Potstickers

I made potstickers for the first last night. It was a little work, but not so much that I wouldn't do it again. They were healthy, delicious, and inexpensive!  I did steam them a bit too long and they ended up "re-sticking" to the pan- I think next time I will know the technique better and avoid burning them.

I followed the sauce recipe on this page to a T, but used different filling for the dumplings themselves.

1 (8 oz) package organic mushrooms
1 small head of cabbage (it was a very small one I had from the Farmer's Market)
2 cloves garlic, sliced
Soy Sauce
Sherry (I used leftover port from this recipe)
1 Gardenburger chipoltle black bean burger (chopped into pieces)
2 1/2 TBSP olive oil, divided
1 tbsp cornstarch
Wonton Wrappers (I used the thin kind- they are low in calories and high in fiber. This recipe only made about 20-25 wontons. Next time I will make much more filling)


Take the mushrooms and cabbage and either grate them or use the grater option on a food processor so that they are chopped into little bits. Slice the garlic very finely.

Heat 1 tbsp of olive oil on medium high heat until it is just hot. Add the garlic. Before the garlic burns, add the mushroom/cabbage mixture and the chopped garden burger.

Let this fry until most of the water is removed. In the meantime, mix 2 tbsp soy sauce and 1 1/2 tbsp port. This is also a good time to lay out your wonton wrappers.

Once most of the moisture is gone from the cabbage mixture, add the soy sauce/port mixture to the pan and mixed it in well. Once the desired taste is achieved, sprinkle corn starch over the mixture and combine. (I used much less than a tablespoon).

Move this mixture to a bowl. Make your wontons (see the links above for directions).

I served these with dipping sauce (link above) and 1/2 cup of brown rice made with vegetable base and dehydrated veggies- *yum*.

As these are a bit of work, Next time I will make them in bulk and freeze them.