JUST Egg really is a game changer. Sure egg whites have better nutritional value, but 1. not vegan, and 2. I'm allergic to them apparently.
Referenced: Ahead of Thyme | Taste of Home | Corrie Cooks | Williams & Sonoma
Makes: ~1 dozen | Time: 40 min
Ingredients
1 tbsp oil
2 green onions, chopped (both green and white)
2 cloves of garlic, minced
2/3 cup JUST Egg
1 tbsp sesame oil
1 tsp coconut aminos (+ more of dipping)
½ tsp salt
¼ tsp black pepper
12-16 wonton wrappers
Instructions
Heat a pan with oil over medium heat. Add garlic and green onion and saute for 2 minutes. Add JUST Egg and cook through. Use a fork to make sure it breaks into small pieces.
Add JUST Egg scramble to a bowl with sesame oil, aminos, S&P. Mix well.
Scoop approximately 1 tablespoon of the mixture into the centre of a dumpling wrapper. Dip your finger in water and smear along the edges of the dumpling wrapper. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside. Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork. Repeat until all the mixture is used up.
Pour 1 1/2 cups water into your Instant Pot and place a trivet. Place your dumplings in steamer baskets on the trivet. Close the lid and cook at high pressure for 6 minutes. When cooking time is complete, do a quick pressure release. Or use the steam function for 10 minutes. Also do a quick pressure release.
Plate your dumplings. Enjoy with coconut aminos for dipping. I also served with an easy Asian salad kit to get some veggies in is.