A common misconception of going plant-based is that you have to say buh-bye to all those craveable foods that you love. You should know that I still eat many of the foods my clients might think are no longer a part of my life and I make them actually kind of good for me by maximizing my vegetable intake. For example, I still love slightly greasy chinese potstickers, I just fill them with veggies and choose high quality ingredients.
Photo Credit & Inspiration: Madeline Lu
15-20 dumpling wrappers (I used Nasoya Brand All Natural) & here is a recipe for a gluten free version: https://glutenfreeonashoestring.com/gluten-free-won-ton-wrappers/
1 small napa cabbage, finely chopped
6 crimini mushrooms
1 cup broccoli, chopped
1 large carrot, shredded
1 tsp. freshly grated ginger
1 clove garlic, pressed
3 green onions, chopped
1 T. coconut oil
2 tsp. Bragg’s coconut aminos
1/2 cup of sesame seeds, in a small bowl
3 T. water, in a flat plate
2 T. coconut oil
1 tsp. grated ginger
2 tsp. spring onions, finely chopped
3 T. Bragg’s coconut aminos
1 T. rice wine vinegar
½ tsp. sesame oil
Mix dipping sauce ingredients, whisk and set aside
Add napa cabbage, mushrooms, broccoli, carrot, garlic, and ginger to food processor. Pulse vegetable mix 4-5, just until broken down and mixed (you want it finely chopped, but not overly so). Transfer to a bowl. Mix in the chopped green onions and 2 tsp. of coconut aminos and give a good stir. This will make up the filling of your potstickers.
Heat coconut oil in sauté pan over medium high heat. Add the vegetable mix and sauté for 3-4 minutes, stirring frequently. Drain any excess liquid that cooked off the veggie mix and transfer veggie blend from sauté pan into medium bowl and set aside.
Create a station for making your dumplings. I lay out my wrappers on a cutting board, then spoon 1 tablespoon of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto a baking sheet until ready to cook.
In a skillet over medium heat, heat 2 T. of coconut oil on medium high heat. Arrange the dumplings in the skillet, sesame seed bottom down. Cook until the bottoms are lightly browned, approx. 2 minutes, then add ½ cup of water, quickly cover and cook until dumplings are crisp on bottom and steamed through on top, approx. 2-3 minutes.
Transfer to a plate and serve with dipping sauce.