Seitan Pot Stickers
I made these for dinner Thursday night, along with my cold sesame noodles, and a nice sald. It was a fantastic meal and took me about 40 minutes to prepare from start to finish. My kids liked them so much that I had to make them again for dinner on Sunday. I served them with a peanut dipping sauce (see my tofu satay section) and my Italian lentil soup. Like tofu, seitan, is worth learning how to cook with if you are serious about a plant-based diet. It is an ancient food invention developed by Buddhist monks. It is essentially the protein of wheat.
One packet of wonton wrappers. You can find vegan wonton wrappers at your local Asian grocery store. Hopewell Farms is a local store that has them.
One third head of cabbage, finely shredded
Two scallions, finely chopped
One packet of seitan, sold in many grocery stores. I bought mine at Adams.
Chop the seitan into small bits
three tablespoons of rice wine vinegar
1/2 inch of ginger smashed
In a large nonstick skillet, add 1/2 tablespoon of sesame oil and heat to medium. Add cabbage and scallions, ginger, seitan, and 1/4 teaspoon of salt. Add the vinegar and two tablespoons of horseradish mustard. Cook until cabbage tender. Set aside to cool.
Have a small bowl of water handy. Take a large nonstick skillet with a lid.
Take one wonton wrapper and place in the palm of your hand. With your index finger, spread some water along the edges of the wonton wrapper. Place a teaspoons worth of cabbage/seitan filling in the center of the wrapper. Fold the wrapper along its diagonal axis and pinch the edges shut. You can stop here or if you feel more artistic......take the two points of your triangle on the side of the fold and pinch them together so that you have something that looks like hat. Set your finished wontons on a plate. Heat a nonstick skillet to high heat. Place your wontons broad side down and let cook covered until they crisp. The wontons should brown deeply. Flip them all over to the other side. Let cook covered for three minutes minutes then add 1/3 cup of water, cover and let cook until water has evaporated.
Take off heat and eat with soy sauce, siracha sauce, or peanut dipping sauce.
Dr. Padma Garvey
The plant-based Doctor Mom