NORTH INDIAN NEPALI CURRY DUMPLINGS RECIPE | ALLRECIPES
North Indian, Himalayan, Nepali curry dumplings filled with ground meat of choice and eaten with dipping of choice. This is my favorite food to eat and has been a family recipe for ages. Does require some effort but the fruits are well worth it.
Provided by MARYALI20
Categories Main Dishes Dumpling Recipes
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- To make the dipping sauce, heat the olive oil in a skillet over medium heat. Stir in 1 clove of garlic and the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato, salt, pepper, and cayenne pepper. Cover and reduce heat to low and continue cooking for 15 minutes. Remove from heat and stir in 1 tablespoon cilantro. Pour sauce into a blender and carefully blend until smooth. Cover and refrigerate until ready to use.
- Combine the ground pork, 1 bunch of cilantro, chopped onion, green onions, garam masala, curry powder, 2 cloves of garlic, ginger paste, salt, and pepper in a large bowl. Place a heaping teaspoon of the pork mixture in the center of a dumpling wrapper. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling in half into a half moon shape. Repeat with the remaining dumplings.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the dumplings, recover, and steam until cooked through, about 15 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 414.8 calories, CarbohydrateContent 47.6 g, CholesterolContent 47.2 mg, FatContent 16.9 g, FiberContent 3.3 g, ProteinContent 17.8 g, SaturatedFatContent 5.2 g, SodiumContent 444.6 mg, SugarContent 2.3 g
CURRY BEEF DUMPLINGS | CHINA SICHUAN FOOD
Curry beef dumplings
Provided by Elaine
Categories Appetizer
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Chop ginger and leek onion. Transfer to a bowl, add Sichuan peppercorn and pour in around 4 tablespoons of hot boiling water. Set aside and let it cool down to room temperature.
- To make the dough, add a small pinch of salt in the flour and stir in 1/4 cup hot boiling water firstly. This will make a small portion of the dough slightly cooked and then stir in cold water too. Knead for 6-7 minutes until not sticky at all. Brush some oil on surface and cover with wet cloth. Set aside for half an hour.
- To make the dumpling filling, add salt and pepper, mix well. Then strain the ginger water prepared in step 1 in by 2 batches. Stir the beef after adding liquid content until all the liquid is well absorbed. Then crack in eggs and then sesame oil. Continue stirring one direction until the filling because sticky.
- Melt golden curry with 2 tablespoons of hot boiling water. Add chopped onion, curry paste in the filling and mix well. If you feel the filling is too watery and hard to handle. Place in fridge to harden slightly.
- Get the dough out and shape into a long log and then divide into 16 portions. Press each one down and roll out to a wrapper around 12 cm in diameter, with thinner edges and thicker center.
- Place around 1 tablespoon of filling in center. Seal the wrapper completely and then turn over and shape the dumpling for a higher and thicker round shape.
- Brush some oil in pan, place the dumplings in. Fry over middle fire until the bottom becomes crispy and the turn over and fry the other side. Once both side becomes crispy, let the smooth side up and pour in around 1/4 cup of hot water. Cover the lid and slow down the fire, cook for another 3 -4 minutes or until the water is almost gone. Continue frying the dumpling for a while to make it crispy again. You can beat the surface and listen to the clean sound when they are done.
- Transfer out and enjoy when hot. But be carefully.
Nutrition Facts : Calories 400 kcal, CarbohydrateContent 59 g, ProteinContent 14 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 59 mg, SodiumContent 34 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving
More about "curry dumpling recipes"
NORTH INDIAN NEPALI CURRY DUMPLINGS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4
Total Time 1 hours 20 minutes
Category Main Dishes, Dumpling Recipes
Calories 414.8 calories per serving
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the dumplings, recover, and steam until cooked through, about 15 minutes. Serve with the dipping sauce.
BEEF CURRY DUMPLINGS | OREGONIAN RECIPES
From recipes.oregonlive.com
CHICKEN AND DUMPLING CURRY(THAKKADI). | ISLAND SMILE
From islandsmile.org
CURRY CHICKEN RECIPE WITH DUMPLINGS – MY FIRST ATTEMPT
From uncommoncaribbean.com
CURRY CRAB AND DUMPLING RECIPE – TASTE A TRUE TOBAGO TREAT
From uncommoncaribbean.com
CURRIED MUTTON STEW WITH DUMPLINGS - DURBAN CURRY RECIPES
From curryrecipe.co.za
BEEF CURRY DUMPLINGS | OREGONIAN RECIPES
From recipes.oregonlive.com
COCONUT CURRY DUMPLING SOUP RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
BUTTERNUT SQUASH CURRY DUMPLINGS — FOOD, PLEASURE & HEALTH
From foodpleasureandhealth.com
CURRY CHICKEN & DUMPLINGS | EAF RECIPES - YOUTUBE
COCONUT CHICKPEA DUMPLING CURRY RECIPE | HEALTHY RECIPES ...
From realfood.tesco.com
CURRY STEW CHICKEN DISH RECIPE WITH DUMPLINGS AND ...
From m.youtube.com
EASY BUTTER CHICKEN CURRY - SERVING DUMPLINGS
From servingdumplings.com
THAI DUMPLING SAUCE RECIPE - SHARE-RECIPES.NET
From share-recipes.net
RECIPES - WOONHENG
From woonheng.com
CURRY CRAB AND CASSAVA DUMPLINGS: AN ENJOYABLE FEAST
From simplytrinicooking.com
GREEN CURRY DUMPLINGS RECIPE - 101 COOKBOOKS
From 101cookbooks.com
VEGETARIAN SAGO DUMPLING RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
RED CURRY DUMPLING SOUP | FAST, FLAVORFUL SOUP & DUMPLINGS ...
From thefullhelping.com