Vegetarian Dumplings (Buddhist Monk Dumplings) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a must try again from the tv show The Cook and The Chef. Ingredients:
3 cups flour |
1 cup water |
1 pinch salt |
2 teaspoons vegetable oil |
1/4 teaspoon cumin seed |
1 tablespoon mustard seeds |
1 teaspoon turmeric |
1 garlic clove, chopped finely |
1 teaspoon grated fresh ginger |
1 green chili pepper, chopped finely |
1 onion, chopped finely |
2 carrots, cut into small cubes |
1/2 cup cabbage, finely shredded |
1 potato, boiled and mashed |
100 ml water |
100 g firm tofu, crumbled |
salt |
1 teaspoon garam masala |
2 tablespoons chopped coriander |
Directions:
1. For the filling:.
2. Heat the oil, add the cumin and mustard seeds. Add the ginger, garlic clove then tumeric, green chili, onions, carrots and stir for a minute. Add the cabbage, tofu and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and set aside.
3. For a variation on the filling you can add chopped bok choy, spinach, spring onion.
4. For the pastry :.
5. Mix together all ingredients and knead to a ball.This needs a long knead until the dough is very soft, about 10-12 minutes. Wrap and rest for at least an hour.
6. To make the dumpling shape:.
7. Take a knob of dough and roll out into small rounds about 10 cm in diameter. Spoon a little filling (heaped teaspoon) in the centre and moisten the edge with a little water. Press edges together overlapping the top slightly to form a pleat and continue all around to create a half moon shape with pleats all around the edge.
8. Steam for about 15 minutes until they are swollen and cooked through.
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