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Dumplings. Paneer Dumplings are made using chopped veggies along with grated paneer mixed with some spices and filled inside the dough and being shallow fried or being deep-fried, until golden brown and being coated with soy sauce. Tastes delicious and easy to prepare at home.
The veggies we use for this recipe are Chopped onions, chopped cabbage, grated carrots, chopped spring onions, shredded or grated paneer, chopped green chilies, chopped bell peppers, chopped coriander leaves, or cilantro. Spices and other things that we need are salt, ginger garlic paste or finely grated, black peppers crushed or powdered form, mango powder, red chili powder, sugar, oil, and water to cook.
Ingredients that we need to prepare Paneer Dumplings š„ at home are.
For the dumpling dough we need
- All-purpose flour 3 cups
- Salt a pinch for sprinkling
- Sugar powdered form 5 teaspoons
Vegetables that are required for the stuffing are
- Onions š§ 1 cup chopped
- Cabbage š„¬ 2 cups finely chopped
- Carrots š„ grated 1/2 cup
- Spring onions 1/2 cup
- Paneer grated 1 cup
- Coriander leaves š 1/4 cup
- Bell peppers š« chopped 1 cup
- Ginger and garlic š§ finely chopped or paste form 1 tablespoon
Spices and other ingredients
- Salt to taste
- Black pepper powder 1 teaspoon
- Red chili powder 1 teaspoon
- Mango powder 1 teaspoon
- Oil to fry
- Soy sauce as required
- Sarrachi sauce to serve with the dumplings š„
Preparing the dough 10 minutes
Total Cook time:
- For resting the dough for 5 minutes
- Cleaning, Cutting, chopping grating the veggies and paneer 20 minutes
- Frying 40 minutes approximately
- Total time consumed: 1 hour and 15 minutes
Servings
This dough prepares around 30 dumplings of medium size
Directions to prepare
First, we need to prepare dough for the dumplings š„ , and for that, we will simply knead the flour with water, some salt, and powdered sugar. Use water as required to knead it soft and smooth. Salt and sugar are being added to the dough to balance the taste. Avoid adding too much salt. Just a pinch would work the best š Many dumpling dough recipes donāt have sugar in them but according to me actually adding sugar into it provides a better stiffness to the dough and also adds up a little sweetness to the dumplings which I personally like. But this completely depends on choice. You may also skip this step if you want.
So simply knead the dough with water salt and sugar and cover with a soft muslin or cotton cloth for 5 minutes.
Preparing the stuffing for the dumplings š„
For stuffing, we need chopped onion, grated carrots, chopped cabbage, chopped spring onions, grated paneer, chopped bell peppers, chopped cilantro, chopped spring onions
The first step is that Into a bowl put a Muslim cloth or a cheesecloth and add clean and washed chopped onions, grated carrots, chopped cabbage, chopped spring onions, a pinch of salt, and mix nicely. Then squeeze out these veggies to release moisture from them. Please note: Since the washed spring onions might have some soaked water in them I have squeezed these along with the other veggies. Just wanted to let everyone know. Otherwise, you donāt need to squeeze spring onions if itās not wet in your case š
Once the veggies are being squeezed to release any water or moisture from them transfer into a container and add grated paneer, chopped bell peppers, chopped coriander leaves. Also add spices into these like black peppers, red chilli powder, a pinch of salt, mango powder, or amchur, and give these a nice mix.
Shaping and filling the dumplings
Uncover the dough that we prepared and take a portion of it. Roll out the dough and cut them round-shaped by using a sharp edge bowl or you may use a cookie-cutter. You can also roll out small potions individually.
Then next ā Roll out each individually cut dough and fill the prepared paneer and veggie mixture in the center of it. Bring two sides of the edges of the dough closer and stick to seal. Seal the corners nicely as sown in the images below shaping up your cute dumplings š„
Please Note: while the process of preparing the dough which includes cutting rolling or shaping make sure to use sprinkles of flour if it feels sticky on your hands.
Once all the dumplings are shaped you may use them immediately to fry or you may also freeze them until used by covering them with a plastic food wrap or putting them in an air-tight container keeping some space in between each of the dumplings. More on Freezing š„¶ instructions below at the end of the recipe.
Frying the dumplings
Heat 2 tablespoons of oil into a frying pan. Once the oil is heated reduce the flame and put the dumplings one by one by keeping some space in between. Keeping the flame on high will put the dumplings at risk to get burnt easily without being properly cooked inside.
Flip and toss and fry these until golden brown in color. Gradually you will see the dumplings are cooked and the outer covering looks fried and delicious.
At this point turn off the flame and add 2 to 3 tablespoons of soy sauce and quickly stir in the sauce by tossing and stirring them. The sauce starts to stick all over the dumplings. Immediately add 3 tablespoons of water and turn on the flame. Let it cook on low flame in water. Cover and cook for one minute. Again open and cook until all the water evaporates if any. This way the dumplings cooked well inside and outside both. Forms a perfect structure just like the restaurants serve. These are amazing in taste I must say. And also the best part is that you use any of your favorite non-vegs filling inside instead of using paneer.
Serving tips:
Finally comes the serving part:) Serve these hot with siraacha sauce. Tastes amazing.
Freezing Instructions:
Place every single dumpling š„ by keeping a little space in between. Sprinkle some dry flour on the tray or a container that you are using to freeze these so that they donāt stick to the surface and easy to take them out when you need them for frying.
Cover these preferably using a plastic wrap or place them inside an airtight container by sprinkling some extra flour. Make sure to keep some space in between.
Step by step method along with images shown below
Into a bowl take All-purpose flour 3 cups
Add a pinch of salt, sprinkle some
Add 5 teaspoons of powdered sugar
Give it a mix…
Pour water as required to knead and prepare a smooth soft dough
Mix and knead to prepare a smooth soft dough
Once kneaded, cover the dough with a soft cotton or muslin cloth and let it rest for 5 minutes before rolling and shaping them out.
Instructions to prepare veggies for filling inside the Dumplings
Wash and clean all the veggies that we are going to use before cutting chopping or shredding.
Then Into a bowl place a cheese cloth or use a cotton or a muslin cloth with fine pores in it.
Into it put 1 cup of finely chopped onions š§
Finely chopped cabbage 2 cups
Grated carrots 1/2 cup
Spring onions finely chopped 1/2 cup
Sprinkle some salt š§
Mix…
Once the mixture is mixed nicely
Pick and squeeze the cheesecloth to get rid out of all the moisture from it.
Transfer the squeezed out veggies into a container
Break the veggie ball using a spatula
Add grated paneer 2 cups into the veggie mixture
Sprinkle some black pepper powder
Add red Chilli powder 1 teaspoon
Bell peppers chopped 1 cup
Coriander leaves š or cilantro 1/4 cup chopped
Ginger and garlic finely grated or paste 1 tablespoon
Chopped Green chillies 2 or as per taste
Pinch of salt (Avoid adding to much of salt into the mixture)
Mango powder 1 teaspoon
Give the mixture a nice mix…
Shaping and filling of the dough
After 5 minutes uncover the dough
Take a portion of the dough
Prepare a ball by rolling out in between of your palms
Sprinkle some dry flour on the surface where you are going to roll it out
Roll out the dough with the help of a roller.
Use some dry flour whenever you need while rolling out the dough
Roll out medium thin because later we will roll them again individually before stuffing these into dumplings
Cutting and Shaping
Cut into round shape using a sharp edge bowl or use a cookie cutter to cut these out evenly
Take out the extra dough from around. Cut all possibly together
As you can see the roll out dough is medium-thick because we will roll it out again to make a thin base for dumplings before stuffing these out
Sprinkle some flour on the surface and roll out individually
Put some stuffing in the center around 2 to 3 tablespoon or as required. Make sure not to add too much stuffing. It should be easier to pull the dough from around and seal the edges.
Pick the edges from the two opposite sides first and press to stick the dough to seal it. Note: if you feel the dough is not sticking out nicely then you may use a little water into your fingertips to apply on the edges so that they stick easily.
Shape them as dumplings š„
Once done āļø sealing the edges. Freeze these if you are not planning to fry all immediately together
Freeze them overnight or until used. Freezing Instructions below
Demo for frying the dumplings immediately after doing the stuffing and shaping them up.
Heat 2 to 3 tablespoons of oil into a frying pan
Put the dumplings carefully one by one. Make sure to lower the flame once the oil is heated sufficiently and then put the dumplings or else they get burnt š„µ
Fry both the sides equally by turning and flipping process
Fry until golden brown in color
Keep the flame low throughout the process of frying. Gradually these turns beautiful golden brown in color and looks cooked all over The outer covering stiffens and looks thoroughly cooked.
Once these are golden brown. Turn off the flame and add soy sauce 2 tablespoons. Quickly stir in the sauce with the dumplings by tossing and flipping. At this point, you will get a lovely pungent aroma of the fried dumpling and the soy sauce. Then immediately add 2 to 3 tablespoons of water as shown in the images below. Turn the flame š„ on again at this point and cover and cook for 1 minute in low flame.
Immediately add water 3 tablespoons and turn the flame š„ on
Cover and cook for 1 minute
Open and check. Cook until all the water evaporates if any.
Immediately take them out and transfer them into another container once done and enjoy š
SAMPLE DEMO OF THE FREEZED DUMPLINGS š„ SHOWN BELOW
This is the sample demo for the FREEZED dumplings. The reason for showing the same repeated process of frying is that the dumplings look slightly different in texture when fried. This is obviously because of the stiffness of the outer covering which is a bit different from the immediate frying ones. Because of the softness and the stiffness of the dough, it fries differently and turns golden brown in color slightly darker and lighter in color.
Frying frozen dumplings overnight makes me feel that I am eating the same frozen store-bought ones. There is not much difference I am pretty sure about it. š The good part is that all homemade veggies and paneer stuffing fresh and clean Iām putting inside. I mean to say all organic. No preservatives or no antibodies etc used.
How to freeze the dumplings š„?
Use a flat base container or a tray preferably to freeze these at home. Sprinkle some dry flour and then place the dumplings leaving some space between each of them to avoid sticking. Cover nicely with a food wrap or use a air tight container. Make sure that your hands are dried completely before you touch these to transfer into the freezing container or a try and sprinkle flour to avoid sticking which makes it easier when taken out from the freezer to be fried.
Remove the food wrapper
Allow some time to defreeze them so that they could be easily picked from the container.
Heat 2 tablespoons of oil in to frying pan
Once the oil is hot put the dumplings
Fry these in low flame by turning and flipping all sides equally until turns golden brown in color.
Once looks fried and tunes slightly golden brown in color turn off the flame and add 2 tablespoons of soy sauce. You may add little more of soy sauce as per choice.
Give a quick stir and mix the dumplings with the soy sauce.
Immediately add 2 to 3 tablespoons of water into it and mix. Cover and cook for 1 minutes.
Cover and cook 1 minute
Open and check and let it cook in low flame until all the water evaporates if any.
As you can see in the image that is almost no water into the pan is left. Take these out immediately into serving bowl and enjoy hot.
Serving Tips
Serve these hot with siraacha sauce. Taste awesome.
These are Soft and juicy inside with a perfect stiffness into the outer covering. These tastes amazing.
Presentation
Watch Full Video For The Recipe
