Potstickers, Brussel Sprouts and Tempeh

I purchased some brussel sprouts today because Danielle said that she has never had brussel sprouts, and liked them.  I took that as a challenge and this is what I came up with.


1 – Package of Nasoya round wraps

1 – Large Onion

2 – Cups of shredded brussel sprouts

1/2 – Package of Tempeh

3 – Egg whites

2 – Cloves of Garlic

1/4 – Cup of chopped cilantro

1 – Tbs of toasted sesame seeds

2 – Tbs of canola oil

Salt and pepper to taste

The first thing you need to do is prepare your veggies.  First I clean up my brussel sprouts.    Chop off the hard ends so they are pretty much round to just below round.  Then peel off the leaves that are very green and are loose.  Now, cut these in half and slice them very thin.  You probably need 10 or 12 for this dish.  The next thing you need to do is to dice your onion.  Make sure it is a pretty fine dice.  Chop or mince your garlic and you are done with the veg mix.

Finally, time to cook.  Bring a saute pan to medium high heat and add 1 Tbs of canola oil.  Once it is nice and hot add the diced onion.  Lightly salt.  Cook this for 5  minutes or so until they are somewhat translucent.  While this is happening take out your tempeh.  Cut the package in half and put that part back in the fridge.  Crumble the remaining piece by using your fingers.  The fresher it is the easier it crumbles.  Once the onions become translucent add the crumbled tempeh and shredded brussel sprouts.  You will need to add a bit more salt, pepper and canola oil at this point.  Let this saute for about 5 minutes or so stirring constantly.  Finally add the chili powder and garlic and cook for another couple minutes.  Check seasoning and add salt or pepper as needed.   Once it is done spread it out on a plate so it can cool.

After about 5 or 10 minutes put it in a bowl and add the egg whites, sesame seeds and cilantro.  Stir it well.  You will want to get your round wraps out of the fridge at least 20 minutes before you begin making the wraps.  The more cold they are the more fragile they are.

Now, it’s time to make the potstickers.  First get a small bowl and fill it with water.  The next thing you need to do is lay out 12 of your round wraps.  (This is enough for 2 people to have 6 portions)  Using a small spoon put a couple teaspoons of the mix on top of the wraps.  Be careful not to add to much.  The more you put in there the harder it is to seal it. I would start with one tsp and work my way up from there.  Once you get your mix in the center of the wrap dip your finger in the water and then run it around the outside of the wrap, all the way around.  Next bring to of the opposite sides together and squeeze them at the top, forming a half moon.  Work your way down the sides, squeezing them together until you reach the bottom.  Get as close to the center as possible, you don’t want any air inside.  Once it is sealed fold the seam over onto it’s self at least 3 or 4 times.  Set it on a counter and make sure it stands up straight.

While you are putting the potstickers together cut a burner on medium and put a saute pan on it.  Put just enough oil in it so the potstickers don’t stick when you put them in the pan.  Once they are in, I do about 12 at a time, put 1/2 cup of water in and put a lid on it.  Let this steam until the water is mostly gone, about 5 minutes or so.  Once the water is gone add a bit more oil and give the potstickers a shake to loosen them.  If they don’t shake loose just use a wooden spoon or something to get them moving.  Continue to brown until the bottoms are nice and crispy, a couple minutes at the most.  Remove them from the pan with some tongs and place them on their sided on a plate.  If you put them bottom side down you will loose some of your crispiness.  I serve mine with soy sauce.


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