Wontons, Dumplings, Potstickers oh my!!!!! Recipe enclosed
Fully Nourish ~ Fully
Flourish
Vicki Rothschild/Weight
Management
A Plan for LIFE
Life Should Be
Delicious!!
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I made these for the first time last year, and they've been a staple ever since. They are so simple to prepare; They freeze BEAUTIFULLY, defrost quickly and cook in minutes. I serve them many ways. Very often with a yummy Asian style stir fry made up of bok choy, broccoli, eggplant, carrots, etc. You can do them with an assortment of other small type foods - like stuffed mushrooms, stuffed mini peppers, mushroom leek patties; They are great in soup too; great with cauliflower crumbles; I serve them during the week; to company - kids and adults alike - cause' everyone likes em'!
Not sure what you want to call em' - potstickers, wontons, dumplings. Just don't call me late for dinner. Oh how I can see my children rolling their eyes (and who could blame em'?, it was baaaaad🤣🤣). Moving right along.....
For the umpteenth time, I am not a food blogger. Sorry! (well not all that much 🤣). I am a health coach/counselor. Teaching and guiding people on how to PERMANENTLY lose weight in a healthy sustainable totally ENJOYABLE manner that suits the ENTIRE family.
So yup, my pictures are awful and I rarely have an exact recipe, because I make em' up as I go. This has actually been one of the most incredible aspects of adhering to this healthy lifestyle - creativity! It never ends! And it's easy. Just use healthy ingredients. You can't go wrong!. Verrrry satisfying and rewarding in and of itself, never mind the easily attained weight loss and maintenance. So here goes.
The filling:
I used about 2 pounds of ground turkey (any ground meat
or combo is fine).
To the ground meat I added in:
A few drops of Sriacha
A drop or two of sesame
oil (this is STRONG tasting stuff, go easy)
About 1/4 cup soy
sauce
About ¾ of a cup of finely
chopped green cabbage
About 1 ½ scallions,
minced finely
Two garlic cloves, crushed
About an inch cube of
fresh ginger, crushed
(I've used powdered ginger and garlic at times as well)Mix everything together. One easy way is using a disposable gloved hand.
The wrappers:
So these are the ones I use, they are super thin; I buy them in an Asian market for $1.99. They are not readily available.
Assembling:
I line three large roasting pans with parchment paper and spray them ever so lightly with canola oil.
I place about a tablespoons worth of the meat mix into the center of the square wrapper; With wet fingers I fold over the square to form a triangle and press/pinch the edges together with my wet fingers; You will get better at it as you go along. I then place on the tray. Leave some space so they aren't touching. Otherwise they will stick together.
I place them in the freezer; when they are frozen I slip them off the trays and into large ziploc bags and place back in the freezer.
When ready to make:
Defrost (haven’t
experimented, could possibly make them frozen, but really no need to??).
Heat up a large skillet,
lightly coat with oil (cooking spray); brown them on one side on a low heat –
two minutes should do it. Then, add about ½ cup of water, maybe more depending
on how many you are making at one time. Bring to a boil, cover the pan and
simmer about 2 -3 minutes.
I can see it freezing well
cooked too.
I've served them on a tray many times for large get-togethers. For the look of it, I add some finely sliced scallions.
I make a dipping sauce on the side consisting of:
Soy sauce + water
Ginger
Garlic
Hot sauce
These are sooo great to have in the freezer! A few of them are the perfect portion of protein; What you can do with them is endless!
I've even made them without the wrappers! I just used that ground meat mixture and made them into meatballs.
Plan, prepare, proceed, succeed!
Stay satiated!
Enjoy! Vicki
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