Wednesday, November 2, 2011
Cilantro Mint Potstickers with Tempeh & Pumpkin Hoisin Dipping Sauce
Tempeh, red bell pepper and garlic tossed with loads of fresh cilantro and mint leaves, wrapped in a cute wonton skin and quickly browned and steamed. Serve these with this sweet and savory dipping sauce of pumpkin, hoisin and a touch of maple.
4 tbl extra virgin olive oil, divided
1/4 cup minced red onion
3 tbl minced red bell pepper
2 garlic cloves, minced
4 oz tempeh, crumbled
1/2 tsp ground ginger
salt and pepper
1/4 cup chopped fresh cilantro
2-3 tbl chopped fresh mint
20 wonton skins
Heat 2 tbl oil in a large saute pan and sweat the onions and bell pepper until they start to soften, 5 minutes. Add the garlic, tempeh, ginger and season with salt and pepper. Cook 7 more minutes until the tempeh has browned.
Transfer to a bowl and toss with the cilantro and mint.
Lay out 15 wonton skins on a counter top and spoon some filling in the center of each one. Use your finger dipped in water to moisten the edges of the skin. Fold over and press together to seal.
Heat 1 tbl of oil up back in the same pan and lay 8 wontons down to brown on one side, 3 minutes.
Pour 1 cup of water into the pan and immediatly cover, allowing to steam, 2-3 minutes.
Repeat this again with the remaining 1 tbl of oil and the rest of the wonton skins.
Pumpkin Hoisin Dipping Sauce
1 cup pumpkin chunks, small dice (from a tiny pumpkin!)
1 tbl extra virgin olive oil
salt and pepper
3 tbl hoisin sauce
2 tbl maple syrup
Preheat oven to 450.
Toss the pumpkin in oil and sprinkle with salt and pepper. Roast for 15-20 minutes until tender.
Transfer to a small blender or food processor and combine with the hoisin and maple until smooth. Add a little water if necessary to thin it out.