Gluten-Free Vegan Pot-stickers

(Note: You will need packaged rice wraps found in the international section of your market)

  1. In a pot over medium heat, cook avocado oil with 2 cloves of garlic and 1 shallot and sweat that out
  2. Open a bag of raw shredded cabbage from your store's produce section and drop it into the pot. Add whatever you'd like in your potsticker. I like different types of mushrooms and dark leafy greens. Add salt and pepper. Sweat it out.
  3. Turn your pot off or keep on low. Add a bit of the following to taste: curry paste, lemongrass, coconut aminos, tamari sauce. You don't have to use any tamari sauce if you would rather just use coconut aminos. I like to use a little of both. Just a few gentle shakes. There is so much flavor already in the lemongrass and in the curry paste. 
  4. Continue mixing. Turn off the stove. Keep the lid off and let cool a bit. 
  5. When it's cooler, squeeze in as much lime as you like, chopped cilantro and mint, and cut up firm organic tofu that has been draining. Mix completely and place the pot right next to the sink. 
  6. Get your wraps ready. You will need a large plate filled with hot water that you can keep in your sink and a flat surface right next to the sink. 
  7. Soak a rice wrap in warm water for a few seconds to soften. Very gently lift out of the water and just as gently shake the water off and lie flat with one half of the wrap on the flat surface and the other half hanging off that surface. I use a cutting board to lay my rice wraps on and hang the other half of the wrap off the cutting board so it's right in front of me. The mess that falls on the floor is totally worth the clean-up as these pot-stickers are delish!
  8. Put a heaping tablespoon of contents in the center of the rice wrap as close to the edge of the wrap as possible, where it's hanging off. Then lift the part that is hanging down over the contents and roll like a burrito. If the wrap begins to get dry, re-wet it. Place on parchment paper. Continue this until you've wrapped all of the pot-stickers. Now you're ready to fry them. 
  9. Heat a few tablespoons of avocado oil in a frying pan. To see when your oil is hot enough, stick the end of a wooden utensil into the oil. If it bubbles, it's ready.
  10. Lay down no more than 5 pot-stickers to fry. Continue rolling or turning pot-stickers so all sides get cooked. I love them crispy. Watch closely as these cook very quickly.  
  11. When cooked, lay on paper towels to cool.
  12. Mix up your favorite dipping sauce. I will use whatever condiments I have on my fridge door. Something I typically have on hand are mustard sauce and sweet chili sauce which, when combined, make for a delish dipping sauce. 

Enjoy! If you have any questions, please feel free to write and ask me.