For fillings - Grate cabbage carrots, paneer. In a bowl add all together and add chopped coriander leaves. In a wok heat oil and add all vegetables to stir for 2 mins. Add black pepper powder and salt. Stir and set aside.

For Dumplings- in a bowl add wheat flour and ragi flour. Add salt and little water to make a soft dough. Cover with a muslin cloth for 5 mins.

Make balls, roll with a rolling pin ensuring the middle is thick and the sides are thin. Add the fillings in the Center and add water on all sides. Fold half and press the sides like a fan. Make for all and set aside

In a steamer grease and add cabbage leaves which are to be greased too and keeping spaces between the dumplings arrange 3-4 depending on the steamer size you have. Steam for 5-6 mins. Set aside

For Red Chilli sauce - add to a bowl dark soya sauce, grated garlic, red wine vinegar and chilli oil. Mix and the sauce is ready