I made Veggie Potstickers for dinner tonight alongside Green Beans roasted in Garlic Confit with Lemon.

Woo Hoo!

Oh – and I made up a sweet chili sauce to serve over everything. Sweet chili sauce seriously makes everything taste better.

C loves my sautéed spinach and mushrooms and I felt like making potstickers tonight, so I figured I’d try combining the two.

Results? SUCCESS!!

There was clapping. MUCH CLAPPING!

They were so good that I pulled the half I was gonna save for later outta the freezer to quick quick make them for us to eat!

It was my first time steaming potstickers. I threw my old metal, hinged steam basket into my wok, like I’d seen on TV – the potstickers stuck to it. Next time I’ll try using parchment paper to line the bottom, like they do in the restaurants…or maybe I’ll invest in a real live bamboo steamer basket…That’d be fun. *Now thinking about where I’d store it.*

Spinach and Mushroom Potstickers by Me

Printable Recipe HERE

Dairy-FREE

Ingredients:

2 packages Button Mushrooms, cleaned and chopped

1 small Onion, chopped

1 FRESH sprig of Thyme

2 lbs. Fresh Spinach, trimmed of the stems and then roughly chopped

1 Tablespoon Garlic Confit

salt, pepper, coriander to taste

1 package Wonton Wrappers

How To:

1- Heat a large skillet over a medium flame. When a drop of water sizzles it’s ready for the mushrooms. Dump them in and let them cook until they release their liquids, stirring occasionally to ensure everything cooks through.

2- Add the onion and thyme to the pan and leave them for a minute or so. Stir and leave for another minute. Continue until the onion pieces just start turning colors, then add in the spinach and lower the heat. The residual heat of the veg will cook the spinach through. Just make sure you stir well every once in awhile. Don’t worry about the liquids in the pan. There will be A LOT. You’ll squeeze them out in a bit.

3- Let the whole pan sit until the spinach is cooked through, adjust the salt, pepper and coriander to your taste. Add in your garlic confit. How does it taste? You like it? What? It needs more salt? a little more garlic? Add away! Let everything sit for a minute to cool. Oh – and make sure you pull out the thyme.

4- Lay a layer or two of paper towels inside a strainer. Pour your mix into the strainer, then squeeze the rest of the moisture out with your hands.

5- Grab a baking sheet to lay out your potstickers.

6- Grab your wonton wrappers and a small bowl of water. Holding a wrapper in one hand, use a finger from the other hand to wet two sides of the square (or half the circle, if you’re using circles). Now scoop a teaspoon into the middle and fold in half, pinching to seal. I went one step further and folded the two corners into the middle. I think they looked prettier that way.

7- Set some sort of steamer basket inside a pot or a wok or something that has a lid. If I were you, I’d learn from my mistake and line the basket with some parchment paper. Also, BEFORE you add the p-stickers make sure you fill the bottom of your pan with water – low enough that it won’t touch the steamer basket. Lay your p-stickers on the basket, trying to leave a little room in between so they won’t stick together later.

8- Cover with the lid and steam for 8 minutes. Serve on a pretty platter with some dipping sauce!

Sweet Chili Dipping Sauce by Me

Printable Recipe HERE

Dairy-FREE

Ingredients:

2 parts Mayo to 1 part Sweet Chili Sauce **tonight I used 2 Tablespoons Mayo and 1 Tablespoon Sweet Chili Sauce.

How To:

1- Dump into a bowl and stir.

2- Drizzle over everything, or just lick it straight outta the bowl. That’s a viable option too.

*wink*

Random and Gratuitous Photos of the Roasted Green Beans with Lemon:

Oh, by the way, the twins wanted nothing to do with dinner. Well, that’s not 100% accurate. J thought it was a LOT of fun to play in it. *sigh*