As promised, below is the recipe I entered in this weekend’s Big Island Avocado Festival. While the recipe didn’t snag any awards, I do think it is a fun vegetarian version of potstickers that is totally unexpected.
They do take some time to assemble, so if you can borrow an extra set of hands, that would make the process much faster.
Avocado Kim Chee Potstickers
· 1 package locally made potsticker/gyoza wrappers (you’ll need about 50)
· 1 ripe Big Island avocado
· 1 cup locally made kim chee
· 1 chopped Big Island green onion
· ¼ cup chopped Big Island cilantro
· ¼ cup chopped Thai basil
· About 6 TBL spoons coconut oil
· 4 TBL spoons rice vinegar
· 2 chopped garlic cloves
Make dipping sauce first, so it can marinate. Combine ingredients in a mason jar and shake well.
In a small bowl, combine and mash avocado, chopped herbs, lime juice and salt.
In a food processer, pulse kim chee until shredded.
In another small bowl, beat the egg.
Working one at a time, fill each wrapper with 1 tsp avocado mixture and 1 tsp kim chee.
With your finger, put a little egg on edge of wrapper, fold over and press to seal.
In a skillet over medium heat, add about 1 tsp coconut oil.
Cook 6 – 10 potstickers at a time – do not crowd in pan.
Cook covered for 2 minutes, flip and cook another 2 minutes uncovered.
Repeat until all potstickers are cooked, adding coconut oil as needed.
Serve with dipping sauce and enjoy!