Kale Edamame Potstickers

These Kale Edamame Potstickers are good and fairly easy to make. Hey you will really impress your friends by your creativity, they look so cool! You could serve them as an appetizer or part of a meal. Either way you’ll be a superstar!

I got the original recipe from my favourite website One Green Planet, they rock! http://www.onegreenplanet.org/ This version of the recipe is pretty spot on their recipe, although I think you could use lots of different fillings to make many types of pot-stickers, once you know the basics. The actual recipe originated with Emily from http://www.thisrawsomeveganlife.com/

I’m going to try some with vegan style meat and veggie filling. I was thinking you could make some cool fruit pot-stickers too. Use your imagination!

Let’s check this recipe out….

Kale Edamame Potstickers

For the filling you will need:

• 

  3 c kale, lightly steamed (remember to wash well, and cut the spines off the kale

• 1 c edamame beans, steamed (I buy mine frozen with the pods, steamed them and then took the beans out)

  

• 2-3 garlic cloves, chopped
• 1 T tahini
• 1 T lemon juice (fresh if possible)
• 2 green onions, sliced
• Salt and pepper, to taste
• 1 T maple syrup
• Black sesame seeds (optional)
• Around 15-20 vegan dumpling skins (you can find them in the freezer section in your local Asian supermarket)

For the sauce you will need:

• 1 T Bragg Soy Seasoning
• 1 t maple syrup
• 1/4 t chipotle chilli powder (optional)
• 1 T rice vinegar

To make the filling:

1. 

   Blend all ingredients together in a food processor until you get a mealy paste. Taste and adjust accordingly.

To create the pot-stickers:

1. 

   Place about a tablespoon of the filling on each dumpling skin. Moisten the edge of the skin halfway around with some water with your fingers.

2. Fold over, creating a half-moon shape. Press firmly and create small folds along the edge.
3. Steam the dumplings until the skin is somewhat transparent, about three to five minutes. If you don’t have a steamer you can fill the bottom of a pan with water and steam the dumplings, covering the pan with a lid. I put a bit of oil on my steamer as my first batch stuck to the pan and I couldn’t turn them or get them out.

   

4. Garnish with black sesame seeds.
5. I served mine with the sauce and a bit of vegan sour cream on the side.