Chicken Shiitake Potstickers

November 13th, 2019 | Posted by Milana in Appetizers | Recipes - (0 Comments)

Chicken Shiitake Potstickers


1 lb. Ground Chicken Thighs

3/4 Cup diced fresh Shiitake mushrooms (trim stem)

1/4 cup fresh cilantro, finely chopped

3 scallions thinly sliced (white and green parts)

3 cloves garlic, minced

2 Tbsp Reduced Sodium Soy Sauce or Coconut Aminos

1 Tbsp Toasted Sesame Oil

1 Tbsp Ginger paste

1 Tbsp Rice Vinegar

1/2 tsp finely ground black pepper

1/4 tsp red pepper flakes (optional)

36 Twin Marquis Spinach Square Wonton Wrappers

1/4 cup Avocado or Peanut Oil, divided

Small glass bowl with water

Pastry Brush


In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*

To assemble the dumplings, place wrappers on a wooden cutting board or any work surface. Spoon about 2 tsp of the chicken mixture into the center of each wrapper. Using a pastry brush, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal and fold over edges over each other to create a fan-like design. Place on a large plate covered with towel so the potstickers don’t dry out. Continue wrapping until finished.

Heat 2 tablespoons of oil in a large skillet that has a fitted lid over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Flip and fry for another minute. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and dumplings are crisp and golden, about 2-4 minutes.

Serve immediately with Thai Sweet Chili Sauce for dipping.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

•Adapted from Damn Delicious.

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Rating: 5.0/5 (1 vote cast)

Zucchini Carrot Potato Roll

November 25th, 2015 | Posted by Milana in Appetizers | Recipes - (0 Comments)

So ever have trouble figuring out an appetizer that everyone including people who dislike veggies will enjoy? Let’s just say, your troubles are over! Thanx to this yummy recipe! It’s packed with nutrients that your guests will thank you for! 


2 medium zucchini 

1 medium potato (I like it better with sweet potato)

 1 carrot 

2 large eggs + 2 egg whites

1/2-3/4 cups white whole wheat flour until consistency of pancake batter is reached. 

salt & pepper to taste 


I grate all veggies in my food processor. Then add eggs, flour, salt and pepper and pulse until I reach a creamy consistency. 

place on parchment paper using a medium sized cookie sheet. Bake for 400 and bake about 20-30 min depending on ur oven . Once baked cool off lift up don’t worry if it will be stuck to parchment paper I just turn it around use the ugly side as the inside of the roll. 
**separately mince garlic and dill. add mayo. mix. Spread over the zucchini cake and roll. Then once rolled, spread some more of the garlic dill mixture on the top.


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Rating: 5.0/5 (3 votes cast)