Panir Dumplings Recipe

Panir Dumplings Recipe

450 g/1 lb/2 cups cream cheese

3 eggs, beaten
50 g/2 oz/1 cup breadcrumbs

1 small onion, chopped
1 small garlic clove, chopped
15 ml/1 tbsp chopped basil or mint

45 ml/3 tbsp wholemeal flour
Salt and freshly ground black pepper

45 ml/3 tbsp plain yoghurt

5 ml/1 tsp curry powder
50 g/2 oz/0.5 cup chopped almonds

Oil, for deep-frying
225 g/8 oz/1 small can pineapple cubes or lychees, drained

Method:

In a bowl, combine the cream cheese, two of the beaten eggs, the bread-crumbs, onion, garlic and herbs and blend to a paste. Divide the mixture and roll into small balls. For the coating, season the flour with salt and pepper and beat together the remaining egg, the yoghurt and curry powder. Roll the balls in the seasoned flour, then dip in the egg mixture and finally roll in the almonds. Heat the oil and deep-fry the cheese balls for 1 minute until or until golden. Drain well on kitchen paper. Serve the cheese balls on cocktail slicks (toothpicks) with a pineapple cube or lychee added to each one.