Edamame & Asparagus Pot-stickers with Truffle Oil
One of my favorite appetizers ever are the edamame pot
stickers in truffle oil that they have at Blu Restaurant in Sugar Land, Texas. My
sister would bring me some home from work on an almost weekly basis and I was obsessed
with them! I’m not sure if it was the truffle oil, or the edamame, but it was
absolute perfection to me… They definitely are on my list of the best things I ever
ate. After moving to San Diego these delicious appetizers are now quite out of
my reach, so I decided that I wanted to create some of my own that are macro
friendly and still taste delicious. A few test try’s later and I think I may
have come close to creating something healthy and similar to those delicious
morsels. J
Ingredients:
½ lb of asparagus
1 lb shelled edamame
½ avocado
1 lemon
20 dumpling wrappers or as many as desired
Pinch of thyme
1 cup low sodium chicken broth
2 tbsp coconut oil divided
1 tbsp Mrs. Dash original seasoning
Salt & pepper to taste
1 tsp sriracha sauce
1 tbsp. truffle oil
Nutritional
value: (per pot sticker)
Calories: 18
Carbs: 2
grams
Fat: .05
grams
Protein: 1
gram
Directions:
Remove from the oven and place into a blender, along with
spices and one lemon squeezed and ½ avocado. Blend on high until the veggies
are broken down and become pureed. (if needed add in about 2 tbsps of coconut
milk or almond milk)
Place in fridge until mixture has cooled and firms.
Place 1 dumpling wrapper on work surface and top with 1
teaspoon filling. Brush edges with water and press to seal, forming a half moon
shape. Repeat until you have as many as desired. Keep wrappers covered with a damp towel to
avoid drying out. I wrapped them two different ways.
In a baking pan pour 1 cup of chicken broth and place
pot-stickers in the pan. Spray PAM on top of dumplings and place in the oven at
400 for 30 minutes.
Remove from the oven and drizzle with Sriracha sauce and Truffle Oil. Serve warm… they taste the best that way :) ENJOY!
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