Garam Masala Spiced Pear Potstickers


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Palm sugar, chopped 6 tbsp
Club House Garam Masala 468GR 1 tbsp
Vanilla bean 1
Butter 1 tbsp
Asian pears, large 2 each
Lemon juice 2 tsp
Fresh flour wonton wrappers 16 each
Vegetable oil 1/2 tsp
Water 150 mL
Potato starch 1 tsp
Garnish
Icing sugar mixed 1 tbsp
Club House Garam Masala 468GR 1 tsp
scoops Vanilla ice-cream 3
Pistachio, chopped 2 tbsp

Instructions

This recipe was created for Club House for Chefs by: Roy Oh, Chef Owner of Anju Restaurant in Calgary.

For the Spiced Pear Filling: Peel, core and thinly slice the pears. Place the palm sugar, butter and pear in a wok over medium heat. Cook, stirring occasionally, for 6-8 minutes or until pear is tender and caramelised. Add lemon juice, scraped vanilla bean, Club House Garam Masala and cook for 1 minute constantly stirring. Transfer pear mixture to a heatproof bowl and set aside for 5 minutes to cool.

For the Garam Masla Spiced Pear Potstickers: Place 8 wonton wrappers on a clean work surface. Spoon half the pear mixture evenly among the centres of the wonton wrappers. Use a pastry brush to brush the edges of the wonton wrappers with a little water. Pinch the edges together to enclose the filling and form a pouch. Repeat with the remaining wonton wrappers and pear mixture. Mix 150 ml of water with 1 tsp potato starch. Heat 2 tbsp of oil in a non-stick pan and add 8 wontons in a flower pattern. Cook for 30 seconds. Add the starch mixture and cover with a lid. Cook for 5 minutes. Take the lid off and turn heat to low. Continue to cook on low until the starch water has turned into a crispy wafer.

For the Icing Sugar Mixture: Combine icing sugar with Club House Garam Masala.

For Serving: Flip the potstickers out onto a round plate that is lightly smaller than the pan. Place 3 scoops of vanilla ice-cream in the middle of the potstickers, sprinkle with chopped pistachios and dust with icing sugar mixture.



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