Bihar x Japan
Dal pitha gyoza
Bihar's steamed rice dumplings pan fried gyoza style. Crisp bottoms, soft tops, spicy dal inside.
75 minTime
10 gProtein each
mediumSpice
3hPlan ahead. Soak for 3 hours first; the 75 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original394kcal
10 gprotein
5 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Drain the dal and grind coarsely with most of the garlic, ginger and chillies, without water.
- 2Heat the mustard oil, add cumin, ajwain and turmeric, then the dal paste and salt. Stir on low 5 to 6 minutes until dry. Add coriander and cool.
- 3Boil 250 ml water with salt and ghee. Add the rice flour, stir, cover and rest off the heat 5 minutes. Knead smooth while warm.
- 4Divide into 16. Press each into a thin 9 cm disc, fill, fold into a half moon and pinch a few pleats. Press the base flat.
- 5Heat the oil in a wide pan with a lid. Arrange the dumplings flat side down and fry 2 minutes. Pour in 60 ml water, cover and steam 6 to 7 minutes.
- 6Uncover and cook until the water evaporates and the bottoms crisp again. Mix the soy sauce, vinegar, crushed chilli, the remaining garlic and 20 ml water for the dip.
Serve it like this
Turn the dumplings crisp side up on a plate in a ring, dip in the centre, and scatter sliced green chillies over.
