Recipe provided by Lenny and Sara Martinelli of Delicious Living.
According to DeliciousLiving.com, test tube and animal studies suggest green tea catechins could help protect against many cancer types, including lung, colon, and skin cancer. A small study in Italy found tea catechins prevented prostate cancer development in men with precancerous cells.
Accompany pot stickers with your favorite dipping sauce, such as soy or sweet and sour.
- 1 cup thinly sliced napa cabbage
- 2 green onions, thinly sliced
- 1/2 cup thinly sliced bok choy
- 1/2 cup peeled, sliced, and finely chopped jicama
- 1/2 tablespoon grated fresh ginger
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons Gyokuro tea leaves (or any loose leaf Japanese green tea)
- 1 cup nearly boiling water
- 1/2 cup room-temperature water
- 1/2 tablespoon cornstarch
- 1 package dumpling wrappers (18-24 total)
- 2 tablespoons organic vegetable oil
- Hot (but not boiling) water, for steaming
- Combine first seven ingredients (cabbage through soy sauce) in a large bowl.
- Steep tea in 1 cup nearly boiling water for 15 seconds. Strain tea; discard water. Chop tea leaves and add to cabbage mixture.
- Combine ½ cup water and cornstarch. Place 1 tablespoon cabbage mixture in center of a wrapper. Brush edges with water-cornstarch mixture. Fold to make a half-moon shape. Press edges and crimp with a fork. Repeat with all wrappers and filling.
- Heat 2 tablespoons vegetable oil in a sauté pan. When hot, add six dumplings to sear. When brown, turn, and then add ¼ cup hot water and cover immediately to steam. Steam 2–3 minutes; remove from heat. Repeat with all dumplings.