Kashmiri-Style Stuffed Dumplings

Ingredients

In this Kashmiri adaptation of Kašnjaki, we incorporate the unique flavors and spices of Kashmiri cuisine. The original Croatian dish is typically made with a meat and vegetable filling, but we enhance it with Kashmiri spices such as fennel, cardamom, and Kashmiri chili powder. Additionally, we use traditional Kashmiri cooking techniques, such as steaming the dumplings, to infuse them with the authentic flavors of the region. We alse have the original recipe for Kašnjaki, so you can check it out.

• For the dough: For the 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
• For the filling: For the filling:
• 250g minced meat (chicken or lamb) 250g minced meat (chicken or lamb)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon fennel seeds, crushed 1 teaspoon fennel seeds, crushed
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/2 teaspoon Kashmiri chili powder 1/2 teaspoon Kashmiri chili powder
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the dough. Gradually add water and knead until a smooth and elastic dough is formed. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a pan, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced meat to the pan and cook until browned. Stir in the minced garlic, ginger paste, crushed fennel seeds, cardamom powder, Kashmiri chili powder, and salt. Cook for another 2-3 minutes until the spices are well combined.
4. 4.
   Remove the filling from heat and let it cool.
5. 5.
   Divide the dough into small portions and roll each portion into a thin circle.
6. 6.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough over the filling, sealing it tightly to form a dumpling.
7. 7.
   Steam the dumplings in a steamer for about 15-20 minutes, or until the dough is cooked through.
8. 8.
   Serve the Kashmiri-Style Stuffed Dumplings hot, garnished with fresh coriander leaves.

Treat your ingredients with care...

• Minced meat — Ensure that the minced meat is cooked thoroughly to avoid any foodborne illnesses.
• Fennel seeds — Crush the fennel seeds using a mortar and pestle or a spice grinder to release their aromatic flavors.

Tips & Tricks

• If you prefer a spicier flavor, you can increase the amount of Kashmiri chili powder.
• Serve the dumplings with a side of yogurt or mint chutney for a refreshing contrast to the spices.
• You can make the dumplings in advance and steam them just before serving to save time.
• Experiment with different fillings such as paneer (Indian cottage cheese) or mixed vegetables for vegetarian options.
• To add a touch of sweetness, sprinkle some dried cranberries or raisins over the filling before folding the dumplings.

Serving advice

Serve the Kashmiri-Style Stuffed Dumplings as a main course accompanied by steamed rice or naan bread. Garnish with fresh coriander leaves for added freshness and color.

Presentation advice

Arrange the dumplings on a platter, showcasing their beautiful folded shapes. Drizzle a little melted butter or ghee over the dumplings for an attractive sheen.