Schezwan Paneer Chilli Dumplings
Schezwan Paneer Chilli Dumplings
Ingredients
For the Dumpling Filling
- 1/2 cup bell pepper, diced
- 1 cup paneer, grated
- 1/4 cup cheese, grated, optional
- 2 tablespoons green chili, finely chopped
- 2 tablespoons Schezwan sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh coriander, chopped
For Assembling and Cooking
- 12 rice paper wrappers, square shape
- 2 tablespoons oil, for pan-frying, or as needed
For the Dipping Sauce
- 1 tablespoon Schezwan sauce
- 1/2 teaspoon white sesame seeds
- 1 tablespoon soy sauce
- 1/4 teaspoon granulated sugar
- 1 teaspoon fresh coriander, chopped
Instructions
- 1
In a medium mixing bowl, combine the diced bell pepper, chopped fresh coriander, grated paneer, and grated cheese (if using).
⏱️ 3 min
- 2
Add the salt, black pepper, 2 tablespoons of Schezwan sauce, and finely chopped green chili to the bowl. Mix all the ingredients thoroughly with a spoon until well combined and a cohesive filling is formed.
⏱️ 5 min
- 3
In a small bowl, combine 1 tablespoon of Schezwan sauce, white sesame seeds, soy sauce, granulated sugar, and chopped fresh coriander for the dipping sauce. Mix well and set aside.
⏱️ 2 min
- 4
Prepare a shallow plate with water. Take one rice paper wrapper and submerge it in the water for a few seconds until it softens. Carefully remove the softened wrapper and place it on a clean, flat surface.
⏱️ 1 min
- 5
Place a small amount (about 1 tablespoon) of the prepared paneer filling onto one corner of the softened rice paper. Fold the corner of the rice paper over the filling, then fold in the two adjacent sides. Roll the dumpling tightly from the folded edge towards the opposite side to create a small, square-shaped dumpling.
⏱️ 7 min
- 6
Repeat the assembly process with the remaining filling and rice paper wrappers until all dumplings are formed.
⏱️ 7 min
- 7
Heat 2 tablespoons of oil in a large non-stick pan over medium heat. Once the oil is hot, carefully place the assembled dumplings into the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min
- 8
Pan-fry the dumplings for 3-5 minutes per side, or until they are golden brown and crispy. Use tongs to carefully turn them over as needed to ensure even cooking.
⏱️ 10 min
- 9
Remove the pan-fried dumplings from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve the Schezwan paneer chilli dumplings hot with the prepared dipping sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Schezwan Paneer Chilli Dumplings
For the Dumpling Filling
- 1/2 cup bell pepper, diced
- 1 cup paneer, grated
- 1/4 cup cheese, grated, optional
- 2 tablespoons green chili, finely chopped
- 2 tablespoons Schezwan sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh coriander, chopped
For Assembling and Cooking
- 12 rice paper wrappers, square shape
- 2 tablespoons oil, for pan-frying, or as needed
For the Dipping Sauce
- 1 tablespoon Schezwan sauce
- 1/2 teaspoon white sesame seeds
- 1 tablespoon soy sauce
- 1/4 teaspoon granulated sugar
- 1 teaspoon fresh coriander, chopped
Instructions
- 1
In a medium mixing bowl, combine the diced bell pepper, chopped fresh coriander, grated paneer, and grated cheese (if using).
⏱️ 3 min - 2
Add the salt, black pepper, 2 tablespoons of Schezwan sauce, and finely chopped green chili to the bowl. Mix all the ingredients thoroughly with a spoon until well combined and a cohesive filling is formed.
⏱️ 5 min - 3
In a small bowl, combine 1 tablespoon of Schezwan sauce, white sesame seeds, soy sauce, granulated sugar, and chopped fresh coriander for the dipping sauce. Mix well and set aside.
⏱️ 2 min - 4
Prepare a shallow plate with water. Take one rice paper wrapper and submerge it in the water for a few seconds until it softens. Carefully remove the softened wrapper and place it on a clean, flat surface.
⏱️ 1 min - 5
Place a small amount (about 1 tablespoon) of the prepared paneer filling onto one corner of the softened rice paper. Fold the corner of the rice paper over the filling, then fold in the two adjacent sides. Roll the dumpling tightly from the folded edge towards the opposite side to create a small, square-shaped dumpling.
⏱️ 7 min - 6
Repeat the assembly process with the remaining filling and rice paper wrappers until all dumplings are formed.
⏱️ 7 min - 7
Heat 2 tablespoons of oil in a large non-stick pan over medium heat. Once the oil is hot, carefully place the assembled dumplings into the pan, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min - 8
Pan-fry the dumplings for 3-5 minutes per side, or until they are golden brown and crispy. Use tongs to carefully turn them over as needed to ensure even cooking.
⏱️ 10 min - 9
Remove the pan-fried dumplings from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve the Schezwan paneer chilli dumplings hot with the prepared dipping sauce.
⏱️ 3 min