Banana Cheesecake Pot Stickers

The other day, I woke up craving buttery banana pancakes, smothered in raspberry jam, but when I got out of bed and checked the fridge, there were no eggs or milk! What I saw instead were some leftover potsticker wrappers and the remnants of a block of cream cheese, which got me thinking…

Photo by Andrei F.
Adapted from pbs.org

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pbs.org

Ingredients

  • These dessert potstickers feature a sweet filling that you can customize to your taste.

  • 1

    banana

  • 2.3

    ounces cream cheese

  • 10

    large potsticker wrappers (or 20 small ones)

  • 1

    tablespoon butter

  • 1/3

    cup water

Directions

Peel the banana and halve lengthwise. Cut the halves into 1/4-inch thick slices diagonally. Cut the cream cheese into pieces that are roughly the same size. Prepare a small bowl of water. To fold the potstickers, put a wrapper in the palm of your left hand (assuming you're right handed). Add equal amounts of banana and cream cheese on one half of the wrapper, being sure to leave enough room around the edges to seal the wrapper shut. Wet the rim of the wrapper with water. Fold the wrapper in half over the filling and add pleats with your right hand as you seal the wrapper shut. To fry the potstickers, heat a large flat bottomed pan over medium-high heat. Add the butter and swirl to coat the pan. Lay the potstickers flat in the pan and then with a lid ready, add 1/3 cup water shutting the lid immediately. Turn down the heat to medium and then steam for 4 minutes, or until the water has evaporated. Remove the lid and turn the heat back up to medium-high. Fry the potstickers until crisp and golden brown on the bottom. Serve crisp-side up dusted with powdered sugar.

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