Make us your home page
Instagram

Today’s top headlines delivered to you daily.

(View our Privacy Policy)

EATING well

An easy, healthy pot sticker with a sweeter side

Blueberry pot stickers are made with wonton wrappers.

Associated Press

Blueberry pot stickers are made with wonton wrappers.

By Sara Moulton

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. And this time of year, when I think sweet, I think blueberries.

Their deliciousness aside, blueberries are a wonderfully healthy fruit — high in fiber, vitamin C and antioxidants — and this is their season, whether you buy them cultivated or wild. Even frozen berries would work well here. Just defrost them in a colander — taking care to capture the juice that leaks out of them as they come to room temp (you'll add the juice to the sauce) — then pat the berries dry before you encase them in the wrappers.

Given how wildly blueberries can vary in their acidity and sweetness, be sure to taste a berry or two before you make this recipe. You'll want to increase the lemon juice if the berry is relatively flat, and increase the sugar if the berry is exceptionally tart. And by the way, this recipe would work with almost any fruit.

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. I even use them to make giant ravioli or individual lasagna stacks. They must be wrapped tightly, however, and not left out uncovered for very long when you're working with them. Otherwise, they'll dry out. They freeze very well, wrapped in plastic, then foil. I try to keep a supply in the freezer at all times.

It's easy to make this recipe. But you have to cook the pot stickers soon after you make them, and then eat them right away. Ideally, you should prep the pot stickers just before dinner, then park them on a sheet pan sprinkled with a dusting of cornstarch until you've finished the main course. This keeps them from sticking to the pan.

When you're ready for them, they cook up in 5 to 8 minutes. And if it turns out that you don't eat every last one at a single sitting, just put the leftovers in the fridge. My daughter Ruthie swears they're delicious cold the next day. I find them fairly addictive at any temperature.

Blueberry Pot Stickers

3 cups blueberries, divided

¼ cup nonfat plain Greek yogurt

2 tablespoons orange liqueur (optional)

2 tablespoons sugar, divided

4 teaspoons lemon juice, divided

16 square wonton wrappers

1 tablespoon 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, the yogurt, the orange liqueur (if using), 1 tablespoon of the sugar, and 2 teaspoons of the 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 of the 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 the dumplings, brush the 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 the remaining blueberries and wrappers.

In a large nonstick skillet over medium, heat the oil until hot. Arrange the wonton packages, seam sides up, in the skillet. Cook until the bottoms are golden, about 1 to 2 minutes. Add ½ cup water, reduce the heat to low, cover the 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 the lid and continue to cook until the water has completely evaporated and the bottoms of the pot stickers are crisp and golden. Gently loosen the pot stickers and divide among 4 dessert plates. Sprinkle lightly with powdered sugar and top each plate with a small scoop of frozen yogurt. Garnish with the remaining blueberries and mint and serve with the blueberry sauce on the side.

Serves 4.

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

An easy, healthy pot sticker with a sweeter side 09/04/13 [Last modified: Thursday, September 5, 2013 12:54pm]
Photo reprints | Article reprints

Copyright: For copyright information, please check with the distributor of this item, Associated Press.
    

Join the discussion: Click to view comments, add yours

Loading...
  1. 'Empire' star Grace Byers keynotes USF Women in Leadership & Philanthropy luncheon

    Human Interest

    BY AMY SCHERZER

    TAMPA — The first University of South Florida graduate to address the USF's Women in Leadership & Philanthropy supporters, Grace Gealey Byers, class of 2006, centered her speech on her first name, turning it into a verb to share life lessons.

    Grace Byers, University of South Florida Class of 2006, stars on the Fox television show Empire. She delivered the keynote at the USF Women in Leadership and Philanthropy luncheon Friday. Photo by Amy Scherzer
  2. Southeast Seminole Heights holds candlelight vigil for victims' families and each other

    News

    TAMPA — They came together in solidarity in Southeast Seminole Heights, to sustain three families in their grief and to confront fear, at a candlelight vigil held Sunday night in the central Tampa neighborhood.

    A peaceful march that began on east New Orleans Avenue was held during the candlelight vigil for the three victims who were killed in the recent shootings in the Seminole Heights neighborhood in Tampa on Sunday, October 22, 2017.
  3. It's not just Puerto Rico: FEMA bogs down in Florida, Texas too

    HOUSTON — Outside Rachel Roberts' house, a skeleton sits on a chair next to the driveway, a skeleton child on its lap, an empty cup in its hand and a sign at its feet that reads "Waiting on FEMA."

    Ernestino Leon sits among the debris removed from his family’s flood-damaged Bonita Springs home on Oct. 11. He has waited five weeks for FEMA to provide $10,000 to repair the home.
  4. McConnell says he's awaiting Trump guidance on health care

    STERLING, Va. — Senate Majority Leader Mitch McConnell said Sunday he's willing to bring bipartisan health care legislation to the floor if President Donald Trump makes clear he supports it.

    Senate Majority Leader Mitch McConnell says he’s “not certain yet” on what Trump wants.
  5. Tampa's Lance McCullers shows killer instinct in pitching Astros to World Series

    Ml

    HOUSTON — It felt like the beginning on Saturday night at Minute Maid Park, the arrival of a new force on the World Series stage. The Astros are back, for the first time in a dozen years, and they want to stay a while.

    Houston Astros starting pitcher Lance McCullers (43) throwing in the fifth inning of the game between the Houston Astros and the Tampa Bay Rays in Tropicana Field in St. Petersburg, Fla. on Sunday, July 12, 2015.