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Slow Cook - Overnight 5-Grain Cereal with Raspberries and Coconut
Vegetable Pot Stickers with Sesame-Ginger Dipping Sauce
| By : |
Photo by: Evi Abeler
| Prep Time | 45 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- 5 tablespoons canola oil divided
- 8 ounces shiitake mushrooms caps sliced, stems discarded
- 1 tablespoon soy sauce reduced sodium preferred
- 3 scallions thinly sliced, white and light green parts
- 6 cups kale thick stems and inner ribs discarded, torn into pieces (about 1 bunch)
- 1/2 teaspoon kosher salt
- 1 carrot grated
- 30 square wonton wrappers
- 3/4 cup Water divided
- 1/2 cup soy sauce reduced sodium preferred
- 1/3 cup rice vinegar
- 2 tablespoons sesame oil hot pepper, or toasted
- 2 tablespoons Ginger fresh, finely grated
- 2 teaspoons brown sugar packed
Ingredients
|
Instructions
- To make the filling, in a large skillet, heat
2 tablespoons of the canola oil over medium-high heat. Add the mushrooms and cook, stirring often, until tender, 3 to 4 minutes. Stir in the soy sauce and scallions. - Add the kale and salt, and stir to coat. Reduce the heat to medium, cover tightly, and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the carrot. Let cool.
- To form the pot stickers, place a heaping teaspoon of the filling into the center of a wonton wrapper. Moisten the edges with water, fold over into a triangle, and press the edges tightly together to seal. Repeat with the remaining filling and wrappers.
- To make the dipping sauce, in a small bowl, stir together the soy sauce, vinegar, sesame oil, ginger, and brown sugar.
- Turn the Instant Pot on to [Sauté]. Heat
1 tablespoon of the canola oil. Add a single layer of pot stickers (you should be able to fit 10) and cook until the undersides are golden brown, about 1 minute. Press [Cancel]. - Add 1⁄4 cup of the water. Lock the lid. Press [Steam] and cook for 3 minutes. Use the “Quick Release” method to release the steam, then open the lid. Transfer to a plate. Wipe out the pot and repeat steps 4 and 5 two more times with the remaining pot stickers, canola oil, and water.
- Serve the pot stickers with the dipping sauce. Enjoy!
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
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Great tasting.