Ema Datshi Dumplings
Background
Ema Datshi, the national dish of Bhutan, is a spicy cheese stew, delighting the taste buds of those who enjoy the fiery flavors of chili and creamy cheese. Its name comes from 'ema,' the Bhutanese word for chili, and 'datshi,' the word for cheese. Blending this traditional dish into dumplings creates a fusion that honors Bhutanese culinary roots while offering a versatile dish suitable for new dining experiences. The original Ema Datshi recipe is said to have been cultivated in the cold Himalayan regions, where the chilies and cheese provide warmth and comfort. The idea of incorporating it into a dumpling is both an innovation and a homage to its traditional roots.
Ingredients
- Dumpling Wrappers - 20 pieces
- Green Chilies - 4, thinly sliced
- Red Chilies - 4, thinly sliced
- Onion - 1, finely chopped
- Tomato - 2, diced
- Bhutanese Cheese (or substitute with feta cheese) - 200 grams
- Garlic - 3 cloves, minced
- Ginger - 1-inch piece, minced
- Butter - 2 tablespoons
- Salt - to taste
- Oil - for cooking
- Soy Sauce - for dipping
Preparation
Preparing the Filling
To start with the dumpling filling, melt the butter in a pan over medium heat. Add onions, garlic, and ginger; sauté them until they become translucent and fragrant. Next, add both green chilies and red chilies to the pan, cooking them until they soften. Toss in tomatoes, stir, and let it simmer until the tomatoes release their juices, creating a saucy consistency. Crumble the Bhutanese Cheese into the mixture and fold it in carefully. Allow the cheese to melt, merging it seamlessly with the chili mixture. Season with salt to taste.
Filling the Dumplings
Lay out dumpling wrappers on a flat surface. Place a spoonful of the filling in the center of each wrapper. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper over the filling to form a half-moon shape. Press the edges together firmly, ensuring a tight seal, so the filling does not escape during cooking.
Cooking Process
Steaming Method
In a steamer, bring water to a boil. Arrange the dumplings in the steamer basket, ensuring they do not touch each other. Steam the dumplings for about 10-12 minutes until the dough becomes translucent, and the filling is piping hot. Check your cooking time to ensure they're cooked perfectly.
Pan-Frying Method
Alternatively, you may pan-fry the dumplings. Heat a bit of oil in a non-stick pan over medium heat. Place the dumplings flat-side down in the pan, letting them sizzle for about 2-3 minutes until the bottoms are crispy and golden brown. Then add a couple of tablespoons of water to the pan and immediately cover it with a lid. The steam will finish cooking the dumplings, usually taking an additional 4-5 minutes. Use a timer to track the process.
Serving and Enjoying
Once cooked, transfer the Ema Datshi Dumplings to a serving plate. Pair them with soy sauce or a chili dipping sauce to enhance their spicy flavor. The combination of the spicy cheese filling with the savory soy sauce provides a perfect balance of taste. While enjoying the dish, consider sharing stories or history about the traditional Bhutanese cuisine with your guests to add to the cultural dining experience. Ema Datshi Dumplings are best enjoyed hot and fresh out of the pan or steamer, offering a comforting and hearty meal.