One of the best examples of Indo-Chinese fusion cooking, the Pan-Fried Dumplings features steamed dumplings pan-fried in a spicy sauce.\u00a0<\/p>\n\n\n\n
Each dumpling is a classic piece, with a spicy, aromatic and crunchy filling of crisp veggies flavoured with garlic etc.<\/p>\n\n\n\n
These dumplings are steamed and then saut\u00e9ed with a tongue-tickling sauce, yielding a dish that has a mind-boggling mix of flavours and textures.\u00a0<\/p>\n\n\n\n
\ud83d\udd37 Preparation Time: 20 mins \u00a0 \ud83d\udd37 Cooking Time: 25 mins \u00a0 \ud83d\udd37 Total Time: 45 mins<\/p>\n\n\n\n
<\/p>\n\n\n\n
\u2022 3\/4 cup Mayur maida\u00a0<\/p>\n\n\n\n
\u2022 salt to taste<\/p>\n\n\n\n
\u2022 6 tsp Mayur oil<\/p>\n\n\n\n
\u2022 1 tsp garlic (lehsun) paste<\/p>\n\n\n\n
\u2022 1 tsp ginger (adrak) paste<\/p>\n\n\n\n
\u2022 1 tsp finely chopped green chillies<\/p>\n\n\n\n
\u2022 1\/4 cup finely chopped onions<\/p>\n\n\n\n
\u2022 1\/2 cup grated carrot<\/p>\n\n\n\n
\u2022 1\/2 cup finely chopped cabbage<\/p>\n\n\n\n
\u2022 1 cup chopped spinach (palak)<\/p>\n\n\n\n
\u2022 1 cup chopped spring onions<\/p>\n\n\n\n
\u2022 2 tbsp soy sauce<\/p>\n\n\n\n
\u2022 1\/4 tsp vinegar<\/p>\n\n\n\n
\u2022 1 tbsp finely chopped garlic (lehsun)<\/p>\n\n\n\n
\u2022 1\/4 cup schezuan sauce<\/p>\n\n\n\n
\u2022 1 tbsp tomato ketchup<\/p>\n\n\n\n
\u2022 Mayur maida for rolling<\/p>\n\n\n\n
<\/p>\n\n\n\n
1. Combine the plain flour, 1 tsp of oil and salt in a deep bowl, add enough hot water and start mixing with a spoon. Once lumps are formed, use hand to form a soft dough.<\/p>\n\n\n\n
2. Cover the dough with a wet muslin cloth or lid and keep aside for 30 minutes.<\/p>\n\n\n\n
3. Heat 2 tsp of oil in a broad non-stick pan, add the garlic, ginger and green chillies and saut\u00e9 on a medium flame for a few seconds.<\/p>\n\n\n\n
4. Add the onions and saute on a medium flame for 1 minute, while stirring occasionally.<\/p>\n\n\n\n
5. Add the carrot, cabbage, and salt and cook on a medium flame for 2 minutes, stirring occasionally.<\/p>\n\n\n\n
6. Add spinach, 1 tbsp soy sauce and vinegar and mix well cook on a medium flame for 2 minutes, stirring occasionally.<\/p>\n\n\n\n
7. Add \u00bd cup spring onions, mix well and cook for 30 seconds. Switch off the flame and keep aside.<\/p>\n\n\n\n
8. Divide the dough into equal portions.<\/p>\n\n\n\n
9. Roll a portion of the dough into a thin circle using a little plain flour for rolling and place 1.5 tbsp of the prepared filling in the centre of the circle.<\/p>\n\n\n\n
10. Fold the two sides and pinch them in the corner. Start making pleats on one of the sides and sticking them to the other side.<\/p>\n\n\n\n
11. Repeat step 9 and 10 to make the rest of the dumplings.<\/p>\n\n\n\n
12. Steam the dumplings in a greased steamer for 8 minutes or till they are cooked.<\/p>\n\n\n\n
13. Repeat step 12 to steam the remaining dumplings in 1 more batch.<\/p>\n\n\n\n
14. Heat 3 tsp of oil in a broad non-stick pan, add the chopped garlic, schezuan sauce, tomato ketchup, remaining \u00bd cup of spring onions and 1 tbsp soy sauce and cook for 2 minutes on a medium flame, while stirring occasionally.<\/p>\n\n\n\n
15. Add the steamed dumplings to the pan and saut\u00e9 them on a medium flame for 2-3 minutes.<\/p>\n\n\n\n
16. Serve immediately garnished with spring onion greens.<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"
One of the best examples of Indo-Chinese fusion cooking, the Pan-Fried Dumplings features steamed dumplings pan-fried in a spicy sauce.\u00a0 Each dumpling is a classic piece, with a spicy, aromatic and crunchy filling of crisp veggies flavoured with garlic etc. These dumplings are steamed and then saut\u00e9ed with a tongue-tickling sauce, yielding a dish that […]<\/p>\n","protected":false},"author":1,"featured_media":526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[196],"class_list":["post-525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-pan-fried-dumplings"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/mayurgroup.com\/blog\/wp-content\/uploads\/2021\/09\/HOW-TO-MAKE-PAN-FRIED-DUMPLINGS.jpg?fit=1000%2C563&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/posts\/525"}],"collection":[{"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/comments?post=525"}],"version-history":[{"count":1,"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/posts\/525\/revisions"}],"predecessor-version":[{"id":527,"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/posts\/525\/revisions\/527"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/media\/526"}],"wp:attachment":[{"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/media?parent=525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/categories?post=525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayurgroup.com\/blog\/wp-json\/wp\/v2\/tags?post=525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}