Blanket Dumplings

Nutrition values are AI-estimated based on ingredients.

• 5 grams finely chopped green chilies
• 39 grams shredded white cabbage
• 40 grams grated orange carrot
• 40 grams finely diced green capsicum
• 50 grams grated paneer
• 3 stalks spring onions
• Salt to taste
• Pinch ground black pepper
• 1 teaspoon chilli flakes
• Chilli oil
• 2 thin, square rice paper sheets
• Sesame oil
• Water

1. 1Combine 39 grams of shredded cabbage, 40 grams of grated carrot, and 40 grams of diced capsicum in a mixing bowl.
2. 2Add salt to taste, a pinch of ground black pepper, and 1 teaspoon of chili flakes to the vegetable mix.
3. 3Grate 50 grams of paneer directly into the seasoned vegetable mixture, then add 5 grams of finely chopped green chilies and chopped spring onions.
4. 4Thoroughly mix all ingredients by hand on a large plate, then mix in a spoonful of chili oil.
5. 5Form small, uniform balls from the mixed filling.
6. 6Preheat a tawa on the stovetop, drizzle with sesame oil, and place the filling balls onto the oiled tawa to cook briefly.
7. 7Dip thin, square rice paper sheets individually in water until soft, then carefully place each softened sheet over a filling ball on the tawa, forming a "blanket" around it.
8. 8Sprinkle a small amount of water over the dumplings, cover with a glass lid, and steam for a couple of minutes.
9. 9Remove the lid, drizzle more chili oil over each dumpling, and sprinkle with chopped green spring onions as a garnish.
10. 10Cover briefly again, then carefully remove the hot blanket dumplings from the tawa using tongs and transfer to a serving bowl.

These instructions are our analysis of the original video. Watch on YouTube →