Categories: Healthy Dinner, Healthy Lunch
Ingredients
- • 2 2/3 cup beef substitute, vegetarian, ground meatless
- • 1 cup cabbage, fresh, chopped
- • 4 teaspoon garlic, chopped
- • 1/4 cup carrot, chopped
- • 1/2 cup green onion, chopped
- • 2 teaspoons ginger, fresh, chopped
- • 24 wonton wrappers, 3 1/2" square
- • 3 1/2 tablespoon sesame oil
- • 3 TB vinegar, rice
- • 3TB soy sauce, reduced sodium
- • 3 cups dry cup rice, brown, cooked
- • 1 frozen fruit and juice bar (2.5 ounces each)
Directions
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• Spray non-stick pan with cooking spray. Heat to medium. Add ground meatless crumbles and cook until heated through. Set aside.
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• Finely chop the cabbage and mix with garlic, carrots, heated crumbles, onion, and grated ginger. Season with black pepper, if desired.
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• Fill the dumplings evenly according to package directions, making sure the filling does not touch the edges of the wonton. Moisten the edges of the wonton with water; fold wonton into a triangle and press to seal the edges.
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• Heat sesame oil in a nonstick skillet. Place dumplings, sealed side up in oil being careful to place them close together, but not touching one another. Cook until the bottoms are brown, about 2 minutes. Do not turn dumplings over. Slowly add about 1/4 cup water down the edge of the skillet. Cover and steam until dumplings are fully cooked and the water has evaporated about 10 minutes.
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• Combine rice vinegar, soy sauce and 4 teaspoon water. Serve with pot stickers as a dipping sauce.
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• Serve potstickers with brown rice.
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• Enjoy a frozen fruit bar for dessert.