- 1 tbsp oil
- 5-6 tbsp chopped red onions
- 1/2 tbsp chopped garlic
- 1/2 tbsp chopped ginger
- 1/2 tsp cumin powder
- 1/4 tsp garam masala
- 1.5 c shredded cabbage
- 1 c shredded paneer
- 5-6 tbsp shredded cheese (I used Mexican cheese blend)
- 1/4 tsp salt (or to taste)
- 2.5 tsp soy
- 1 tsp rice vinegar
- 1 tsp sriracha
- 1 tbsp oil
- ~1/3 c chopped red onions
- 1 tbsp chopped garlic
- 6 dried red chillies (broken in half)
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp ketchup
- 2 tsp rice vinegar
- 1/2 tsp Kashmiri Mirch
- Pinch of salt
- 1 c water
- 1 tbsp cornstarch
- Optional: half a serrano chili
- Green onions (for garnish)
Filling + Assembly
- Sauté your red onions in oil until translucent and then add in your ginger and garlic.
- Cook for another 30 seconds or so and then add in your garam masala and cumin.
- Let the spices simmer on low heat for about 20 seconds and then add in your cabbage and paneer. Now, turn your heat on high because water will start releasing from the cabbage.
- Add in your soy, rice vinegar, sriracha, and salt .
- Cook the mixture until all of the water has released and the cabbage has wilted well. Make sure to stir throughout this process so that everything is cooked evenly.
- Place your mixture into a heatproof bowl and then stir in your cheese.
- Wet the edges of your wonton wrappers with water and then place a small amount of filling in the center. You don’t want to overfill, because you could end up breaking your wonton wrapper.
- Fold the wonton wrapper diagonally, to create a triangle shape.
- Bring the bottom two edges of the triangle towards each other to create a wonton shape.
- Steam your dumplings for 8 minutes.
Sauce + Assembly
- Sauté your onions in oil until translucent and then add in your garlic.
- Cook for another 30 seconds or so and then add your dried red chilies, broken in half. We want the seeds to come out so they add more flavor to the dish. Simmer on low heat for another 20 seconds or so (we want to make sure our chilies don't burn).
- Add in your soy, sriracha, rice vinegar, ketchup, corn starch, kashmiri mirch, and salt and simmer for 20-30 seconds. Optional: add in half a chopped serrano chili for extra spice.
- Add in 1 c of water and let the entire mixture simmer for about 10 minutes on low heat, until it has completely thickened up.
- Cover your steamed dumplings in this sauce and garnish with green onions before serving. Make sure to stir your dumplings in this sauce gently, because you don’t want to break the wrappers.