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Soft, translucent rice paper parcels stuffed with spiced vegetables and paneer, topped with a sticky sweet-hot soy sauce. Steamed to perfection, these dumplings are a delightful combination of textures and flavors. The filling is a mix of crunchy cabbage, sweet carrots, and creamy paneer, all seasoned with soy sauce, sesame oil, and aromatic garlic and ginger. The sweet-hot soy sauce glaze adds a glossy finish, making each bite irresistible. Perfectly steamed, the rice paper turns...
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Heat a little oil in a pan. Sauté garlic and ginger for 30 seconds until fragrant.
Add cabbage, carrot, spring onions, and capsicum. Stir fry on high heat for 2–3 minutes until just softened but still with a bite.
Add soy sauce, sesame oil, black pepper, and salt. Mix in crumbled paneer and cook for 1 more minute. Set aside to cool completely.
Combine soy sauce, honey or sugar, red chilli flakes, garlic, and rice vinegar in a small saucepan.
Mix cornstarch with 1 tbsp cold water and add to the pan. Heat on medium, stirring until the sauce thickens into a glossy glaze, about 2–3 minutes. Set aside.
Fill a wide shallow bowl with warm water. Dip one rice paper sheet for about 10–15 seconds until just pliable but still slightly stiff. Lay flat on a damp surface.
Place 1.5–2 tbsp of filling in the center of the softened rice paper. Fold in the two sides, then roll up from the bottom like a parcel, pressing gently to seal.
For extra hold, wrap a second rice paper sheet around it. Repeat for all dumplings.
Line a steamer basket with parchment paper or cabbage leaves. Place dumplings seam-side down without touching each other.
Steam over boiling water for 6–8 minutes until the wrappers turn glossy and translucent.
Arrange dumplings on a plate and spoon the sweet hot soy sauce generously over the top. Serve immediately while hot.
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Make sure the filling is fully cooled before wrapping to prevent tearing the rice paper.
Adjust chilli flakes in the sauce to your heat preference.
You can pan-fry the dumplings after steaming for a slightly crispy bottom.
Crumble the paneer finely so it holds together well inside the parcel.
Can I use tofu instead of paneer?
Yes, crumbled firm tofu can be used as a substitute for paneer.
How do I prevent the rice paper from tearing?
Ensure the filling is completely cooled and handle the softened rice paper gently.
Can I freeze the dumplings?
Yes, you can freeze the wrapped dumplings before steaming. Steam directly from frozen, adding a few extra minutes to the cooking time.
What can I use instead of a steamer basket?
You can use a heatproof plate placed on a rack inside a large pot with boiling water.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to a week.
