MUSHROOM GINGER POT STICKERS (vegan)
Next to Sunday Brunch, antipasto and appetizers are my families favorite way to eat food. It seems that we prefer to have an appetizer party over a full meal. I like serving appetizers because it can let my creativity flow; sometimes I even do themed parties. Pot stickers are one of my family’s favorite appetizers when I serve Asian fare. Just because they really like them doesn’t mean they aren’t healthy. These MUSHROOM GINGER POT STICKERS are not only tasty but they are healthy; so I do not think twice about serving them. The process is actually quite simple- so why not make your own? By doing this, you know that only wholesome ingredients are going into them. So next time you want some pot stickers remember this easy recipe.
A CHEF’S TIP: these can be made ahead and frozen for a later date too. Make as instructed minus making the dipping sauce, the brushing with oil and cooking, lay on a small cookie sheet lined with waxed paper and freeze for 3 hours. Remove from tray and place in a sealed freezer container until ready to use (up to 3 months). When ready to cook, do NOT defrost– just brush bottoms with oil and cook with an additional 1/4 cup water and an extra 10 minutes of cooking time. Be sure not to forget to make the dipping sauce too :)
NOTE: I am perfecting my recipe for vegan pot sticker wrappers, so store bought wrappers are what I am going to list here for now; Once I get the recipe down, I will post it for you.
MAKES 24 POT STICKERS
24 fresh vegan organic round pot sticker wrappers
3 TBSP water in small bowl
1 1/4 cup fine chopped organic mushrooms (any combination you like, I use white and crimini combo)
2 TBSP fine chopped organic green onion leaves (green part)
1 TBSP fine chopped fresh organic mature ginger root, do not peel
1 TBSP organic tamari sauce
1 tsp organic coconut vinegar
2 TBSP organic olive oil
1 cup water
2 TBSP organic tamari sauce
1 TBSP organic coconut vinegar
1 TBSP chili garlic paste (1/2 red hot organic chilies and 1/2 organic garlic grind to a paste in a food processor)
In a small bowl mix the dipping sauce ingredients and set aside. In a medium bowl mix the mushrooms, green onion, ginger, 1 TBSP tamari and 1 tsp coconut vinegar well and set for 15 minutes, this is your mushroom mix. Place your wrappers on a dry flat surface. Use a melon baller (about 2 tsp capacity) to scoop out the mushroom mix in a full round ball and place in the center of the wrapper. Dip your finger in the bowl of water and wet the bottom half edge closest to you of the wrapper. Bring both the horizontal edges up over the mushroom mix to the center evenly and pinch together to seal. Now it should stand up, align so the sealed ridge is horizontal to you. Starting from the center of the sealed ridge, gently pinch it with both hands together at the center. Gently fold the wrapper from the right pinch on top of the left pinch to make a ruffle and pinch to seal. (see above picture as a reference of how it is supposed to look). Do another 2 to 3 time on that side and move over to the other half and go left to right. Set on a clean dry surface. Continue with the remaining wrappers. Heat a large non-stick skillet on high until hot. Brush the flat bottoms of the sealed pot stickers heavily with the olive oil and place on the hot surface, be sure not to let them touch each other. Reduce the heat to medium, add the 1 cup of water and cover. Cook for about 20 minutes or until the all of the water has been cooked out. Be sure to check often and not to burn, if done right the bottoms with be dark golden brown and the wrapper will be soft. Remove from the pan, place on your serving dishes and serve with the dipping sauce. ENJOY!