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.


Palm sugar, chopped 6 tbsp
Club House Garam Masala 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
Icing sugar mixed 1 tbsp
Club House Garam Masala 1 tsp
scoops Vanilla ice-cream 3
Pistachio, chopped 2 tbsp


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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