Emerald Dumpling Jewels

These vibrant green dumplings get their color from fresh spinach and are filled with a savory paneer and vegetable mix. They're steamed until tender, making them a light and satisfying meal.

Ingredients

• 200 grams fresh spinach leaves
• 1.5 cups whole wheat flour
• 0.5 teaspoon salt (for dough)
• 0.25 cup water (for dough, plus more if needed)
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 0.5 cup finely chopped onion
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 0.5 cup finely grated carrots
• 0.5 cup finely chopped green beans
• 200 grams paneer, crumbled
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 0.75 teaspoon salt (for filling)
• 0.25 cup fresh cilantro, finely chopped

Instructions

1. Wash 200 grams fresh spinach leaves thoroughly. Bring a pot of water to a boil, add the spinach, and blanch for 1-2 minutes until wilted. Immediately transfer the spinach to an ice bath to stop cooking. Drain well and squeeze out as much water as possible. Blend the blanched spinach into a smooth puree using a food processor or blender.
2. In a large mixing bowl, combine 1.5 cups whole wheat flour, 0.5 teaspoon salt, and the spinach puree. Start adding 0.25 cup water gradually, kneading until you form a firm, smooth dough. Add a little more water if necessary, one teaspoon at a time, until the dough is pliable. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. While the dough rests, prepare the filling. Heat 2 tablespoons ghee or vegetable oil in a large pan over medium heat. Add 1 teaspoon cumin seeds and let them crackle for a few seconds.
4. Add 0.5 cup finely chopped onion to the pan and cook for 3-4 minutes until it turns translucent. Then add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic and cook for another minute until fragrant.
5. Stir in 0.5 cup finely grated carrots and 0.5 cup finely chopped green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. Add 200 grams crumbled paneer, 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 1 teaspoon garam masala, and 0.75 teaspoon salt to the pan. Mix well and cook for 2-3 minutes, gently stirring, until everything is combined and heated through.
7. Remove the pan from heat and stir in 0.25 cup fresh cilantro, finely chopped. Let the filling cool slightly.
8. Divide the rested dough into 16 equal small balls. On a lightly floured surface, roll out each dough ball into a thin circle, about 7-8 centimeters in diameter.
9. Place about 1.5-2 teaspoons of the cooled filling in the center of each rolled-out dough circle. Carefully bring the edges of the dough together to form a pleated pouch or half-moon shape, sealing tightly to prevent the filling from escaping.
10. Prepare a steamer by bringing water to a boil in the bottom pot. Lightly grease the steamer basket or line it with parchment paper. Arrange the shaped dumplings in a single layer in the steamer basket, making sure they don't touch each other.
11. Cover the steamer and steam the dumplings for 10-12 minutes, or until they look firm and cooked through. Repeat with the remaining dumplings if your steamer basket isn't large enough to cook them all at once.
12. Serve the Emerald Dumpling Jewels hot, garnished with a few sprigs of fresh cilantro and accompanied by your favorite dipping sauce, like a spicy green chutney or a simple yogurt dip.

View the interactive Emerald Dumpling Jewels recipe