About the Recipe
Blue Pea Dimsums and Fiery Chutney is a visually striking and flavour-packed dish where delicate blue-tinted dumpling wrappers are filled with a creamy paneer and cream cheese mixture and served with a bold, spicy momo-style chutney.
Moreover, the dimsums and the chutney have no onion or garlic in them.
Butterfly pea flowers naturally colour the wrappers, making the dish extremely engaging visually while still staying rooted in familiar flavour profiles.
Ingredients
BLUE PEA DIMSUM WRAPPER
Butterfly Pea Flowers: 6-8
Hot Water: 70 ml
Maida: 1 cup (120 g)
Salt: A pinch
Oil: 1 tsp
DIMSUM FILLING:
Cream cheese: 100 g
Paneer: 50 g
Salt: To taste
Pepper: To taste
MSG: 1 tsp
Coriander (finely chopped): 2 tbsp
Vinegar / Tabasco / Apple Cider Vinegar: ½ tsp
Chilli flakes: 1 tsp
FIERY MOMO CHUTNEY
Tomatoes: 3 pcs
Dry Red Chillies: 15 pcs
Green Chillies: 4
Coriander Stems & Leaves: Small handful
Sugar: 1 tsp
Lemon Juice / Vinegar: 1 tsp
Salt: To taste
MSG: A pinch
No Onion No Garlic Tomato Ketchup: 2 tbsp
Soy Sauce: 1 tsp
Ginger: 1 tsp
Peanuts (Optional)
Preparation
BLUE PEA DIMSUM WRAPPER
Step 1
Steep butterfly pea flowers in hot water for 5-7 minutes until a deep blue colour is extracted.
Step 2
Strain the coloured water and use it to knead the maida along with salt and oil.
Step 3
Knead into a smooth, medium-firm dough.
Step 4
Rest the dough covered for 15-20 minutes.
Step 5
Roll thin dumpling wrappers and keep them covered with a damp cloth to prevent drying.
DIMSUM FILLING:
Step 1
Finely crumble or grate the paneer.
Step 2
Add cream cheese and mix until smooth and creamy.
Step 3
Add salt, pepper, MSG, chilli flakes and chopped coriander.
Step 4
Add vinegar / tabasco / apple cider vinegar for slight acidity and balance.
Step 5
Mix well to form a creamy but slightly structured filling.
FIERY MOMO CHUTNEY
Step 1
Steam tomatoes and dry red chillies for 15-20 minutes until soft.
Step 2
Transfer them to a blender jar once cooled down.
Step 3
Add green chillies, coriander stems, ginger and sugar.
Step 4
Add lemon juice / vinegar, salt, MSG, ketchup and soy sauce.
Step 5
Blend into a smooth or slightly coarse chutney depending on preference. Optionally, add peanuts while blending to give body and richness.
ASSEMBLING & COOKING DIMSUMS
Step 1
Place a portion of filling in the centre of each wrapper.
Step 2
Shape into pleated or loopy dumplings.
Step 3
Steam for 8-12 minutes until the wrappers turn glossy and cook through.
Step 4
Serve hot with the Fiery chutney.