Vegetable Ginger Potstickers

 
Vegetable Pot Stickers

Chinese New Year is in full swing, and here in San Francisco it's truly a mammoth celebration right up until the last day on March 5. Our kids even had a day off from school last week in observance of the holiday, so I thought it would be fitting to prepare my version of pot stickers.

I decided on an entirely vegetarian version since I'm trying to get my youngest child to eat more vegetables, quite an undertaking since she's a bona fide carnivore on every level. She would eat meat piled on top of more meat if she could and I'm pretty sure she would devour an entire raccoon if presented the opportunity. In her own words: Asparagus? Disgusting. Cauliflower? So gross. Peas? Cue gagging sounds...

Out of frustration I resorted to what any parent would do. I lied and told her these were chicken pot stickers. Not my proudest moment but she did eat them all.

I've gone vegetarian with this recipe but you can add ground turkey, chicken, shrimp or pork. Serve as an appetizer with your favorite dipping sauce, as a main course with grilled asparagus and jasmine rice, or add them to a fragrant vegetable or chicken broth for a light and healthy soup.


VEGETABLE GINGER POT STICKERS

makes 24

  • 2 tbs toasted sesame oil
  • 2 c finely shredded & chopped napa cabbage
  • 1 c finely shredded & chopped carrots
  • 3 scallions, minced
  • 2 large cloves garlic, crushed
  • 2 tbs fresh ginger, finely minced
  • 1/2 c silken tofu, drained & patted dry
  • 2 tbs plum sauce
  • 1 tbs chili garlic sauce
  • 2 tbs hoisin sauce
  • 1 tbs honey or agave nectar
  • 1/2 c cilantro, chopped
  • 1/4 c fresh mint, chopped
  • zest of one lemon
  • 2 tbs toasted sesame seeds
  • 1 package round wonton skins
  • water for moistening & steaming wrappers
  • coconut oil for cooking (you can substitute canola oil)

In a large sauté pan heat sesame oil over medium heat. Add cabbage, carrots, scallions, garlic & ginger. Cook until vegetables are slightly wilted but still crisp, about 2 minutes. Remove from heat. In a medium bowl add tofu, and with the tines of a fork smash up until pea sized. To tofu stir in plum sauce, chili sauce, hoisin, honey, herbs, zest and sesame seeds. Add this to vegetable mixture until fully combined. Refrigerate filling for one hour.

Lay wonton skins out one at a time and moisten edges with water using the tip of your finger. Fill each wrapper with 1 tbs of mixture, fold in half forming a semi-circle. Starting at one end, pinch edges closed with thumb and index finger. Continue until all skins are filled.

Heat 1 tbs coconut oil in large sauté pan over medium hight heat. Add 6 pot stickers at a time and cook until slightly browned on each side. Lower heat and add 1/4 cup of water. Cover to steam for 1-2 minutes. Repeat with remainder of pot stickers

Serve with your favorite dipping sauce.