Yield: 15 Servings
|2||Gardenburger® patty; sauteed in:|
|Vegetable oil spray; cooled|
|¼ cup||Chinese cabbage; finely shredded|
|¼ cup||Bean sprouts; (mung)|
|½ bunch||Green onions; finely chopped|
|½ teaspoon||Grated gingerroot; up to 1 tsp.|
|4 teaspoons||Hoisin sauce|
|¼ cup||Waterchestnuts; finely chopped|
|1 pinch||Cayenne pepper; or to taste|
|2 teaspoons||Peanut or other oil; as needed|
|30||Round pot sticker wrappers|
|2||Parts rice wine vinegar|
|1||Part hoisin sauce|
Heat a skillet or grillpan to medium. Spray each side of a patty. Then grill patties over medium to medium-low heat; grill both sides (about 8 mins total). Cool; coarsely chop into ¼-inch pieces. Makes about 1 cup.
Combine diced Gardenburger® with shredded cabbage, bean sprouts, green onions, ginger, hoisin, water chestnuts and cayenne, if desired.
Place 2 tsp. of filling in the center of the wonton wrapper, moisten edges with water or a little beaten egg and seal. If using square wonton wraps, make triangles. If using round wraps, crimp edges with crimping tool, pot sticker folder, fork or fingers. Make sure they are well sealed!. Protect filled wontons from drying out by covering with damp paper towel.
To cook pot stickers, oil (spray or the peanut oil) may be needed to prevent sticking.
In a large non-stick skillet, arrange pot stickers flat side down (or one triangle side down) and cook in batches of 6-12 but dont overcrowd the pan. Heat carefully with oil over medium low heat until undersides are golden brown. Then add ½ cup water and cover with a loose-fitting lid to generate steam. Once water is evaporated (4-6 minutes) the pot stickers will be ready to serve.
Serve with dipping sauce of vinegar and hoisin. Garnish with chinese mustard, sesame seeds, and/or chili oil.
Notes: Makes 30 Pot Stickers; Serving size: 2 pot stickers. TESTED 12/30/97 as a meal for 4 - side dishes were steamed rice and stir-fry bok choy with broccoli, carrots, etc.; and crispy noodles. We doubled the amount of vegetable filling -- except the patties (just 2) of "Veggie-Medley" flavor; substituted jicama for waterchestnuts; used 2 tsp of fresh ginger; about ⅛ tsp. cayenne, maybe more. Very good. PER 2 STICKERS: 81 cals, 1.3 fat (14⅗%)
ABOUT Gardenburger® Veggie MedleyTM; PER SERVING: Size 71 gm or 2½ oz.
patty; Calories 100; Calories from Fat 0; Total Fat 0gm; Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 17gm; Dietary Fiber 3gm; Sugars 2gm; Protein 6gm.
Gardenburger® Veggie MedleyTM ingredients: Vegetables (onions, mushrooms, carrots, broccoli, red and yellow bell peppers, ANAHEIM CHILIES), cooked brown rice, egg whites, soy cheese (filtered water, crushed organic soybeans, casein (milk protein), canola oil (expeller pressed), natural and cultured flavorings, maltodextrin, sodium and calcium phosphates, salt, citric acid, carrageenan, beta carotene) bulgur wheat, rolled oats, sea salt, autolyzed yeast extract, garlic, tapioca starch, spices, vegetable gum. $$ package of 4.
Busted by kitPath href= >visitor's window >gardenburger exhibit. See also > Recipe by: Gardenburger Home Page Exhibit Directory Posted to MC-Recipe Digest V1 #975 by KitPATh <phannema@...> on Dec 30, 1997