Vegetarian Pot Sticker Dumplings – by Amruta Nargundkar
Some things stick in your mind - and you have a hard time shaking them off.
A song you that you hear first thing in the morning - and actually hate.
Intrusive thoughts about what you’re going to do tonight – when you are writing the last exam for the year.
Potstickers you have very reluctantly and suspiciously bit into in a small dumpling place in China Town, at the behest of well meaning but momentarily untrustworthy friends - and instantly get hooked onto to them!
This is what happened to Amruta Nargundkar when she was introduced to these unforgettable pot sticker dumplings.
Making them and getting them perfect the first time on - in the comfort (and safety) of her kitchen, Amruta quips, " A wary vegetarian gets a new and better appreciation of new cuisines, flavours and cooking techniques by cooking them at home!"
Can't agree more with you, my dearest daughter.
Then, the mum in me has to say this-
“Let this be a mindsticker - Cooking is more exciting and adventurous than eating!”
Vegetarian Pot Sticker Dumplings (by Amruta Nargundkar)
1 onion, chopped fine
1 tbsp minced ginger
1 tbsp minced garlic
1 cup chopped mushroom
2 cup white cabbage, shredded
1 cup carrot, shredded
½ cup spring onion, chopped
1 tsp white pepper
1 tbsp light soy sauce
1 tsp rice vinegar
1 tbsp sesame oil
1 tsp black sesame seeds
2 tbsp chopped coriander
1 package wonton skins, also called gyoza
Salt to taste
A pack of wonton wrappers
In a wok or large pan, add a little oil and saute onions, garlic and ginger. Add the sesame seeds to they get a little toasted in the oil and let out the flavour.
Add the mushrooms and stir. Add the cabbage, carrots and spring onions. Season with the soy sauce, vinegar, white pepper and salt. Stir it a little more till it becomes dry. Add the sesame oil and coriander when mixture is cooled.
Adjust the tastes.
Using the wonton wrappers, make dumplings in whatever shapes you like, keeping the bottom flat.
Heat a medium sized wok/ non-stick pan and coat it liberally with oil. Arrange 10-12 dumplings in the centre. Watch carefully, and when the bottom of the dumplings get golden, add ½ cup of water and immediately cover with a high domed lid. This will steam the dumplings.
Carefully monitor the cooking of the dumplings and when the water completely evaporates let the bottom of the dumplings get crisp again. The dumplings will now stick to the pot, justifying the name!
Serve hot with a dipping sauce.
Suggestions for the dipping sauce – combine
4 tbsp soy sauce
¼ tsp garlic paste
1 tbsp dark soy sauce (sweeter than the thin soy sauce)
1 tbsp rice vinegar
Chilli flakes and sesame seeds
1 tsp sesame oil