Indo-Chinese Potstickers

Happiness is… trying out a dish that was in your pending-list for a long long long time!!! I had potstickers once before and ever since I became a fan of it! The one I had was an Indo-Chinese version only so I was tempted to try the same one… And yes, I finally did!!! I’m no longer a potstickers-virgin :P

Many confusions… Should I pleat the potstickers or go ahead with simple plain sides??!!! Should I seal the edges with water or cornstarch slurry??!!! Should I serve it with a dip or just with my gravy manchurian??!!! Ufffff… I did everything and it fell in place :P We both loved it like anything.. n the whole plate was empty within 5-7 mins of serving ;)

INGREDIENTS:

For Covers–

1 cup Plain Flour
1 tsp Salt
2 tsp Oil
Water, as needed

For Stuffing–

1/2 cup Cabbage, finely chopped
3-4 Button Mushrooms, finely chopped
1/2 Carrot, finely chopped
1/4 Capsicum, finely chopped
1 tbsp Olive or Sesame Oil
1-2 tsp Soy Sauce
1 tsp Ginger-Garlic-Green Chillies Paste
Salt, to taste
Black Pepper, to taste

For Dip–

Soy Sauce
Lemon Juice (I’m allergic to vinegar, so it’s my substitute)
1 Red Chilly, chopped
Salt, if required

STEPS TO FOLLOW:

1. Mix all the ingredients of cover and knead a soft dough by adding water as required. Cover with a damp cloth and keep it side for half hour.
2. Heat oil in a pan and add 3G paste into it.
3. Once it’s sauteed well, add all veggies with spices, soy sauce and stir-fry them for a few seconds on high heat.
4. Transfer to another bowl and let it cool down completely.
5. Mix all ingredients of dip together and keep it in fridge.
6. Now divide the dough in 10-12 equal portions and roll them out puri sized, thin ones. Keep a wax/baking paper between each one to avoid sticking. Keep them covered with a damp cloth too.
7. Take one and put some stuffing in center and hold it half folded. Seal the edges simply as it is or do it like the pic.
8. Heat 1 tsp or oil in a thick bottomed pan and put all the pot-stickers in it.
9. Once they’re slightly browned at bottom, add 1/2 cup water (or vegetable stock) and cover with a lid.
10. Cook for about 5 mins and serve hot with dip!!!