It’s that time of month again… Secret Recipe Club time!
In case you’ve forgotten, here’s how the SRC works: once a month every member is assigned another member’s blog. Shhh, it’s a secret until reveal day (today)! The mission is to choose a recipe from the assigned blog, make it, and share it! This month I was assigned the blog Chocolate & Chillies.
Chocolate & Chillies is written by Asiya, a Canadian stay at home mom to two boys. Asiya’s family is from India and her husband is from Pakistan, so all of her recipes are Halal. Halal is a term Muslims use for their dietary guidelines, the two major things being no pork and no alcohol.
Since my sister Jaki very recently moved to the Maldives, a Muslim country, I was really excited to get Asiya’s blog and learn a little more about how they eat! A few weeks ago, I sent Jaki a picture of a bacon vodka milkshake (only in America…) and she was a little jealous, to say the least. But after perusing Asiya’s blog, you’ll find that there is plenty of delicious food you can make without bacon or booze!
Chocolate & Chillies features all different kinds of cultural cuisines. A couple of the top contenders for my SRC post were General Tso’s Chicken and Easy Khorma. In the end though, I decided to make Asiya’s Vegetarian Potstickers. I’m always looking for veggie side dishes, and I’d never attempted any kind of potsticker before!
Veggie Potstickers with Spicy Soy Dipping Sauce
(adapted from Chocolate & Chillies)
- 1 tsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 1/2 tsp grated ginger
- 1/4 tsp red pepper flakes
- 4 oz mushrooms, sliced
- 3 1/2 cups coleslaw mix
- Salt & black pepper, to taste
- 1 tsp sesame oil
- 1/4 cup fresh cilantro, chopped
- 1/2 package wonton wrappers
- Canola oil
for the dipping sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 sliced green onion
- 1/4 tsp sesame oil
- 1 tsp Sriracha
Heat the olive oil in a large skillet over medium heat. Cook onions, garlic, ginger and red pepper flakes until onions begin to soften. Add mushrooms and coleslaw mix. Stir and season with salt and pepper. Cook until everything is soft, and removed from heat. Stir in sesame oil and cilantro.
Fill each wonton wrapper with a tablespoon or two of the veggie mixture. Dip your finger in water and run it around the edges of the wonton wrapper. Fold over into a triangle and seal.
Heat a skillet over medium-high heat. Put a thin layer of canola oil in the bottom. Add a layer of potstickers to the pan. Brown one side of the potstickers (about 1 minute), then flip and brown the second side.
Add 1/2 cup water to the pan and cover immediately, to steam the potstickers. Once the water is evaporated and the bottoms of the potstickers have crisped again, remove them from the pan.
To make the sauce, combine all ingredients and mix well. Serve with potstickers.
The potstickers came out great! They were a bit of work, but totally worth it, and tasted as good as any restaurant veggie potstickers I’ve ever had!