Watermelon Rind Dumplings

Nutrition values are AI-estimated based on ingredients.

• 300g watermelon rind, white part only
• 1 tsp salt (for rind)
• 200g low-fat paneer, finely grated
• 1 tbsp ginger garlic paste
• 2 tbsp coriander leaves, finely chopped
• 4 spring onions, whites and greens separated
• 1 tbsp chilli crisp or 1 tsp chilli flakes
• 1 tbsp light soy sauce (for filling)
• ½ tsp salt (for filling)
• ½ tsp white pepper (for filling)
• Black pepper, to taste
• 24 dumpling wrappers OR 12 rice paper sheets cut into quarters
• 1 tbsp neutral oil
• 100ml hot water (for steaming)
• 2 tbsp light soy sauce (for glaze)
• 1 tbsp chilli crisp (for glaze)
• 2 tbsp hot water (for glaze)
• Reserved spring onion greens

1. 1Peel the outer green skin off the watermelon rind and trim away any pink flesh.
2. 2Grate the white watermelon rind, place it in a bowl, sprinkle with 1 tsp salt, and mix with a fork.
3. 3Squeeze the grated rind firmly by hand to extract and discard excess water until bone-dry.
4. 4Transfer the squeezed rind to a mixing bowl and add grated low-fat paneer, ginger-garlic paste, chopped coriander leaves, spring onion whites, chilli crisp or flakes, 1 tbsp light soy sauce, ½ tsp salt, ½ tsp white pepper, and black pepper to taste.
5. 5Mix all filling ingredients gently until evenly combined.
6. 6Lightly grease a large non-stick pan with 1 tbsp neutral oil over medium heat.
7. 7Drop tablespoon mounds of the prepared filling mixture into the pan, leaving gaps between each.
8. 8Place dumpling wrappers or soaked rice paper sheets carefully over each mound of filling, gently pressing down to encase the filling.
9. 9Pour 100ml hot water into the pan, filling it to about a quarter of the dumpling height, then immediately cover with a lid.
10. 10Cook for approximately 4-5 minutes, allowing the dumplings to steam and the wrappers to become translucent and tender.
11. 11While dumplings cook, prepare the glaze by combining 2 tbsp light soy sauce, 1 tbsp chilli crisp, 2 tbsp hot water, and reserved spring onion greens.
12. 12Remove the lid from the pan, drizzle the chilli crisp soy glaze generously over the cooked dumplings, and sprinkle with fresh chopped spring onion greens as garnish.
13. 13Serve the hot dumplings directly from the pan.

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