Lotus Bloom Dumplings
Make showstopping Lotus Bloom Dumplings. They're folded into a flower shape, dyed naturally pink, and filled with spiced veggies. Perfect for your next gathering.
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 0.75 cup water
- 0.5 medium beetroot
- 1 tablespoon olive oil
- 1 medium onion
- 1 medium carrot
- 0.5 cup green peas
- 0.5 cup paneer
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon garam masala
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.25 teaspoon red chili powder
- 2 tablespoons fresh cilantro leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame oil
- 1 teaspoon roasted sesame seeds
Instructions
- Wash and peel 0.5 medium beetroot, then cut it into small pieces. Boil the beetroot pieces with 0.75 cup water in a small pot until very tender, about 10-12 minutes. Let it cool slightly, then blend the beetroot and its water into a smooth puree. Strain the puree through a fine-mesh sieve to extract about 0.5 cup of smooth beetroot juice. Discard the pulp.
- In a large mixing bowl, combine 2 cups all-purpose flour and 0.5 teaspoon salt. Gradually add the prepared 0.5 cup beetroot juice, mixing until a soft, pliable dough forms. You might not need all the juice, or you might need a tiny bit more water if the dough is too dry. Knead the dough for 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- Meanwhile, prepare the filling. Wash and finely dice 1 medium onion and 1 medium carrot. Crumble 0.5 cup paneer. Wash and finely chop 2 tablespoons fresh cilantro leaves.
- Heat 1 tablespoon olive oil in a pan over medium heat. Add 1 finely diced onion and cook until translucent, about 3-4 minutes. Add 1 teaspoon ginger-garlic paste and cook for 1 minute until fragrant.
- Add 1 finely diced carrot and 0.5 cup green peas to the pan. Cook for 5-7 minutes until the vegetables are tender-crisp. Add 0.5 teaspoon garam masala, 0.25 teaspoon turmeric powder, 0.5 teaspoon cumin powder, 0.25 teaspoon red chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for 1-2 minutes, stirring well, until the spices are fragrant.
- Stir in 0.5 cup crumbled paneer and 2 tablespoons fresh cilantro leaves. Mix well and cook for another 2 minutes. Remove the filling from heat and let it cool completely.
- Divide the rested dough into 16 equal pieces. Take one piece and roll it into a thin circle, about 7.5 centimeters in diameter. Place about 1.5 teaspoons of the cooled filling in the center of the circle.
- To form the lotus bloom: First, crimp two opposite sides of the circle together over the filling, leaving the ends open. Then, crimp the other two opposite sides, so you have a roughly square shape over the filling with four corners open. Next, pleat each of these four open corners inwards towards the center, creating the 'petals' of the lotus. Press firmly to seal. Repeat with the remaining dough and filling.
- Prepare a steamer by filling the bottom with water and bringing it to a boil. Lightly oil the steamer basket to prevent sticking. Carefully place the formed dumplings in the steamer basket, ensuring there is some space between them so they don't stick together. Steam for 10-12 minutes, or until the dumplings are tender and translucent.
- Carefully remove the steamed dumplings from the steamer. Arrange on a serving platter and drizzle with 1 tablespoon sesame oil. Garnish with 1 teaspoon roasted sesame seeds. Serve hot with your favorite dipping sauce.