Whole Wheat Veggie Pot Stickers

Whole Wheat Veggie Pot Stickers

Ingredients

1. For the Chappati Dough

A. Whole Wheat Flour 2 cups

B. Water 1 cup(approx)

C. Oil 3 tsp plus 1/2 tsp for oiling the dough

D. Salt

2. For The Filling

A. Shredded cabbage 1 cup

B. Finely chopped capsicum 1/4 cup

C. Grated carrots 2 tbsp

D. Finely chopped mushrooms 1/2 cup

E. Finely chopped garlic 1/3 cup

F. Finely chopped onions 1/4 cup

G. Soy sauce 1 tbsp

H. Rice Vinegar 1 tsp

I. Salt

J. White pepper 1 tsp

K. Spring Onions 2 finely chopped

L. Sesame Oil 1-2 tbsp

M. Red chilli flakes 1/2 tsp(optional)

3. For Frying

1. Sesame oil 

2. Water 

4. For The Dipping Sauce

A. Soy sauce 1/4 cup

B. Sweet soy sauce or Sweet chilli sauce  1/8 cup

C. Rice vinegar 1 tbsp

D. Dry sherry 1 tbsp

E. Minced garlic 4

F. Sesame oil 2 tbsp

G. Water 2 tbsp

H. Spring onion greens 1 tbsp 

I. Red chilli flakes 1/2 tsp(optional)

5. For The Garnish

A. Spring Onion greens

B. Chilli Flakes(optional)

C. Sesame seeds

Method Of Preparation 

1. Chappati Dough

A. Add flour in a bowl & add salt, oil & mix well.

B. Then add hot water little at a time & using your fingers bring the dough together & make a ball out of it.

C. Knead the ball of dough well till it becomes soft & pliable. Please note that the dough should neither be too soft nor too hard.

D. Put it in a bowl & oil the dough(if you wish to) & keep it aside covered with a damp cloth for 15-20 minutes.

2. For The Filling

A. Add oil in a skillet. Add garlic. Sauté till the garlic starts to change color.

B. Then add onions. Sauté till they turn translucent. Then add the spring onion whites.

C. Now add the carrots. Sauté for a while. Then add mushrooms & capsicum. Sauté till all the veggies turn soft & then add the cabbage & sauté till they get cooked. Add salt & pepper & give it a mix.

D. Now add the soy sauce & vinegar & stir well, sprinkle the spring onion greens & turn off the gas.

E. Let this mixture cool.

3. Making The Potstickers

A. Take the dough & divide it into equal sized balls. Keep them covered with a damp cloth.

B. Roll out each ball into roundels/circle/discs about 1/16" to 1/8" thickness. Keep them covered with a damp cloth to prevent them from drying. 

C. In the center of the disc, place a heaped tablespoon of the filling.

D. Using ur fingertips apply some water all the way around the edges of the circle & fold over(pull one side over the other) such that it looks like a semi-circle.

E. Using a fork, you can make those markings on the edges.

4. For Frying

A. Grease a heavy bottomed skillet with oil & turn on the flame & let the pan heat up on medium-high heat. Add three to four dumplings in it with the seam side up. 

B. Once you add the dumplings in the skillet, add 2 tsps of oil on the dumplings(a tsp of oil on all the dumplings together)

C. Cook the dumplings on medium high heat for 3 minutes on one side till it becomes golden brown in color. To check if it has browned, just lift one or two dumplings & check the bottom. The traditional Chinese potstickers are browned only on one side but if you wish to, you can cook both sides. In that case, after 3 minutes, flip to the other side & cook for an additional minute or till this side also becomes golden brown.

D. Now add 1/2 cup of water to the pan(upto 1/8") & immediately cover it with a lid & let them steam. You need to be careful as there will be a lot of splattering. Turn the heat to medium-low & cook till the potstickers get cooked well. This will take upto 4 minutes. 

E. After 4 minutes, open the lid & cook so that the rest of the water evaporates. As the water evaporates, the pot stickers will stick to the bottom of the pan & become crispy again. They need to be soft, at the same time crispy too. Repeat this for all the dumplings.

F. Remove the dumplings on to a plate & when serving always serve with the browned side facing up.

5. Dipping Sauce

A. In a non stick pan, mix everything together & put it on a gas & turn on the flame to medium low. Keep stirring till it begins to boil & turn off the flame. Garnish with spring onion greens.

B. Turn off the flame as soon as it is about to start boiling. Do not let the sauce boil.

6. Plating

1. Arrange the pot stickers on a platter & sprinkle them with spring onion greens, sesame seeds & chilli flakes.

2. You can either dip these pot stickers in the sauce & eat it or you can pour a few drops of sauce on the potstickers & eat them. Do not drown the dumplings in the sauce.

Notes

1. Please note that the quantity of water added for making the dough is just an eye ball measurement. You may not need to use so much or you may need to use a little more depending on the quality of flour used. So add water little at a time.

2. You need to seal the edges tight(just pinch the edges well), otherwise the dumplings would open up while frying.

3. You need to be very very careful while adding salt to the filling because soy sauce already has salt in it & if you add the regular amount of salt, then the stuffing is going to turn out too salty. So add very little salt & check & if needed, add more.

4. I did not have spring onions, hence I have replaced it with coriander leaves.

5. While preparing the sauce, do not turn on the flame until you add all the ingredients in the pan.

6. If you don't have access to dry sherry, then you may replace it with another spoon of rice vinegar.

7. Non vegetarians can add minced meat along with veggies. While cooking this, add some meat stock too, it will make the filling even more tastier & flavorful. Do not add too much of it, then it will be difficult to place the filling inside the dumplings. Just add enough to make the filling wet.

8. I have used wheat flour for a healthier version but you can always make it with all purpose flour(maida) & that is what is used in the traditional pot sticker recipe.