Sweet Potato-Kale...Potstickers!

Sweet Potato and Kale seems to be the theme for several recipes I've seen lately. Well, I love Asian tastes and wanted to do something a little different. This recipe is loose and you can use what you want! I will tell you what I used.







1 med. sweet potato (peeled, chopped and cooked to your preference. I boiled)
about 1/4 head cabbage, cut small
1 small bunch Kale, ribs removed and cut small (please wash!)
2 hand-sized pieces seitan, cut small
1/4 block firm tofu, cut into chunks
Vegan Gyoza/Wonton wrappers
dash garlic powder
dash onion powder
2 good (or 3 sad-looking) green onions, chopped (also called scallions)
soy sauce to taste
sesame oil to taste
salt to taste
2/3-1 c vegetable broth

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 tsp. filling into wrappers and place on a plate. Repeat with desired amount of wontons.

Heat a nonstick pan and add 1-2 tsp. 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.

Do not know how to fill a wrapper? Here is a video. Ignore the meaty. Also, don't fill as much. This person makes it a little more difficult than it has to be. (Person I linked to, if you want me to remove this, I will!)