A thin and light up soup with dumpling is a fine and refreshing starting of the main meal.
To make: 6 Servings
1. 1/2 kg Mutton with bones, cleaned, and washed
2. 1-1/4 cups roughly chopped onion
3. 1-1/4 roughly chopped carrots (gajar)
4. 1 cup roughly chopped tomatoes
5. 1" piece ginger, chopped
6. 1/2 tsp salt
7. 2 tbsp chopped mint leaves
8. 10 black pepper corns (kali mirch sabut)
9. 6 cups mutton stock
1. 1/4 salt
2. 1/4 tsp black pepper powder
3. 1/2 tsp white pepper (safed mirch) powder
For dumpling mixture:
1. 2 potatoes, boiled, peeled and mashed
2. 2 cubes cheese, grated
3. 5 spring onions, finely chopped
4. 1/2 tsp salt
5. 1/2 tsp black pepper (kali mirch) powder
6. 1/2 tsp red chilli powder
7. 2 tbsp finely chopped coriander leaves
For Dumpling Paste:
1. 3/4 cup flour (maida)
2. 1/2 tsp salt
3. 1/2 tsp black pepper powder
4. 1/2 tsp red chilli powder
5. 1/4 tsp baking powder
6. 1-1/2 cups water
1. Combine mutton, onions, carrots, tomatoes, ginger, salt, mint leaves, pepper corns and stock in pressure cooker and pressure cooks for 35 to 40 minutes. Reduce fire and allow to simmer and cook for approximately further 15 minutes. Let the pressure fall by itself. Remove, cool, strain and discard the residue.
2. Reheat the strained soup in saucepan
3. Add salt, black pepper and white pepper. Stir and cook for few minutes. Re-season if required and remove from fire. Set aside.
4. Combine all the ingredients of dumpling together and mix the mixture well.
5. Divide dumpling mixture into 30 equal portions. Shape each portion into round balls and set aside.
6. Combine all the ingredients of dumpling paste together and mix into a smooth paste. Set aside.
7. Heat oil in deep frying pan.
8. Coat dumpling balls with the prepared paste from all sides.
9. Fry few balls at a time, basting and frying till light brown.
10. Drain, remove on absorbent paper to soak excess oil and set aside
11. Pour clear mutton soup, reheated if reheated, in soup bowl, add few dumplings and serve hot.