Dumplings

Dumplings are hard to resist and there is no secret that my son loves all kinds of it, steamed or panfried. These soft dumplings can be found in many  places in Bhubaneswar. Apart from being available in restaurants, you can have these in many street sides joints where they are served with hot and spicy chilli sauce.Since few days we are having continuous rain and all these discussions in our group for the theme #steamed triggered a sharp craving in me to  have these steamed dumplings.

Dumplings

Steaming is a healthy,  simple and delicious way to prepare meals as it  retains more nutrients  than other cooking methods.  During these rainy season,  steaming your food is the best way to ensure that you are eating healthy. I love using my Bamboo steamer baskets that absorb excess moisture and condensation while allowing steam to move throughout the circular frame. It’s a gentle cooking process that helps retain flavor and texture.

Dumplings are small bite sized savory snack  with a filling which vary from mixed vegetables, tofu, meat, chicken and are native to Nepal, Tibet, and neighboring regions.It is basically a wrapping that’s made with flour and water with a filling inside mainly meat or vegetables and steamed. Making dumplings is  not so difficult except the folding or pleating of dumplings which can be mastered with some practices and training.The dipping sauce which adds  an  authentic flavor are made with some  hot peppers .

Dumplings

Ingredients:

  • 1 cup All purpose flour
  • 1 tsp  Oil
  • Salt to taste
  •  Luke warm to knead the flour

For vegetable filling:

  • 1 cup Cabbage
  • 6 to 7 green beans
  • 1 Carrot
  • 1 Onion
  • 2 Green chilies finely chopped
  • 6 to 7 cloves Garlic finely minced
  • 1 tsp  Soy sauce
  • 1/4 tsp Black pepper powder
  • 1 tbsp oil
  • handful of chopped coriander leaves along with the stems
  •  Salt to taste

Instructions:

  • Mix the flour, oil and salt in a bowl and slowly add warm water to make a smooth and soft dough. Cover with a wet towel and keep aside for 10 minutes.
  • Add all the vegetables in mixer and pulse for 30 to 40 seconds or they are finely chopped .Add the chopped green chillies, garlic, soy sauce , pepper powder, chopped coriander leaves,oil and salt and set aside.
  • To make the dumplings, knead the dough again for 2-3 mins and pinch out small lemon sized balls of the dough and dust with flour.
  •  Roll out each ball into a 3″ or 4″ diameter circle. Place a tablespoon of the prepared vegetable filling in the center of each rolled out circle.
  • Beginning at one end of the flat circle, gather the edge to form pleats working your way around the circle in a  anti- clockwise motion. Bring the pleats together to form a pouch-like dumpling and seal the top.
  • Repeat for all cover them with a damp cloth to avoid drying out.Slightly grease a steamer with oil or you can use a baking paper and  place the shaped dumplings leaving a little space between each of them.
  • Fill a  pot that is large enough to place the steamer with 3″ to 4″ of water and bring water to a boil.Once the water coming to a rolling boil, place the steamer in the vessel and cover with lid.
  • Ensure that the bottom of the steamer does not touch the water. Steam on high heat for 10 mins. The dumplings are done when a shiny sheen appears over them.
  • Serve immediately with some hot dipping sauce.

Dumplings

This recipe is going to be part of our 103rd Foodie Monday Bloghop theme of #steamed recipes.


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Print Recipe
Steamed Dumplings
Dumplings
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pieces
Prep Time 30 minutes
Cook Time 20 minutes
Servings
pieces
Dumplings
Instructions
  1. Mix the flour, oil and salt in a bowl and slowly add warm water to make a smooth and soft dough. Cover with a wet towel and keep aside for 10 minutes.
  2. Add all the vegetables in mixer and pulse for 30 to 40 seconds or they are finely chopped .Add the chopped green chillies, garlic, soy sauce , pepper powder, chopped coriander leaves,oil and salt and set aside.
  3. To make the dumplings, knead the dough again for 2-3 mins and pinch out small lemon sized balls of the dough and dust with flour.
  4. Roll out each ball into a 3" or 4" diameter circle. Place a tablespoon of the prepared vegetable filling in the center of each rolled out circle.
  5. Beginning at one end of the flat circle, gather the edge to form pleats working your way around the circle in a  anti- clockwise motion. Bring the pleats together to form a pouch-like dumpling and seal the top.
  6. Repeat for all cover them with a damp cloth to avoid drying out.Slightly grease a steamer with oil or you can use a baking paper and  place the shaped dumplings leaving a little space between each of them.
  7. Fill a  pot that is large enough to place the steamer with 3" to 4" of water and bring water to a boil.Once the water coming to a rolling boil, place the steamer in the vessel and cover with lid.
  8. Ensure that the bottom of the steamer does not touch the water. Steam on high heat for 10 mins. The dumplings are done when a shiny sheen appears over them.
  9. Serve immediately with some hot dipping sauce.

10 thoughts on “Steamed Dumplings”

  1. Alka lovely dumplings… hubby and I love them fried or steamed. The first time we tasted them were years back when we went to Kathmandu. Before that they were not so popular in India as they are now. You have convinced me to buy a bamboo steamer as when I steam them in the traditional Indian steamer, the condensation sometimes spoils the dumplings.

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