MIC Food | Veggie Potsticker Lunchbox with Sweet Plantain Slices
20066
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Veggie Potsticker Lunchbox with Sweet Plantain Slices

VEGGIE POT STICKERS with Big Banana RIPE PLANTAIN SLICES

Veggie Potsticker Lunchbox with Sweet Plantain Slices

VEGGIE POT STICKERS with Big Banana RIPE PLANTAIN SLICES

Yields1 Serving
Prep Time25 minsCook Time5 minsTotal Time30 mins

Ingredients
 36 ea. Veggie Pot Stickers (recipe follows)
 27 ea. Big Banana Ripe Plantain Slices
 Brown rice, cooked
 Mandarin slices
 Peas & carrots
Pot Stickers
 1 lb edamame, peeled
 1 ½ cups peas
 ¼ cup mint, chiffonade
 1 cup canola oil
 1 gal boiling salted (2 tbsp.) water
  cup sugar
 Salt to taste
 50 ea. pot sticker wrappers
 1 tbsp canola oil for sautéing
 water as needed
Prepare Pot Sticker Filling
1

• Bring 1 gallon of water and 2 tbsp of salt to boil.
• Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers
• Drain, transfer into a food processor while still hot.
• Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture.
• Add sugar and salt if necessary

Shape, Blanch & Sear Potstickers
2

• Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water
• Fold to a half-moon, and pleat while pressing to seal along the edge
• In a sauté pan, heat 1 tbsp of canola oil over medium-high heat add potstickers, flat-side down.
• Sear until golden-brown (this should only take a minute or less), add a ¼ cup of water, cover and steam for 6-8 minutes.

Ripe Plantain Slices
3

• Preheat fryer to 350F
• Working in batches add the plantains to the fryer basket and gently lower it into the oil and cook for 3-4 minutes
• Drain and hold warm

To Assemble
4

Place the steamed brown rice on the bottom of your dish and top with the pot stickers and three plantain slices. Serve with Steamed Peas & Carrots as well as Mandarin slices.

Ingredients

Ingredients
 36 ea. Veggie Pot Stickers (recipe follows)
 27 ea. Big Banana Ripe Plantain Slices
 Brown rice, cooked
 Mandarin slices
 Peas & carrots
Pot Stickers
 1 lb edamame, peeled
 1 ½ cups peas
 ¼ cup mint, chiffonade
 1 cup canola oil
 1 gal boiling salted (2 tbsp.) water
  cup sugar
 Salt to taste
 50 ea. pot sticker wrappers
 1 tbsp canola oil for sautéing
 water as needed

Directions

Prepare Pot Sticker Filling
1

• Bring 1 gallon of water and 2 tbsp of salt to boil.
• Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers
• Drain, transfer into a food processor while still hot.
• Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture.
• Add sugar and salt if necessary

Shape, Blanch & Sear Potstickers
2

• Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water
• Fold to a half-moon, and pleat while pressing to seal along the edge
• In a sauté pan, heat 1 tbsp of canola oil over medium-high heat add potstickers, flat-side down.
• Sear until golden-brown (this should only take a minute or less), add a ¼ cup of water, cover and steam for 6-8 minutes.

Ripe Plantain Slices
3

• Preheat fryer to 350F
• Working in batches add the plantains to the fryer basket and gently lower it into the oil and cook for 3-4 minutes
• Drain and hold warm

To Assemble
4

Place the steamed brown rice on the bottom of your dish and top with the pot stickers and three plantain slices. Serve with Steamed Peas & Carrots as well as Mandarin slices.

Veggie Potsticker Lunchbox with Sweet Plantain Slices


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