A familiar Asian cuisine staple with an Italian cheese twist.
3 oz. cooked italian sausage, diced
3 oz. Bacio® whole milk block, cut into 1/2″ cubes
1 pkg. egg roll wrappers, cut into 3.75″ circles
3 T. vegetable oil
1 c. marinara
¼ c. basil pesto
Combine sausage and Bacio cheese.
Spoon 1 tablespoon of cheese mixture in the middle of the egg roll circles. Brush the outside of the circle with water and fold the top to the bottom. Repeat the process until all of the filling is used.
Steam the potstickers until the outer dough is slightly translucent. Chill for later use.
To serve: sauté the steamed potstickers in the vegetable oil over medium-hi heat. Cook until browned on all sides. Serve with hot marinara sauce and basil pesto for dipping.