Spring Vegetable Pot Stickers

I found a recipe for these on The Smitten Kitchen blog which I have recently started reading. Anytime I find a recipe that I want to recreate, I always make a few modifications of my own so that I am not copying it entirely and also because I like to adjust the flavors according to preference. This one was pretty similar but instead of using fava beans or lima beans, I used edamame which was accessible at the time. I also used a traditional wonton wrapper instead of  pot sticker paper which is usually a little thicker and can hold more volume because they don't tear as easily. Either one will work. You could make many delicious variations of this such as substituting shrimp for the tofu and mushrooms or cabbage or carrots for the beans and so on. I paired these tasty bites with an Asian inspired salad where I in fact used some sauteed shrimp, some crunchy matchstick radishes and chopped avocado with a sesame ginger dressing. You can use the same dressing for a dipping sauce if you wanted to simply serve these as an appetizer. These are a vegan confection and are just as delicious eaten cold the next day!

INGREDIENTS
1 package wonton or pot sticker wrappers
Asparagus, diced (sliced mushrooms, shredded carrot or cabbage are suitable substitutions)
Choice of fava or lima beans, edamame or green peas (or a combination of any of these)
Firm tofu, cubed (chopped shrimp or shredded chicken also work well)
Green onions cut on the bias
Minced garlic and ginger, about a tablespoon of each
Diced jalapeno or red chile flakes for heat, if desired
Coconut oil for the sautee, canola oil for the potstickers
salt + pepper to taste

DRESSING | DIPPING SAUCE
Rice vinegar
Toasted sesame oil
Tamari or soy sauce
Brown sugar

ASIAN-INSPIRED SALAD
Chopped greens (butterhead, green leaf and romaine are good)
Red radishes cut into matchsticks
Chopped avocado
Shrimp sauteed in butter or coconut oil

DIRECTIONS
Begin your sautee for the filling by warming up some coconut oil and adding half of the green onions and half of the garlic and ginger. After about 2 minutes, add the diced asparagus and let it go another 2 minutes or so until it turns bright green. Then add the tofu and the beans or the peas. Buy these canned or frozen and they are easy to thaw if they are not ready to use. Add the red chile flakes and season with salt + pepper. Set aside and coarsely mash with a fork until the mixture is chunky and soft. It will hold together in the wrapper better at this consistency.

Make the dressing. Add 2 tablespoons of vinegar and 1 tablespoon of oil. Add a couple shakes of tamari, a pinch of brown sugar, the other half of the ginger, garlic and green onions to a small jar with a lid. Shake vigorously and put into the refrigerator.

Line a sheet pan with parchment paper. Fill a small dish with some water and a pinch of cornstarch for sealing the pot stickers. Put down a clean, dry cutting board to fold on. Folding these is like making tiny envelopes. Turn the wrapper in front of you like a diamond. Put a spoonful of the filling right in the middle and and use your finger to smear water around all of the edges. Fold corner to corner and pinch in the middle, snugging it up to the filling so that there isn't an air pocket. Make sure all of the edges are sealed. Once you get going, this is very simple. Set them on the sheet pan in rows until you are ready to cook them.

Heat some sesame or canola oil in a large, heavy bottom pan. Place four or five into the pan at a time, flat side down, and brown for about a minute or two. Have a fitted lid ready nearby. Pour a little water into the pan and cover. This will steam them the rest of the way which takes another 2-3 minutes. Set them on a plate with a paper towel as you move in stages until they are all cooked.

Serve them alone with the dipping sauce as an appetizer or with the salad as a meal. Drizzle the greens with some of the sauce and top with the radishes, avocado and the shrimp.

ENJOY!!