Healthy dessert pot stickers

By SARA MOULTON

The Associated Press

I have always been a huge fan of the Chinese dumplings known as pot stickers. They’re wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then served with a dipping sauce. Yum!

Thinking about pot stickers recently, it occurred to me that if you swapped out the savory for something sweet, you’d have a dandy little dessert on your hands.

Blueberries are a wonderfully healthy fruit — high in fiber, vitamin C and antioxidants — whether you buy them cultivated or wild.

Given how wildly blueberries can vary in their acidity and sweetness, be sure to taste a berry or two before you make this recipe.

Wonton wrappers are one of my favorite cheating ingredients. They are made out of the same ingredients as Italian pasta and are available in the dairy, Asian or frozen food sections of many supermarkets.

It’s very easy to make this recipe. But you have to cook the pot stickers soon after you make them, and then eat them right away. If you prepare them too far ahead, the bottoms of the wrappers get soggy.

BLUEBERRY

POT STICKERS

Start to finish: 35 minutes

3 cups blueberries, divided

¼ cup nonfat plain Greek yogurt

2 Tbsp. orange liqueur (optional)

2 Tbsp. sugar, divided

4 tsp. lemon juice, divided

16 square wonton wrappers

1 Tbsp. vegetable oil

1 cup low-fat vanilla frozen yogurt

Powdered sugar and mint sprigs, to garnish

In a blender, combine 1 cup of the blueberries, yogurt, orange liqueur (if using), 1 tablespoon of sugar, and 2 teaspoons of lemon juice. Puree until very smooth, then set aside.

In a medium bowl, toss a heaping cup of the remaining blueberries with the remaining tablespoon of sugar and 2 teaspoons of lemon juice.

Spread out 4 wonton wrappers on a work surface, keeping the rest covered with plastic wrap. Place a small mound of sugared blueberries in the center of each.

To form dumplings, brush edges of the wrappers with water. You can use a pastry brush, but it’s also easy to just dunk your finger in a glass of water and rub it along the edges of the wrappers.

Lift 2 opposite sides of each wrapper up and press together above the center of the blueberry mound. Bring the other two opposite sides up and press them together. This should form a little box with the blueberries inside. Pinch the wrapper together very tightly at the seams to make sure they are well sealed. Repeat with remaining blueberries and wrappers.

In a large nonstick skillet over medium, heat oil until hot. Arrange wonton packages, seam sides up, in the skillet. Cook until bottoms are golden, about 1 to 2 minutes. Add ½ cup water, reduce heat to low, cover skillet, and cook for 5 minutes. At this point the wonton wrappers should look somewhat translucent and cooked. If they don’t, add a little more water and steam for another 2 minutes.

Remove lid and continue to cook until the water has completely evaporated and bottoms of the pot stickers are crisp and golden. Gently loosen pot stickers and divide between 4 dessert plates. Sprinkle lightly with powdered sugar and top each plate with a small scoop of frozen yogurt. Garnish with remaining blueberries and mint and serve with blueberry sauce on the side.

Servings: 4

Nutrition information per serving: 330 calories; 60 calories from fat (18 percent of total calories); 6 g fat (1.5 g saturated; 0 g trans fats); 35 mg cholesterol; 60 g carbohydrate; 3 g fiber; 31 g sugar; 9 g protein; 210 mg sodium.

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