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top view of the potsticker pinwheel pan-fried with cabbage, cilantro and eggs, and drizzled with chili oil sauce.
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Potsticker Pinwheel

Author: Maika
Potstickers with caramelized purple cabbage and onions, eggs, cilantro, and chili oil. You’ll never want potstickers the old way again.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Servings 1
Course: Vegetarian
Cuisine: Asian, Chinese, East Asian, Taiwanese
Keyword: quick and easy, vegetarian, vegetables, stove top, spicy, 10 minute meal, pollotarian
Calories: 217.88kcal

Ingredients

  • 1 tablespoon olive oil
  • 7 pieces of frozen vegetable potstickers
  • ¼ cup onions sliced thin
  • ¼ cup cabbage sliced thin
  • 1 large egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh cilantro leaves
  • 1 tablespoon Loa Gan Ma Fried Chili in Oil

Equipment

Instructions

  • Heat up a medium 10-inch saute pan on medium-low.
  • When the pan is hot, add olive oil and heat.
  • Once the oil is hot, lay out the potstickers into a pinwheel shape.
  • In the spaces between, add the sliced onion and cabbage evenly in one layer.
  • Cover the pan with a lid, allow ingredients to steam, and brown the bottom for about 5 minutes.
  • While the vegetables steam, whisk an egg in a small 2-cup mixing bowl.
  • Add salt, low-sodium soy sauce, and black pepper.
  • Pour the egg mixture over the vegetables and gently tilt the pan to cover empty spaces.
  • Cover again and cook for another 2 minutes or until all the egg has solidified.
  • Remove the lid, and gently plate the egg pinwheel on a large plate.
  • Garnish with cilantro leaves and chili oil.

Video

Nutrition

Calories: 217.88kcal | Carbohydrates: 7.4g | Protein: 6.73g | Fat: 18.35g | Saturated Fat: 3.36g | Cholesterol: 163.68mg | Sodium: 72.35mg | Fiber: 1.66g | Sugar: 3.22g
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