Pot Sticker Recipe (for approx. 20 dumplings)
Filling (takes 6 hours prep time)
1 Quorn brand Chik'N Cutlet, finely chopped
(you can substitute 1 cup tofu or tempeh, just make sure to squeeze out excess water)
1 cup mung beans, finely chopped
(I used this in place of cabbage since I don't care for it, you can sub that or blanched bok choy)
2 green onions, finely chopped
1 TB ginger (finely chopped fresh, ground or ginger paste)
2 TB water chestnuts, finely chopped
1 tsp salt
1/2 tsp white sugar
1 tsp sesame oil
1 tsp minced garlic
For Finishing
3/4 cup vegetable broth
wonton wrappers
vegetable or peanut oil
Dipping Sauce
2 TB soy sauce
1 TB rice wine vinegar
1/2 tsp sesame oil
1 tsp minced green onion (scallion)
You may need to adjust the amounts for the dipping sauce depending on your taste.
My favorite Chinese food, next to Chow Mein, is Beef Broccoli. I really love Beef Broccoli. The best beef broccoli I have ever eaten was at a Chinese/Mexican Restaurant in Mexico (truth). On the other hand, my Hubby hates Chinese food. He hates those things called “vegetables” and especially Broccoli. He is one of those people that can taste the bitter in broccoli, so I get all of his broccoli when we eat out! (YEAH!). He would prefer that I never make it. So when he is out of town I have Chinese food, especially Beef Broccoli. Well this weekend he is out of town and I am going to make Beef Broccoli, so I will be extra happy. This is one way to make it.
Ingredients