Another Amazing Vegetarian Dish

Today's dish is Vegetarian Pot Stickers. If you are a vegan, you could easily make this a vegan recipe by purchasing vegan wonton wrappers. Everything else in this recipe is vegan but the wrappers (they contain egg.)  I have also included a recipe for my FAVORITE hoisin sauce (not vegan) to dip these babies in! I made this recipe last night and fell instantly in love! Not only is it super healthy, but it's low calorie as well! All of the fats used to prepare this meal are "healthy" fats! (Healthy fats help your body burn calories!) They are super fun to make, but may seem a bit intimidating. Well, I'll be completely honest. They can be a little finicky at first, but once you get the folding technique down, it's nothing but smooth sailing! One thing I noticed when preparing this recipe was that the method seemed kind of dangerous. You need to sear the pot stickers in about a Tbsp. of toasted sesame oil, and then throw 1/2 cup of water in the pan with the hot oil, cover, and allow the steam to cook the tops of the pot stickers until the water has evaporated. After trying this, it wasn't nearly as horrific as I thought it would be. Reason being is that sesame oil is fairly dense and less likely to "pop" when met with cold water. I highly recommend using a toasted sesame oil for this exact reason! Please don't burn yourself preparing my recipe by substituting a different frying oil. It also has an AMAZING aroma. It can be a bit pricey (I paid about 8 dollars for an 8.5 oz bottle), but it goes a LONG way! Back to the safety disclosure, as long as you cover the pan, you should be splash free! I LOVE pot stickers in general because they are (most of the time) either steamed or partially fried, so they are a little healthier than deep fried foods. I can honestly say these are THE best ones I've ever had, and I'm so happy to say that I made them at home! Please give these a try! They are so worth the effort!

Vegetarian Pot Stickers

Prep Time: 15 mins   Total Cook Time: about 20 mins

Yields about 16 Pot stickers (2 Servings)

Calories per serving: 300 (with hoisin sauce)

Ingredients:

·         Wonton wrappers

·         1 C. Sweet Onion (small diced)

·         ½ C. Shredded Cabbage

·         ½ C. Shredded or Matchstick Carrots

·         1 ½ C. Portobello Mushrooms (small diced)

·         2 Green onions (scallions) (thinly sliced)

·         2 Cloves Minced Garlic

·         2 Tbsp. Minced Ginger

·         ½ tsp salt

·         ½ tsp black pepper

·         1 Tbsp. Coconut Oil

·         1 Tbsp. Toasted Sesame Oil

Method:

1.      Start by heating a large skillet on medium-high heat with 1 Tbsp. coconut oil. Add the sweet onion and white end of the scallions. Sauté for about 3-4 minutes until they begin to soften and become opaque. Add the ginger, garlic, salt, and pepper. Continue to sauté for about 2 mins until fragrant. Add the diced Portobello mushrooms and continue to cook about 4-5 mins, stirring every 20 seconds. Lastly add the cabbage, and the carrots and toss over heat until cabbage becomes soft, but not wilted (about 5 mins). Set this mixture aside, and allow to cool while you begin to prepare the wonton wrappers.

2.      Set up your station for filling the wontons with a plate, and a small cup of water for wetting the edges.

3.      With the corner of the wonton wrapper facing up, begin by spooning about 2 teaspoons of filling into the center of your wonton wrapper.

4.      Wet your fingers and run them along the top two sides of the wonton to create adhesion to the bottom half of the wonton.

5.      Fold the bottom corner up and away from you, and press into the top half, making sure the wonton is completely sealed.

6.      This part can get a bit tricky. You want to start by taking the bottom corner, working towards the top corner, folding the edge over itself 2-3 times. The repeat on the other corner till you reach the top corner once again. Repeat with the remaining wontons till you are out of filling.

7.      Heat a Large skillet once again on medium-high heat with a Tbsp. of toasted sesame oil. Add the pot stickers one at time filling side down, so they look like they are standing up. Cook for about 2-3 minutes until the bottoms are browned.

8.      Have a lid cover ready for your skillet. Add ½ cup of water to the pan and cover immediately. Allow the steam to cook the tops of the pot stickers until all the water has evaporated.

9.      Remove from the pan one at a time and place on a dry paper towel to soak up excess oil.

10.  Serve with a side of Hoisin Sauce (see recipe below), or mix 2 Tbsp. of soy sauce with 1 Tbsp. of rice vinegar for a lighter dipping alternative!

Homemade Hoisin Sauce

Total Time: 10 mins

Ingredients:

·         1 Tbsp. Sriracha

·         ¼ C. Dark Corn Syrup

·         2 Tbsp. Peanut Butter

·         1 tsp Garlic Powder

·         ½ tsp salt

·         ½ Tsp Black Pepper

·         3 Tbsp. Soy sauce (Low Sodium)

·         2 Tbsp. Rice Vinegar

·         3 Tbsp. Water

·         1 Tbsp. Corn Starch

Method

1.       Mix all ingredients besides the water and cornstarch in a small saucepan on medium heat until everything is melted together.

2.       In a small dish, combine the cornstarch and water until cornstarch is dissolved completely.

3.       Add cornstarch mixture to saucepan while still stirring over heat, and cook until the sauce thickens.

4.       Allow to cool, and store in an airtight container for future use.