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CHIK’N Pot Stickers

Crispy, tasty and filled with plant-based CHIK’N, these vegan pot stickers are a delicious Asian-inspired appetizer or side!

Ingredients

3 cans CHIK’N in BROTH
1 tbsp canola or vegetable oil, plus more for frying dumplings
1 tbsp minced ginger
1 tbsp minced garlic
1 cup finely chopped carrots
1 cup mushrooms, chopped
1/4 tsp kosher salt
2 tbsp soy sauce
1 tsp sesame oil
20 round vegan dumpling wrappers

Directions

Prepare the filling

  1. Heat canola oil in a skillet over medium high. Add ginger and garlic. Stir.
  2. Then, add chopped carrots and mushroom. Turn down the heat to medium and cook for 5 min. Stir often.
  3. Add CHIK’N, soy sauce and sesame oil ad salt. Stir until combine, set aside to cool down.
  4. Transfer in a bowl.

Fold pot stickers

  1. Prepare a baking sheet for the finished pot stickers and a wet towel to cover them (it will prevent them from drying).
  2. Place about 1 tablespoon of filling in the middle of the rapper. You can use a wrapping tool to wrap them, or follow the instructions of this video.
  3. Cover when finished.

Cook

  1. Heat a large nonstick pan with 1 ½ tablespoon of oil over medium heat. Place dumplings (as many as you can fit). Fry for 2 to 3 minutes, until golden.
  2. Add ¼ cup of water and cover immediately. Be careful with hot oil splattering.
  3. Cook for an additional 6 minutes over medium heat.
  4. Uncover, and allow water to evaporate (1 to 2 min).
  5. Repeat the process until all dumplings are cooked, and enjoy!

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