Wednesday, September 7, 2022

Whole Wheat Spinach and Paneer Dumplings

These are tasty, and wholesome wheat dumplings with spinach and paneer. These steamed dumplings are easy to prepare and make a delicious meal or an appetizer. 

The following reasons  will convince anyone to make and devour these dumplings

  • These are steamed and very healthy.
  • These dumplings are made with whole wheat providing wholesome nutrition.
  • Spinach and paneer add to the nutritional profile and flavor of these dumplings.
  • These are simple to make.
  •  These are very very tasty!
  • These dumplings make a cozy and comforting meal.
  • These can be served as a snack or a meal.

Dumplings are quite popular and in simple words are a small piece of dough that is steamed, boiled, or it can be fried. It can be filled with sweet or savory filling details. But this whole wheat spinach and paneer dumplings have no filling. The flavorful dough is steamed and served. These dumplings will have the complete flavors of the palak paneer curry. These dumplings will give the satisfaction of having a roti with palak paneer. The heavenly, comforting taste is guaranteed in each and every bite.

These dumplings are smaller and are easy to serve for snack. They can be made in a different size, make sure to adjust the steaming time to ensure complete cooking. The dough cooks half way through while mixing with boiling water, and cooks completely while steaming. For making uniform dumplings, I used a melon baller. A teaspoon can also be used. It is a great idea to apply a little oil to the melon baller, so that the dough comes out quickly while shaping. 

These dumplings have the flavors and spices in the dough. So they can be served as such. But I love to serve them with chili-garlic sauce. That spicy sauce is magical in expanding the flavors of any food. Green chutney, raita, or even ketchup can be served for dipping.

In our cuisine, we have some sweet and savory filled dumplings, called modhak, and we prepare them during the Ganesha festival. Another form of South-Indian Dumplings are called kozhukattai, and are not filled. It is generally the coarse rice mixture shaped into balls, that are steamed, and are called upma kozhukattai. We have a sweeter version of the same. Millet based kozhukattai like this one with cilantro or this one with veggies make a hearty meal. This mini kozhukatta with rice flour is a family favorite! These steamed ball versions of dumplings can be made with  cornmeal too. These dumplings are also tasty and I recommend them to try. 

This month, in our #foodie Extravaganza group, we are sharing dumpling recipes to celebrate #NationalDumplingDay. Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. September 26 is National Dumpling Day. This whole wheat dumpling with our favorite flavors is the perfect recipe to share for the theme. Please check the links at the bottom of the post for more delicious dumpling recipes we shared today.

Serves 2-3

Whole Wheat flour - cup
Oil - 1 tbsp
Cumin - 1/2 tsp
Onion - 1/2 cup
Carrot - 1/2 cup
Spinach - 1 and1/4 cup
Thai chili - 1
Salt - 3/4 tsp
Water - 1 cup total  2 tbsp for spinach
Garam masala -1/2 tsp
Paneer - 1cup, shredded


Puree the spinach and Thai chili with two tablespoons of water.

Heat oil in a pan over medium heat. Add the cumin seeds and fry for 30 seconds. Add the onions and grated ginger and sauté for 3-4 minutes. Add the carrots and sauté for 2 minutes.

Add the pureed spinach, remaining water, turmeric, salt, and garam masala. Mix and bring to a boil.

Lower the flame, add the flour slowly and mix to a lump free mixture. Add the paneer, mix, and transfer to a bowl. Cover and set aside for 5 minutes.

Knead the dough a couple of times.

Using a melon baller or a teaspoon, scoop uniform portions of the dough and roll into a ball. Repeat with the remaining mixture.

Smear a steamer plate with a little oil. Place the rolled balls in a single layer.

Cover and steam for 5 minutes.

Serve hot or warm, with garlic-chili sauce.

1 comment:

  1. These sound delicious! I love the color of the sauce contrasted with the green.