Vegetarian Dumplings (Buddhist Monk Dumplings)

• Pastry
• 3 cups flour
• 1 cup water
• 1 pinch salt
• Filling
• 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

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.

pastry, flour, water, salt, filling, vegetable oil, cumin, mustard seeds, turmeric, garlic, ginger, green chili pepper, onion, carrots, cabbage, potato, water, firm tofu, salt, garam masala, coriander

Taken from www.food.com/recipe/vegetarian-dumplings-buddhist-monk-dumplings-264625 (may not work)