Paneer Dumplings

Today special is Paneer Dumplings :)

Ingredients for Paneer Dumplings -

For Dumpling filling -

• Paneer or Cottage cheese - 1 cup (crumbled)
• Capsicum - 1 (finely chopped)
• Onion - 1 (finely chopped)
• Garlic - 4 cloves (finely chopped)
• Oil
• Chilly powder - 1/2 tsp
• Salt, as per taste

For Dumpling cover -

• All purpose flour/maida - 1 cup
• Oil - 1/2 tsp
• Salt, as required
• Water for kneading, as required

For Dip - 

• Garlic - 7 to 8 cloves
• Onion - 1/2
• Tomato - 1/2
• Coriander leaves
• Chilly (Red or Green) - 4
• Tomato sauce - 1tbsp
• Oil - 2 - 3 tbsp
• Salt, as per taste

Lets cook it up -

• Lets start with preparing dip, grind all the ingredients of dip into paste.
• Once its done, take a pan and 1 tbsp of oil to cook the paste.
• If required you can add some water (1/2 cup) and cook for another 5 minutes.
• Add some tomato sauce and mix it. And keep it aside.

• For filling, take a pan and heat oil. Put garlic, onion and capsicum, and cook it.
• Add the crumbled cottage cheese and cook it till it starts turning light brown.
• Add chilly powder and salt, mix it. Once its done, turn off the flame.

• For cover, knead the flour into dough.
• Divide the dough into small parts and make small balls. Roll it into thin circle shape.
• Try to get the edges thin.
• Place the filling in the centre.
• Start folding and forming the pleats one by one. towards the end, join the pleats in the centre.
• Prepare all the dumplings like this.
• Heat water in a steamer or in a pressure cooker. Let the water come to a boil.
• In a greased steamer pan or in idli moulds, place the dumplings keeping space between them so that they don't touch each other. 
• Steam dumplings for 5-6 minutes.
• Don't overdo the steaming, as the dough becomes dense and dry.
• The steaming time may vary upon the thickness of dumplings' cover.
• Once the dumplings are done, it will not be sticky when touched and will look transparent.

     So lets have this super delicious treat at home with pleasant evenings!