1001 Indian Potstickers

Click the image on the left to see the cookbook.

This cookbook lists 1000 simple Pot Stickers designed to be cooked in an Indian kitchen. 

Potstickers are Chinese dumplings, pan-fried on one side and steamed on the other. With a crunchy side and a soft side, they have a great mouth-feel. China probably has more varieties of dumplings than the rest of the world combined. Chinese dumplings are boiled (shujiao), steamed ( zhengjiao), shallow fried ( jianjiao), deep fried (goutie) or use a combination of these cooking techniques. Pot stickers (so named as they stick to the pan on cooking) are also known as wortip / Peking Ravioli or pan-fried dumplings.

 Modak ( kozhukattai) is the closest equivalent to potstickers we have in India as the combination of pan frying and steaming is not commonly used in Indian cuisine. This delightful combination of techniques from the Chinese cuisine can be adopted for creating a wide variety of Indian potstickers. Though traditional potstickers use just wheat flour, we can apply our roti making expertise to combine an array of different flours with different flavourings and fillings to create a huge array of Indian potstickers. If you’ve learnt to make a roti, you can make a pot sticker. And if you are in a rush, you can use any dry curry as a quick filling.

And that goes yto Pallavi's Sunday Snacks.