Vegan crispy "pork" potstickers
- Number of Servings: 42
Ingredients
1 tube of Lightlife Gimme Lean! Sausage Style, 14 oz Half a head of Cabbage, about 20 oz3 large Scallions/green onionsA box of diced Water chestnuts , 5oz2 tbs of Olive Oila container of refrigerated Wonton wrappers (go for the lowest fat, lowest sodium and lowest calorie one you can find. I use Wing Hing)2 tsp of minced Ginger Root2 TBS of minced Cilantroa couple of cups of waterA bowl of water for dipping the wonton skins
This recipe gets easier if you have a clean working area next to your stove that you can create 3 different working stations:
1 a bowl with the filling
2. next to it, toward the stove, a place for the wonton skins and a bowl of water and below it a small clean surface (a cutting board, plate, wax paper to roll the potstickers
3. next to in an area coated with wax paper to place the rolled potstickers before they are cooked
I like to use a 22' chef's pan for this but you can use a wok with a cover or a large omelet pan with a cover. A non-stick pan or wok is a must. The pan should be able to hold about 21 potstickers. I use the same pan throughout the execution of the recipe.
Place a large pan with a cover on the stove top. Shred the cabbage and add it to the pan, chop the scallions and add them to the pan, add the cilantro and ginger. Set the heat to medium high, add half a cup of water, cover, and cook until the cabbage has soften 5-10 minutes. Remove the top and cook uncovered until the water is absorbed, about 2-3 minutes.
Meanwhile in a large mixing bowl add the gimme lean sausage and the water chestnuts (drained). Add the cabbage mix when cooked and wash and dry the pan.
Combine the filling mix very well. You can use a utensil to do it, but the best method is to kneed it with your hands like bread dough until uniform.
Once done, establish the workstations set above and place the pan on the stove.
The goal is to prepare and cook 2 batches of 21 potstickers each.
to fill each potsticker:
dip a wonton skin in the bowl of water and place it diagonally (like a diamond shape) on the middle work station. Add a heaping TBS of filling, roll it up as a triangle, tuck in the sharp edges and place on the wax paper station next to the pan. Once you have about 12-15 potstickers assembled, add a TBS of olive oil on the pan, turn the heat to medium high and put the cover on.
Once you are ready with the first batch, of potstickers, swirld the oil on the pan so the bottom of the pan is covered. Place each potsticker one side down on the pan, replace the cover on and cook until crispy on one side 2-4 minutes. Turn the potstickers around remove the pan from the heat, add about 1/3 of cup water and let them steam covered until the water evaporates (about 5 minutes). Let them sit for 2 minutes and enjoy.
Repeat with the second batch. I usually start working on it when the potstickers are steaming. Feel free to wait until they are done.
Makes 42 potstickers about 45 calories each with less than a gram of fat (all from the olive oil) each. You can have as an appetizer or as a meal with 1/4 cup of steamed brown rice (or quinoa or any other whole grain). Try some diced mango with it instead of a dipping sauce.
You can freeze them in freezer-proof bags (I usually wrap them in wax paper before putting them in the bag) once they cooled to room temperature. Heat them in a preheated 350 degree over for 8-10 minutes from frozen.
Number of Servings: 42
Recipe submitted by SparkPeople user E_JUST_E.
1 a bowl with the filling
2. next to it, toward the stove, a place for the wonton skins and a bowl of water and below it a small clean surface (a cutting board, plate, wax paper to roll the potstickers
3. next to in an area coated with wax paper to place the rolled potstickers before they are cooked
I like to use a 22' chef's pan for this but you can use a wok with a cover or a large omelet pan with a cover. A non-stick pan or wok is a must. The pan should be able to hold about 21 potstickers. I use the same pan throughout the execution of the recipe.
Place a large pan with a cover on the stove top. Shred the cabbage and add it to the pan, chop the scallions and add them to the pan, add the cilantro and ginger. Set the heat to medium high, add half a cup of water, cover, and cook until the cabbage has soften 5-10 minutes. Remove the top and cook uncovered until the water is absorbed, about 2-3 minutes.
Meanwhile in a large mixing bowl add the gimme lean sausage and the water chestnuts (drained). Add the cabbage mix when cooked and wash and dry the pan.
Combine the filling mix very well. You can use a utensil to do it, but the best method is to kneed it with your hands like bread dough until uniform.
Once done, establish the workstations set above and place the pan on the stove.
The goal is to prepare and cook 2 batches of 21 potstickers each.
to fill each potsticker:
dip a wonton skin in the bowl of water and place it diagonally (like a diamond shape) on the middle work station. Add a heaping TBS of filling, roll it up as a triangle, tuck in the sharp edges and place on the wax paper station next to the pan. Once you have about 12-15 potstickers assembled, add a TBS of olive oil on the pan, turn the heat to medium high and put the cover on.
Once you are ready with the first batch, of potstickers, swirld the oil on the pan so the bottom of the pan is covered. Place each potsticker one side down on the pan, replace the cover on and cook until crispy on one side 2-4 minutes. Turn the potstickers around remove the pan from the heat, add about 1/3 of cup water and let them steam covered until the water evaporates (about 5 minutes). Let them sit for 2 minutes and enjoy.
Repeat with the second batch. I usually start working on it when the potstickers are steaming. Feel free to wait until they are done.
Makes 42 potstickers about 45 calories each with less than a gram of fat (all from the olive oil) each. You can have as an appetizer or as a meal with 1/4 cup of steamed brown rice (or quinoa or any other whole grain). Try some diced mango with it instead of a dipping sauce.
You can freeze them in freezer-proof bags (I usually wrap them in wax paper before putting them in the bag) once they cooled to room temperature. Heat them in a preheated 350 degree over for 8-10 minutes from frozen.
Number of Servings: 42
Recipe submitted by SparkPeople user E_JUST_E.
Nutritional Info Amount Per Serving
- Calories: 44.9
- Total Fat: 0.8 g
- Cholesterol: 0.7 mg
- Sodium: 104.5 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
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