Brussels Sprout + Ginger Potstickers

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December 20, 2013 by Meg G.

It’s no secret that we enjoy wrapping vegetables in carbohydrates. But every time we make potstickers, I wonder why we don’t do it more often. You can stuff them with whatever veggies you find at the farmer’s market and, despite their relative ease, they look super impressive!

We made these lovelies for our fifth annual cookie bake-off last weekend. We served them alongside some old favorites: mini quinoa and bulgur patties, chipotle rosemary nuts, cheddar crackers, and pear and goat cheese crostini. We made a few new dishes, so keep your eyes peeled for some roasted chickpeas and tofu + pesto pops coming soon!

Shaved Brussels Sprout & Ginger Potstickers – via Naturally Ella

Ingredients:

  • 2 teaspoons sesame oil
  • ¼ cup minced onion (we used a combination of white and red, because that’s what we had)
  • 1¼ cup shredded brussels sprouts (use a food processor for ease)
  • Juice from 1 lime
  • 1 tablespoon minced ginger
  • 2 tablespoons fresh minced parsley
  • 2 tablespoons fresh minced cilantro
  • 12-16 potsticker wrappers
  • 1 tablespoon sesame or olive oil

Method:

  1. Heat 2 teaspoons of sesame oil in a large skillet. Add the minced onion and cook for 2 minutes. Add the Brussels sprouts, lime juice, and ginger and cook until Brussels are bright green, about 3 to 4 minutes. Remove from heat and stir in the fresh parsley and cilantro.
  2. Get ready to assemble the potstickers by gathering a small bowl of water, the Brussels filling, and wrappers. Working with one wrapper at a time, place about 1 tablespoon of filling in the middle. Dip your finger in the water and run it along the entire edge of the wrapper. Fold both ends up and pinch in the middle. Working with one side, pleat and pinch together making sure that once pleated, the potsticker is closed. Repeat with remaining filling.
  3. If freezing, place them on a tray so that no potsticker is touching another. Once frozen, transfer to a plastic bag or other container. You can cook them straight out of the freezer – just allow for a little extra time.
  4. To cook potstickers, heat a tablespoon of sesame or olive oil over medium-high heat in a large skillet with high sides and a lid. Place potstickers in the pan so that no potsticker is touching. Cook for about 2 minutes, until bottom is browned. Pour in ¼ cup of water, place a lid on the pan, and cook for another 3 to 4 minutes or until the wrappers are tender.

We tripled this recipe and wound up with about 55 potstickers!

Brussels Sprouts

Brussels, Cilantro, Lime

Brussels Potstickers Filling

I made a quick and easy dipping sauce to serve with these. Just put the following in a jar and shake:

  • ¼ cup soy sauce
  • 2 tablespoons maple syrup
  • about 1/2 tablespoon toasted sesame oil
  • dash of powdered ginger
  • pinch of red pepper flakes

These were delicious! They were a nice balance of fresh, hearty, and super flavorful. I didn’t get any photos of the finished product, since I was playing hostess, but they looked a lot like this. Enjoy!

Brussels Potstickers || Small World Supper Club

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