Gingered Brussels Sprout And Shiitake Pot Stickers Recipes

GINGERED BRUSSELS SPROUT AND SHIITAKE POT STICKERS FROM THE FIRST MESS COOKBOOK

Gingered Brussels Sprout and Shiitake Pot Stickers from The First Mess Cookbook image

These look fussy to make with their folded tops, but I assure you they're anything but. After I moisten the edge of the wonton wrapper, I quickly pinch and secure in any way I can to get the Brussels sprout and shiitake filling locked in. They wind up looking pretty in that "perfectly imperfect" way. If I'm serving these as a snack or an appetizer, I brown them ahead of time and just keep them warm on a low setting in the oven. The salty-sweet soy dip absolutely makes these.

Provided by Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (U

Number Of Ingredients 13

Ingredients

¼ cup gluten-free tamari soy sauce ((50 mL))
2 tablespoons pure maple syrup ((30 mL))
½-inch piece of fresh ginger ((1 cm), peeled and finely grated with a Microplane grater)
1 green onion (finely sliced)
2 teaspoons sesame seeds ((10 mL))
1 tablespoon virgin olive oil ((15 mL), plus extra for cooking)
1 medium shallot ((about ¼ cup/50 mL diced shallot, fine dice))
1 cup thinly sliced shiitake mushrooms ((250 mL))
2 cups sliced Brussels sprouts ((500 mL), about ½ pound/227 g)
1 clove garlic (minced)
1- inch piece of fresh ginger ((2.5 cm), peeled and minced)
salt and pepper (to taste)
25 wonton wrappers

Steps:

Make the dipping sauce: Whisk the tamari, maple syrup, ginger, green onion, and sesame seeds together in a small bowl. Set aside.
Make the potstickers: Heat the olive oil in a large sauté pan over medium heat. Add the shallots. Stir and cook until fragrant and translucent, about 3 minutes. Add the shiitake mushrooms. Stir and sauté the mushrooms until they start to soften, about 2 minutes. Add the Brussels sprouts, garlic, and ginger, and stir. Season everything with salt and pepper. Keep stirring the filling until the Brussels sprouts are bright green and slightly wilted, about 1 minute. Remove from the heat, and allow the filling to cool slightly.
Set out a small bowl of water. To assemble the pot stickers, divide the vegetable filling among the wonton wrappers, placing about 1 tablespoon (15 mL) of the filling in the center of each wonton wrapper. Take one filled wonton wrapper and dip your finger in the bowl of water. Moisten two sides of the wrapper, fold all sides together, and pinch along the edge to form a seal. Repeat with the remaining filled wrappers.
Wipe the sauté pan and heat a thin slick of olive oil over medium heat. Fry the pot stickers in batches until they're golden brown on all sides, about 1 full minute per side. Add more oil to the pan as needed to finish cooking all the pot stickers.
Serve the pot stickers hot with the dipping sauce on the side.

GINGERED BRUSSELS SPROUT AND SHIITAKE POT STICKERS

Gingered Brussels Sprout and Shiitake Pot Stickers image

These crispy pot stickers are filled with a gingery mixture of Brussels sprouts and shiitake mushrooms, and served up with a sweet soy dipping sauce.

Provided by Oh My Veggies

Categories Main Course Side Dish

Time 30m

Number Of Ingredients 13

Ingredients

¼ cup 50 mL gluten-free tamari soy sauce
2 tablespoons 30 mL pure maple syrup
½- inch 1 cm piece of fresh ginger, peeled and finely grated with a Microplane grater
1 green onion (finely sliced)
2 teaspoons 10 mL sesame seeds
1 tablespoon 15 mL virgin olive oil, plus extra for cooking
1 medium shallot (fine dice (about ¼ cup/50 mL diced shallot))
1 cup 250 mL thinly sliced shiitake mushrooms
2 cups 500 mL sliced Brussels sprouts (about ½ pound/227 g)
1 clove garlic (minced)
1- inch 2.5 cm piece of fresh ginger, peeled and minced
salt and pepper (to taste)
25 wonton wrappers

Steps:

Make the dipping sauce: Whisk the tamari, maple syrup, ginger, green onion, and sesame seeds together in a small bowl. Set aside.
Make the potstickers: Heat the olive oil in a large sauté pan over medium heat. Add the shallots. Stir and cook until fragrant and translucent, about 3 minutes. Add the shiitake mushrooms. Stir and sauté the mushrooms until they start to soften, about 2 minutes. Add the Brussels sprouts, garlic, and ginger, and stir. Season everything with salt and pepper. Keep stirring the filling until the Brussels sprouts are bright green and slightly wilted, about 1 minute. Remove from the heat, and allow the filling to cool slightly.
Set out a small bowl of water. To assemble the pot stickers, divide the vegetable filling among the wonton wrappers, placing about 1 tablespoon (15 mL) of the filling in the center of each wonton wrapper. Take one filled wonton wrapper and dip your finger in the bowl of water. Moisten two sides of the wrapper, fold all sides together, and pinch along the edge to form a seal. Repeat with the remaining filled wrappers.
Wipe the sauté pan and heat a thin slick of olive oil over medium heat. Fry the pot stickers in batches until they're golden brown on all sides, about 1 full minute per side. Add more oil to the pan as needed to finish cooking all the pot stickers.
Serve the pot stickers hot with the dipping sauce on the side.

Nutrition Facts : Calories 41 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 176 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

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