But nonetheless, I want to get this recipe into your hands. I just know you’re going to love it.
My family raves about these. They’ve even asked of their own volition for me to make them on more than one occasion. A single recipe (which makes about fifty pockets) doesn’t normally last more than two days in my house.
These are also kind of reminiscent of wontons, because of their nice crunchiness. And who doesn’t love a good crunch?
Oh, and here’s a cool tip: if you follow my blog, you probably remember the Stir Fry a la Chelsea recipe I posted just last week. That, plus these pockets as a side dish would make a really nice homemade Chinese food dish! 🙂
And so, without further ado, my recipe:
Chelsea’s Mini No-Eggroll Pockets
Makes about 50 pockets
2 tbsp olive oil
4 cloves garlic, minced
2 cups grated carrots
1-10 ounce package baby bella mushrooms, stemmed and finely cubed
2½ cups finely chopped cabbage (I always use green cabbage)
2 teaspoons sesame oil
¼ cup soy sauce (I use low-sodium)
50 potsticker wraps
small bowl of water
Preheat oven to 425. In a large sauté pan over medium heat, add minced garlic and cook for about 1-2 minutes, until fragrant. Add carrots, mushrooms, cabbage, sesame oil and soy sauce, stirring to combine. Cover and let cook for about 10-15 minutes, until vegetables are soft.
How to wrap:
Put one potsticker wrap on a clean, flat surface (like a plate or cutting board). Put 1 tablespoon of filling in the middle of the wrapper, wet finger, and swipe across the edge of half the wrapper. Fold over wrapper and press to seal. Lay finished pocket on an oiled baking dish. Repeat with the other wrappers until filling is gone.
Spray tops of pockets with olive oil spray (so they crisp up) and bake for 10 minutes. Flip, and bake another five minutes, until both sides are crisp.
Serve with soy sauce.
Thanks for stopping by 🙂 Feel free to leave some feedback in the comments!