Chinese Dumplings and Potstickers

Dumpling is my favourite Chinese snack, it is served in bamboo steamer with soy sauce ...what an appetising choice...I wanted to try it for a long time.. Finally decided to try with shrimp and won ton wrappers. U can find dumpling skin in grocery shop which is slightly thinner than the won ton wrappers. U can use either of them, its Ur choice...I found this wonderful recipe with pork from Use real butter. I kept that recipe as inspiration and altered it to my taste...



Ingredients:

1/2 lb shrimp chopped to small pieces
1/4 cabbage finely chopped
1/2 cup mushrooms finely chopped
1/4 ginger root minced
3 stacks green onion minced
2tbsp soy sauce
2 tbsp corn starch
2 tbsp sesame oil
1 tsp salt

Dipping sauce

2 parts soy sauce
1 part red wine
few drops sesame oil
chili garlic paste
minced ginger

Preparation:

If u like to make the dumpling skin from scratch, check out the wonderful presentation from Use real butter.



Combine all the ingredients in the dipping sauce, adjust according to taste.

Mix all the ingredients in the filling thoroughly. Adjust salt.

Take a round won ton wrapper, place a tsp of filling in the center and fold the dough into half moon, pleating edges along one sides. check out detailed pictures from Use real butter.

Three ways:

To Boil: Bring a large pot of water to boil and add the dumplings. cook until they float. Don't over crowd the pot.

Pot stickers: Arrange the dumplings in 2-3 tbsp oil in a non-stick pan. Keep the heat on high and fry for few mts until the bottom gets golden color. Add 1/2 cup of water, cover and cook till water evaporates. Reduce heat, let the dumpling cook for few more mts. Remove and serve hot!!!



I did Freeze couple of them food later use and it still tasted good...Just takes additional cooking time. U can prepare well ahead time and freeze it, surprise Ur guest with dumpling..

Cabbage Kofta

Cabbage Kofta was a new recipe to me, I never used cabbage for making koftas. I found the reciped from Married to Desi. I immediately fell in love with the recipe. It was simple and easy to try and tasted really good...




Ingredients:

Koftas (This is for 30 Koftas, I just used half the qty)
1 small head cabbage,
1 carrot shredded or finely minced,
3/4 cup besan flour,
1 tsp garam masala,
2 tbsp red chilly powder,
Salt,
oil to deep fry

Gravy
1 pound tomatoes, (I used 3 large Roma tomatoes)
2 tbsp coriander seeds,
2 tbsp cumin seeds,
½ tsp poppy seeds,
1/2 tsp Fennel seeds,
1 /2 tsp anardhana powder, ( I guess this was pomegranate powder, I didnt use it)
2 tbsp minced/grated ginger,
2 medium green chillies,
3 dried red chillies,
a large handful of cilantro,
1 medium onion,
1/2 tsp turmeric,
1 clove garlic minced (optional)

Preparation:

I did small changes for my taste, still following the original recipe from Married to Desi...


1. Grind all the ingredients for the gravy together into a fine paste, adding about 2 cups of water. 2. Sauté the gravy with 2 tbsp. butter ( I didnt have butter, just used oil) letting it thicken. Bring this to a boil, seasoning with salt.
3. Mince the cabbage (best done with a food processor). Add salt and leave it for a few minutes.
4. Squeeze as much of the water out of the cabbage as possible.
5. Add the besan to the cabbage, along with the rest of the kofta ingredients, and knead it together.
6. Form this mixture into small balls, and fry them in hot oil until brown.
7. Add the balls to the gravy, and let it soak for about half an hour.

Serve hot with rice!!!!!

Cabbage Poriyal

Cabbage is a high source of vitamin K and Vitamin C. Health benefits include,

• Optimize Your Cells' Detoxification / Cleansing Ability


• Promote Gastrointestinal Health


• Promotes women's health by reducing cancer producing cells

There are many more benefits of cabbage..They are always a part of our dinner menu. This is another simple poriyal with limited ingredients and can be done in minutes..

Ingredients
1 cabbage shredded
1 onion
1 tomato
3 green chilies
1" ginger juliennes
1/4 tsp turmeric powder
salt to taste
1 tsp cumin seed and mustard seed
Oil

Preparation:

Heat oil in a pan, do the seasoning with mustard and cumin seeds. Add juliennes fry for a minute. Add onion, green chilies and shredded cabbage. Fry for 10 mts in medium heat. Add tomato and fry till mushy. Add turmeric powder.Sprinkle water, cover and cook till cabbage is soft. Remove from heat..
Serve hot with chappathi or side dish for any curry!!!

Cabbage Mor Kootu

Curry leaf is hosting Tried & Tasted: Tasty Palettes. T& T is brain child of Zlamushka of Spicy Kitchen. Suganya's Tasty Palettes is a vegetarian heaven..I was going through some of the the recipes, the one which caught attention was cabbage Mor kootu. I have done cabbage kootu but adding yogurt was totally different. I give it a try..It came out very well. It goes well with chappathi and rice...

Check out the original recipe here!!!!

Ingredients:

Cabbage – 1, small

Yogurt – ¾ cup

Grated coconut – 1/3 cup

Green chillies – 2

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – few

Oil – 1 tsp

Salt to taste

Preparation:

I followed the recipe step by step...without any variation... Here is the step by step procedure by suganya...

Slice cabbage into thin, 2 inch long pieces. Cook cabbage with little water and salt. Grind coconut, chillies and cumin seeds to a fine paste. When cabbage becomes soft and not mushy, add the ground mixture. Adjust salt and heat through.
In a seasoning pan heat oil, splutter mustard seeds and throw some curry leaves. Add this to cabbage kootu. Just before serving, mix cabbage with yogurt.

I am sending this to Curry Leaf's, T&T: Tasty Palettes.

BhundGobi Mattar (Cabbage & Peas Poriyal)

BundGobi mattar is nothing but cabbage and peas dry curry.The main flavour enhancer in this recipe is ginger... the light sourness of cabbage is balanced by ginger flavour!!!!This goes well with chappathi!!!

Ingredients:

1 cabbage shredded
1 cup peas
1 onion
2 tbsp coriander powder
1 tsp redchilli powder
1/2 tsp turmeric powder
1/2 tsp curry powder
1 cup yogurt
salt to taste

Seasoning:

2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp channa and urad dhal
1/2 piece ginger

Preparation:

Cut or shred the cabbage into small strips. I usually use frozen peas, u can use fresh peas also. Soak them in water for minimum 6 hours or overnight. Cook in a cooker for two whistles on medium heat.

Heat oil in a pan, add seasoning one by one in specified order. Once the ginger aroma comes out, add onion and fry till translucent. Add cabbage, cover and cook for 10 mts. keep stirring occasionally, sprinkle some water if its starts ticking at the bottom. Add cooked peas and fry for another minute.Add all the masala podi and sprinkle 2 tbsp water. once the raw smell of masala evaporates... add the beaten yogurt and mix well. Add salt, cover and cook for 10 mts.
The gravy should be dry so that it will be good for chappathi. This doesn't go well with rice!!!

Serve hot with chappathi!!!!

Cabbage Kootu

Cabbage kootu is usually made as a side dish, but i made slight variation in the recipe and use it as main dish. This dish goes well with rice!!!!
Ingredients:

1 cabbage chopped

1 onion chopped

1 large tomato

1 cup channa dhal

1 tbsp red chilli powder

1 tsp garam masla

1/4 tsp turmeric powder

1/4 cup coconut milk

1 tsp ginger garlic paste

1 tsp fennel seeds

2 cup water

salt to taste

Preparation:

Chop the cabbage into small pieces. Heat oil in a pressure cooker, add fennel seeds. Add chopped onion and fry until golden brown. Add ginger garlic paste and fry till the raw smell goes away. Add tomato and 1/2 cup of water. Cover and cook till the tomatoes become mushy. Add rechilli, turmeric powder and garam masala. Fry for few minutes. Cabbage and chaana dhal should be added to the mixture. Add cocnut milk,remaining water and salt. Close the cooker lid on medium heat and leave for 2 whistles. Once the pressure is reduced, transfer to serving bowl.

Granish with cilantro!!!!