This would have been my reaction if you had asked me about pot-stickers 1 year ago. I first tasted them when J took me to this restaurant that specializes in mock-meat entrees. I hated the place! Being a hard-core vegetarian all my life, I could not swallow the kung pau chicken/hunan beef even though I knew it was vegan!!! And, I was certain their vegetable soup contained some animal blood!! Add to my misery the next table had ordered - Duck roast! Oh lord, that was enough to make me nauseous! I wanted to run but did not want to spoil it for J- the guy was all into the beef thingy!! Strangely though we left soon after-even before the lady in the next table had finished half her duck. J later told me that I looked as if I would puke any minute and he did not want a scene!! If this makes you think that it was our last visit to that place - you are wrong! We were there the following weekend, ordered the same thing but 1 small change- I licked my plate clean!! Yep, I was hooked (thats in bold, underlined and in capitals!!). I'd discovered my inner carnivore- roar?!
I don't think I can recreate their chicken/beef/duck entrees, but I searched around and experimented and finally we have what we think is a tasty pot-sticker recipe. And here it is just for you, step-by-step.
Pot-stickers:
Wonton wrappers (available at your local grocery store)
3.5-4 cups chopped spinach ( I have seen recipes with mushrooms/cabbage, you can use those instead of spinach)
1/4 cup Nutrela soy granules (to resemble pork chops-rrroarr! I bought this in the Indian store)
2 garlic cloves, finely minced
1 Tbsp soy sauce
pinch of salt
1 Tbsp oil
Cook the soy granules according to the instruction on the packet and set aside. Heat oil in a pan add the garlic and let it turn light brown. Add the spinach and saute till its kinda dry and cooked. Now add the soy granules, soy sauce and salt mix well. It should be completely dry. Something like this,
Now comes the part I am not fond of- filling the wontons. Well, thats what husbands are for- don't you agree? Now take a wonton wrapper and put 1 spoon of the filling. Brush the sides of the wrapper with little water and fold it in half, sealing the edges.
Heat a non-stick pan and just lightly grease it. Place the filled wontons in the pan and allow it to brown on one side.
Don't flip, just add 1/2 cup water and cover the pan. This will allow the wontons to steam.
After 5-7 mins, take a peek to see if the water has evaporated (you want all the water to be gone). Remove the lid and cook till the wontons re-crisp. Set aside.
It should look something like this,
If your wontons don't look shrink-wrapped and look puffy instead, it really does not matter- its the taste that counts!
We are now ready to serve,
The dipping sauce is simple to make, just mix 1 tsp peanut butter, 2 Tbsp soy sauce, 2 Tbsp water, 1/2 tsp grated ginger, 1 finely chopped dry red chilli, 1 tsp chopped cilantro. Mix well and set it aside in the refrigerator for an hour-this allows the flavours to mingle!
How to eat it? Well, take a pot-sticker, dip it in the sauce and say Ahhhhh...... You must taste the soft yet chewy wrapper, savoury filling and bit of the crunchy bottom! This was our dinner last night, light yet tasty. We ate it watching "As time goes by" on Netflix...I love Saturdays!
