These potstickers retain all the wonderful fresh flavors of the vegetables and have a satisfying crispy outer shell.
I hope you have the chance to make and enjoy these dumplings as much as we do! Please feel free to let me know in the comments if you made a batch of your own. I would love to hear what you think.
8 oz Crimini Mushrooms; finely chopped
1/2 cup Carrots, finely chopped
1/2 cup Snap Peas; finely chopped
2 cups Savoy Cabbage, finely shredded
1 Tbsp. fresh Ginger; grated
2-3 Tbsp. Cooking Oil
fresh Rosemary & Thyme; finely minced
fresh Wonton Wrappers
Salt and Pepper; to taste
Soy Sauce
PREPARATIONS:
The first step in this recipe is to rough chop mushrooms, cabbage, snap peas and carrots.
Next, grate the ginger (I don't bother peeling the ginger before grating it... it still looks and tastes the same either way).
Heat 1 tablespoon of coconut oil in a medium sauté pan and then add the vegetables in the following order: ginger, mushrooms, asparagus, peas and then cabbage. Make sure to brown the mushrooms before proceeding on to the other vegetables.
After adding the cabbage, add two Tbsp. of water and herbs. Cover the pan and let the mixture simmer on low heat until the cabbage has wilted. Season with salt and pepper.
Time to construct the dumplings. Spoon a small amount of the mixture onto each wonton wrapper.
Clean the sauté pan and then heat 2 Tbsp. of oil on medium heat. Brown wontons on both sides and then set on paper towels to absorb excess oils.
Plate with some soy sauce. Enjoy!
♡ Nina
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Meatless Monday: Sprouted Tabbouleh Salad
INGREDIENTS:
1/2 cup Carrots, finely chopped
1/2 cup Snap Peas; finely chopped
2 cups Savoy Cabbage, finely shredded
1 Tbsp. fresh Ginger; grated
2-3 Tbsp. Cooking Oil
fresh Rosemary & Thyme; finely minced
fresh Wonton Wrappers
Salt and Pepper; to taste
Soy Sauce
PREPARATIONS:
The first step in this recipe is to rough chop mushrooms, cabbage, snap peas and carrots.
Also, finely mince rosemary and thyme.
Next, grate the ginger (I don't bother peeling the ginger before grating it... it still looks and tastes the same either way).
Heat 1 tablespoon of coconut oil in a medium sauté pan and then add the vegetables in the following order: ginger, mushrooms, asparagus, peas and then cabbage. Make sure to brown the mushrooms before proceeding on to the other vegetables.
After adding the cabbage, add two Tbsp. of water and herbs. Cover the pan and let the mixture simmer on low heat until the cabbage has wilted. Season with salt and pepper.
Set out your wonton wrappers on a large cutting board or clean dry counter. This recipe will make about 12 pot stickers.
Time to construct the dumplings. Spoon a small amount of the mixture onto each wonton wrapper.
Lightly wet one edge, fold and pinch the edges together. Crimp the pinched edge with a fork. You could try folding your wonton wrappers in many different ways, but this is the one we enjoy.
Clean the sauté pan and then heat 2 Tbsp. of oil on medium heat. Brown wontons on both sides and then set on paper towels to absorb excess oils.
Plate with some soy sauce. Enjoy!
♡ Nina
You might also like...
Meatless Monday: Sprouted Tabbouleh Salad
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