Vegetarian Pot Stickers

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* Exported from MasterCook *

 

Vegetarian Pot Stickers

 

Recipe By :Jeanne Jones - Canyon Ranch Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon cornstarch

1 pound frozen spinach -- thawed

1 tablespoon reduced-sodium soy sauce

1/4 teaspoon chili sauce

2 teaspoons peeled and minced fresh gingerroot

1/4 cup finely chopped scallions

1/2 pound tempeh -- crumbled

SAUCE

1/2 cup water

1 teaspoon low-sodium worcestershire sauce, without

anchovies

1/2 teaspoon chili sauce

1/4 teaspoon sugar

2 teaspoons grated orange rind, orange part only

 

Pot stickers are small dumplings made of wonton skins, filled usually with

either ground fish, poultry or meat, scallions, and seasonings. They are first

browned and then simmered in broth. In this vegetarian recipe tempeh is used in

place of fish or meat. Pot stickers can be served either as appetizers or as an

entree. These vegetarian pot stickers are great for picnics because you don't

have to worry about animal protein being unrefrigerated for several hours.

Lightly dust a large baking sheet with the cornstarch and set aside.

Squeeze any excess moisture from the thawed spinach.

Combine the soy sauce, chili sauce, and gingerroot in a bowl and mix well. Add

the spinach, scallions, and tempeh and again mix well.

Combine all the sauce ingredients in a small bowl, mix well, and set aside.

Separate the wonton skins. Place 1 tablespoon of the potsticker mixture onto

each of the wonton skins. To form into pot stickers, bring the 4 corners of the

won ton skins into the center, overlapping to cover the filling and form a ball.

Place the ball, fold side down, in the soft hollow of your hand between your

thumb and index finger. Squeeze your hand gently to form and seal each pot

sticker.

Place the finished pot stickers on the prepared baking sheet and refrigerate for

at least 1 hour. (The recipe can be assembled to this point several hours in

advance and refrigerated until cooking time.)

To cook the pot stickers, heat the oil in a large non-stick skillet over

medium-high heat. Add the pot stickers and cook until the bottoms are golden

brown. Carefully turn each pot sticker over to brown the other side. Pour the

sauce over the pot stickers, cover, and steam for 3 minutes. Remove the cover

and continue cooking until all the sauce is completely absorbed.

 

 

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Per serving: 398 Calories (kcal); 12g Total Fat; (27% calories from fat); 21g

Protein; 54g Carbohydrate; 6mg Cholesterol; 605mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0