OmniMeat Pumpkin Curry Potstickers [南瓜咖喱锅贴]

After my previous post about Potstickers, I received more requests asking me what the other ingredients I can use as the filling are.

Since it is fall season now and fall season means pumpkin season! I decided to use pumpkin as one of my ingredients for the filling.

This is a Chindian fusion recipe where it is packed with flavourful pumpkin curry with OmniMeat! The best way to put pumpkin🎃 into good use!

Recipe

The Filling

🥥Creamy PUMPKIN CURRY with @omnimeat from scratch🥥

• 450g of Pumpkin

• Half cup @naturescharmsg coconut milk from @souleygreen

• Half packet of OmniMeat

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 tablespoon coconut oil

• 1 teaspoon coconut sugar

• pinch of salt

Learn how to cook the curry from scratch! You can use these steps to cook any kind of curry, forget about the instant curry paste, and just cook it from scratch! The first time is always the hardest. You will get used to it after a couple of times.

1) First of all, cut the pumpkin into bite-size and boil in water until it becomes tender. Drain it and set aside.

2) Heat up pan/wok with 1 tablespoon of coconut oil, add OmniMeat in and stir-fry for 3 minutes.

3) Follow by adding 1 tablespoon curry powder and 1 teaspoon ground cumin. Mix well.

4) Later, add in the boiled pumpkin and smashed it by using a spatula. Follow by adding a half cup of coconut milk, 1 teaspoon of coconut sugar and a pinch of salt. Stir and mix until well combined.

5) Lastly, reduce the heat, cover with a lid and let it simmer for about 5 minutes or until sauce reduced.

6) Voilà~ your filling is ready!

The Wrappers

I found something new from the market, it is a wholegrain dumpling wrappers from @lgfoods.co. I am using these wholegrain wrappers instead of regular wrappers that I got from the wet market.

I have made 3 types of simple fold this time - square 🔶, rectangular and triangle🔺. It is much simple compare to my previous fold - Potstickers 🥟 [锅贴]

Cooking the Potstickers

1) Heat a nonstick frying pan over medium heat.

2) Swirl in a little cooking oil to coat the bottom of the pan.

3) Once the oil starts to get hot, lay the potstickers in a single layer.

4) Let cook for 2-3 minutes.

5) When the potstickers look a bit brownish at the bottom. Pour in 1/4 cup of water or ensure 1/4 of the potstickers are submerged in the water.

6) Immediately cover with a lid and let it cook for 3-4 minutes. The steam will cook the dumplings on the inside.

7) Remove the lid and let the water continue to cook until all water has evaporated. If you like your potstickers crispier, flip the potstickers carefully and let it cook for another 30 seconds.

[Alliums-free recipe]

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