Baked Curry Veggie Potstickers

Potstickers stuffed with vegetables and curry powder for a crispy bite that is baked not fried! If I haven't mentioned it yet, I love bite-size snacks or something that doesn't require a plate and utensils to eat. This is especially useful when trying to eat with one hand and holding a baby in the other. These potstickers are seasoned with curry powder and made with frozen, mixed vegetables and then baked to crispy perfection. They are perfect as starters for dinner or they can be finger foods for your next party.

Traditionally, potstickers are ironed in shallow oil and these can be made that way, but out of laziness I prefer to bake them. I just don't like to mess with frying and having to clean the oil later. Another plus is that they are healthier baked as you use less oil. Wonton packaging is found in most grocery stores, so there is no need to go to an Asian grocery store. If there are fresh wonton wrappers, I would choose them over frozen ones. For the filling, I just used a mixed vegetable medley and added some curry powder. The curry powder I used is what they have in the spice section, which is mainly turmeric. You could also add cubes, boiled potato to the filling, but I was in a hurry and wanted to keep it simple.

Baked Curry Veggie Potstickers- thaicaliente.com

To make potstickers, prepare the filling and allow it to cool. I just heated 1 cup of frozen vegetables in a saucepan with a little oil and added a teaspoon of curry powder. Remove the wonton wrap and take a small bowl of water that you will use to seal them. It is easier if you assemble them on a cutting board. Place one of the wrappers on a cutting board and dip your finger in water and run it over the entire edge of the round wrapper. Then place one teaspoon of filling in the middle of the package. Carefully lift the bottom half and fold it over to make a half circle and press down to seal the edge. You can leave them lying or shrink the edges. To shrink the edges, start at the right edge and fold the edge to the left. Keep doing this until you reach the opposite end.

Baked Curry Veggie Potstickers- thaicaliente.com

When all your potstickers are made, place them with the edges up and flatten them to the bottom so they stand up. Spray your baking sheet with cooking oil, then spray each pot sticker with cooking oil all around. Place them about an inch apart so they can get a nice crisp while baking. Place in a 375 degree oven and bake for 11-15 minutes, or until the edges are browned. Served with Thai sweet chili type sauce.

Baked Curry Veggie Potstickers- thaicaliente.com

Baked Curry Veggie Potstickers

ingredients

  • 12 round Wonton wrap
  • 1 cup frozen vegetable medley
  • 1 teaspoon curry powder
  • 1/2 tsp Oil

Instructions

  1. Preheat the oven to 375 degrees, and spray a large baking sheet with cooking oil.

  2. Heat frozen vegetables in a little oil and add a teaspoon of curry powder. Remove from heat and allow to cool.

  3. Remove the wonton wrap and take a small bowl of water that you will use to seal them. It is easier if you assemble them on a cutting board.

  4. Place one of the wrappers on a cutting board and dip your finger in water and run it over the entire edge of the round wrapper.

  5. Then place one teaspoon of filling in the middle of the package.

  6. Carefully lift the bottom half and fold it over to make a half circle and press down to seal the edge. You can leave them lying or shrink the edges. To shrink the edges, start at the right edge and fold the edge to the left. Keep doing this until you reach the opposite end.

  7. Place potstickers with edges up and flat bottom, then spray each with cooking oil.

  8. Bake for 11-15 minutes, or until the edges are brown.

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