This recipe for Tikka Pot Stickers with Curry Garlic Dipping Sauce is the perfect appetizer and it incorporates fun and new flavors.
1 cup greek yogurt
1 cup light sour cream
1 teaspoon garlic powder
1 teaspoon curry seasoning
2 teaspoons grapeseed oil
1 cup red cabbage, chopped
1 cup mushrooms, sliced
1 large carrot, peeled and grated
1 pound cooked shrimp, chopped
1 cup ginger dressing & marinade
1 cup scallions, diced
34 wonton wrappers
2 cups chicken bouillon soup base, prepared according to package directions
Mix together the yogurt, sour cream, garlic powder and curry. Heat 2 tablespoons of grapeseed oil in a medium nonstick skillet over medium high heat. Saute the cabbage, mushrooms, and carrot until softened, about 5 minutes. Transfer to a large bowl fold in the shrimp, ginger dressing & marinade, and scallions. Place about 1 tablespoon of the filling into the middle of the wrapper and then wet the edges with water. You can really make the pot sticker shape however you wish. Make it into an egg roll shape, crab rangoon shape, wonton shape, whatever you like. Once you have all the pot stickers assembled heat a large nonstick skillet over medium heat. Brush the pan grapeseed oil. Working in batches, place the pot stickers in the pan, but don’t move them for 4 minutes. Pour the chicken bouillon into the pan until the pot stickers are sitting in the broth cover and cook another 4 minutes. If you aren’t going to eat them immediately, place them in the oven at 200 degrees , just to keep them warm.