5 from 3 votes
Gingered Brussels Sprout and Shiitake Pot Stickers
These crispy pot stickers are filled with a gingery mixture of Brussels sprouts and shiitake mushrooms, and served up with a sweet soy dipping sauce.
Total Time
30 mins
Servings:
25
pot stickers
Calories:
41 kcal
Course:
Side Dish, Main Course
Cuisine:
Asian, American
Ingredients
Dipping Sauce:
- ¼ cup tamari soy sauce gluten-free, 50 mL
- 2 tablespoons maple syrup pure, 30 mL
- ½- inch fresh ginger peeled and finely grated with a Microplane grater, 1 cm piece
- 1 green onion finely sliced
- 2 teaspoons sesame seeds 10 mL
Pot Stickers:
- 1 tablespoon virgin olive oil 15 mL, plus extra for cooking
- 1 shallot fine dice (about ¼ cup/50 mL diced shallot, medium
- 1 cup shiitake mushrooms thinly sliced, 250 mL
- 2 cups Brussels sprouts sliced, about 500 mL (½ pound/227 g
- 1 clove garlic minced
- 1- inch fresh ginger peeled and minced, 2.5 cm piece
- salt to taste
- black pepper to taste
- 25 wonton wrappers
Instructions
- Make the dipping sauce: Whisk the tamari, maple syrup, ginger, green onion, and sesame seeds together in a small bowl. Set aside.
- Make the potstickers: Heat the olive oil in a large sauté pan over medium heat. Add the shallots. Stir and cook until fragrant and translucent, about 3 minutes. Add the shiitake mushrooms. Stir and sauté the mushrooms until they start to soften, about 2 minutes. Add the Brussels sprouts, garlic, and ginger, and stir. Season everything with salt and pepper. Keep stirring the filling until the Brussels sprouts are bright green and slightly wilted, about 1 minute. Remove from the heat, and allow the filling to cool slightly.
- Set out a small bowl of water. To assemble the pot stickers, divide the vegetable filling among the wonton wrappers, placing about 1 tablespoon (15 mL) of the filling in the center of each wonton wrapper. Take one filled wonton wrapper and dip your finger in the bowl of water. Moisten two sides of the wrapper, fold all sides together, and pinch along the edge to form a seal. Repeat with the remaining filled wrappers.
- Wipe the sauté pan and heat a thin slick of olive oil over medium heat. Fry the pot stickers in batches until they’re golden brown on all sides, about 1 full minute per side. Add more oil to the pan as needed to finish cooking all the pot stickers.
- Serve the pot stickers hot with the dipping sauce on the side.
Cup of Yum
Notes
- Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright
- Alissa's note: Check the ingredients on your wonton wrappers if you want to keep this recipe vegan. My supermarket is usually hit or miss with vegan wonton wrappers, but I've always been able to find them at Asian markets. You can also make your own using this recipe.
Nutrition Information
Calories
41kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
176mg
(7%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
59IU
(1%)
Vitamin C
6mg
(7%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25 pot stickers
Amount Per Serving
Calories 41
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 176mg | 7% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.