Onion Chutney Pierogi Potstickers

1. 1

   ["In a skillet, heat the oil and add the mustard & urad dal.", "When the mustard sputters & the dal begins to turn golden brown, add the fenugreek seed to brown as well.", "Lower the flame and add the chillies and optional asafetida, followed by onion ,ginger, cilantro & curry leaves.", "Lower the heat and saute till the onions turn translucent and the green leaves have wilted.", "Add salt & tamarind pulp (as per your taste) and blend in a food processor till smooth.", "In a bowl, combine the chutney and mashed potato, adjusting the amount of chutney as per your personal taste. Set aside.", "Place a teaspoon of potato mixture onto the center of a wonton wrapper.", "Moisten the edges and fold over.", "With fingertips dipped in water, pinch along the edges of the closed dough pocket, squeezing out any air pockets & create about 4-5 folds as shown.", "Repeat with remaining wonton wrappers and set aside.", "In a non stick skillet, (this is one dish I will not use a regular pan) heat oil till smoking hot.", "On medium heat, place 4-5 pierogi in the skillet. Swirl the pan to ensure even distribution of the oil.", "Leave to brown for about a minute. Flip over & brown the other side. (this browning caramelizes & crisps up part of the wonton wrapper & also blends the flavors in the filling)", "Increase the heat to high and add 1/4 cup (~ 2 fl oz) of water.", "Immediately cover the skillet & resist any temptation to peep!

2. 2

   When the escaping steam appears to have subsided, open the lid & let the water evaporate completely (Remember the steam is what cooks the covering dough and it has to completely envelope the pierogi)", "Repeat steps 6-10 with the other dumplings.", "Remove from heat & serve warm with a side of date & tamarind sauce http://www.food52.com/recipes/10460_sweet_sour_tamarind_sauce"]

* Per serving · 4 servings · Values may vary.