Samosa Potstickers

I’m a big fan of potstickers. A delicious filling combined with a crisp and chewy exterior. These potstickers are just that but with an Indian flair! They have a mouthwatering samosa filling and are served alongside green chutney. Don’t be fooled by the length of the ingredients. They’re actually pretty simple to prepare! I recommend sourcing the spices from your local Indian grocer or online.

Ingredients

Makes about 25 potstickers depending on size

For Filling:

3/4 cup boiled, peeled, and diced potato*

1/2 cup diced carrots

1/4 cup peas

1/4 cup corn

1 teaspoon coriander seeds**

1/2 teaspoon cumin seeds**

1/2 teaspoon fennel seeds, optional**

1/2 teaspoon ground red chile or cayenne

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala

1/2 tablespoon neutral oil

1 tablespoon diced green chile, to taste***

2 teaspoons grated ginger

2 teaspoons lemon juice

1 teaspoon agave, or desired sweetener to taste

For Dumplings and Serving:

About 25 dumpling or wonton wrappers

1-2 tablespoons neutral oil

1/4 cup water

Chaat masala, optional for serving

Cilantro and sliced green chile, optional for garnish

Green chutney or desired dipping sauce

*see ingredient notes at the end of the recipe for further details

Method

1. Combine the carrots, peas, and corn in a large saucepan with plenty of water to submerge the vegetables. Bring to a boil and simmer until tender, about 3 minutes. Drain the water after cooking and set the cooked vegetables aside.

2. Toast the whole coriander, cumin, and fennel seeds in a dry pan at medium heat for about 1-2 minutes or until fragrant. Alternatively, if using ground spices, skip this step. Transfer whole spices to a mortar and pestle and grind coarsely. Set aside and mix with red chile, turmeric, and garam masala.

3. Heat 1/2 tablespoon oil to medium heat in a wide pan. Add the diced green chile and ginger and sauté for about 2 min. Add dry spices and stir quickly for a few seconds. Add cooked carrots, peas, and corn. Heat for an additional 2-3 minutes then transfer to a large bowl.

4. Add the cooked potato, lemon juice, sweetener, and salt to the vegetable and spice mixture. Mash well with a fork or your hands. Taste and adjust seasoning as desired.

5. In a small bowl, combine flour and water to make a paste to be used to close and bind the dumplings. Fill each dumpling wrapper with about 1/2-1 tablespoon filling and fold as desired. Adjust amount of filling based on folding method and size of wrappers. There are many tutorials for folding dumplings that can be found via Google or Youtube. I used the method in this video.

6. Heat 1-2 tablespoons oil (or enough to thinly coat the surface) in a large nonstick pan to medium heat. Add the dumplings in a single layer and cook for about 3 minutes or until the bottoms are golden brown. Add 1/4 cup water, cover, and cook for an additional 2-3 minutes or until the water has evaporated. Work in batches if needed depending on size of pan used.

7. Transfer the cooked potstickers to a serving plate, top with a couple pinches of chaat masala, cilantro, and green chile if desired. Serve warm with green chutney or desired dipping sauce.

Ingredient notes

1. About 1 large russet potato or 2 small/medium Yukon gold potatoes. Sweet potato may also be used.

2. Ground spices may be used if whole are not available.

3. Jalapeño, serrano, or Thai green chile would all work depending on desired spice level.