Paneer Tikka Dumplings with Chilli Oil

These dumplings are filled with finely chopped paneer tikka pieces, carrot and celery as a filling. There’s a lot of flavour in the filling and I like to serve them with a crispy bottom for some extra texture. Making the filling and folding the dumplings provides a lovely opportunity for you to spend quality time with your family preparing a meal together.

Dumplings are one of my favourite dishes ever since my friends from university surprised me with a vegetarian Chinese restaurant about 8 years ago and we share dumplings, spring onion pancakes and Peking ‘duck’ pancakes on a rainy Friday afternoon. Every time I eat dumplings now, I think back to that memory.

While I have made the wrappers myself in the past and there’s a lot of merit to it, I find that buying the pre-made dumpling wrappers makes the process easier and takes less time. There are lots of options out there and they’re relatively well priced. Adding the carrot and celery into the filling also provides some crunchiness which works really well with the paneer tikka.

I find that these dumplings go really well with the chilli oil recipe I’ve included. The chilli oil isn’t overpowering and yet provides a light, flavourful accompaniment to the dumplings.

Ingredients

Paneer Tikka

½ Cup Greek yoghurt

2tbs Milk (any type)

1 tsp grated ginger

1 tsp grated garlic

1 tsp Maple Syrup

1 tsp Olive Oil

1 tsp Garam Masala

1 tsp Red Chilli Powder

1 tsp Coriander Powder

1 tsp Chaat Masala

½ tsp Cumin Powder

½ tsp carom seeds

½ tsp Dry Mango Powder

¼ tsp Turmeric Powder

250g Paneer, cut into small cubes

Salt

Dumplings

1 medium carrot, finely chopped

1 medium celery stick, finely chopped

¼ cup Water

30 sheets Dumpling or Gyoza wrappers

Chili Oil

1 Cup Vegetable Oil

2tbl Chili Flakes

1 tsp Chilli Powder

2 tbl toasted sesame seeds

2 Black Cardamom

1 Star Anise

1 tsp Fennel Seeds

Method

Paneer Tikka

1. Lightly whisk the yoghurt until smooth.
2. Stir in all of the other ingredients until combined into the yoghurt.
3. Add salt to taste.
4. Add the cubed paneer and gently stir until the paneer cubes are coated in the marinade.
5. Cover this mix and let it rest in the fridge for an hour.
6. Preheat the oven to 200C.
7. Line a baking tray with baking paper.
8. Place the paneer cubes onto the tray and bake for 15 minutes. I find that having the paneer tikka golden works best for the recipe, however, if you prefer to have them lightly charred let them cook for a little longer.

Dumplings

1. In a medium mixing bowl mix the carrot, celery and paneer tikka.
2. We make the dumplings one by one. Take one of the wrappers, dip your finger in the water and run it along the top outer edge half of the dumpling wrapper. That is, moisten the top semi-circle edge of the dumpling wrapper.
3. Then place a tablespoon of the filling mixture in the middle of the wrapper.
4. To fold the wrapper you have two options. OPTION 1: Half Moon – Fold the wrapper in half and then use your fingertips to press the edges together so it is sealed airtight.
5. OPTION 2: Pleats – take one of the bottom side corners and use your fingertips to pinch together. Then take a little bit of the top side and pleat it towards the sealed corner. Continue to make these pleats until you’ve reached the other end. Use your fingertips to pinch over the edges again and make sure the dumpling is sealed airtight.
6. You can pan fry or steam the dumplings. TO STEAM: Line a steamer with baking paper or a bamboo mat. Then place the dumplings in the steamer leaving some room between them. Shut the steamer and steam for about 15 minutes until cooked.
7. TO PAN FRY: In a medium size non-stick pan add 2 tbl oil and heat on medium high heat. Add the dumplings to the pan and cook for about 2 minutes until the bottoms are golden brown. Then add ½ cup of water, cover the pan and reduce to medium heat. Cook for about 5 minutes until the water has evaporated. Remove the covering and let the dumplings cook for a further 1 – 2 minutes to ensure the bottoms are crispy.
8. Serve with dumpling sauce or a chili oil.

Chili Oil

1. In a small bowl mix the chili flakes, chili powder and sesame seeds.
2. In a medium fry pan add the oil and heat on medium heat.
3. Add the star anise, black cardamom and fennel seeds.
4. Stir occasionally and let this infuse for 15 – 20 minutes. If the oil bubbles too much, reduce the heat to low heat.
5. Once the aromatics have released and blended well with the oil, remove from heat and carefully (!) pour through a strainer into a glass jar or container. Make sure the material is not plastic given the heat of the oil.
6. Add half of the chilli / sesame seed mix to the hot oil.
7. Once cooled, add the remaining chilli / sesame seed mix to the oil.
8. Store in an airtight jar or container.