Sweet Potato Kale Pot Stickers Recipes

SWEET POTATO POT STICKERS

Steps:

• In a small bowl, combine the first seven ingredients. Place 1 teaspoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) , Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, arrange pot stickers flat side down in pan; cook for 1-2 minutes or until bottoms are lightly browned., Add 1/2 cup broth; bring to a simmer. Cover and steam for 6-10 minutes or until broth is almost absorbed. Uncover; cook for 1 minute or until bottoms are crisp and broth is evaporated. Serve with additional soy sauce if desired.

SWEET POTATO KALE POT STICKERS

Steps:

• Saute kale and cabbage in large pan/skillet with a small amount of oil until tender (with soy sauce and a little sesame oil). Pulse in food processor until very small but not mushy. Place in bowl.
• Pulse sweet potatoes in food processor. Lumps are okay. Add to cabbage/kale in bowl.
• Saute seitan/tofu in skillet until done, 5+ minutes (also with a little soy sauce). Again, pulse in food processor until very small. Add to bowl.
• Season mixture with onion and garlic powders, scallions, salt, more sesame oil, and soy sauce to taste. Mix very well. This will be a dense filling.
• Fill about 1-1.5 teaspoons filling into wrappers and place on a plate. Repeat with desired amount of wontons.
• Heat a nonstick pan and add 1-2 teaspoons peanut oil. Place dumplings in pan and cook until brownish.
• Add vegetable broth, cook and cover about 6 minutes, until broth is absorbed.
• Plated with a splash each of soy sauce, rice vinegar, and sesame oil. Use toothpicks (or your finger) to make a design on the plate. Garnished with thin strips of green onion.

SWEET POTATO BOWLS WITH KALE AND CHICKPEAS

Steps:

• Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes.
• Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
• Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper.
• Divide rice among bowls. Spoon potato and kale mixture over.

SWEET POTATO & KALE COLCANNON

Steps:

• Cook bacon in a large skillet over low heat until crispy. Transfer to paper towels to drain. Drain all but 1 tablespoon bacon grease from the skillet.
• Place sweet potatoes in a large pot of water with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 15 minutes.
• While potatoes are cooking, add garlic and kale to remaining bacon grease in skillet. Saute on medium-low heat, working in batches if needed, until kale is crisp-tender and reduced to about half of its volume. This will take 5 to 10 minutes. Remove skillet from heat.
• Drain sweet potatoes and return to them to their pan. Add butter or vegan butter and mash with a potato masher or fork. Crumble the bacon and stir into potatoes. Stir in sauteed kale and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper (or to taste). Serve.