Jharkhandi-style Stuffed Dumplings

Ingredients

In this Jharkhandi adaptation, we replace the traditional Lithuanian filling of meat or mushrooms with a vegetarian filling of spiced potatoes, onions, and local greens. The dough is also modified by using a combination of rice flour and wheat flour, which gives the dumplings a unique texture and flavor. The spices used in the filling are influenced by Jharkhandi cuisine, adding a distinct taste to the dish. We alse have the original recipe for Koldūnai, so you can check it out.

• For the dough: For the dough:
• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1 cup (120g) wheat flour 1 cup (120g) wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 1 cup local greens (such as spinach or amaranth), finely chopped 1 cup local greens (such as spinach or amaranth), finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• Salt, to taste Salt, to taste
• Oil, for sautéing Oil, for sautéing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, wheat flour, and salt for the dough. Gradually add water and knead until you have a smooth and pliable dough. Cover and set aside.
2. 2.
   Heat oil in a pan and sauté the chopped onions until golden brown. Add the ginger-garlic paste and cook for another minute.
3. 3.
   Add the mashed potatoes, chopped greens, turmeric powder, cumin powder, coriander powder, and salt to the pan. Mix well and cook for 2-3 minutes until the flavors are well combined. Remove from heat and let the filling cool.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the circle to form a semi-circle and seal the edges by pressing firmly.
6. 6.
   Steam the dumplings in a steamer for about 15-20 minutes, or until the dough is cooked and the dumplings are tender.
7. 7.
   Serve the Jharkhandi-style Stuffed Dumplings hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth filling for the dumplings.
• Local greens — Choose fresh and tender greens for the filling. If using spinach, remove any tough stems before chopping.
• Rice flour — The rice flour adds a unique texture to the dumplings. Make sure to use a fine rice flour for the best results.
• Wheat flour — If you prefer a gluten-free version, replace the wheat flour with a gluten-free flour blend.

Tips & Tricks

• To enhance the flavor of the filling, you can add a pinch of garam masala or chili powder.
• If you prefer a spicier version, you can add finely chopped green chilies to the filling.
• Make sure to seal the edges of the dumplings properly to prevent the filling from leaking out during steaming.
• Serve the dumplings immediately after steaming for the best taste and texture.
• These dumplings can be made in advance and stored in the refrigerator. Just steam them again before serving to reheat.

Serving advice

Serve the Jharkhandi-style Stuffed Dumplings as an appetizer or a main course. They can be enjoyed on their own or with a side of chutney or sauce. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Arrange the steamed dumplings on a platter, showcasing their vibrant colors. You can sprinkle some toasted sesame seeds or chopped spring onions on top for an attractive presentation.