I've been playing around quite a bit lately with wonton/pot sticker wrappers. Most of my creations have been Asian inspired but I recently picked up a killer Indian cookbook from Amazon.com by Monica Bhide ( "Modern Spice" ) I was introduced to this amazing book through Heidi Swanson's 101 Cookbooks blog. I came across the "Chili Pea Puff" recipe that Heidi recommended and had to give it a go. Now, Monica uses Indian Paneer cheese and bakes her puffs ( which sounds awesome by the way ) however, I felt like making a vegan version and steaming them instead. Here's my version.....
*INDIAN DIM SUM*-VEGAN
1 Cup of Organic Frozen Peas ( thawed )
1/2 Cup Organic Extra Firm Tofu
2 Cloves of Garlic
2 Fresh Red Cayenne Peppers ( from my garden ). You can use Serranos but I really wanted the red to stand out against the green peas
1/4 tsp Fine Sea Salt
1 pkg round Pot Sticker Wrappers ( 24 )
water to seal the wrappers
First, take a Cuisinart and pulse the tofu with the garlic, salt and peppers. Place in bowl. Then pulse the thawed peas. Add to the tofu mixture.Layout pot sticker wrappers and place about 1 heaping tsp of pea/tofu mixture onto wrapper. Moisten pot sticker wrapper edges and fold over in a half moon. Pinch to seal ( or use a fork ). Place pot stickers in a bamboo steamer and steam until cooked through (about 5 minutes fresh ) or 10 minutes frozen. Serve with Mango Chutney.