Happy Monday Friends!

Happy Monday friends!

How is everyone doing? We just got back from a quick trip to Montreal & Quebec and I’m feeling so refreshed. Even though I have been working from home for the past few months, work has been so busy and overwhelming, and a vacation was much needed.

While in Montreal, we bought lots of vegan goodies that we can’t find here in Toronto, however, we do not have any fresh produce in our fridge (it’s labour day here in Canada so nothing is open) and that’s all I am craving right now. I feel so inspired to cook again and all I have in hand are onions, carrots, cabbage and some mushrooms so I will probably be making these vegan potstickers. Now, we like ours extra crispy, but for a healthier version, you can steam them and they would be just as delicious.

If you are interested, here’s the recipe:

2 tablespoons sesame oil
2 inch bulb of ginger, very finely minced
1 cup shredded cabbage
2 cups mushrooms, chopped (I used shiitake)
1 cup shredded carrots
2 tablespoons Tamari (or low sodium soy sauce)
1 tbsp. chili paste
4 cloves garlic, very finely minced
2 tablespoons chopped fresh chives
2 tablespoons toasted sesame seeds
36-40 wonton wrappers

1. Heat 1 tablespoon sesame oil in a large skillet over medium high heat. Once the oil is hot, add the mushroom, cabbage, carrots, garlic and ginger. Cook, stirring occasionally until the veggies have cooked down. Add the Tamari or the soy sauce, chives, and sesame seeds and cook another 2-3 minutes or until all the liquid has evaporated. Remove from the heat and let cool.
2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half moon shape, pinching the edges to seal. Do this with all of the remaining wrappers.
3. Heat a large skillet with the remaining sesame oil over medium-high heat. When the oil shimmers, add the potstickers and cook until light golden brown, about 2-3 minutes. Flip the to the other side.

*** For those that want them cooked in the traditional way, after lightly frying the bottom, pour 1/4 cup of water into the pan and cover. Steam for 3 min.

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