Sponsored by Club House for Chefs
With a name that translates to “warming spices,” Club House Garam Marsala is the perfect spice to add to your homemade dishes this winter. The spice shines in this Garam Masala Spiced Pear Potsticker recipe, which incorporates sweet caramelized Asian pears, a crunch of pistachios and creamy vanilla ice cream. This recipe was created for Club House for Chefs by Roy Oh, Chef Owner of Anju Restaurant in Calgary.
Yield: 16 potstickers
Ingredients
16 tbsp palm sugar, chopped
1 tbsp Club House Garam Masala
1 vanilla bean
1 tbsp butter
2 large Asian pears
2 tsp lemon juice
16 fresh flour wonton wrappers
1/2 tsp vegetable oil
150 mL water
1 tsp potato starch
Garnish
1 tbsp icing sugar, mixed
1 tsp Club House Garam Masala
3 scoops vanilla ice cream
2 tbsp pistachio, chopped
Instructions
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 pears are tender and caramelized. Add lemon juice, scraped vanilla bean and Club House Garam Masala and cook for 1 minute constantly stirring. Transfer the pear mixture to a heatproof bowl and set aside for 5 minutes to cool.
For the Garam Masala 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 slightly 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.
