Spicy Keema Rice Paper Dumplings
Appetizer, Snack

Spicy Keema Rice Paper Dumplings

ramyaramesh3007
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These rice paper dumplings with a spicy, indian twist is the comfort food that you didn’t know you needed – paired with a spicy chilli-tomato chutney.

These keema (minced meat) dumplings are to die for – made with a mix of plant based meat, potatoes, peas and flavourful indian spices. The viral sushi-inspired rice paper dumplings are amazing, but once you try this, I think you’ll love this one more.

Paired with a spicy chilli-tomato chutney that was inspired by the dipping chutney for nepalese dumplings called Momos, these taste phenomenal. Crispy on the outside and stuffed with a punchy keema filling on the inside to make the perfect snack. Of all time.

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Spicy Keema Rice Paper Dumplings

These rice paper dumplings with a spicy, indian twist is the comfort food that you didn't know you needed – paired with a spicy chilli-tomato chutney.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dish, Snack
Cuisine: Asian, Fusion, Indian
Keyword: dumplings, indian food, rice paper
Servings: 10 dumplings

Ingredients

Crispy Keema Rice Paper Dumplings

  • 1 pack plant based grounds (I used Impossible)
  • 3 tbsp olive oil
  • 1/2 cup chives / spring onion
  • 1 tsp chilli powder
  • 2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 2 tsp minced ginger
  • 2 tbsp tomato paste
  • 1 cup tomato passata
  • 2 medium potatoes
  • 1 tsp brown sugar
  • 3/4 cup frozen peas
  • 1 lime
  • salt
  • black pepper
  • 10 rice paper sheets
  • oil for frying

Chili-Tomato Chutney

  • 1/2 cup chopped tomatoes
  • 3 dried chillies
  • 1/2 tsp garam masala
  • 1 tsp brown sugar
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp garlic powder

Instructions

  • Add olive oil to a pan. Saute minced ginger until fragrant.
  • Add spices and saute. Add chopped chives and give it a good mix.
  • Add tomato paste and saute until the paste cooks. Then, add your plant based meat and cook it fully.
  • Meanwhile, steam or microwave your potato for 4 minutes in 2 minute intervals. Peel the skin off and chop them into little cubes.
  • Add potatoes, frozen peas and give the mixture a good mix.
  • Add tomato passata and give it a good mix. Cook for about 5 minutes.
  • Finish off with salt, pepper, brown sugar, lime juice and mix well until combined.
  • Dip your rice paper sheet in water. Lay it on a board, place 2 spoonfuls of keema filling and fold them up into dumplings.
  • Wet another piece of rice paper and double fold the dumpling.
  • Repeat this process for the rest of the dumplings.
  • Pan fry them in oil on both sides for a few minutes until crispy.
  • Make your chili-tomato chutney. Soak dried chillies in hot water for 10 minutes.
  • Blend the ingredients needed for the chutney until a smooth paste forms.
  • Serve your crispy keema dumplings with the chili-tomato chutney and sprinkle with some chopped coriander leaves.