{"id":43001,"date":"2017-03-19T13:03:58","date_gmt":"2017-03-19T17:03:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43001"},"modified":"2017-03-19T13:03:58","modified_gmt":"2017-03-19T17:03:58","slug":"sweet-potato-baby-bella-pot-stickers%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e3%83%9d%e3%83%86%e3%83%88%e3%81%a8%e3%81%8d%e3%81%ae%e3%81%93%e3%81%ae%e9%a4%83%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43001&lang=en","title":{"rendered":"Sweet Potato Baby Bella Pot Stickers
\u30aa\u30ec\u30f3\u30b8\u30dd\u30c6\u30c8\u3068\u304d\u306e\u3053\u306e\u9903\u5b50"},"content":{"rendered":"

\"67\"<\/p>\n

I was in a mood for pot stickers, but I wanted my filling to be other than meat.<\/p>\n

Then I realized that I had some roasted sweet potatoes in the fridge and I decided to use them.<\/p>\n

This is not the first time I made no-meat pot stickers.<\/p>\n

If you are interested in other versions, check out an Edamame version<\/a>, a Tofu version<\/a>, or a Lentil and Kale version<\/a>.<\/p>\n

\"45\"<\/p>\n

Like I said before, making pot stickers is a zen moment for me.<\/p>\n

I can really focus on this one task and think about nothing else.<\/p>\n

 <\/p>\n

\"55\"<\/p>\n

Everyone has their own way to fold wrappers, but for me five creases seem just right.<\/p>\n

\"57\"<\/p>\n

And I love the feel of achievement when they are all made.<\/p>\n

Ta da(lol)!<\/p>\n

\"59\"<\/p>\n

I use my trusted Zojirushi griddle<\/a> for cooking my pot stickers.<\/p>\n

It’s good quality, the depth of the pan is perfect for holding water, and the lid covers the entire pan very well for steaming.<\/p>\n

This griddle is like perfectly made for cooking pot stickers (and so many other things)!<\/p>\n

\"61\"<\/p>\n

\"63\"<\/p>\n

I like them when the beautiful orange color of the sweet potatoes comes through the wrappers when cooked.<\/p>\n

\"64\"<\/p>\n

So delicious!<\/p>\n

I always thought pot stickers might be the only thing where I could not give up meat, but I think I’m changing my mind…<\/p>\n

\"65\"<\/p>\n

Sweet Potato Baby Bella Pot Stickers<\/strong><\/p>\n

filling
\n– canola oil
\n– 1 cup chopped Baby Bella mushroom
\n– 3 cloves garlic, chopped
\n– canola oil
\n– salt and pepper
\n– 1\/4 cup chopped scallion
\npot sticker wrappers
\nsauce
\n– 1 tablespoon soy sauce
\n– 1 tablespoon white vinegar
\n– a splash of sesame oil<\/p>\n

1. Make filling. Sautee Baby Bella and garlic in oil. Salt and pepper.
\n2. Add chopped scallion.
\n3. Place about 1 teaspoon of filling on wrappers and fold them.
\n4. Preheat the griddle at 350F. Lightly coat the griddle with canola oil.
\n5. Place the pot stickers on the griddle. Cook for a few minutes until the bottom is browned. Add about a cup of hot water. Cover with a lid. Continue to cook for a few more minutes. Take the lid off. Continue to cook until there is no water.
\n6. Serve with sauce.<\/p>\n

\"48\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I was in a mood for pot stickers, but I wanted my filling to be other than meat. Then I realized that I had some roasted sweet potatoes in the fridge and I decided to use them. This is not the first time I made no-meat pot stickers. If you are interested in other versions, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,22,28,29],"tags":[],"class_list":["post-43001","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43001"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43001\/revisions"}],"predecessor-version":[{"id":43022,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43001\/revisions\/43022"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}