How to make Veg Pot Stickers -
This is a dumpling that is pan cooked where one side is slightly burnt
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Wonton skins/wrappers, Spring onion bulb (हरे प्याज़ का सफेद भाग)
Cuisine : Chinese
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Dabeli Khatte Meethe Prawns Nutritious Soya Kababs Masala Egg Roll - SK Khazana
Veg Pot Stickers Recipe Card
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.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Veg Pot Stickers Recipe
Wonton skins/wrappers 8
Spring onion bulb 1
Oil 1 teaspoon 1 tablespoon
Medium onion finely chopped 1
Ginger finely chopped 1 teaspoon
Button mushrooms 2-3
Medium carrot peeled and grated 1
Small cabbage 1/2
Salt to taste
Fresh coriander sprigs 12-15
Soy sauce 1/2 teaspoon
Chilli vinegar 1/2 teaspoon
Crushed black peppercorns 1/2 teaspoon
Cornflour 1/2 teaspoon
Chopped spring onion greens to serve
Method
Step 1
Finely chop spring onion bulb.
Step 2
Heat 1 teaspoon oil in a non-stick pan, add spring onion bulb, onion and ginger and saute.
Step 3
Finely chop mushrooms and add along with carrot, toss well and saute.
Step 4
Grate cabbage and add. 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 leaves and mix well. Add cornflour, mix well and cool down to room temperature.
Step 7
Place wonton skins/wrappers on the 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 1 tablespoon oil in another non-stick pan. Place the triangles in it and cook till the underside turns crisp and golden. Turn them over, sprinkle some water, cover and cook for 7-8 minutes.
Step 9
Serve hot on a bed of chopped spring onion greens.
Nutrition Info
Calories : 406 Kcal
Carbohydrates : 91.4 gm
Protein : 12.1 gm
Fat : 11.3 gm
Other : 10.7
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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.
