Shahi paneer dumplings

Priya's nod to Lunar New Year are these shahi paneer dumplings. They're seasoned with her dad's special spice mix but you can substitute your favourite masala mix, or blend your own.

Credit: Priya Sharma

• serves

  2

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

Dumpling filling

• 1 packet dumpling wrappers
• 70 g paneer
• 1 tsp Dad’s Special Spice Mix 
• ¼ tsp chili flakes
• Pinch turmeric

Shahi dipping sauce

• 9 g cashews (small handful)
• ¼ cup water
• ½ tbsp tomato paste
• Pinch turmeric
• 1 tsp Dad’s Special Spice Mix 

Instructions

1. Break up the paneer and add to a medium bowl with all the dumpling filling ingredients, mix well to combine.
2. Place one dumpling wrapper on the palm of your hand. Add 1 tsp of filling to the middle of the dumpling wrapper.
3. Dip your index finger in water and gently run your finger around the circumference of the dumpling wrapper to lightly wet it. Wetting the dumpling wrapper allows for the wrapper to stick together.
4. Fold the dumpling wrapper in half, be sure to only press once in the middle, and start making pleats working from the middle to the right. After 3-4 pleats on the right side, continue with the pleats on the left side, 3-4 pleats. 
5. Dip index finger and thumb in water and one final time press all the pleats together to ensure the dumpling does not spontaneously open. Continue until you’ve used up all the filling.
6. Add assembled dumplings to a medium frypan over medium heat.
7. Add ½ cup water to the pan. Cover the pan with a lid and steam for 3 minutes.
8. Remove the lid and add water as needed to the dumplings and cover until the dumplings are cooked, they will become slightly opaque in appearance. Don’t let the water fully evaporate until the dumplings are fully cooked, if the dumpling requires more water add a tablespoon as required. 
9. Once the dumplings have cooked and all the water has evaporated, add a drizzle of olive oil to the bottom of the pan and cook on medium heat for 2 minutes or until the dumplings are golden and crispy on the bottom.
10. For the dipping sauce, add all the ingredients to a high-speed blender and blend until smooth. 

 

Celebrate Lunar New Year with SBS

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.