Mushroom Pot Stickers Sanjeev Kapoor Khazana

These pot stickers are crispy dumplings stuffed with a mushroom filling and a fab option for light and special meals that are not very elaborate.

MUSHROOM POT STICKERS

Ingredients

10-12 button mushrooms, roughly chopped
4-5 dried shitake mushrooms, soaked for 30 minutes, drained, and finely chopped
5-6 tbsps sesame oil
1 tbsp finely chopped garlic
tbsp finely chopped ginger
2 fresh red chilies, finely chopped
Salt to taste
Crushed black peppercorns to taste
2-3 tsps finely chopped spring onion greens + for garnish
1 tbsp light soy sauce
Readymade momos dough
Soy dip to serve
Slurry
2 tbsps corn flour
1 tsp salt

Method

1. Heat 1-2 tbsps sesame oil in non-stick pan. Add garlic, ginger, red chilies, and saut on high heat for 1-2 minutes.
2. Add the button mushrooms and saut on high heat for 2-3 minutes.
3. Add shitake mushrooms, mix and cook for 1 minute. Add salt, and crushed black peppercorns and mix well. Cook for 1 minute.
4. Add spring onion greens and light soy sauce and mix well.
5. To make the slurry, take corn flour in a small bowl. Add salt and 1 cup water and mix well.
6. To make the dumplings, roll out the ready-made momos dough into a large thin disc. Cut into small round discs with the help of a cookie cutter.
7. Take a disc, apply some water on the edges, place a portion of the mushroom mixture in the centre, fold the disc in half, pinch in the middle, now using your thumb and index finger, pinch and pleat the right side and similarly pleat the left side.
8. Heat the remaining sesame oil in a non-stick wide pan on high heat. Place the dumplings on it and cook for 2-3 minutes or till the bottom of each dumpling is golden brown and crisp. Sprinkle some of the cornflour slurry and immediately cover the pan with a lid. Reduce the heat to medium and continue to cook for 3-4 minutes. Open the lid, and gently place the dumplings along with the crisp sides on a serving platter. Garnish with spring onion greens.
9. Serve hot with soy dip.

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