Manchurian Potstickers

May 18

Loosely put, Indo-chinese food combines distinct flavors from Chinese and Indian cuisine. It has a cult following, with Manchurian arguably it’s central dish.

I put Chinese back in the crowd-favorite Manchurian, by combining it with pan-fried, crispy potstickers. It has all the ingredients of manchurian, rolled in rice wrapper that is pan-fried, and dipped in a spicy, sour green chili sauce!

MANCHURIAN POTSTICKERS

makes 25-30 potstickers

YOU WILL NEED

1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup + 1 tablespoon chopped green onions/scallions
1 tablespoon minced garlic
1/2 teaspoon finely chopped green chilies
1 tablespoon corn starch
1 teaspoon soy sauce
1/2 teaspoon black pepper powder
salt to taste
15 rice wrappers
2 tablespoon oil (preferably peanut) + more for greasing the prep plate
green chili sauce for dipping

METHOD

In a large bowl, mix shredded carrots, cabbage, scallion, garlic, chilies, corn starch, soy sauce and black pepper. Adjust the salt as required and set aside for 15-30 minutes.
Squeeze of the liquid between palms of your hand from the veggie mixture and discard the excess liquid.
Break the rice wrappers in half to have about 30 semi circles.
Grease a large plate with oil. Use this to place rolled potstickers. The oil will prevent the potstickers from sticking to the plate and each other.
Layout a clean, damp kitchen towel on the working surface. Dip the rice paper in cold water quickly and place them on the damp towel. Wait for a few seconds until they are pliable but not too soft. The paper will continue to become softer once out of water, so dip one rice paper at a time.
Place 1-2 teaspoon of the veggie mixture, and start rolling it into a cone, pushing the veggie mixture in. Seal the ends. Repeat until all the veggie mixture is used up.
In a hot skillet, pour 2 tablespoons of peanut oil and pan-fry the potstickers on both the sides until slightly golden.
Dip them in spicy green chili sauce.
Like all Indo-chinese food, enjoy them hot!

NOTES