Baked Beans & Cornmeal Dumpling Recipe – Indian-Style Steamed Dumplings

Last Updated on 2 months by Neha Deshmukh

Baked Beans & Cornmeal Dumpling Recipe – Indian-Style Steamed Dumplings

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a fusion, a little unexpected, and totally delicious. I stumbled upon a similar version years ago while travelling through northern India, and I’ve been tweaking it ever since to make it just right. It’s comfort food at its finest, and I think you’ll absolutely love it. These aren’t your typical Indian dumplings, but trust me, the combination of flavours is incredible!

Why You’ll Love This Recipe

This recipe is a delightful mix of textures and tastes. You get the soft, slightly chewy dumplings, swimming in a tangy, subtly sweet tomato and baked bean sauce. It’s hearty, satisfying, and surprisingly easy to make. Plus, it’s a fantastic way to use up pantry staples! It’s a real crowd-pleaser, and perfect for a cozy night in.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 tablespoons Makki ka Atta (cornmeal) – about 45g
• 4 tablespoons Maida (all-purpose flour) – about 60g
• 1.5 teaspoon baking powder – about 7.5ml
• 2 egg whites
• 3-4 tablespoons milk – about 45-60ml (or as needed)
• To taste salt and pepper
• 1.5 tablespoon olive oil – about 22.5ml
• 2 onions, chopped
• 2-3 green chillies, chopped (adjust to your spice preference!)
• 8-10 garlic flakes, minced
• 0.5 teaspoon red chilli powder – about 2.5ml
• 1 large tomato, pureed (about 200g)
• 2-3 tablespoons tomato sauce – about 30-45ml
• 1 tin (approx. 400g) baked beans
• 1 teaspoon jaggery (optional) – about 5g
• Fresh parsley, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Makki Ka Atta (Cornmeal) – A Regional Staple

Makki ka atta, or cornmeal, is a staple in many parts of India, especially in the north. It gives the dumplings a lovely, slightly grainy texture. If you can’t find it, you could substitute with fine polenta, but the flavour won’t be quite the same.

Baked Beans – The Unexpected Star

I know, baked beans in an Indian-inspired dish sounds a little odd, right? But trust me on this one! They add a lovely sweetness and heartiness to the sauce. Any brand of baked beans will work, but I prefer the ones in a tomato sauce.

Jaggery – Sweetness and Depth

Jaggery is unrefined cane sugar, and it adds a beautiful, molasses-like sweetness. It’s optional, but it really balances the spice and acidity of the sauce. You can substitute with brown sugar if you don’t have jaggery.

Olive Oil – A Modern Twist

Traditionally, Indian cooking uses mustard oil or ghee. I like to use olive oil for a lighter flavour, but feel free to use your preferred cooking oil!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dumpling batter. In a bowl, combine the makki ka atta, maida, baking powder, salt, and pepper. Add the egg whites and start mixing.
2. Gradually add the milk, a tablespoon at a time, until you have a batter that’s the consistency of a thick, dropping batter. It should easily fall off a spoon. Set this aside for about 10-15 minutes – this helps the gluten relax a bit.
3. Now, for the sauce! Heat the olive oil in a wide, deep pan over medium heat. Add the chopped onions, green chillies, and minced garlic. Sauté until the onions are translucent and fragrant, about 5-7 minutes.
4. Stir in the red chilli powder and cook for another minute, being careful not to burn it.
5. Add the tomato puree and salt. Cook for 5-6 minutes, stirring occasionally, until the tomato puree has thickened slightly.
6. Mix in the baked beans and tomato sauce. Cook for another 4-5 minutes, allowing the flavours to meld together.
7. Pour in 2 ½ cups of water (about 600ml) and add the jaggery, if using. Bring the sauce to a boil.
8. Now for the fun part! Reduce the heat to a gentle simmer. Using a tablespoon, carefully drop spoonfuls of the dumpling batter into the boiling sauce. Don’t overcrowd the pan – you might need to do this in batches.
9. Cover the pan, reduce the heat to low, and simmer for 10-12 minutes, or until the dumplings are cooked through. They should be firm to the touch.
10. Garnish with fresh parsley and serve hot!

Expert Tips

• Don’t overmix the dumpling batter! Overmixing will result in tough dumplings.
• Make sure the sauce is simmering gently when you add the dumplings. A rolling boil will break them apart.
• If the sauce becomes too thick, add a little more water.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Substitute the egg whites with 2 tablespoons of applesauce or mashed banana.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of maida.
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of cayenne pepper, to adjust the heat. My friend, Priya, loves to add a dash of asafoetida (hing) for extra flavour!
• Festival Adaptation – A Comfort Food for Winter Celebrations: My family loves to make this during Lohri, a winter festival. We add a little bit of grated ginger to the sauce for extra warmth.

Serving Suggestions

These dumplings are fantastic on their own, but they also pair well with a side of raita (yogurt dip) or a simple salad. A warm roti or naan bread is perfect for soaking up the delicious sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Makki Ka Atta and can I substitute it?

Makki ka atta is a coarsely ground cornmeal popular in North Indian cuisine. If you can’t find it, fine polenta is the closest substitute, but the texture will be slightly different.

Can I use canned tomato instead of fresh?

Yes, absolutely! You can use a 400g can of crushed tomatoes instead of fresh. Just adjust the cooking time slightly, as canned tomatoes tend to be softer.

How can I adjust the spice level of this dish?

Easily! Reduce the number of green chillies, or remove the seeds before chopping. You can also add a pinch of sugar to balance the heat.

Can I make the dumplings ahead of time?

You can prepare the dumpling batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before using.

What is the best way to serve this dish for a crowd?

Make the sauce in a large pot and cook the dumplings in batches. Keep the cooked dumplings warm in a low oven until ready to serve.