Dumplings are a sort of food made out of little balls of dough filled with a variety of savoury or sweet ingredients that are popular in many cultures around the world. They are frequently regarded as a comfort dish and are appreciated in both informal and formal situations. Dumpling preparation and cooking techniques vary by culture and area, although they are commonly boiled, steamed, or pan-fried. They are frequently served with a dipping sauce as a side dish, main meal, or dessert. Dumplings can be made with a variety of fillings and different types of dough, depending on personal preference. They are common in Asian cuisine, such as Chinese, and Eastern European cuisine, such as Polish and Ukrainian. They are also a traditional dish in certain nations, where they are served during festivals or on special occasions.
Ingredients
- Maida / All purpose flour – 2 cups
- Salt for stuffing – ½ tsp
- Pinch of salt for dough
- Water for kneading
- Oil for greasing
- Oil (for stuffing) – 3 tsp
- Garlic (finely chopped) – 3 clove
- Ginger (finely chopped) – 1 inch
- Chilli (finely chopped) – 2
- Cabbage (shredded) – 2 cup
- Soya chunks – 1 cup
- Capsicum – 1 cup
- Red/black pepper (crushed) – ½ tsp
Cooking Instructions
- Begin by heating 3 tablespoons of oil and sauteing 3 garlic cloves, 1 inch of ginger, and 2 chilies.
- Stir in 1 cup soy chunks, 1 cup capsicum, and 2 cups cabbage. Stir-fry over high heat.
- Now add 1/2 tsp red or black pepper and 1/2 tsp salt.
- Flatten a small ball of dumpling dough, dust with maida or all-purpose flour, and begin rolling it with a rolling pin until it is an almost medium-thin circle that is 4 to 5 inches in diameter.
- Make sure to roll from the sides and maintain the centre somewhat thick.
- Now, in the center, put a heaping tablespoon of the prepared filling. Begin carefully pleating the edges and gathering everything.
- Press in the centre and seal the dumplings together to form a bundle.
- Preheat a steamer and place the dumplings in a tray so that they do not touch.
- Steam the dumplings for 10–12 minutes, or until a glossy sheen emerges on top.
- Finally, the vegetable dumpling dish is complete and ready to serve with momos chutney.
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