Aloo gobi potstickers. Aloo gobi (stir fried potatoes and cauliflower) goes next level delicious in the form of potstickers with crispy soft texture, mouthwatering filling and notes of classic Indian flavors. The unexpected combo of Indo-Chinese flavors is simply irresistible. Served with vibrant momos chutney, this sophisticated version of potstickers is perfect as an appetizer or snack.
Do you have a favorite potstickers recipe? Well, this brilliant twist will soon see you rethink the way you make these spiced morsels loaded with a much-loved Indian classic. In this recipe, the delicate dumpling wrappers act as the perfect backdrop for the complex flavors of delicious aloo gobi. If you’re pondering your next cooking project, here’s the inspiration you need. Let me talk you through the finest details of creating the perfect potstickers right in your kitchen.
Aloo gobi mixture
Simply put, aloo gobi is a basic combo of potatoes and cauliflower stir fried with aromatic spices. To make this classic Indian dish, start with spluttering cumin seeds followed by sautéing onions. Potatoes and cauliflower are then stir fried in an array of beautiful spices like ground turmeric, ground coriander, and red chili powder. Add a sprinkle of salt while cooking. When tender, sprinkle with garam masala and coriander leaves.
Make aloo gobi potstickers
Cook potstickers
The prepared potstickers are first fried and then steam cooked to achieve the perfect texture. To do this, heat up a little oil, fry the wrappers until they get a golden base. Then add a little water to the pan, cover and cook for a few minutes. Now, remove the lid and continue cooking until the water evaporates. And done. Perfect potstickers to delight your taste buds.
Although potstickers are usually served with a soy-vinegar dip, I like pair these Indian spiced potstickers with vibrant and spicy momos chutney . A delectable combo indeed!
More Momos (Dumplings) Recipes:
- Tandoori Momos
- Veg Momos | South Asian Veg Dumplings
- Chicken Momos
- Apple Momos (Dumplings) with Toffee Sauce
Ingredients
Aloo Gobi:
- ▢ Recipe here
Potstickers:
- ▢ 30 gow gee wrappers or dumpling wrappers
- ▢ Water
For frying:
- ▢ 3 tablespoons oil or as needed - divided
- ▢ 9 tablespoons water for steaming divided
To serve:
- ▢ Momos chutney
Instructions
Aloo Gobi:
- Recipe here.
- When ready, mash lightly. Allow to cool completely. Set aside.
Potstickers:
- Lightly moisten the edges of a wrapper with a little water.
- Place two teaspoons of aloo gobi mixture onto the center of the wrapper.
- Fold up the two sides and pinch together the edges to form pleats on one side.
- Form a slight curve and push down lightly so it stands upright in the pan.
- Repeat with the remaining wrappers and aloo gobi mixture. Set aside.
Fry potstickers:
- Heat one tablespoon of oil in a large frying pan over medium-high heat.
- Place about 8-10 potstickers in the hot oil (depending on the size of the pan) in a single layer, flat side down.
- Cook for about 2 minutes or until the bottoms are golden brown.
- Drizzle in water and quickly cover the pan with a lid. Steam for about 3 minutes.
- Remove the lid and reduce the heat to medium. Continue cooking for about 1-2 minutes or until water evaporates and bottoms are browned and crunchy.
- Remove potstickers from the pan.
- Repeat with the remaining potstickers.
- Serve with momos chutney.
Video
Nutrition
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Ingredients
Aloo Gobi:
- ▢ Recipe here
Potstickers:
- ▢ 30 gow gee wrappers or dumpling wrappers
- ▢ Water
For frying:
- ▢ 3 tablespoons oil or as needed - divided
- ▢ 9 tablespoons water for steaming divided
To serve:
- ▢ Momos chutney
Instructions
Aloo Gobi:
- Recipe here.
- When ready, mash lightly. Allow to cool completely. Set aside.
Potstickers:
- Lightly moisten the edges of a wrapper with a little water.
- Place two teaspoons of aloo gobi mixture onto the center of the wrapper.
- Fold up the two sides and pinch together the edges to form pleats on one side.
- Form a slight curve and push down lightly so it stands upright in the pan.
- Repeat with the remaining wrappers and aloo gobi mixture. Set aside.
Fry potstickers:
- Heat one tablespoon of oil in a large frying pan over medium-high heat.
- Place about 8-10 potstickers in the hot oil (depending on the size of the pan) in a single layer, flat side down.
- Cook for about 2 minutes or until the bottoms are golden brown.
- Drizzle in water and quickly cover the pan with a lid. Steam for about 3 minutes.
- Remove the lid and reduce the heat to medium. Continue cooking for about 1-2 minutes or until water evaporates and bottoms are browned and crunchy.
- Remove potstickers from the pan.
- Repeat with the remaining potstickers.
- Serve with momos chutney.
