Chinese pot stickers

These delectable Chinese style dumplings have a wonderfully sticky texture and makes perfect appetizer. You can make them in advance and steam  them just before serving.

Ingredients:

1 cup minced raw prawns/ shrimp

(For veg option use finely shredded cabbage and carrots)

½ cup minced mushrooms

2 tbsp  finely chopped chives

1 tsp finely chopped red peppers (optional)

2 tbsp sweet chili sauce

Oil and some water for steaming 

Salt to taste

24 Dumpling wrappers (available in Asian store)

Chili oil and soy sauce,  to serve.

Method:

Place minced shrimps, minced mushrooms and chopped chives in a bowl.  Add chopped peppers, sweet chili sauce, salt and mix well.

Now place the wrappers on clean surface, put a small spoonful of mixture into the center of wrapper, brush edges with water and fold them over to form a half-moon shape. Press and pleat the edges to seal as shown in picture.

Cover with clean damp cloth, and make the remaining dumplings in the same way.

(at this stage dumplings can be stored in refrigerator in an air tight container for a day )

 

Now in a deep pan heat some oil and arrange the dumplings. Let them cook till the base turn golden brown then add some water (about 2 tbsp) and cover the lid and steam for 5 to 6 min.

Make a dipping sauce by mixing chili oil and soy sauce in a bowl.

Arrange the dumplings in a serving plate and serve immediately with the sauce.

Enjoy!

Matar Karanji/ Gujiya

This crispy and tasty gujiya is a very good option for a Tea time snack or as a appetizer.

Ingredients:

For outer cover:

4 cups all purpose flour/ Maida

5 tbsp ghee/butter

1/2 tsp salt

water to kneed the dough

For filling:

3 cups green peas / matar

1 boiled potato mashed

1 onion finely chopped

2 tbsp oil

2 tsp chili powder

1 tsp turmeric powder

1 tsp garam masala

1 tsp cumin seeds

1 tsp mustard seeds

2 tbsp lime juice

1 tsp sugar

1 tsp kasuri methi

1 tsp fennel / sauf powder

salt to taste

oil for deep frying

 

Method:

In a large bowl take all purpose flour salt and ghee and mix everything together. now add little water and kneed the dough till it is nice and soft. form a ball and cover it with wet cloth, and keep aside for few min.

For filling:

Heat oil in a pan, add mustard and cumin seeds and once they splutter add onions and saute till they turn light brown. now add all the dry spices and mix well.

Then add green peas and mashed potatoes, lemon juice, salt and sugar and mix well. remove from heat and let the mixture cool down a little.

Now kneed the dough again and divide the mixture in small round. with a rolling pin roll the rounds in small round sheets, place 1 tbsp of mixture in the center of the sheet and fold the the sheet in half moon shape. seal the edges well so the mixture will not come out while deep frying.

Repeat the process to make the reaming gujiyas. deep fry on medium heat till the outer cover turns golden brown in colour. 

serve hot with Tamarin chutney or ketchup.

Enjoy!

Cheese stuffed jalapenos

These cheesy, spicy, bite size jalapenos are perfect appetizers. Following are the ingredients to make these simple and easy appetizers.

10 to 12 jalapenos deseeded and cut into halves

½ cup cream cheese

1 cup shredded mild cheddar cheese

1 beaten egg

2 tbsp milk

½ cup all purpose flour

1 cup bread crumbs

1 tsp mix dry herbs

½ tsp garlic powder

½ tsp salt.

Oil for deep frying

Method

Mix together bread crumbs, dry herbs, garlic powder, and salt and keep aside.

Also Mix beaten egg and milk and keep aside.

In a bowl mix cream cheese and mild cheddar cheese and stuff this filling into Jalapenos. Then dip the jalapenos into egg mixture, roll in all purpose flour and let them dry for few min.

Meanwhile heat oil in a deep pan for frying

Then roll the jalapenos again in egg mixture and then roll them in the breadcrumb mixture and deep fry on a very low flame till golden brown.

Serve hot with ketchup.

Enjoy!