Monday, October 29, 2012

Meatless Monday...Potsticker Time!

     Another Meatless Monday has arrived, and with that comes a brand new week.  Sometimes coming up with good meatless recipes are harder than others, this week I am pleased that I get to feature one of my favorite meatless recipes, and that is for potstickers.  Potstickers as we know are always great, but they are also a great recipe to have up your sleeve, there are so many different variations that you can make.  Simply put in whatever you have in your fridge to make the fillings.  I love to make potstickers as a way to use up leftovers, its a great way to stretch the food budget as well.  These will always be crowd pleasers as well.  Usually when I make potstickers I make two batches, a vegetarian version, and then a batch using whatever leftover protein (chicken, beef, shrimp etc.) in the fridge.  Pair it with a good dipping sauce and it will always be a hit with the crowds.  I love to make this recipe whenever I throw a party or get together.  You can make these in advance, plus you can make several trays full for a very small budget.  Enjoy these potstickers you will find yourself eating the whole tray!

Love From Scratch Potstickers

1 red onion sliced
1 tablespoon minced ginger
1 cup sliced chopped mushrooms
1 cup white cabbage, shredded
2/3 cup carrots, shredded
1/4 cup chopped cilantro
1/2 cup chopped chives
1/4 cup chopped parsley
1 teaspoon pepper
1 teaspoon sesame oil
1 package round dumpling skins, or wonton wrappers
1/2 teaspoon soy sauce
Salt to taste
Canola Oil

Dipping Sauce:

1/3 cup soy sauce
1/3 cup vinegar (I usually use a rice vinegar or red wine vinegar)
1/4 cup sliced green onions
dash of salt and pepper
sprinkle of red pepper flakes


In a wok or saute pan, add a little oil and saute onions and ginger and soy sauce. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is semi cooled. Using the dumpling  or wonton skins, make the potstickers keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover, and carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot. 

Make about 2 dozen potstickers.

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