24 portions
Portion Size
1/4 cup broth with 2 pot stickers
Ingredients: Measure:
6 cups
Kelp, fresh or dried
1 lb
Ground pork
1 lb
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
2 cups
Ginger, powdered
2 tsp
Garlic, powdered
1 tsp
Bread crumbs, panko
1/2 cup
Wonton wrappers
Scallions, 1/4-inch sliced
2 cups
Radishes, 1/8- inch sliced
2 cups sliced
Sesame oil
1/2 cup


  1. To make KOMBU BROTH: Place water and kelp in a saucepot and bring to a boil over medium-high heat.

  2. Once boiling, reduce heat to low and let kelp steep for 30 minutes.

  3. Remove kelp from Kombu broth and keep warm (or boiling if steaming pot stickers immediately).

  4. To make POT STICKERS: In a bowl, combine pork, 1-1/2 cups RO*TEL®, ginger, garlic and bread crumbs. Mix well to combine.

  5. Fill each wonton wrapper with 2 teaspoons of pork filling. Wet the edges of the wrapper with water, then fold over and crimp edges, making sure to seal the pot sticker. Repeat to form 48 pot stickers.

  6. In batches, steam pot stickers in a steaming basket over Kombu broth.

  7. To make ONE SERVING: Ladle 1/4 cup broth into a rimmed plate or bowl. Add 2 pot stickers, and garnish with scallions, radish slices, sesame oil and 1/2 cup RO*TEL®.

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