t explain the “skillet of hot oil” method. Would like to have seen a steaming option included.
We made 35 potstickers and still had half the mixture remaining. But to be honest, I don’t have the dexterity to pinch these things closed. Messy and too labor-intensive for me.