North Indian Style Stuffed Dumplings

Ingredients

In this adaptation, the traditional Slovenian Grušavi žlinkrofi is transformed into North Indian Style Stuffed Dumplings. The original dish is typically made with a dough made from buckwheat flour and filled with a mixture of cottage cheese, bacon, and herbs. In the North Indian version, the dough is made with all-purpose flour and the filling consists of spiced potatoes, peas, and aromatic herbs. The cooking technique is also modified, with the dumplings being steamed instead of boiled. We alse have the original recipe for Grušavi žlinkrofi, so you can check it out.

• Dough: Dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• Filling: Filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (80g) peas, boiled 1/2 cup (80g) peas, boiled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• For serving: For serving:
• Tomato chutney Tomato chutney
• Mint chutney Mint chutney

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour and salt for the dough. Gradually add water and knead until a smooth and pliable dough is formed. Cover and set aside for 30 minutes.
2. 2.
   In a pan, heat oil and add cumin seeds. Once they splutter, add the chopped onions and green chilies. Sauté until the onions turn golden brown.
3. 3.
   Add the ginger-garlic paste and sauté for a minute. Then, add the turmeric powder, coriander powder, and garam masala. Mix well.
4. 4.
   Add the mashed potatoes, boiled peas, and salt. Mix until all the ingredients are well combined. Cook for 2-3 minutes.
5. 5.
   Remove the filling from heat and let it cool slightly. Once cooled, add fresh coriander leaves and mix well.
6. 6.
   Divide the dough into small portions and roll each portion into a small circle.
7. 7.
   Place a spoonful of the filling in the center of each circle. Fold the edges of the circle to seal the filling and shape it into a dumpling.
8. 8.
   Steam the dumplings in a steamer for about 15-20 minutes, or until they are cooked through.
9. 9.
   Serve the North Indian Style Stuffed Dumplings hot with tomato chutney and mint chutney.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for easy mashing.
• Green chilies — Adjust the quantity according to your spice preference. Remove the seeds for a milder flavor.
• Fresh coriander leaves — Finely chop the leaves for a burst of freshness in the filling.

Tips & Tricks

• To enhance the flavor, you can add a pinch of asafoetida (hing) to the filling.
• If you prefer a spicier version, add a dash of red chili powder to the filling.
• Serve the dumplings with a drizzle of melted ghee or butter for added richness.
• You can also pan-fry the dumplings in a little oil for a crispy texture.

Serving advice

Serve the North Indian Style Stuffed Dumplings as a main course or as an appetizer. Accompany them with tomato chutney and mint chutney for a burst of flavors.

Presentation advice

Arrange the steamed dumplings on a platter, garnished with fresh coriander leaves. Serve the chutneys in small bowls alongside the dumplings for a visually appealing presentation.