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Spicy Asian Orzo Potsticker Tossed with Asian Slaw & Thai Peanut Sauce

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Serving Size: 
  • 12 oz. Pappardelle's Spicy Asian Orzo Style Potsticker
  • 1/2 head Napa cabbage, julienned
  • 2 carrots, julienned
  • 1/4 lb. fresh pea shoots
  • 1/2 sweet red onion, julienned
  • 1/4 cup cilantro, chopped
  • 1 English cucumber (peeled, halved lengthwise, seeded and thinly sliced)
  • 1 (7 oz.) container Pappardelle's Thai Peanut Sauce

1. Cook potstickers in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add potstickers. (If you add potstickers when the water is at a robust boil, you risk having the potstickers split open.) Occasionally, stir gently to prevent potstickers from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the potstickers individually from the pot.
2. Combine all vegetables in a bowl. Toss with warm potstickers and warm (not hot!) Thai peanut sauce.

Optional: Serve as a side dish or main entrée and top with your favorite grilled meat or seafood. 

From This Recipe

$9.50 | 10 large half-moons – about 12 oz.
$6.49 | 7 oz. container