Products Used in this Recipe

Veggie Pot Stickers with Ripe Plantain Slices

Servings

Total Time 1 5

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Ingredients

For the Ripe Plantain Slices

27 each Big Banana Ripe Plantain Slices
Vegetable Oil as needed for Frying

For the Pot Stickers

1 lb. peeled edamame
1½ cups peas
¼ cup mint chiffonade
1 cup canola oil
1 gallon boiling salted 2 tbsp water
⅛ cup sugar
salt to taste
50 pot sticker wrappers
1 tbsp canola oil for sautéing
Water as needed

Preparation

For the Ripe Plantain Slices

Preheat fryer to 350F
Working in batches add the plantains to the fryer basket and gently lower it into the oil and cook for 3-4 minutes
Drain and hold warm

Prepare Filling

Bring 1 gallon of water and 2 tbsp of salt to boil.
Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers
Drain, transfer into a food processor while still hot.
Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture.
Add sugar and salt if necessary

Shape, Blanch & Sear Potstickers

Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water
Fold to a half-moon, and pleat while pressing to seal along the edge
In a sauté pan, heat 1 tbsp of canola oil over medium-high heat add potstickers, flat-side down.
Sear until golden-brown (this should only take a minute or less), add a ¼ cup of water, cover and steam for 6-8 minutes.
Remove and reserve for serving

To Assemble

Place the steamed brown rice on the bottom of your dish and top with the pot stickers and three plantain slices. Serve with Steamed Peas & Carrots as well as Mandarin slices.

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