Buzz
Crispy Pillow-Shaped Dumplings are a popular snack in countries such as India, Pakistan, Nepal, and Bangladesh. These dumplings typically consist of triangular dough that is deep-fried, with a filling made from vegetables like potatoes, onions, cilantro, and mung beans. It's also common to use a filling of meat and Paneer cheese. Let’s take a look at step 1 to learn how to make the dough, the filling, and the final crispy dumplings!
Ingredients
Dough
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 2 teaspoons of cooking oil or butter
- 1 cup of filtered water
- Vegetable oil for frying the dumplings
Filling
- 1 cup of boiled and diced potatoes
- ½ cup of cooked mung beans
- ½ cup of diced onions
- 2 teaspoons of fresh grated ginger
- 2 teaspoons of minced garlic
- 2 teaspoons of finely chopped green chili
- 1 teaspoon of crushed coriander seeds
- ½ teaspoon of minced turmeric
- ½ teaspoon of garam masala powder
- 2 teaspoons of oil or butter
- Salt to taste
Steps
Kneading the Dough
Sift the flour with salt into a large bowl. You can adjust the amount of salt according to your taste.
Add oil or butter to the flour mixture. Mix thoroughly with your fingers, working in small handfuls. Continue mixing until the flour is well coated with the oil and forms a dough. The dough should be slightly dry and easy to divide into small portions.
Add 5 teaspoons of water to the dough. Use your hands to mix the water with the dough to loosen it. The dough should be soft and pliable, but not wet. Add more water if needed.
Take the dough out of the bowl and knead it. Place the dough on a clean surface (such as a countertop) and knead for about 4 minutes. Continue kneading until the dough becomes smooth, then shape it into a round ball.
Let the dough rest for 30 minutes. Cover the dough with plastic wrap and allow it to rest on the countertop while you prepare the filling. This resting period helps the dough become smooth.
Prepare the Filling
Heat oil or butter in a large pan. Place the pan on the stove over medium-high heat to melt the butter.
Add fennel seeds to the hot oil or butter. This is the best way to infuse an amazing fragrance. Toast them until the aroma fills the room and the seeds start to crackle within 30 seconds.
Stir in the onions and ginger. Sauté the onions and ginger with the fennel seeds for about 5 minutes, until the onions turn a bright golden color.
Add garlic, chili, turmeric, salt, and garam masala powder. Season to taste and mix the ingredients thoroughly for about 1 minute.
Stir in the green peas and potatoes. Gently mix the ingredients and cook until the potatoes are dry. This step takes about 3 minutes. Stir well and mash lightly.
Let the filling cool. Turn off the stove and let it cool while you prepare the dough.
Make the Dough
Divide the dough into 8 equal portions. You can use a measuring cup, but it's easier to simply roll it into small round portions.
Roll each portion into a thin dough wrapper. The dough wrapper should be thin, flat, and round. For this recipe, roll the dough into a round shape with a diameter of about 6 inches (15.2 cm). You can use a rolling pin or your fingers to shape the wrapper.
Cut each wrapper in half. Use a knife to cut the dough wrapper into two halves.
Stuff the filling and fold the pastry. Place two teaspoons of filling in the center of the pastry wrapper. Then, fold the edges of the wrapper together to form a cone shape, sealing the edges with water (you can also use a mixture of flour and water to seal the edges).
- Press the edges with your fingers to shape the pastry.
- For added flair, use a fork to press the edges together, creating a distinct pattern on the pastry.
Repeat the process with the remaining filling and pastry. Once done, arrange the dumplings on a plate or baking tray, ready for the next step.
Heat the oil. Pour enough oil into a large frying pan to cover the bottom by a few centimeters. Heat the oil to 177°C. To check if the oil is hot enough, use a thermometer or drop a small piece of dough into the oil—if it sizzles, it’s ready.
Fry the dumplings. Gently place 3 to 4 dumplings into the pan and fry them for about 10 minutes until both sides turn a crispy golden brown. Avoid overcrowding the pan, as this could cause the dumplings to break.
- Once each batch is fried, use a slotted spoon to remove the dumplings and place them on a paper towel-lined plate to drain excess oil.
- Be careful not to over-fry the dumplings, as they may become burnt and hard.
Serve the hot dumplings with chili sauce (or Indian-style green chili sauce). Your crispy dumplings are now ready to be enjoyed with a side of spicy sauce.
Items you will need
- Long-handled pot or frying pan
- Bowl
- Frying pan
- Mixing and frying tools
