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How to make Veg Pot Stickers

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This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Wonton skins/wrappers, Button mushrooms (बटन मशरूम)

Cuisine : Chinese

Course : Snacks and Starters

Veg Pot Stickers
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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

You can also find more Snacks and Starters recipes like Potato Cheese Croquettes, Methi Gota, Garlic And Hazelnut Crusted Prawns, Kheema Samosas.

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Veg Pot Stickers Recipe Card

Veg Pot Stickers
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Veg Pot Stickers Recipe

  • Wonton skins/wrappers 8

  • Button mushrooms 2-3

  • Spring onion bulb 1

  • Oil 2 teaspoons

  • Onion finely chopped 1 medium

  • Ginger finely chopped 1 teaspoon

  • Carrot 1 medium

  • Cabbage 1/2 small

  • Salt to taste

  • Fresh coriander sprigs 12-15

  • Soy sauce 1/2 teaspoon

  • Chilli vinegar 1/2 teaspoon

  • Crushed black peppercorns 1/2 teaspoon

  • Cornstarch 1/2 teaspoon

  • Chopped spring onion greens for servin

Method

Step 1

Finely chop spring onion bulb.

Step 2

Heat 1 tsp oil in a non-stick pan. Add chopped spring onion bulb, onion and ginger and saute.

Step 3

Finely chop mushrooms and add alongwith carrot, toss well and saute.

Step 4

Grate cabbage into the pan and add salt, mix well and cook for 4-5 minutes.

Step 5

Finely chop coriander sprigs and place in a bowl.

Step 6

Add soy sauce and chilli vinegar to the pan and toss well. Add crushed peppercorns and toss well. Transfer into the bowl with the coriander and mix well. Add cornstarch, mix well and cool to room temperature.

Step 7

Place wonton skins/wrappers on a worktop. Apply water on the edges, place a spoonful of the cooked vegetable mixture in the centre, bring the diagonal ends together and seal to make triangles.

Step 8

Heat remaining oil in another non-stick pan. Place the triangles and fry till crisp and golden from one side. Sprinkle some water, cover and cook for 7-8 minutes.

Step 9

Serve hot on a bed of chopped spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.