Vegetable Potstickers

[Guest guest]

This recipe is from the most recent issue of Today's Diet and

Nutrition--I can't wait to try it! The only change I'll make is to cut

in half since I only cook for my hubby and me.

 

TD & N's Vegetable Potstickers

2 tablespoons garlic, minced

3-inch piece of ginger (about 3 tablespoons), peeled and minced

8 scallions, thinly sliced, including the white and about two inches

of green

2 tablespoons soy sauce

1½ tablespoons sesame oil

1 tablespoon fresh grated wasabi or prepared wasabi paste

1 ½ tablespoons extra-virgin olive oil

1 cup fennel bulb, finely diced

1 cup carrot, finely diced

1 cup Napa cabbage, finely diced

1 cup mushrooms, finely diced

1 egg

2 tablespoons water

1 12-ounce package wonton wrappers (about 48 wrappers)

Nonstick cooking spray

Soy sauce for dipping (optional)

Chile sauce for dipping (optional)

Wasabi paste for dipping (optional)

Chives for garnish

To make the filling: Mix the first seven ingredients in a medium bowl.

Saute the fennel and carrot in the olive oil for about two minutes.

Add the Napa cabbage and mushrooms and cook for two minutes more.

Add the sautéed vegetable mixture to the ingredients in the bowl and

mix well.

To make dumplings: Beat the egg and water together. Work with the

wontons one by one, keeping the package covered as you go to prevent

the skins from drying. Place about a rounded tablespoon of the

filling in the center of a wonton skin. (Drain excess liquid if

necessary.) Dip a pastry brush in the egg wash and moisten the edges

of the skin. Fold from one corner to another to form a triangle and

press the edge closed or, looking at the wrapper as a diamond, bring

two opposing corners together, holding them together gently at the

top. Then bring the remaining opposing corners together, pinching

closed the four seams that are formed. As you work, transfer each

dumpling to a baking sheet lined with parchment paper until you're

ready to steam them.

Add water to a pan large enough to accommodate a steamer tray and

bring to a boil. Coat the surface of the steamer tray with nonstick

cooking spray and insert into the pan. Steam the dumplings in batches

by placing them on the tray approximately an inch apart from each

other. Cover and steam for 5 to 7 minutes.

Uncover and let the steam dissipate. Remove the dumplings with tongs

and serve with small bowls of soy sauce, chile sauce, or wasabi paste.

Makes 48 small dumplings

Cook's Note: If you'd like larger dumplings, use a 1-pound package of

roll wrappers, about 2 tablespoons of filling per dumpling, and steam

for about 9 minutes.

TD & N Nutrient Analysis: Calories: 37; Total Fat: 1 g; Saturated Fat: 0

g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 1 g; Cholesterol: 5

mg; Sodium: 105 mg; Carbohydrates: 6 g; Fiber: 0 g; Protein: 1 g

[Guest guest]

These sound so very delicious, I want to make them today for our lunch.  Anyone

have a suggestion for a good substitute for fennel?  We rode into town this

morning and there was none at the store and no one there could think of

something that would be a good flavor replacement. 

 

 

 

 

 

[Guest guest]

What about using a combination of 1/2 cup chopped water chestnuts and 1/2 cup of

bamboo shoots in place of the fennel? Personally, I don't much care for the

taste of fennel anyway.

Nancy C.

 

 

 

These sound so very delicious, I want to make them today for our lunch.

Anyone have a suggestion for a good substitute for fennel? We rode into town

this morning and there was none at the store and no one there could think of

something that would be a good flavor replacement.