By Emily McLaughlin
This weekend, like most, seemed to fly by way too quickly. Friday night, I decided to head to an evening yoga class and then make a delicious Asian pear salad with toasted Ramen and almonds. This salad was very similar to my aunt’s Asian Salad… just simplified a little.
That same night, I had the pleasure of picking my friend Lauren up from the airport — fresh in from NOLA! It was so nice to see her since it’s been months! It was late, so we pretty much just cuddled up and went to sleep when we got in. Saturday morning, we got up for a lovely breakfast at In a Pickle in Waltham. Veggie-stuffed omelet and banana, coconut, chocolate chip pancakes for two? Yes, please.
Lauren left Saturday afternoon, so I went and did a little tree decorating at Ryo’s before going out into Allston later that night. This brings us to Sunday… today… and the weekend is over, leaving me to question, “Where does the time go?!” Anyways…
After eating out or away from home all day Saturday, I was really looking forward to cooking tonight. I spontaneously decided to buy some wonton wrappers at Russo’s Market on Friday and all I could think about all weekend was what to do with them — the possibilities seemed endless. I could make fried wonton, dumplings, ravioli, wonton chips or potstickers. The bigger challenge, however, was deciding what to put inside.
I came across a few recipes that used edamame and decided to roll with that. A while back, I made an edamame and carrot slaw so I decided to pair those two things together again, bringing you these… healthy edamame potstickers with carrot!
8-10 wonton wrappers
1/2-3/4 cup of frozen shelled edamame (thawed)
1/4 cup shredded carrot
1 large glove of garlic (minced)
1 tbsp green onion (chopped)
1 tsp lime juice
1 tsp olive oil
2+ tbsp of vegetable oil for cooking
s&p to taste (If you want)
- Prepare all of your ingredients, then add the edamame, carrot, garlic, onion, lime juice and olive oil to a food processor and mix until you reach your desired constancy. If you want the filling to be more of a paste, add a little bit more oil or add some water.
- Fill a small bowl with water. Lay out 8 or so wonton wrappers. If one side of the wrappers is heavily floured/cornstarch-ed, put that side down.
- Add a dollop of filling to the middle of each wrapper.
- Dip your fingertip in the water and trace along the outside of one wrapper, right on the edges. Fold the wrapper over so the corners meet, forming a triangle. Press to seal, trying to seal out any air.
- Once all the potstickers have been sealed, heat vegetable oil in a small wok or skillet — use enough oil to cover the bottom of the pan. To test if the oil is hot enough, drop a little crumb of wonton wrapper in there and see if it sizzles!
- Cook 3 or 4 potstickers at once. They should brown up pretty quickly on each side (in seconds!), flip once they reach your desired crispiness and remove from the pan when both sides are done, placing them on a plate covered in few sheets of paper towel.
- Serve immediately with a sauce of your choice, i.e. gyoza dipping sauce, soy sauce, sesame, or even a hot sauce.
P.S. Bake or boil for an even healthier option.