Kashmiri-style Walnut and Spinach Dumplings in Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Delicate dumplings filled with spiced walnuts and spinach, served in a cooling yogurt sauce with Kashmiri red chili and aromatic spices. This Indian-inspired dumpling recipe (vegetarian), ready in about 55 minutes, pairs fresh spinach leaves, chopped, walnuts, finely chopped, green cardamom powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups (about 60g) fresh spinach leaves, chopped
• 3/4 cup walnuts, finely chopped
• 1/4 tsp green cardamom powder
• 1 tsp salt
• 1 cup all-purpose flour
• 1/2 cup, plus more as needed water
• 2 cups plain yogurt
• 1 tsp Kashmiri red chili powder
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Step 1: In a mixing bowl, combine 2 cups chopped fresh spinach, 3/4 cup finely chopped walnuts, 1/4 tsp ground green cardamom, and 1 tsp salt; toss well and set aside.
2. Step 2: For the dumpling dough, mix 1 cup all-purpose flour with 1/2 cup water gradually until it forms a soft but not sticky dough; knead for 5 minutes and cover to rest for 15 minutes.
3. Step 3: Divide dough into 12 equal pieces, roll each into a 3-inch circle on a lightly floured surface; place a heaping tablespoon of spinach-walnut filling in the center, fold and pinch edges to seal into half-moon shapes.
4. Step 4: Bring a large pot of salted water to a boil; gently drop dumplings in batches and cook for 5-6 minutes until they float and are tender; remove with a slotted spoon.
5. Step 5: Whisk 2 cups plain yogurt in a bowl until smooth; heat 2 tbsp mustard oil in a small pan over medium heat, add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
6. Step 6: Pour the tempered oil and cumin into the yogurt along with 1 tsp Kashmiri red chili powder and 1 tsp salt; stir well.
7. Step 7: Arrange cooked dumplings in a serving dish, pour the spiced yogurt sauce over them, garnish with 2 tbsp chopped fresh coriander leaves, and serve chilled or at room temperature.