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.
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.