When ready, mash lightly. Allow to cool completely. Set aside.

Lightly moisten the edges of a wrapper with a little water.

Place two teaspoons of aloo gobi mixture onto the center of the wrapper.

Fold up the two sides and pinch together the edges to form pleats on one side.

Form a slight curve and push down lightly so it stands upright in the pan.

Repeat with the remaining wrappers and aloo gobi mixture. Set aside.

Heat one tablespoon of oil in a large frying pan over medium-high heat.

Place about 8-10 potstickers in the hot oil (depending on the size of the pan) in a single layer, flat side down.

Cook for about 2 minutes or until the bottoms are golden brown.

Drizzle in water and quickly cover the pan with a lid. Steam for about 3 minutes.

Remove the lid and reduce the heat to medium. Continue cooking for about 1-2 minutes or until water evaporates and bottoms are browned and crunchy.

Remove potstickers from the pan.

Repeat with the remaining potstickers.

Serve with momos chutney.