wreckingroom (veganjill) wrote in vegancooking,

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Southwest Potstickers

I always liked the idea of southwest egg/spring rolls, but in restaurants they always seem to have at least one non-vegan ingredient. So, obviously, I had to veganize it and add my own twist by doing potstickers instead. I served them with a garlic cilantro vegan mayo, but pepper jam, salsa and other dippers would be good, as well.

*1 c vegan mayo
*1/2 c loose packed, chopped cilantro
*2 cloves garlic, minced
*s+p to taste
*1 1/2 c cooked black beans or 1 can drained and rinsed
*2 cloves garlic, minced
*1/4 c corn kernels, fresh or thawed frozen
*1/4 c pepperjack or cheddar daiya or other shredded vegan cheese (optional)
*1 TBSP chopped cilantro
*1 jalapeño, minced
*2 tsp chili powder
*1 tsp cumin
*1/2 tsp salt
*1 TBSP lime juice
*olive oil
*36 potsticker wrappers

*mix together all ingredients and chill for about 30 min
*mix together all potsticker ingredients accept for the oil and wrappers
*preheat the oven to 250 F
*put about 2 tsp filling in the center of each wrapper, the close with a fork or, if you want to get fancy, a pleat or braid design
*heat about 2 tsp oil in a large pot to med, then let 8 potstickers at a time sit in the pot for 2-3 minutes
*add 1/3 c water, put on a lid and let cook for about 8 minutes
*Keep cooked potstickers warm on a lined cookie sheet in the preheated oven
*Serve with sauce

Find more ideas over here at my blog.
Tags: appetizers, condiments-sauces, ethnic food-asian, ethnic food-mexican-tex mex
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