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Brussels Sprouts Pot Sticker Style

I love Asian pot stickers which are most often savory dumpling treats prepared with a combination of steaming and frying in the same pan. Traditional pot stickers have a nice golden brown edge outside and tender steamed goodness inside so I thought this would be a wonderful way to cook Brussels sprouts. It makes a big difference to get really fresh Brussels Sprouts at a local farmers market when they are in season. Always look at the stem end when choosing the freshness. You want densely packed sprouts that feel solid when lightly squeezed. Avoid sprouts that have overly dry stem ends or are light weight for their size.


 4 to 8 fresh whole Brussels sprouts per person
 several Tablespoons olive oil (the cooking kind, not extra virgin)
 salt (to taste)
 butter (to taste)
 dash of soy sauce or balsamic vinegar (optional)


Wash the Brussels sprouts, trim the stem end to remove any dry or hard parts and peel away any obviously loose outer leaves. Lightly pat the sprouts dry then halve through the center of the stem so the layers remain attached to both sides. Heat several Tablespoons of cooking olive oil in a skillet over medium high heat until the oil starts to shimmer. Add sprouts to the pan cut side down so that each sprout has full contact with the bottom. Cook until they start to turn brown about five minutes.

Add a teaspoon of salt with enough water to come half way up the sides of the sprouts and cover the pan. Reduce heat and simmer for at least five minutes. If your skillet does not have a lid, some foil or another skillet inverted on top will help keep the steam in while cooking. When the sprouts are just starting to get fork tender, remove the lid and turn the heat up to medium high until the water completely evaporates.

When the water is gone, turn off the heat and add a little butter to the pan stirring to completely coat the sprouts. Serve immediately. These are delicious as is, with a dash of soy sauce or some nice balsamic vinegar.

Serves: 2 to 8
Brussels_Sprouts Olive_Oil Balsamic_Vinegar Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.