While being self-quarantined, most of us are cooking our own meals. And since we cannot go out buying groceries as often as we used to earlier, recipes that require less or the most common ingredients come to our rescue. And our all-time saviour Vidhi Doshi a.k.a. @ramenhairedgirl has been really helping us get through this lockdown. Her newest recipe for pan-fried dumplings looked so good, I knew I had to ask her to share it. And she did! If you too would love to make some dumplings for yourself and the fam, then scroll down to check out the full recipe.
For the filling
2 tsp sesame oil
1/2 tsp grated ginger
1 tbsp finely chopped garlic
1 finely chopped onion
1/2 cup grated carrot
3/4 cup shredded cabbage
1/3 cup finely chopped capsicum
1 tbsp soy sauce (less if you don’t want an overpowering flavor)
Salt and pepper
1/4 cup spring onions at the end
140 grams maida
80 grams of boiled water
Pinch of salt
Oil for cooking
Step 1: In a large bowl, add the flour and salt and mix well. Make a well in the centre.
Step 2: Add the hot water to this. Mix this using a spoon till combined.
Step 3: Tip over onto a clean work surface and knead for 4-5 minutes till you get a smooth dough. Cover the dough with cling wrap for 20 minutes.
Step 4: Once rested, the dough will be soft. Divide into two parts and keep one part covered aside.
Step 5: Cut the other portion into 2, roll it out into logs and cut 5 pieces each from each log. So you’ll get 10 Ideally each dumpling wrapper should be 9-10 grams. Do the same with the remaining dough.
Step 6: While keeping the rest of the portions covered with cling wrap, flatten one dough ball in your hand.
Step 7: Place it on a flour work surface and roll it into a round, slightly smaller than your palm.
Step 8: Holding the wrapper from the center, using a rolling pin, start rolling the edges outward. Keep rotating the wrapper and repeating the process. This will make the centre thicker and the outside thinner. This ensures even cooking even when you fold the dumplings.
Step 9: Repeat the same with the rest. Youll get around 20 wrappers. Keep them covered.
Step 1: Heat 2 tsp sesame oil in a pan, add the ginger, garlic and let it cook for a minute. Then, add the onions and let them turn translucent.
Step 2: Now add the capsicum and sauté for 2 more minutes.
Step 3: Add the grated carrot, cabbage and cook for 2 more minutes on a medium-high flame.
Step 4: Add salt, pepper, soy sauce and mix well. Cook for 2 more minutes or till the water, if any, evaporates. If the filling is too wet, the dough might tear.
Step 1: Let the filling cool down. Place one wrapper on your palm, place a spoonful of filling in the centre and pinch the edges together.
Step 2: If you’re steaming them, grease a tray with holes or an idli stand, place the dumplings on it and steam them for 12 minutes.
Step 3: If you’re pan-frying, heat oil in a pan. Once hot, add the dumplings. Let the base get golden and crispy.
Step 4: In a cup mix 1 tsp maida and 3/4 cup water. Add this to the pan and cover it. Let the dumplings steam for 12-13 minutes till the base is crispy and the top is steamed. Use a nonstick pan so they come off easily! I’ve put 8 dumplings together hence this quantity of water. If you’re placing less, use less water.
Step 5: Serve with chilli oil and a soy + garlic + sesame dip!
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