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Indo-Chinese Pot-stickers and Dumplings

An Indian-Chinese fusion shrimp dumpling seasoned with achaar, turmeric, ginger-garlic paste

Servings 6 people

Ingredients

  • 1 lb shrimp (peeled and deveined)
  • 1 large carrot
  • 2 green onions
  • 1/2 bell pepper (orange, red, or yellow)
  • 1 cup chopped Tindora (may substitute with another vegetable)
  • 2 serrano chilies
  • 1 1/2 tsp achaar of your choice
  • 1/2 tsp turmeric
  • 1 1/2 tsp ginger-garlic paste
  • 1 tsp lime juice (or to taste)
  • 1/2 tsp salt (or to taste)
  • 1 packet wonton wrappers
  • 2 tsp oil
  • 1 tbsp cornstarch (combined with water for sealing) may also substitute with eggwash

Instructions

  1. In a food processor combine your shrimp, carrots, chilies, bell pepper, green onion. Set aside.

  2. Finely chop your tindora vegetable. In a small pot/pan, add in some oil on medium-high heat. Cook down your tindora. Once softened, add in your ginger-garlic paste, achaar, and turmeric. Allow it to cool.

  3. Once cooled, in a medium-sized bowl - combine all your ingredients from the food processor along with the cooked down tindora and seasonings. Add salt and lime juice to taste. Mix well. 

  4. In a small ramekin or bowl, combine a tablespoon of water and a tablespoon of cornstarch. Mix thoroughly. This will serve as your glue. You may also use egg-wash if you'd like. 

  5. Lay out your wonton wrapper. Place 1 tsp in the center. (Try not to overfill by adding too much). Using your clean finger or a brush, cover the border with the cornstarch/water mixture. Seal the edges shut. (Make sure to cover the wonton wrappers with a damp kitchen towel so they don't dry out while you work!)

Potstickers - Frying Method

  1. Fill a heavy-bottomed pot or pan with an inch of oil. Allow to come to a temperature of about 350 F. 

  2. Add a few potstickers at a time. Fry on each side until golden brown. This should not take longer than a few minutes. Let them sit on a plate lined with paper-towel to drain excess oil.

Steaming Method

  1. Fill a large pot with an inch or two of water. Place on medium-high heat and bring to a simmer.

  2. Line your bamboo steamer with parchment. If you do not have  a steamer, you may use a colander. Lightly grease it. 

  3. Place your dumplings into the steamer and place the lid on top of it. 

  4. Allow dumplings to steam for about 15 minutes, or until translucent. (Try not to keep opening the lid to peak, this will only make the cooking time longer.) Make sure there is enough water in the pot at all times. If there isn't much left, add more.