Well the long holiday weekend is over, and it was back to work for me and I’m sure most of you! I was lucky enough to be able to do some field work this morning (i.e. I was outside and it was GORGEOUS out today!), so my first day back was alright ;)
I recently received a few coupons to try out some Nasoya products! I cashed in this weekend, and was most excited to try out the wonton wrappers!
Wonton wrappers are one of those products I’ve seen on countless blogs and it seems the possibilities for them are endless. However, I wanted to start simple and decided to try my hand at some homemade pot stickers!
I remembered seeing Elina’s video a while back and it seemed pretty simple.
I browsed a few recipes and ultimately combined them to make my own version using ground pork (I tend to steer clear of poultry the days following Thanksgiving weekend…turkey overload).
- 1/2 lb lean ground pork
- 1 cup finely chopped Napa cabbage
- 1 cup finely chopped Bok Choy
- 1 T low sodium soy sauce
- 2 tsp fresh peeled, minced ginger
- 2 cloves garlic, minced
- 1/2 cup diced shitake mushrooms
- 1/2 tsp sesame oil
- 1 tsp lemon zest
- 1/3 cup chopped scallions
- 24 wonton wrappers (such as Nasoya)
- 2 tsp canola oil, divided
- 2 cups low sodium chicken broth
- Dipping Sauce of choice! (such as Trader Joe’s Gyozo sauce)
- Heat a large non-stick skillet over med-med/high heat, spray with canola oil cooking spray, add pork and cook for 3-4 min until meat is mostly cooked. Then add garlic, ginger, and mushrooms, and continue cooking 2-3 min more.
- Add soy sauce, sesame oil, cabbage, and bok choy. Cook for 4-5 minutes until the cabbage and bok choy begins to wilt.
- Add lemon zest and scallions, cook for another 2 min. Turn off heat, and set aside.
- Now you’ll want to prepare a “wrapping station”: get your wonton wrappers ready, have a small bowl of water for dipping your fingers, and have your filling nearby. Wash your hands!
- Take 1 wonton, spoon a small amount of filling (just under a Tbsp), and place it in the center of your wonton wrapper. Wet your fingers in the water, and rub water around all 4 edges of your wrapper.
- Bring corners of wonton wrapper together and press the edges to seal in the filling. You create a triangle shaped pot sticker. Transfer to a platter and continue until all the filling is used up.
- At this point you can re-use your pan and just wipe it down with a paper towel.
- Heat the pan at med heat and add 1 tsp canola oil. Add 12 of your pot stickers to the pan seam side up, and cook for 1-2 min until the bottoms start to brown. Then add 1 cup broth, cover, and cook for 4-5 min or until wonton skins look softened and cooked.
- Repeat step 8 with remaining pot stickers, pouring out excess broth after the first batch.
- Enjoy with your favorite dipping sauce!
- I shredded my cabbage and bok choy in the food processor.
- I also chopped up extras of all my veggie ingredients to make a lo Mein to go with the meal! I used Lizzy’s recipe as a a guide, minus the shrimp, and just using the veggies I had chopped up plus some broccoli and broccoli slaw. I used the Nasoya Chinese noodles for the lo mien.
Veggie Lo Mein actions
Next time I’m making a huge batch a head of time, having a wonton-filling assembly line with help from Brian and just keep these babies in the freezer. If you want to freeze them, fill them, seal them, then freeze them on a cookie sheet first then transfer to a freezer bag or airtight container.
Now on a random note I HAVE to share a new purchase with you.
So I realize this isn’t exactly a “share worthy” outfit, but the item I wanted to show you was my fun new leggings!!
They are from Nordstrom (hosiery dept), Navy blue with a fun Nordic print on the lower leg! They also come in grey. I love them.