Care of Laura Wright
Serves: makes about 24
Notes: Check the ingredients on your package of wonton wrappers to ensure that they are vegan/free of nasties! You can also wrap the cooked veggies with boston lettuce leaves and nix the sauteing step for a lighter option.
- 1 tbsp grapeseed or coconut oil, divided
- 1 small shallot, small diced
- 2 tsp minced fresh ginger
- 6-7 stalks of asparagus, woody ends snapped off + small diced
- 1 cup shelled fresh peas
- 1 cup shredded green cabbage
- juice of 1 lime
- salt + pepper
- 2 sprigs of mint, leaves chopped
- 10-12 wonton wrappers
Sweet chili soy dip ingredients:
- ¼ cup tamari or nama shoyu
- 2 tbsp maple syrup or raw agave nectar
- 1 tsp minced fresh ginger
- couple drops of hot toasted sesame oil
- pinch of red pepper flakes
- 1 green onion, thinly sliced on a bias
- 2 tsp toasted sesame seeds
Heat 1 ½ teaspoons of the grapeseed oil in a large saute pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes.
Add the asparagus, peas and cabbage to the pan. Saute until the peas and asparagus are bright green and the cabbage is slightly wilted. Add the lime juice, season the mixture to taste and remove from the heat.
Add the chopped mint, stir and allow the mixture to cool. Divide the vegetable filling amongst the wonton wrappers, placing about 2 teaspoons of it in the center of each wonton square. Moisten half of the edges with a bit of water and fold the potstickers up, pinching the tops shut as you go.
Wipe out the saute pan and heat the remaining grapeseed oil on medium heat. Saute the potstickers in batches until they’re golden brown on both sides, about ½-1 full minute per side.
For the sweet chili soy dip, whisk all of the ingredients together. Serve the potstickers hot with the dip on the side.