Ingredients:
Wrappers: (Standard frozen dumpling wrappers from your Asian food supplier may be used for this dish)
  • 5 cups all-purpose flour
  • 1 tablespoon oil
  • Water as required
  • Pinch of salt  
  • Filling:
  • 3 cups assorted vegetables (potato, spinach, cauliflower, carrot, green peas, daikon, capsicum, mushroom, napa cabbage, squash and water-chestnuts), finely chopped
  • 1/2 cup paneer cheese, roughly crushed
  • 1/2 cup onion, finely chopped
  • ½ cup ripe tomatoes, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon timur (Szechuan peppercorn)
  • 1 tablespoon curry Nepali masala or any curry blend
  • 3 red chillies, fresh or dried (reconstituted) minced, or as desired
  • 2 tablespoons cooking oil
  • 1/4 teaspoon fenugreek seeds
  • 1 tablespoon water-flour mixture
  • Salt to taste  

Method:
  1. For stuffing mixture, in a pan heat clarified butter; splutter fenugreek until it turns dark.
  2. Add chopped onions and sauté until just slightly slightly brown.
  3. Add masala (curry blend), garlic, ginger, and chillies. Fry for 30 sec.
  4. Put vegetables and stir-fry until slightly soft. Do not over stir-fry the vegetables. Season the mix with pepper and salt.
  5. Add cheese, green onions and cilantro, mix well. To thicken the vegetable mixture, add one tablespoon of flour-water mixture. Stir together until the contents are thick.
  6. Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to cool.
For wrappers: (if preparing your own)
  1. In a large bowl combine flour, oil, salt and water.
  2. Mix well; knead until the dough becomes homogeneous in texture, about 10 minutes.
  3. Cover and let stand for at least 15 min.
  4. Knead well again before making wrappers.
  5. Prepare 2.5 cm (1-in) diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent drying. 
  6. Take a dough ball, roll between your palms to make a sphere.
  7. Dust working board with flour. On the board gently flatten the ball with your palm. Then roll out into 3-in diameter wrapper.
  8. Repeat with the remaining dough balls. Cover with bowl to prevent from drying.



Moulding the dumplings:
  1. For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, while making pleats.
  2. Pinch and twist the pleats to ensure the complete sealing of the stuffed dumpling.
  3. Heat up a steamer, oil the steamer rack well or lay down cabbage leaves on the base of the steamer.
  4. Arrange the dumplings in the steamer with  space between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
  5. Remove the steaming tray from the heat and Take the dumplings out of the steamer.
  6. Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes.
  7. Serve with a sauce of your choice.