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    Oh My Veggies » Vegan Recipes

    Gingered Brussels Sprout and Shiitake Pot Stickers

    Published: Mar 8, 2017 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Gingered Brussels Sprout and Shiitake Pot Stickers

    I tend to organize the recipes I collect in a weird way. A normal person might go by courses, ingredients, or season. For me, there's two broad categories: recipes that are doable (so stuff I'll actually make), and recipes that serve mainly as inspiration but are probably a bit too involved to actually fit into my life. Occasionally I'm lucky enough to stumble on something that on first glance appears to belong in the second category, but on further inspection, is surprisingly simple. Those recipes are the best!

    I recently got my hands on a copy of The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons by Laura Wright of The First Mess blog. I'm happy to report that this book is filled with recipes that look super fancy and enticing, but are simple enough to make on a weeknight. I attribute this to Laura's amazing creativity in the kitchen with wholesome ingredients, as well as her amazing photography skills—this book is gorgeous!

    The First Mess Cookbook

    These pot stickers were one of the first recipes I tried from the book. They're made with just a handful of ingredients, but pack plenty of flavor. I'm a big fan of pairing Brussels sprouts with gingery Asian flavors, and here the slight bitterness and crunch makes the perfect filling for some crispy dumplings. The fillings get quickly cooked up in a skillet, then stuffed into wrappers to make the pot stickers, which are then quickly pan-fried in the same skillet. I've never had much talent for wrapping pot stickers, but Laura includes a note in the book that there's no need to fuss a whole lot on that step, so I didn't, and they still turned out pretty darn good looking and absolutely delicious.

    Gingered Brussels Sprout and Shiitake Pot Stickers

    You can buy The First Mess Cookbook on Amazon.

    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.
    Print Recipe Pin Recipe Email Recipe
    Total Time: 30 minutes
    Course: Main Course, Side Dish
    Cuisine: American, Asian
    Diet: Vegan, Vegetarian
    Keyword: crispy pot stickers, Gingered Brussels Sprout and Shiitake Pot Stickers, pot stickers recipe, vegan pot stickers, vegetarian pot stickers
    Servings: 25 pot stickers
    Calories: 41kcal
    Author: Oh My Veggies

    Ingredients

    Dipping Sauce:

    • ¼ cup 50 mL gluten-free tamari soy sauce
    • 2 tablespoons 30 mL pure maple syrup
    • ½- inch 1 cm piece of fresh ginger, peeled and finely grated with a Microplane grater
    • 1 green onion finely sliced
    • 2 teaspoons 10 mL sesame seeds

    Pot Stickers:

    • 1 tablespoon 15 mL virgin olive oil, plus extra for cooking
    • 1 medium shallot fine dice (about ¼ cup/50 mL diced shallot)
    • 1 cup 250 mL thinly sliced shiitake mushrooms
    • 2 cups 500 mL sliced Brussels sprouts (about ½ pound/227 g)
    • 1 clove garlic minced
    • 1- inch 2.5 cm piece of fresh ginger, peeled and minced
    • salt and pepper to taste
    • 25 wonton wrappers
    US Customary - Metric

    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.

    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

    Calories: 41kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 176mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin C: 6mgCalcium: 11mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

     

    « 15 Satisfying Vegetarian Stuffed Potatoes
    Vegan Meal Plan | 03.13.17 »

    Vegan Recipes, Vegetarian Recipes appetizer, brussels sprouts

    Reader Interactions

    Comments

    1. Izzy says

      March 08, 2017 at 4:11 pm

      YUM!
      Izzy |http://www.pinchofdelight.com

      Reply
    2. Karly says

      March 09, 2017 at 11:51 am

      Basically anything in potsticker form is a big old HECK YES in my book. These look stinking delicious- need to try them soon!!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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