Recipes

Ingredient

Quantity

Method

1. Arrange frozen beef topping in a single layer on separate sheet pans. Cover tightly and slack in cooler between 32° and 36°F prior to use.

Potsticker Filling (Approximate Yield: 12 oz.)

		Bonici® Real World™ Toppings Authentic Beef, Regular, 26-30/oz. (#20095-269)	2-1/2 oz
		Light olive oil	1/2 tsp
		Ricotta cheese	3 oz
		Mexican white dipping cheese commercially prepared	3 oz
		Gorgonzola cheese	2 oz
		Italian cheese blend shredded whole milk mozzarella Provolone skim milk mozzarella Parmesan	1 oz
		Sundried tomatoes packed in oil drained minced	1/4 oz
		Garlic fresh minced	1/4 tsp
		Parsley fresh chopped	1/4 tsp
		Black Pepper table grind	1/4 tsp
		Cayenne pepper ground	1 pinch
			1 pinch

Potsticker Filling:
1. Heat light olive oil in a sauté pan over medium heat. Add in the beef topping and cook for 3-4 minutes, or until the beef topping is lightly browned. Remove the browned meat from the pan and place in to a mixing bowl.
2. Add the ricotta cheese, Mexican white dipping cheese, Gorgonzola cheese, Italian cheese blend, sundried tomatoes, garlic, parsley, black pepper, cayenne pepper and kosher salt to the bowl with the browned beef topping. Fold ingredients together until thoroughly combined. Cover and hold below 40°F.

Balsamic-Soy Dipping Sauce (Approximate Yield: 7 oz.)

		Soy sauce	4 oz
		Lemon juice fresh	1 oz
		Rice wine	1 oz
		Balsamic vinegar	1 oz
		Beef base	1/8 tsp

Balsamic-Soy Dipping Sauce:
1. Combine the soy sauce, lemon juice, rice wine, balsamic vinegar and beef base in a stainless steel bowl. Whisk together until the ingredients are combined well. Reserve for use, cover and hold below 40°F.

To Assemble:

		Potsticker dough sheets commercially prepared	3 each
		Eggs fresh whole beaten	1 each
		Vegetable oil	1/2 tsp
		Sesame seeds toasted	1/8 tsp
		Green Onion green only thinly sliced on bias	1/8 tsp

To assemble single serving:
1. Lay out three potsticker dough sheets on a cutting board. Place 1/2 ounce of the potsticker filling (see recipe) in the center of each potsticker dough sheet. Lightly brush the edges of the dough with the beaten egg. Fold each potsticker in half, pressing the edges together to seal it tightly (see phot at top of the recipe).
2. Heat the vegetable oil in a sauté pan over medium heat. Once hot, add the 3 potstickers and cook for 2-3 minutes per side, or until the potstickers are golden brown and the filling reaches a minimum temperature of 165°F.
3. Arrange the potstickers on a serving plate. Portion 1/2 ounce of the balsamic-soy dipping sauce (see recipe) in a ramekin, arrange on the serving plate and garnish with the toasted sesame seeds. Garnish the plate with the sliced green onions.

Serving Size: 3 Beef & Gorgonzola Potstickers and 1/2 ounce Balsamic-Soy Dipping Sauce (Approx. 3 ounces)

Nutrition Facts

Serving Size: (90g)
Servings Per Container:

Amount Per Serving
Calories 200 Calories from Fat 100

% Daily Value*

18% Total Fat 12g
- 23% Saturated Fat 4.5g
25 %Cholesterol 75 mg
45 %Sodium 1080 mg
4 %Total Carbohydrate 13

Vitamin C 4 %Vitamin A 4 % Iron 10 %Calcium 10 %

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.