Savory Italian Fusion Dumplings with Balsamic Pearls & Red Pepper Flake Dip!

Italian-style potstickers, lovingly crisped on a Blackstone griddle, celebrate the marriage of rustic Italian sausage, sweet roasted peppers, fresh spinach, aromatic garlic, and  green onions—all tucked within delicate dumpling wrappers. Finished with a drizzle of olive oil, a scatter of balsamic pearls, and a side of red pepper flake dip!

*Freeze any remaining filling for later use.

Ingredients

• 1/2-pound Mild Italian sausage
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup roasted red peppers, diced
• 2 green onions, thinly sliced
• 1/4 cup grated parmesan cheese
• Salt and freshly ground black pepper, to taste
• 20-30 dumpling or gyoza wrappers
• 1-2 tablespoons olive oil (for griddle cooking, plus more for drizzling)
•  Dip:
• 1/4 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• Balsamic pearls or Balsamic Vinegar
• Pinch of salt

Instructions

1. Prepare the potstickers

1. In a large bowl add the Italian sausage, garlic, chopped spinach, green onions, parmesan cheese, and roasted red peppers. Season with ½ tsp salt and ½ tsp pepper.
2. Mix until well combined.
3. Lay out your dumpling wrappers on a clean, dry surface. Place about 1 teaspoon heaping of filling in the center of each wrapper.
4. Dip your fingertip in water and moisten the edge of the wrapper. Fold the wrapper in half to form a half-moon, pressing the edges together firmly to seal.
5. Repeat with remaining filling and wrappers. Keep completed potstickers covered with a towel to prevent drying out.

3. Make the Red Pepper Flake Dip

• In a ramekin or small bowl, add balsamic pearls. Pour on the olive oil, red pepper flakes, and a pinch of salt.

4. Cook the Potstickers on the Blackstone Griddle

• Preheat your Blackstone griddle over medium-high heat. Drizzle a thin layer of olive oil over the surface. Or in a large fry pan indoors.
• Arrange potstickers on the griddle in a single layer, leaving a little space between each. (Work in batches if needed.)
• Cook uncovered for 2-3 minutes, or until are golden brown and crisp.
• Flip and brown the other side
• Carefully pour about some water around the dumplings then immediately cover with a large metal bowl or griddle dome to trap the steam. Or lid if in a pan.
• Steam for 3-4 minutes more, until the wrappers are translucent and the filling is hot. Remove the dome and let any remaining water cook off, crisping the bottoms further if desired.
• Transfer to a platter.
• Garnish with sliced green onions (optional)
• Serve immediately with the dip alongside.
• JENJOY!