Vegetarian pot stickers

Hi all!

So, today I decided to use up the rest of my wonton wrappers and make some pot stickers! I remember eating lots of them when I worked at Noodles & Co back in high school. But of course, I wanted to make a healthier, yet delicious version.

I also wanted to share a fun tip that my mom told me. If you are a single person who wants to buy fresh vegetables for a recipe, you may run into the difficulty of buying huge amounts of things and having them all go bad. I know I did! So if you ever need a small amount of something, and they don’t sell it in less than a huge package, go to the salad bar! You can buy things pre-chopped and in tiny amounts. Because hey, sometimes you just need one green onion. =) It’s not really cheaper, but it’s cheaper than wasting a whole package of spinach you can never use!

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Mmm. Look at these delicious veggies! I bought way too many, but they’re delicious enough to serve as a side all by themselves.

You can use any amount/type of vegetables that you want! I ended up going with cabbage, peas, carrots, peppers, mushrooms, broccoli, & cauliflower. Which was wonderful.

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Baking is so much healthier than frying! And I think the taste is wonderful either way.

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So yummy. Serve with homemade sweet & sour sauce.

Vegetarian pot stickers (adapted from food.com)
5 cups total of vegetables of your choice (I used cabbage, peas, carrots, peppers, mushrooms, broccoli, & cauliflower. Other awesome ideas: onions, chives, spinach)
1 teaspoon powdered ginger
1 teaspoon white pepper
1 teaspoon sesame oil
1 package wonton skins, also called gyoza
Olive oil

  1. Preheat oven to 415 degrees.
  2. Saute vegetables with ginger, white pepper, and some olive oil for a few minutes.
  3. Turn heat off and add sesame oil to veggie mixture. Stir well.
  4. Lay out wonton wrappers and place about 1 tablespoon of veggies into the center. Wet along each of the outer edges and fold the wonton wrapper over. Press down to seal tightly.
  5. Place pot stickers on an olive oil sprayed baking sheet and spray the tops with more olive oil.
  6. Bake 8-12 minutes or until edges are golden brown.
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Baked crab rangoon

I just realized that the first two recipes I’m posting here don’t have very many veggies actually! This is quite strange for me, but hey, they’re delicious & healthy, so all is well. =)

So, I’m still on a fast food gone homemade kick, friends. And it’s going oh so well.

One of my other favorite fast food-y items is crab rangoon. Ahhhh. So yummy but probably not amazingly healthy.

Enter, homemade crab rangoon!

This recipe is almost vegan actually. It would be vegan if I had not put crab in it. But, I love me some crab.

I just used store bought replacements for sour cream & cream cheese, which turned out wonderfully. Someday, I would love to make dairy-free versions of these products myself, but that’s something I can’t justify doing with my precious time right now.

A note for my vegan/vegetarian friends: all you’d have to do to adapt this recipe is leave out the crab. I would probably replace that with some finely chopped mushrooms for a little bit of a meaty texture, and mix it in with everything else. But perhaps you’d prefer just adding some extra green onions. Or maybe some chopped fresh spinach. Whatever makes you happy inside. =)

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Baked Crab Rangoon (adapted from ‘Iowa Girl Eats’)
2 Tablespoons Tofutti sour cream
8oz Tofutti cream cheese, softened
1 green onion, sliced thin
1 clove garlic , minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon raw sugar
1/2 cup white crab meat, drained & chopped
wonton wrappers

1. Preheat oven to 415 degrees.
2. Combine sour cream, cream cheese, green onion, garlic, ginger, soy sauce, crab, and sugar in a bowl.
3. Lay out wonton wrappers and place about 1 Tablespoon filling into the center. Wet along each of the outer edges and fold the wonton wrapper over. Press down to seal tightly.
4. Place crab rangoon on a foil-lined, olive oil sprayed baking sheet and spray the tops with more olive oil. Bake 10-12 minutes, or until the edges are golden brown.

Sweet & Sour Sauce (adapted from allrecipes.com)
3/4 c raw sugar
1/3 c white vinegar
2/3 c water
1/4 c soy sauce
1 tablespoon ketchup
2 tablespoon cornstarch

1. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.