Crispy Paneer Dumplings are a delicious fusion snack made with a wholesome paneer and vegetable filling wrapped in rice paper. The dumplings are pan-fried until golden and crispy on the bottom, then steamed to create a soft, chewy top. Finished with chilli oil and spring onions, they're perfect as an appetiser or evening snack.

What are Crispy Paneer Dumplings?

Crispy Paneer Dumplings combine crumbled paneer, colourful vegetables, and chilli oil into a flavourful filling. Instead of traditional dumpling wrappers, rice paper is used, giving the dumplings a crispy base and a tender, steamed top.

Main Ingredients of Crispy Paneer Dumplings:

• Paneer – 250g (crumbled)

• Capsicum – ½ cup (finely chopped)

• Carrot – ½ cup (grated)

• Spinach – ½ cup (finely chopped)

• Spring Onion – ¼ cup (finely chopped)

• Chilli Oil – 1 tbsp

• Salt – 1 tsp

• Black Pepper – ½ tsp

• Rice Paper Sheets – 4

• Oil – 1 tbsp

• Water – ¼ cup (for steaming)

For Garnish

• Spring Onion – 2 tbsp (chopped)

• Chilli Oil – 1 tbsp

What Is So Special About Crispy Paneer Dumplings?

These dumplings deliver two amazing textures in one bite—a crispy golden base and a soft, chewy top. The fresh vegetables keep the filling juicy, while the chilli oil adds a subtle kick.

Quick and Easy Crispy Paneer Dumplings:

With minimal prep and simple ingredients, these dumplings are ready in under 30 minutes and make a great vegetarian appetiser or party snack.

How to Make Crispy Paneer Dumplings

Step 1: Prepare the Filling

1. In a bowl, combine the crumbled paneer, capsicum, grated carrot, spinach, spring onion, chilli oil, salt, and black pepper.

2. Mix well until evenly combined.

3. Shape the mixture into equal-sized balls.

Step 2: Prepare the Rice Paper

1. Cut each rice paper sheet into four equal pieces.

2. Dip each piece in water for a few seconds until softened.

Step 3: Cook the Dumplings

1. Heat the oil in a non-stick pan over medium heat.

2. Place the paneer balls in the pan.

3. Drape one softened rice paper piece over each ball.

4. Add the water and immediately cover with a lid.

5. Steam for 4–5 minutes until the rice paper turns translucent.

6. Remove the lid and cook until the bottoms are crisp and golden.

Step 4: Garnish and Serve

1. Transfer the dumplings to a serving plate.

2. Drizzle with chilli oil.

3. Garnish with chopped spring onions.

4. Serve immediately.

Expert Tips

1. Do not over-soak the rice paper, as it tears easily.

2. Steam first and crisp later for the perfect texture.

3. Cook over medium heat to avoid burning the rice paper.

4. Serve immediately for the crispiest base.

5. Pair with extra chilli oil or your favourite dipping sauce.

Recipe Card

Crispy Paneer Dumplings

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Category

Appetiser

Servings

12

Prep Time

15 minutes

Cook Time

10 minutes

Calories

180

Make these Crispy Paneer Dumplings with rice paper, paneer, and fresh vegetables. Crispy on the bottom, soft on top, and finished with chilli oil for the perfect fusion appetiser.

Author:

Samridh

Ingredients

• 250g paneer, crumbled

• ½ cup capsicum, finely chopped

• ½ cup grated carrot

• ½ cup finely chopped spinach

• ¼ cup chopped spring onion

• 1 tbsp chilli oil

• 1 tsp salt

• ½ tsp black pepper

• 4 rice paper sheets

• 1 tbsp oil

• ¼ cup water

For Garnish

• 2 tbsp chopped spring onion

• 1 tbsp chilli oil

Directions

1. Mix the paneer, vegetables, chilli oil, salt, and pepper.

2. Shape into balls.

3. Cut the rice paper into quarters and dip in water.

4. Place the paneer balls in an oiled pan and drape the rice paper over each one.

5. Add water, cover, and steam until cooked.

6. Remove the lid and cook until the bottoms are crispy.

7. Garnish with spring onions and chilli oil before serving.

Recipe Note

Keep the rice paper lightly hydrated before wrapping to prevent tearing. Steam the dumplings first, then uncover the pan to achieve a crispy golden base without overcooking the filling.