Shaved Brussels Sprouts And Ginger Potstickers - Naturally Ella
In this recipe, tender Brussels sprouts are mixed with zesty lime juice and aromatic ginger, then wrapped in a dumpling skin and pan-fried until crispy and golden. A delightful balance of flavors awaits as you enjoy these homemade dumplings with a side of savory soy sauce and a sprinkle of toasted sesame seeds.
— Constant Cookbook
Ingredients
- 2 teaspoons sesame oil
- ¼ cup minced onion
- 1¼ cup shredded brussels sprouts
- Juice from 1 lime
- 1 tablespoon minced ginger
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced cilantro
- 12-16 potsticker wrappers
- 1 tablespoon sesame or olive oil
- Tamari or soy sauce, for topping
- Toasted sesame seeds, for topping
Instructions
- Heat olive oil in a large skillet. Add minced scallion and cook for 2 minutes. Add in Brussels Sprouts, lemon juice, and ginger; cooking until Brussels sprouts are brighter in color and just tender, 3-4 minutes. Remove from heat and stir in the parsley and cilantro.
- Set up an assembling station with a small bowl of water, filling, and wrappers. Working with one skin at a time, place about 1 tablespoon of filling in the middle. Dip your finger in the water and run it along the entire edge of the wrapper. Fold both ends up (or corners if you are using square wrappers) and lightly pinch. Working with one side, pleat and pinch together making sure that once pleated, the potsticker is sealed. Repeat with remaining filling and wrappers.
- Wipe out the skillet you used for the filling, return to medium-low heat, and add enough oil to cover the bottom of the pan (you only need a thin layer). Working in batches if necessary, place potstickers, flat-side down, into the oil without crowding the pan. Cook for 2 minutes or so, until the side is crisp and golden. Flip, cook for another 2 minutes or so and transfer to a plate.
- Serve the dumplings with a side of soy sauce and a sprinkle of toasted sesame seeds.
Cook Time
10M
Prep Time
PT20M
Yield
1-2
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