Whether you call them wontons, gyoza, potstickers, or dumplings, these little steamed babies are super simple to make and are stuffed with veggies and love.
Catch the replay of me whipping these up on Periscope.
- 1 1/2 cup Napa cabbage, finely chopped
1/2 cup grated carrots
4 scallions, finely chopped (white and green)1/2 cup black or shiitake mushrooms, minced
2 Tablespoons low-sodium organic soy sauce or tamari
1 Tablespoon toasted sesame oil
1 Tablespoon Paul Prudhomme’s 6-Spice seasoning
1 teaspoon Himalayan sea salt
1 teaspoon ground white pepper
18 wonton wrappers
Scallion Dipping Sauce
- 3 Tbs. low sodium organic soy sauce or tamarin
- 1 Tbs. rice vinegar
- 1 tsp. stevia
- 1/2 tsp. hot chili oil
- 1/2 tsp. toasted sesame oil
- 1 small scallion, minced
1. In a medium bowl, stir together the chopped veggies. Toss together with spices and sesame oil.
2. Heat about 2” of water in a pot and cover until boiling. Spray steamer basket or insert with non-stick cooking spray.
3. Place about 1 teaspoon of filling into the center of each wonton wrapper. Moisten each edge of the wrapper by dipping a pastry brush in water (use your finger). Fold the wrapper over, sealing the edges together with your fingers to make a triangle shape. Repeat until all of the dumplings are filled and sealed.
4. Place one layer of wontons on steamer basket or insert and cover. Steam for about 8 minutes or until cooked through and wrapper is translucent.
5. Whisk together scallion dipping sauce and serve with warm wontons.
ENJOY & REMEMBER TO EAT CLEANER, EVERYDAY!
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