Naga-style Stuffed Rice Dumplings

Ingredients

In this Naga-inspired adaptation, the traditional Italian filling of Casoncelli di Barbariga is replaced with a Naga-style filling. The original dish typically features a filling of breadcrumbs, cheese, and herbs. However, in this version, we use a mixture of minced meat, aromatic herbs, and Naga chili to infuse the dumplings with the bold flavors of Naga cuisine. Additionally, the cooking technique is modified to steam the dumplings instead of boiling them, which helps retain their delicate texture. We alse have the original recipe for Casoncelli di Barbariga, so you can check it out.

• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 1 cup (235ml) water 1 cup (235ml) water
• 250g minced meat (pork or chicken) 250g minced meat (pork or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon Naga chili paste 1 tablespoon Naga chili paste
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• Salt to taste Salt to taste
• Oil for greasing Oil for greasing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour and water to form a smooth dough. Knead well and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced meat, chopped onion, minced garlic, Naga chili paste, fresh cilantro, ginger paste, and salt.
3. 3.
   Take a small portion of the rice flour dough and roll it into a thin circle.
4. 4.
   Place a spoonful of the meat filling in the center of the dough circle.
5. 5.
   Fold the dough over the filling to form a half-moon shape and seal the edges by pressing firmly.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Grease a steamer basket with oil and arrange the dumplings in a single layer.
8. 8.
   Steam the dumplings for 15-20 minutes, or until the dough is cooked through.
9. 9.
   Serve the Naga-style Stuffed Rice Dumplings hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Naga chili paste — Adjust the amount of Naga chili paste according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• Rice flour — Make sure to use fine rice flour for a smooth and pliable dough. Coarse rice flour may result in a grainy texture.

Tips & Tricks

• If you prefer a milder spice level, you can substitute the Naga chili paste with a milder chili paste or sauce.
• Experiment with different types of minced meat, such as pork or chicken, to vary the flavor of the dumplings.
• Serve the dumplings with a side of Naga-style chutney or dipping sauce for an extra burst of flavor.
• To enhance the presentation, garnish the dumplings with a sprinkle of toasted sesame seeds or chopped spring onions.
• Leftover dumplings can be refrigerated and reheated by steaming or pan-frying for a quick and delicious meal.

Serving advice

Serve the Naga-style Stuffed Rice Dumplings as a main course or as part of a Naga-inspired feast. Accompany them with a side of Naga-style chutney or dipping sauce to complement the flavors.

Presentation advice

Arrange the steamed dumplings on a platter, garnished with fresh cilantro. The vibrant colors of the dumplings and the aromatic garnish will make for an enticing presentation.