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