When given an option between steamed or pan-fried dumplings a.k.a potstickers, I always go for the pan-fried ones. They stick to the pan while cooking, and hence the name. Contrary to the term fried, they are not that fatty. For an extra spritz of oil, the dumplings are crunchy on one side, adding a new dimension. Having said that I still like . This is just for a change.
Since there is not a whole lot of flavour going on with the wrapper, I kept the filling fresh and crunchy. The veggies are barely sautéed, and the cabbage is added at the last minute. The residual heat is just enough to cook it. The filling is mildly seasoned and hence the flavour comes from the veggies only.
They look and taste delicious and you can gulp down a dozen of ‘em in one sitting. But this is not one of those recipes that you do when it is almost meal time. It requires some planning and assembling, because shaping the dumplings takes some time. You can definitely make ahead and freeze ‘em and cook just before serving.IngredientsCabbage – 2 cups, shredded
Carrot – 1 cup, shredded
Bell pepper – 1 big, shredded
Green chilli – 1, minced
Ginger – 1 inch, grated
Lemon grass – 1 tbsp, grated
Soy sauce – 2 tbsp
Sesame oil – 1 tbsp
Wonton wrappers – 1 packetMethod
Reserve some shredded cabbage, carrots and bell pepper for plating. Put a wok on high heat. Add oil and quickly stir fry carrot, bell pepper with green chilli, ginger and lemon grass, for about a minute. Season with soy sauce, salt and pepper. Switch off the flame and mix the shredded cabbage. Mix thoroughly and set aside.
Take 6 wonton wrappers at a time and form an assembly line. Brush the edges with water, place a tbsp of filling in the center, and fold as a square or a triangle. Pinch the edges and transfer the finished wontons onto a baking sheet and keep them covered with a kitchen towel. Proceed to finish the rest.
Take a flat pan with lid and put it under medium heat. Spray the pan with a tsp of oil and place 5 or 6 filled wontons without crowding the pan. Don’t disturb the potstickers for a whole minute. After they have crisped on one side, gently pour ¼ cup of water in the pan and close the lid. The steam from the evaporating water will cook the potstickers. When all the water has dried and the wonton wrappers are transparent, they are done. Gently transfer onto a platter prepared with the reserved vegetables and serve immediately with your favourite .