What are Potstickers?
Potstickers have a number of different names depending on where in the world you are. Other common name is samosa, Chamuça or Shingara. They have become common snacks to be found almost anywhere in the world with a number of different fillings.
A samosa, samoosa, sambusa, samboksa or potsticker is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas,lentils, macaroni, noodles, cheese, minced lamb, minced beef or any other minced meat. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia,Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.
In this recipe we will be using beef. (Other options at bottom of the page.)
The difference between these homemade potstickers is the Wasabi - Maple syrup sauce which turns the expectation of a quick snack into an amazing break from the everyday humdrum of life.
What do you need?
Ingredients (makes 40 potstickers or samosas)
- (500 gms (1 lb.) minced (ground) beef (95% lean)
- 1 Tbsp. sesame oil
- 1 1/3 cups finely chopped button mushrooms
- 1 Tbsp. minced garlic
- 1/4 cup chopped green onions
- 1 Tbsp. minced fresh ginger
- 1/2 tsp. pepper
- 1/4 cup soy sauce
- 40 wonton wrappers (3 1/4 to 3 1/2-inch squares OR 3 1/2-inch rounds)
- 2 cups water, divided OR substitute with broth
Wasabi Maple Dipping Sauce (makes 2/3 cup)
Method (Potstickers/Samosas) - Deep Fried
- 1. Heat oil in 30cm (12-inch) nonstick skillet over medium heat until hot.
- 2. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat.
- 3. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature.
- 4. Add ground beef (see alternatives below) and soy sauce; mix lightly but thoroughly.
- 5. Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wrappers covered with clean, damp kitchen towel to prevent drying out.)
- 6. Moisten edges of wonton wrappers with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper; repeat with remaining wonton wrappers and filling to form 40 pot stickers.
- 7. Wipe out same (nonstick) skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot.
- 8. Arrange 10 pot stickers (or less - make sure they do not touch each other) in single layer in skillet; pan fry 4 minutes, turning once. Carefully add 1/4 cup water (or broth).
- 9. Cover, cook 2 to 3 minutes. Remove pot stickers, keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
- 10. Serve pot stickers with dipping sauce.
Method - Wasabi Maple Dipping Sauce
- 1. Add cold water to Namida® 100% Pure Wasabi Powder to make a thick paste. Cover and set aside for 5 minutes to allow flavour to develop.
- 2. In small mixing bowl, combine and mix all ingredients together with the wasabi paste.
- 3. Serve in small bowls to accompany pot stickers.
Note: This dipping sauce can be used with almost anything to add a sweet and spicy flavour. Try it on your morning pancakes, toast or waffles.
For the meat in this recipe you can change it to whatever you want; pork, chicken. turkey, or game - it just have to be fairly lean and minced finely. You can even use deli meat and small goods if you like. Pepperoni salami is particularly good in my opinion.
Here are a few recipe sites that provide both vegetarian and non- vegetarian filling recipes.
As you can see , making your own variation is easy - just let your imagination soar.
Baking instead of Deep Frying - a healthy alternative.
Preheat the oven to 180ºC/350ºF/gas 4. Place the finished samosa onto an oiled baking tray, then repeat with the remaining samosa as you finish them, keeping the samosas covered with a damp tea towel as you go. Brush with a little oil and place in the hot oven for around 45 minutes, or until golden and piping hot through.
When you have prepared all the samosas, you can freeze the filled samosas before baking. Just put the whole tray in the freezer until they are solid, then store in a labeled zip lock bag for 4 to 6 weeks. To bake, place the frozen pastries on a baking sheet and pop them into a pre-heated oven. Add a few minutes to the baking time.
This is ideal for when you have a party coming up, or you just want to have a simple meal available at any time.
You can purchase 100% Pure Wasabia japonica rhizome powder here. This powder is freeze dried to retain all the ITC content and contains no additives.
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