My husband and I are always on the lookout for good Indo-Chinese food. The other day when my husband suggested we make some Chinese snack, my mother-in-law and I decided to make dumplings. Both of us did not know how to make dumplings, but we decided to experiment on what little we know.
The result was a warm surprise for all of us. Though, I would make some variations the next time the basic idea is as follows.
Rice flour – 1 cup
Carrots – 1 cup finely grated
Potatoes – 1 cup chopped finely
Bell Peppers – 1 cup chopped finely
Green peas – ¼ cup
Coriander leaves – 2 tbsp
Chilli powder – 1 tsp
Black salt – ¼ tsp
Chaat masala – ¼ tsp
Salt to taste
In a big pan boil 1½ cups of water. Mix the rice flour slowly while stirring continuously. Add oil if necessary and make sure to avoid lump formation. As soon as the rice flour and water blend completely, remove from stove and mix the rice dough nicely. Allow it cool while you make the filling.
In a pan, heat a little oil, add all the vegetables, and mix well. Add salt, chilli powder, black salt, and chaat masala and mix well. Cook until all the water is absorbed.
Divide the rice flour dough and the vegetables into equal parts. Keep an idly steamer or your pressure cooker ready with water boiling on the stove. Grease the idly plates with some oil and keep it ready. Roll out the rice dough into a thin sheet. Keep the vegetable filling inside and close the corners. You can make it in whichever shape you desire – I made it into round balls, but you can also make crescent shapes or squares.
Steam the filled dumplings for about 15 minutes and serve it hot with chutney or tomato sauce :-)