nutritional information

Per SERVING:

  • Calories: 304
  • Protein: 13 g
  • Total Fat: 10.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 40 g
  • Sodium: 727 mg
  • Fiber: 5 g
  • Sugar: 7 g
Vegan

Pot Stickers and Slaw with Asian Dressing

Serves 4

30 minutes or fewer

Turn dinner into a dim sum party by sharing a platter of pot stickers served with jasmine tea. Just be sure to check the pot sticker label if you’re a vegan—these dumplings can be made with eggs and dairy. The dipping sauce also makes a delicious salad dressing.
Dipping Sauce
  • 6 Tbs. rice wine vinegar
  • 3 Tbs. low-sodium soy sauce
  • 3 Tbs. chopped cilantro
  • 2 tsp. dark sesame oil
  • 1 ½ tsp. grated fresh ginger
Slaw
  • 1 8-oz. pkg. shredded cabbage and carrots (about 4 cups)
  • 4 Tbs. chopped cilantro
  • 1 green onion, sliced (about 2 Tbs.)
Pot Stickers
  • 2 tsp. roasted sesame oil
  • 1 16-oz. pkg. frozen vegetable pot stickers
  • 1 8-oz. pkg. stringless sugar snap peas (about 2 cups)
  1. To make Dipping Sauce: Whisk together all ingredients in small bowl, and set aside.
  2. To make Slaw: Toss together cabbage and carrots, green onion and cilantro in bowl. Fold in 3 Tbs. Dipping Sauce. Divide remaining sauce among 4 small bowls, and transfer to serving platter.
  3. Heat sesame oil in large skillet over medium-high heat. Add frozen pot stickers, and cook 4 to 5 minutes, or until browned and crispy, shaking skillet occasionally to prevent sticking. Add 2 Tbs. water; cover, and cook 3 minutes more, or until pot stickers are heated through. Remove from heat, and transfer pot stickers to slaw. Add sugar snap peas and 1 Tbs. water to skillet. Cover, and cook over medium-high heat 1 minute, or until crisp-tender. Tuck sugar snap peas between pot stickers, and serve with Dipping Sauce.
February 2007

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