These Mushroom Korma dumplings by friend and cookbook author Diana Kuan pair brilliantly with my Achaari Gochujang dipping sauce and just in time for Lunar New Year! Red-colored food are considered lucky on this day.
Was a thrill to collaborate with Diana on this recipe. We used to host an Indian-Chinese supper club together called Tangra, a tribute to the Kolkata neighborhood that is home to generations of Hakka Chinese and a cuisine that is a perfect mix of Chinese food traditions and Indian ingredients.
These tasty nutty dumplings taste great either pan-fried or steamed, and the recipe below will give you an option to do either. The most traditional folding method is the crescent shape, listed in the recipe below, but you can use the filling with another favorite dumpling fold if you’d prefer or just simply seal them at the top with no pleating.
Makes 45-50 Dumplings