Tandoori Paneer Shumai Dumplings
Servings: 6 servings
Ingredients
- 1/2 white onion sliced
- 1 lime
- 1.5 tbsp olive oil
- 24 dumpling wrappers
Dumpling Filling
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- 1/2 tsp garam masala
- 1/2 tsp cinnamon powder
- 1 tbsp tandoori masala
- 1 tsp curry powder
- 2 green onions chopped
- 2 cups paneer shredded
- 2 tbsp ginger shredded
- 4 thai chili peppers minced
- 8 cloves garlic shredded
Instructions
- Warm up oil on medium heat. Add in the cumin seeds, caraway seeds, garlic, ginger, thai chili peppers and green onions. Let them warm up for about 1 minute.
- Add the tandoori masala and 2 tbsp of water and mix everything well. Then add in the paneer along with the rest of the spices. Mix well and break down the paneer as much as possible. Let it cook for 2-4 minutes until the water has dissolved. Turn off the heat and let it cool.
- For square dumpling wrappers, cut off all 4 corners of the wrapper so it is easier to fill.
- Take your thumb and index finger and form a circle. Place the wrapper on the circle and push it down with your other hand to form a cup. Spoon in 1-1.5 tsp of the filling into the cup and squeeze the wrapper around the filling. Pat the bottom of the dumpling to make it flat so it can stand on its own.
- Repeat for the rest of them and steam for 7-11 minutes, or until dumplings wrappers are cooked through.
- Garnish with a few squeezes of fresh lime, your choice of herbs, sliced onions and serve!