blueberry pot stickers with blueberry sauce (by Sara Moulton)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 214.8
- Total Fat: 3.9 g
- Cholesterol: 2.9 mg
- Sodium: 194.9 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 3.5 g
- Protein: 5.1 g
View full nutritional breakdown of blueberry pot stickers with blueberry sauce (by Sara Moulton) calories by ingredient
Number of Servings: 4
Ingredients
-
3 cups blueberries, divided
1/4 cup nonfat plain Greek yogurt
2 tablespoons sugar, divided
4 teaspoons lemon juice, divided
16 square wonton wrappers
1 tablespoon olive oil
powdered sugar, to garnish
Directions
In a blender, combine 1 cup of the blueberries, the yogurt, 1 tablespoon of the sugar and 2 teaspoons of the lemon juice. puree until very smooth, then set aside.
In a medium bowl, toss a heaping cup of the remaining blueberries with the remaining tablespoon of sugar and 2 teaspoons of lemon juice.
Spread out 4 of the wonton wrappers on a work surface, keeping the rest covered with plastic wrap. Place a small mound of sugared blueberries in the center of each.
To form the dumplings, brush the edges of the wrappers with water. You can use a pastry brush, but it's also easy to just dunk your finger in a glass of water and rub it along the edges of the wrappers.
Lift 2 opposite sides of each wrapper up and press together above the center of the blueberry mound. Bring the other two opposite sides up and press them together. This should form a little box with the blueberries inside. Pinch the wrapper together very tightly at the seams to make sure they are well sealed. Repeat with the remaining blueberries and wrappers.
In a large nonstick skillet over medium, heat the oil until hot. Arrange the wonton packages, seam sides up, in the skillet. Cook until the bottoms are golden, about 1 - 2 min. Add 1/2 cup water, reduce the heat to low, cover the skillet, and cook for 5 min. At this point the wonton wrappers should look somewhat translucent and cooked. If they don't, add a little more water and steam for another 2 min.
Remove the lid and continue to cook until the water has completely evaporated and the bottoms of the pot stickers are crisp and golden. Gently loosen the pot stickers and divide between 4 dessert plates.
Sprinkle lightly with powdered sugar. You may top each with a small scoop of frozen yogurt. Garnsh with the remaining berries.
Serving Size: makes 16 - 4 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user FOODOGWALLY.
In a medium bowl, toss a heaping cup of the remaining blueberries with the remaining tablespoon of sugar and 2 teaspoons of lemon juice.
Spread out 4 of the wonton wrappers on a work surface, keeping the rest covered with plastic wrap. Place a small mound of sugared blueberries in the center of each.
To form the dumplings, brush the edges of the wrappers with water. You can use a pastry brush, but it's also easy to just dunk your finger in a glass of water and rub it along the edges of the wrappers.
Lift 2 opposite sides of each wrapper up and press together above the center of the blueberry mound. Bring the other two opposite sides up and press them together. This should form a little box with the blueberries inside. Pinch the wrapper together very tightly at the seams to make sure they are well sealed. Repeat with the remaining blueberries and wrappers.
In a large nonstick skillet over medium, heat the oil until hot. Arrange the wonton packages, seam sides up, in the skillet. Cook until the bottoms are golden, about 1 - 2 min. Add 1/2 cup water, reduce the heat to low, cover the skillet, and cook for 5 min. At this point the wonton wrappers should look somewhat translucent and cooked. If they don't, add a little more water and steam for another 2 min.
Remove the lid and continue to cook until the water has completely evaporated and the bottoms of the pot stickers are crisp and golden. Gently loosen the pot stickers and divide between 4 dessert plates.
Sprinkle lightly with powdered sugar. You may top each with a small scoop of frozen yogurt. Garnsh with the remaining berries.
Serving Size: makes 16 - 4 per serving
Number of Servings: 4
Recipe submitted by SparkPeople user FOODOGWALLY.