The temperatures have officially risen in El Ley and I now find myself wearing my favorite thing: shorts, denim skirts and sneakers. It’s no longer boot season and I love it! When Love and Lemons Everyday, showed up on my doorstep, it was like opening a box of sunshine. All the recipes feel so fresh and delicious and healthy.
Whenever I’m figuring out what I should make for dinner, Jeanine’s blog is always a go-to for me. I find so much delicious vegetarian inspiration from her. Everything looks so clean and tasty! It makes me wanna put on a workout outfit and cook some dinner that’ll make me feel good about myself lol.
When I was thumbing through the book it was hard to choose what to make, but these just sounded SO good to me. I wanted to eat a hundred!
The recipe starts with carrots being roasted in the oven for about 20 minutes. Chill!
And then they’re put in a blender with all sorts of other things like tofu (for thickening), miso paste, ginger, garlic, sesame oil and more.
I obviously used the short-cut of store-bought dumpling wrappers. And I would advise you to do the same. They’re much easier to fold in my humble opinion. If you need some dumpling wrapper-folding help, this video is super helpful!
You can steam these if you like OR you can do as I did and pan-fry them. I love the crispy bottoms so it’s hard for me to resist not frying them.
Here’s a link to Jeanine’s book, Love and Lemons Everyday AND her blog!
Roasted Carrot Ginger Potstickers
Roasted Carrot Ginger Potstickers:
- 4 medium carrots , (about 8 ounces)
- 1 teaspoon olive oil , plus more for drizzling
- 3 1/2 ounces extra-firm tofu
- 2 teaspoons white miso paste
- 2 teaspoons rice wine vinegar
- 1 teaspoon minced ginger
- 3 garlic cloves
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 tablespoons sliced scallions
- 30 store-bought dumpling wrappers
- 1/4 cup shoyu soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons Sriracha
- 1 teaspoon sesame seeds
To Make the Roasted Carrot Ginger Potstickers:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment. Place the carrots on the baking sheet, drizzle lightly with olive oil, and sprinkle with salt and pepper. Roast for 15 to 25 minutes, or until browned and soft. The time will depend on the thickness of the carrots.
- Remove the carrots from the oven, let cool slightly, then chop and transfer to a small food processor. Add the olive oil, tofu, miso paste, rice vinegar, ginger, garlic, sesame oil, and sriracha and pulse to combine. the carrots should be fairly well pureed, and the mixture will be thick. Stir in the scallions.
- Assemble the dumplings by scooping 1 heaping teaspoon of filing onto each wrapper. Using the fingers, dab the edges of the wrapper with cold water, fold in half over the filling, and press to seal. With the wrapper folded in half and while holding the top of the crescent with two fingers, use the other hand to fold pleats.
- *NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer.
To Make the Dipping Sauce:
- In a measuring cup, measure out the soy sauce and whisk in the sesame oil, sriracha and sesame seeds. Transfer to dipping sauce dish.
- Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.
To Cook the Pot Stickers:
- To a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 1 to 2 minutes.
- Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 2 minutes. Remove the lid and cook for an additional 1 to 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately.