- 48 wonton wrappers
- 1 T sesame oil
- 8 oz tempeh, crumbled
- 6 oz portobello mushrooms, chopped small
- 2 T ginger, minced
- 1 cup cabbage, grated
- 1 cup carrot, grated
- 2 cloves garlic, minced
- 2 T liquid aminos
- 3 green onions, chopped
- 1 T rice vinegar
- coconut oil for frying
- Prep all of your ingredients.
- In a large frying pan or wok, heat the sesame oil over medium heat. Add crumbled tempeh, mushrooms and ginger.
- Once the tempeh starts to brown and the mushrooms are wilted, add in the cabbage, carrot, and garlic, and cook for a few minutes.
- Add in the liquid aminos and rice vinegar. Then the green onions.
- Remove from heat and let cool.
- Prepare your workstation! Fill a custard cup with water, and prepare a clean dry surface.
- Lay out one wonton wrapper at a time, fill with about a tablespoon of filling, dip your finger in the water to wet the edges of the wrapper, and then pinch the edges together so they stick. Repeat 48 times. (Or if you’re like me, do 8-10 at a time).
- Use this time for meditation. Meticulous potsticker stuffing will be only as annoying or as rewarding as you make it.
- Heat a bit of coconut oil in a large frying pan or electric skillet over medium-high heat (let’s just go ahead and say 7, can we say 7?) Add 8-10 potstickers to the pan. When they reach your desired level of golden brown, add a splash of water and cover with a lid to give them a little steam. I turn off the heat at this point.
- Cook the rest of your batches and then you will finally finally be done!
Hope the party guests tonight like my new concoction!
Optional Dipping Sauce:
- 1/4 cup rice vinegar
- 1/4 cup liquid aminos
- 1/2 garlic clove, minced
- 1/2 t ginger, minced
- 1/2 t sesame oil
- 1/4 t red pepper flakes
- 1 t chopped green onion