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Gingered Brussels Sprout and Shiitake Pot Stickers from The First Mess Cookbook

These look fussy to make with their folded tops, but I assure you they’re anything but. After I moisten the edge of the wonton wrapper, I quickly pinch and secure in any way I can to get the Brussels sprout and shiitake filling locked in. They wind up looking pretty in that “perfectly imperfect” way. If I’m serving these as a snack or an appetizer, I brown them ahead of time and just keep them warm on a low setting in the oven. The salty-sweet soy dip absolutely makes these.

Recipe Type: Appetizer
Makes: 25 pot stickers
Author: Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright
Dipping Sauce
  • ¼ cup gluten-free tamari soy sauce (50 mL)
  • 2 tablespoons pure maple syrup (30 mL)
  • ½-inch piece of fresh ginger (1 cm), peeled and finely grated with a Microplane grater
  • 1 green onion finely sliced
  • 2 teaspoons sesame seeds (10 mL)
Pot Stickers
  • 1 tablespoon virgin olive oil (15 mL), plus extra for cooking
  • 1 medium shallot (about ¼ cup/50 mL diced shallot, fine dice)
  • 1 cup thinly sliced shiitake mushrooms (250 mL)
  • 2 cups sliced Brussels sprouts (500 mL), about ½ pound/227 g
  • 1 clove garlic minced
  • 1- inch piece of fresh ginger (2.5 cm), peeled and minced
  • salt and pepper to taste
  • 25 wonton wrappers
  1. Make the dipping sauce: Whisk the tamari, maple syrup, ginger, green onion, and sesame seeds together in a small bowl. Set aside.
  2. Make the potstickers: Heat the olive oil in a large sauté pan over medium heat. Add the shallots. Stir and cook until fragrant and translucent, about 3 minutes. Add the shiitake mushrooms. Stir and sauté the mushrooms until they start to soften, about 2 minutes. Add the Brussels sprouts, garlic, and ginger, and stir. Season everything with salt and pepper. Keep stirring the filling until the Brussels sprouts are bright green and slightly wilted, about 1 minute. Remove from the heat, and allow the filling to cool slightly.
  3. Set out a small bowl of water. To assemble the pot stickers, divide the vegetable filling among the wonton wrappers, placing about 1 tablespoon (15 mL) of the filling in the center of each wonton wrapper. Take one filled wonton wrapper and dip your finger in the bowl of water. Moisten two sides of the wrapper, fold all sides together, and pinch along the edge to form a seal. Repeat with the remaining filled wrappers.
  4. Wipe the sauté pan and heat a thin slick of olive oil over medium heat. Fry the pot stickers in batches until they’re golden brown on all sides, about 1 full minute per side. Add more oil to the pan as needed to finish cooking all the pot stickers.
  5. Serve the pot stickers hot with the dipping sauce on the side.