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Week 5: Vegan Potstickers
Vegan Potstickers
[Serves 2 as a main, 4 as a side]
Potsticker Wrappers: [check out this blog on how to prepare!]
320 g flour
175 g very warm water
Filling:
In a large pan heat your sesame oil on medium heat. Add the ginger and garlic. After 30 seconds add the mushrooms, cabbage, and carrots. (If you are omitting noodles and using tofu, add the tofu now).2 TBSP sesame oil
4 garlic cloves, minced
1 tsp ginger powder
2 carrots, grated
1 cup green cabbage, finely chopped
2 TBSP sesame seeds
2 TBSP soy sauce
2 TBSP maple syrup or honey
1 TBSP chili paste
3 green onions, thinly sliced
Handful of fresh cilantro
1 package Amish Angel Hair Eggs noodles or Rice Noodles (or omit and use tofu)
Cook for about 10 minutes.
While the mixture is cooking down, make your noodles according to package directions.
Also, take this time to make your sauce!
Mix the following ingredients together and set aside until the end.
Sauce:
After the veggie mixture has cooked down add sesame seeds, soy sauce, maple syrup/honey, chili paste, green onions, and cilantro to the skillet and cook for another 2 minutes and remove from the heat.¼ cup soy sauce
3 TBSP maple syrup or honey
2 TBSP apple cider vinegar
1 tsp sesame oil
1 tsp sesame seeds
A handful of green onions
Add your cooked noodles to your veggie mixture and stir well. Add 1 TBSP of filling to your prepared wonton wrappers.
Crimp the edges together to create a little pouch of veggie goodness inside.
The best way to cook these is with a bit of sesame oil in a skillet over medium/low heat.
Turn every few minutes to ensure even cooking.
Drizzle with the sauce and ENJOY!
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