Ever found yourself craving a plate of dumplings while sitting at home and wishing you had a stash waiting in the fridge? Instead of heading out or opening a food delivery app every time the craving strikes, why not make a batch in your free time and freeze it for later? That way, you can have restaurant-style dumplings ready to cook whenever you want. We found just the recipe to keep those cravings sorted.
Aathira Sethumadhavan, a certified nutritionist and chef known for creating flavour-packed, calorie-conscious recipes, has shared her recipe for truffle and cream cheese dumplings – a vegetarian restaurant-style snack to satisfy your cravings.
In an Instagram video shared on September 20, the nutritionist describes the dish as, “Restaurant-fancy dumplings without leaving your kitchen. Creamy, juicy and finished with that little hit of truffle oil that makes everyone think they’re dining at a fancy place. You can even batch and freeze these for whenever the craving hits.”
Check out the full recipe below!
Ingredients
- 1 tablespoon butter (14g)
- 6 garlic cloves, finely chopped (18g)
- 1 medium onion, finely chopped (100g)
- 300g mushrooms, finely chopped
- ½ cup boiled sweet corn (80g), optional
- ½ cup cream cheese (120g)
- 1 tablespoon soy sauce (16g)
- 1 tablespoon chilli crisp (15g)
- 1 teaspoon truffle oil (5g)
- 20 to 24 dumpling wrappers or rice paper sheets
- Black pepper, to taste
- Salt, to taste
- Chilli oil, for serving
Method
- Heat the butter in a large pan over medium heat. Add the chopped garlic and onion, and sauté until the onion turns soft and lightly golden.
- Add the chopped mushrooms and sweet corn, if using. Cook until the mushrooms release their moisture and cook down completely.
- Add the cream cheese, soy sauce, chilli crisp, black pepper and a little salt. Stir well until everything is thoroughly combined.
- Turn off the heat and drizzle in the truffle oil. Mix well to distribute the truffle flavour throughout the filling.
- Transfer the filling to a bowl and allow it to cool completely before assembling the dumplings.
- Place a small spoonful of the cooled filling in the centre of each dumpling wrapper or rice paper sheet. Fold and seal the edges firmly.
- If you are not cooking the dumplings immediately, arrange them in a single layer and freeze until firm. Once frozen, transfer them to an airtight container or freezer-safe bag.
- When ready to cook, steam the dumplings until the wrappers are tender and the filling is heated through. Alternatively, pan-fry them until golden and crisp on the bottom, or air-fry until cooked and lightly crisp.
- Transfer the hot dumplings to a serving plate, drizzle with chilli oil and serve immediately.
Approx nutrition (per serving of 6 dumplings)
- Calories: 330 kcal
- Protein: 10g
- Carbohydrate: 39g
- Fat: 18g
Check out the full recipe below!
Ingredients
- 1 tablespoon butter (14g)
- 6 garlic cloves, finely chopped (18g)
- 1 medium onion, finely chopped (100g)
- 300g mushrooms, finely chopped
- ½ cup boiled sweet corn (80g), optional
- ½ cup cream cheese (120g)
- 1 tablespoon soy sauce (16g)
- 1 tablespoon chilli crisp (15g)
- 1 teaspoon truffle oil (5g)
- 20 to 24 dumpling wrappers or rice paper sheets
- Black pepper, to taste
- Salt, to taste
- Chilli oil, for serving
Method
- Heat the butter in a large pan over medium heat. Add the chopped garlic and onion, and sauté until the onion turns soft and lightly golden.
- Add the chopped mushrooms and sweet corn, if using. Cook until the mushrooms release their moisture and cook down completely.
- Add the cream cheese, soy sauce, chilli crisp, black pepper and a little salt. Stir well until everything is thoroughly combined.
- Turn off the heat and drizzle in the truffle oil. Mix well to distribute the truffle flavour throughout the filling.
- Transfer the filling to a bowl and allow it to cool completely before assembling the dumplings.
- Place a small spoonful of the cooled filling in the centre of each dumpling wrapper or rice paper sheet. Fold and seal the edges firmly.
- If you are not cooking the dumplings immediately, arrange them in a single layer and freeze until firm. Once frozen, transfer them to an airtight container or freezer-safe bag.
- When ready to cook, steam the dumplings until the wrappers are tender and the filling is heated through. Alternatively, pan-fry them until golden and crisp on the bottom, or air-fry until cooked and lightly crisp.
- Transfer the hot dumplings to a serving plate, drizzle with chilli oil and serve immediately.
Approx nutrition (per serving of 6 dumplings)
- Calories: 330 kcal
- Protein: 10g
- Carbohydrate: 39g
- Fat: 18g
Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
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