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.
