1/4 cup
Macadamia Nuts
natural dry-roasted, chopped
1/4 cup
Evaporated Cane Sugar
1/4 tsp
Nutmeg
freshly grated
1/2 cup
Mango
fresh ripe, peeled, seeded & fine diced
1
Banana
small-sized, ripe, no brown spots, finely diced
20
Gyoza Wrappers
3 Tbsp
Canola Oil
Topping
1/2 cup
Honey
(local honey preferred)
1 oz
Raspberries
fresh & sliced in half lengthwise
1 cup
Vanilla Ice Cream
or Frozen Coconut Milk or Coconut Gelato
Instructions
Potstickers
Soak 1/2-cup of Bob\'s Steel Cut Oats in 1 cup filtered water (covered) overnight in the refrigerator.
In a heavy 3-quart pot, bring 1-1/2 cups filtered water to a rapid boil on high heat. Add salt.
Drain oats in cheesecloth-lined colander over bowl. Reserve the oat soaking water. Stir oats into boiling water. Cover and reduce heat to medium-low for about 10 minutes, stirring occasionally. In the last two minutes, remove lid, increase heat to stir out moisture and let oats become very thick. Remove from heat, pour into a large bowl and cool for two minutes.
Stir in nuts, Bob's Red Mill Evaporated Cane Juice, nutmeg, mango, and banana.
Dampen the inner edges of wrappers with oat water. Place 1 Tbsp of oat mixture on center of each wrapper, fold and pinch closed along the moistened edge with fingertips to make a moon shape. Dip in oat-water and shake excess.
Heat oil in a non-stick 12-inch fry pan to medium-low. Add the dumplings and cook until the bottoms are just lightly golden. Turn dumplings over and replace lid; cook another two minutes. Remove with slotted spatula onto serving plate.
Topping
Drizzle with honey. Garnish with raspberries and one small scoop of frozen dessert.