Richard Folkers's Chili Stickers 60.000
Jun 15, 2005

This recipe ran as part of a Father's Day tribute. Christina Folkers, 8, said her father, Richard Folkers, "is the most innovative chef. He doesn't make the same dish twice." They once entered these potstickers in a chili cookoff. They were a runner-up, which isn't bad.

The dumplings can be frozen before cooking. Line a rimmed baking sheet with plastic wrap. Place the potstickers on the prepared pan, making sure they don't touch each other. Put the pan in the freezer for about 30 minutes, then transfer the now-frozen potstickers to plastic bags. Keep frozen until ready to use and cook right from the freezer.

Servings: 60 - 72 potstickers
  • 1 pound ground beef
  • 1 pound ground turkey
  • 6 cloves garlic, diced
  • 3 tablespoons ground cumin
  • Freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 tablespoons sweet paprika
  • Pinch cinnamon
  • 2 cans (29 ounces) low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 2 to 3 tablespoons cilantro
  • 1 tablespoon balsamic vinegar
  • Hot chili sauce, such as Sriracha brand
  • 2 to 3 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 packages wonton wrappers
  • 2 cups canola oil
  • Salsa (homemade or store-bought), for garnish
  • Sour cream, for garnish
  • Diced mango or peach, for garnish


In a large pot over medium heat, cook the beef, turkey and two cloves of the garlic (making sure meat is broken up well) until thoroughly browned. Drain off the fat and return pot to the heat.

Sprinkle the mixture with the cumin, black pepper and cayenne pepper to taste, paprika and cinnamon, and stir. Add the broth to cover. Stir in soy sauce, cilantro, vinegar, two more cloves of garlic and 1 tablespoon of the hot chili sauce. Reduce heat to low and cook for 1 hour, uncovered, stirring occasionally. The mixture will be rather dry, with little or no liquid.

Remove from heat and stir in the tomato paste. Set aside.

In a medium skillet over medium heat, heat the vegetable oil. Add the onion and the remaining 2 cloves of garlic, cooking until the onion is translucent. Blend into the meat mixture and adjust seasoning to taste. Allow to cool slightly.

Preheat the oven to 185 degrees.

The chili stickers can be assembled one at a time or assembly-line style. Place about a tablespoon of the mixture in the center of a wonton wrapper. Fold the four corners into the center and press together to seal. You also may fold over to form a triangle and crimp the edges with a fork or pastry crimper. (At this point, the chili stickers may be frozen to cook later.)

In a wok or deep skillet, heat the canola oil until it is quite hot; a small piece of bread carefully dropped into the pot should start to sizzle immediately. Cook 4 to 6 chili stickers at a time until they are lightly browned, about 1 to 3 minutes per batch. The wrappers can burn quickly, so heat needs to be kept moderate, and they should be watched continuously. Using a slotted spatula, transfer the chili stickers to a baking sheet lined with paper towels.

Place the baking sheet in the oven to keep the chili stickers warm while you cook the subsequent batches.

Serve warm with a mix of your favorite salsa, sour cream and diced mango or peach.

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Recipe Source

Adapted from Richard Folkers of Garrett Park.

Tested by Jana Long.

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