Viral Blanket Dumplings
Viral Blanket Dumplings
Ingredients
For the Paneer Filling
- 100 g paneer, crumbled
- 1 onion, small, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped
- 2 tablespoons coriander, finely chopped
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- to taste salt
For Assembly and Cooking
- as needed rice paper sheets
- 1 tablespoon oil, for cooking filling
- 1 teaspoon oil, for pan-frying
- as needed water, for dipping rice paper and for cooking
- 1/4 cup water, for pan-frying
Instructions
- 1
In a medium mixing bowl, combine the crumbled paneer, finely chopped onion, ginger-garlic paste, finely chopped green chili, finely chopped coriander, red chili powder, turmeric powder, garam masala, and salt to taste. Mix all the ingredients thoroughly with your hands or a spoon until well combined and the filling is uniform.
⏱️ 5 min
- 2
Prepare a shallow dish with water for dipping the rice paper. Take one sheet of rice paper and quickly dip it into the water for about 10-15 seconds, or until it softens and becomes pliable. Be careful not to over-soak it, as it can become too delicate.
⏱️ 3 min
- 3
Lay the softened rice paper sheet flat on a clean surface. Place about 1 to 1 1/2 tablespoons of the prepared paneer filling near the bottom edge of the rice paper, leaving space on the sides. Fold the bottom edge of the rice paper up over the filling, then fold the left and right sides inward over the filling. Carefully roll the dumpling from the bottom up to form a neat, compact roll. Repeat this process with the remaining filling and rice paper sheets.
⏱️ 12 min
- 4
Heat 1 teaspoon of oil in a large non-stick pan or skillet over medium heat. Once the oil is shimmering, carefully place the assembled dumplings into the pan in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches.
⏱️ 2 min
- 5
Pan-fry the dumplings for 3-4 minutes until they turn golden brown and slightly crispy on one side. Use tongs to carefully flip each dumpling to cook the other side.
⏱️ 4 min
- 6
Once the dumplings are golden on both sides, add 1/4 cup of water to the pan. Immediately cover the pan with a tight-fitting lid. Allow the dumplings to steam and cook for 5-7 minutes, or until all the water has evaporated and the dumplings are tender on the inside yet still crispy on the outside. Remove the lid and let any remaining moisture evaporate for a minute if needed.
⏱️ 7 min
- 7
Carefully remove the cooked dumplings from the pan and arrange them on a serving platter. Serve hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a mint chutney.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Blanket Dumplings
For the Paneer Filling
- 100 g paneer, crumbled
- 1 onion, small, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped
- 2 tablespoons coriander, finely chopped
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- to taste salt
For Assembly and Cooking
- as needed rice paper sheets
- 1 tablespoon oil, for cooking filling
- 1 teaspoon oil, for pan-frying
- as needed water, for dipping rice paper and for cooking
- 1/4 cup water, for pan-frying
Instructions
- 1
In a medium mixing bowl, combine the crumbled paneer, finely chopped onion, ginger-garlic paste, finely chopped green chili, finely chopped coriander, red chili powder, turmeric powder, garam masala, and salt to taste. Mix all the ingredients thoroughly with your hands or a spoon until well combined and the filling is uniform.
⏱️ 5 min - 2
Prepare a shallow dish with water for dipping the rice paper. Take one sheet of rice paper and quickly dip it into the water for about 10-15 seconds, or until it softens and becomes pliable. Be careful not to over-soak it, as it can become too delicate.
⏱️ 3 min - 3
Lay the softened rice paper sheet flat on a clean surface. Place about 1 to 1 1/2 tablespoons of the prepared paneer filling near the bottom edge of the rice paper, leaving space on the sides. Fold the bottom edge of the rice paper up over the filling, then fold the left and right sides inward over the filling. Carefully roll the dumpling from the bottom up to form a neat, compact roll. Repeat this process with the remaining filling and rice paper sheets.
⏱️ 12 min - 4
Heat 1 teaspoon of oil in a large non-stick pan or skillet over medium heat. Once the oil is shimmering, carefully place the assembled dumplings into the pan in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches.
⏱️ 2 min - 5
Pan-fry the dumplings for 3-4 minutes until they turn golden brown and slightly crispy on one side. Use tongs to carefully flip each dumpling to cook the other side.
⏱️ 4 min - 6
Once the dumplings are golden on both sides, add 1/4 cup of water to the pan. Immediately cover the pan with a tight-fitting lid. Allow the dumplings to steam and cook for 5-7 minutes, or until all the water has evaporated and the dumplings are tender on the inside yet still crispy on the outside. Remove the lid and let any remaining moisture evaporate for a minute if needed.
⏱️ 7 min - 7
Carefully remove the cooked dumplings from the pan and arrange them on a serving platter. Serve hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a mint chutney.
⏱️ 1 min