For an all-around meal, it’s best to start with a nice starter that eases you into the feast, something not too heavy, but full of flavor that will keep your diners happily waiting for more. For a true treat that will have your guests or significant other thinking you are a true whizz in the kitchen, but are surprisingly easy to make, try TImineri’s vegetable potstickers.
These golden brown treats are the belle of the herbivore ball, with many a staunch carnivore hoarding the plate for their own. And for those that truly can’t get enough protein, try adding a pinch of shredded chicken or pork to the mix.
Vegetable Potstickers
24 servings
- 4 tablespoons canola oil, divided
- 1 red onion, thinly sliced
- 1 tablespoon ginger, minced
- 1 cup mushrooms, sliced
- 1 cup cabbage, shredded
- 1 cup carrot, shredded
- 1 teaspoon freshly ground pepper
- Salt to taste
- 1/4 cup cilantro, chopped
- 1 package wonton skins (also called gyoza)
- 2 tablespoons water
Preparation
Heat 2 tablespoons of oil in a skillet and add onion, ginger and mushrooms and cook over medium-high heat until vegetables begin to soften. Add cabbage, carrots, pepper, and salt to taste; cook for 2 minutes more. Remove vegetables from heat, drain and add cilantro when cooled.
Place a teaspoon of vegetable mixture on one half of each wonton skin. Fold the opposite halves over to make half moon dumplings, keeping the bottoms flat. Press edges firmly together, making sure that they are closed to prevent filling from leaking out.
Heat 2 tablespoons of oil in a nonstick skillet and brown bottoms of dumplings. Add water and immediately cover to steam the dumplings. Cook dumplings until the water has evaporated and the bottom gets crispy again and sticks to the pot. Serve warm with soy sauce and vinegar for dipping.
The official chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally grown and harvested produce and seafood, Timineri creates recipes that imbue that Fresh From Florida flavor. For more on Chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri’s kitchen, click here.
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