TURKISH POTSTICKERS
Seems like a lot of work .. but so worth it. Delicious.
- Dough:
- 1 egg
- 60 ml water (¼ cup)
- 250 ml (1 cup) bread flour plus more if needed
- 5 ml (1 teaspoon) salt
- Filling:
- 15 ml (1 tablespoon) oil
- 1 onion
- 100 g mince
- 250 ml (1 cup) very finely chopped carrot and cabbage mix
- 30 ml (2 tablebspoons) each, coriander leaves and fresh parsley, chopped
- 5 ml (1 teaspoon) freshly ground pepper
- 2.5 ml (½ teaspoon) salt
- Flour paste:
- 30 ml (2 tablespspoons) cake flour
- 1 to 2 tablespoons water
- Garlic sauce:
- 125 ml (½ cup) natural yogurt
- 2 garlic cloves, chopped
- 2.5 ml (½ teaspoon) each, dried mint and cumin powder
- To serve:
- 30 ml (2 tablespoons) butter
- 2 garlic cloves, chopped
- 5 ml (1 teaspoon) chilli flakes
- 2.5 ml (½ teaspoon) paprika
- 15 ml (1 tablespoon) roasted sesame seeds
- fresh mint
Dough:
Mix egg and water. In a food processor, add flour and salt together with egg mixture. Pulse until dough form around the blades of the processor. Remove the dough and knead 5 to 10 minutes until smooth. Let rest in fridge for 30 minutes.
Filling:
Heat oil and fry onion till golden brown. Add meat and fry till brown. Add cabbage and carrot mixture and stirfry another 5 minutes. Mix the rest of the ingredients, add to meat mixture and set aside to cool.
Paste:
Mix flour and water to form a paste. Roll the dough lengthwise in a roll of about 2 cm thickness. Cut into ± 18 to 20 portions. Roll each portion roughly into a square. Add about 1 teaspoon of filling in the middle of the square. Paste sides of the square with the flour paste and shape sides together to seal tightly. Cool in fridge for 30 minutes.
Garlic Sauce:
Mix ingredients together. In a bamboo steamer, steam pot stickers until done (3 to 5 minutes). Heat butter in a pan. Fry garlic until fragrant, add chilli flakes and paprika. Stir through and add the stickers. Fry for 1 minute.
To serve:
Spread garlic sauce on a serving platter. Arrange pot stickers on top of sauce and drizzle remaining butter sauce over. Sprinkle with sesame seeds to finish.
Recipe and photo: Amanda Conradie
