Veggie Potsticker Lunchbox with Sweet Plantain Slices
• Bring 1 gallon of water and 2 tbsp of salt to boil.
• Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers
• Drain, transfer into a food processor while still hot.
• Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture.
• Add sugar and salt if necessary
• Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water
• Fold to a half-moon, and pleat while pressing to seal along the edge
• In a sauté pan, heat 1 tbsp of canola oil over medium-high heat add potstickers, flat-side down.
• Sear until golden-brown (this should only take a minute or less), add a ¼ cup of water, cover and steam for 6-8 minutes.
• Preheat fryer to 350F
• Working in batches add the plantains to the fryer basket and gently lower it into the oil and cook for 3-4 minutes
• Drain and hold warm
Place the steamed brown rice on the bottom of your dish and top with the pot stickers and three plantain slices. Serve with Steamed Peas & Carrots as well as Mandarin slices.
Ingredients
Directions
• Bring 1 gallon of water and 2 tbsp of salt to boil.
• Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers
• Drain, transfer into a food processor while still hot.
• Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture.
• Add sugar and salt if necessary
• Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water
• Fold to a half-moon, and pleat while pressing to seal along the edge
• In a sauté pan, heat 1 tbsp of canola oil over medium-high heat add potstickers, flat-side down.
• Sear until golden-brown (this should only take a minute or less), add a ¼ cup of water, cover and steam for 6-8 minutes.
• Preheat fryer to 350F
• Working in batches add the plantains to the fryer basket and gently lower it into the oil and cook for 3-4 minutes
• Drain and hold warm
Place the steamed brown rice on the bottom of your dish and top with the pot stickers and three plantain slices. Serve with Steamed Peas & Carrots as well as Mandarin slices.